F4T6UY’s Big Fat Thread of Accountability

And for the record, my group of chicken thighs that I three in the oven a couple weeks ago is my least favorite thing to reheat and eat. I shoulda in the least put em on a rack and let them drip probably. But I’ll still eat em…

 

The Weber has always been my go to. Cooked over charcoal and mesquite logs all my life, but fairly new to smoking.

Got the pit boss because I wanted the volume, and was hoping, to easily be able to regulate the heat.

It had mixed reviews, mostly about the temp control module. But we’ll ride it out til it craps out.

 

I was on the fence between pellet or wood chip. Ended up going pellet just because I heard the smoke was better.

The reason I’ve never smoked is because I don’t like the idea of nursing the fire all day. But I’m starting to take to it and may step up to the next level if this one lasts me long enough to get addicted to smoking.

 

Yeah, I’d like to source my meat a little a better. Admittedly, I don’t pay a whole of attention to prices at the grocery store.

But just for reference, I paid around $16 for an 8lb bone in pork butt, $20 for. 10lb pork butt, and $40 for a 12ish lb brisket (I think - I forgot to look at the weight). Maybe $5 worth of pellets. So $80, and all day in the smoker, I’m gonna end up with 15-20 lbs of cooked meat (I don’t really know how much weight is lost in the cook).

That’s atleast 15-20 meals. Less than $5 a meal, plus whatever vegetable I add to it. Pretty reasonable overall cost is another reason I do it this way.

Hell, even if the meat prices were double, it’s still reasonable. I think it justifies the added price of sourcing the meat to be honest.

Maybe I’m not thinking of everything, but still, something to consider.