This video features a direct comparison of the Masterbuilt Gravity Charcoal smoker and the Pit Boss Pellet Smoker. The cook focuses on smoking a whole pork belly on each grill, set to 250 degrees Fahrenheit and using Mesquite wood chunks and pellets respectively. The creator expresses enthusiasm for both grills and highlights the unique experience of smoking a whole pork belly, differentiating it from burnt ends. The video aims to provide a fair comparison and encourage viewer engagement.
This video demonstrates the process of spatchcocking a whole chicken and cooking it on a Pit Boss 820 Pellet Grill using mesquite pellets. The description highlights spatchcocking as an easy and efficient method for even cooking, achieved by removing the spine and flattening the chicken. The creator expresses satisfaction with the result.
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