Nondescript_Username

For Dinner: Smoked brats from the local butcher, and some Costco party wings.

Garlic aroma from these brats punched me in the face when opening the fridge. Wings have been dry brining in some basic Kinder BBQ rub for a few hours.

Started brats at 225F while climbing. After about 30 minutes I’ll go wide open on vents. Once at 275F, adding the wings and going wide open. Pulling brats at 155F.

Throwing a half sweet onion and a whole poblano on the BBQ to top the brats with.

I’m hungry!

First time making bacon! Tasted good before smoking, BLT sandwiches are on the menu for lunch today!

4 hours at around 200F until internal hit 150F

Followed method from Chuds BBQ here: https://www.youtube.com/watch?v=z19z5TNXf1o

I’ve seen some say if you run it hot for a bit after smoking, the fish won’t taint the next cook. Others say the fish taints the smoker until you do a full clean of the smoker. I’m terrified to smoke fish and taint future cooks, but I’d love to give it a try. What’s your experience?