A Barbecue/Smoker Question

[Baja_Traveler]

I've made pineapple upside down cakes in my Davey Crockett a bunch of times when I was living out of the trailer up on the L.A. job, and none of them had any kind of smoky flavor. The cake batter does not take on smoke very well at all.
At least the old ladies that I shared it all with during our bi-weekly rib dinners never complained...LOL

[Hunters Pa]

For those of you that use the pellets, my local Sam's club (Placentia) had a pellet blend of hickory, maple, oak & cherry, 40# bag, for under $15.

My saga is not yet closed, but don't want to bore you with the details.

I am happy with the results of the Traeger, though. After my porterhouse results I did a 13# standing rib roast on Saturday. Took a couple hours but turned out awesome.

[JJ]

Originally Posted by Hunters Pa

For those of you that use the pellets, my local Sam's club (Placentia) had a pellet blend of hickory, maple, oak & cherry, 40# bag, for under $15.

I believe they call this the "Premium Blend."
Its fairly cheap and does a pretty good job.

Originally Posted by Makobob

That is the grill I got for Mako-ville and it is great, beef, pork ribs, pine apple upside down cake, cookies and of course fish and sea food. Just love it.

Bob, God willing, one of these years, I'll have enough courage to make the drive down to Mako-ville, perhaps with Yani and/or Mahiger, and see first-hand how nice it is down there and try out your new grill.
I can just taste the smoked YT!!

-JJ-