Ok so I pulled the trigger on a pellet smoker (Pit Boss).
So far I like the build and I did an initial burn and I’m ready to bbq.
One of my favorite things is pulled pork. On my old kettle charcoal, I would do the water in a pan under the meat trick. I would get fantastic bark, the distinct reddish smoke ring and the meat wasn’t dried out.
How does one do this on the pellet and achieve similar results?
Thanks pit masters
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