Sat Jan 15 Blade/Chuck and Tri-tip
5 hours, 46 minutes
smoking blade/chuck for chili
ground beef/hot sausage I. drip tray to add smoke
Tri-tip to be added later-reverse sear
Furtado Farms Oak Pellets
SPGO and Carnivore Black on Tri-tip
Holy Voodoo and Holy Gospel on blade/chuck steaks
Adjusted pit temperature to 225°F
Added the Tri-tip
Flipped the Blade/chuck steaks
Flipped the Blade/chuck steaks
Tri-tip searing
Ground beef, spices sausage
Blade/Chuck steaks
Tri-tip
Tri-tip
