Sounds good. Somebody make em.... Ok I'll volunteer. Here they are just on for 15 or so just locking in at 250ish. Which is where I'm shooting for to start. A lil cherry and apple wood for smoke.
This is actually tomorrow's dinner I've got some good looking dry brined filets for the grill for dinner. Trying to decide between sous vide then hard sear on kettle or reverse sear the on kettle only.
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