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Taking a chance

So, I'm taking a chance and starting a blog documenting my culinary efforts on my Saffire grill. I'm still a greenhorn, but I've come to love BBQ, and have a knack for getting the right amount of smoke into pulled pork and beef briskets.

I'm planning on branching out, taking advantage of the versatilitly of my ceramic cooker to do some baking too. This blog will be my cooking journal so to speak. Hopefully, this won't be like my golf game and I'll just keep getting better. :)


JOHNNY G'S

SMOKING TIPS

#1 

Make sure you have enough charcoal. Fill your firebox all the way to where the firebox meets the fire ring.

 

#2

Make sure you leave the dome up and the bottom vent open until the fire is going good.

 

#3

A remote meat thermometer is your friend. I use a Maverick myself and it tracks the heat of whatever I'm cooking and my grill temperature, with an alarm to let me know if the fire gets too hot and when the meat is finished.

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