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Old January 17th, 2013, 12:23 PM   #351 (permalink)
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How do you like your pellet grill. It's pretty popular up here. I would have liked one but we really don't have the room for it.

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Old January 17th, 2013, 04:23 PM   #352 (permalink)
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How do you like your pellet grill. It's pretty popular up here. I would have liked one but we really don't have the room for it.
I have to admit... I love it! I've only used the Traeger I got a year ago so I'm not a source for this one is better than that. The pellet grill overall is a good tool. It does it's job well. I doubt seriously if it can be classed in the same category as a wood burning two stage smoker... but hey, it works great for me. The best part for a novice smoking enthusiast is having the ability to set the grill at a given temperature and having the grill maintain that temp. It takes an entire learning process out of the loop for smoking. I know what temp I want... I set it.. I walk away.
With wood I would have to be present during the smoking process to make certain my coals and vents were keeping my temps right.

The smoke from a pellet grill is far more flexible to the novice smoker as well. Just buy this bag or that or pellets and you are set. It's not like you have to find a source for apple logs or hickory logs etc. They burn clean and there is not much for maintenance. They produce a lot of smoke at lower temps... the higher the temp.. the less smoke. It's ideal for smoking a few hours on low temp and then turning the temp up to finish off the project.

Another neat thing about a pellet grill is it is also a grill. You can turn the temps up and grill a steak or burger just like a gas grill. You don't have that direct flame heat so there is no flaming up. You can grill a burger without even turning it over. The convection heat cooks from all sides.
You can even bake a cake in the darn thing lol. I still flip my burgers and steaks... but I don't watch over them like I did with my gas grill.

The down side if any is it's expense. The cost of fuel is more than LP. It's not so much different that I'm concerned about it. It does cost more to run. I've only had my grill a year so I can't speak about how long lasting the grill might be. So far, I've had zero problems with it with heavy use.

It is not likely the smoker/grill to run all other options out of town but it's an easy tool to master.
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Old March 3rd, 2013, 02:43 PM   #353 (permalink)
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Getting close to time to fire that grill back up!! i REALLY NEED TO DO A THOROUGH CLEANING OF THAT SUCKER THIS YEAR THOUGH.

i BOUGHT ALL THE STUFF TO DO IT LAST YEAR BUT NEVER USED IT.. :P

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(headed to the registry to finally disable that damn thing!)
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Old March 3rd, 2013, 05:55 PM   #354 (permalink)
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How do you like your pellet grill. It's pretty popular up here. I would have liked one but we really don't have the room for it.
I am 100% into wood smoking. It is part of the process of smoking meat. There are multiple places in the US that brutally ban wood fire and that would be about the only time I would consider anything other than wood. Just my opinion is all. Once you get the hang of true wood, it's really not that much work. Invest in a good thermometer that will notify you if the temp drops to low.

BTW, made some mango chilpotle wings today.... Let's just say OMG.!
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Old March 3rd, 2013, 07:59 PM   #355 (permalink)
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I tried something new for me today. I grilled out some lobsters. I wanted to smoke them but after playing with the idea a while I just grilled them. They didn't turn out fantastic but was fun for something different. I kept them brushed with butter a few times while grilling. It wasn't KC strips but was ok for something different.
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Old March 4th, 2013, 11:01 AM   #356 (permalink)
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^ Look at you, rich man.
Did you go low and slow or blast em high?
We just started grilling a couple of the new antipasti dishes we have.
-Grilled asparagus with frisee, boiled egg and a pork vinaigrette.
-Grilled artichokes with, ah man I forget. I know they're delicious though.
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Old March 4th, 2013, 11:45 AM   #357 (permalink)
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^ Look at you, rich man.
Did you go low and slow or blast em high?
We just started grilling a couple of the new antipasti dishes we have.
-Grilled asparagus with frisee, boiled egg and a pork vinaigrette.
-Grilled artichokes with, ah man I forget. I know they're delicious though.
My food budget went from feeding four to two last year. So we splurge on the weekends and treat ourselves to something special. Naturally, the rest of the week is crackers and water. It's near impossible to grill crackers.

The grill was at 350f and they cooked for 11-12 minutes. The other grilling option I read was 250f for around 30 minutes. I might try that next time. More time... more butter.
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Old March 8th, 2013, 11:51 AM   #358 (permalink)
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I love grilling, but man when you add more than one thing to the grill I get lost fast. I can not manage multiple foods on a grill haha.

I can't wait for the weather to warm up here so I can get out there and start grillin!
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Old March 8th, 2013, 12:09 PM   #359 (permalink)
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I tried something new for me today. I grilled out some lobsters. I wanted to smoke them but after playing with the idea a while I just grilled them. They didn't turn out fantastic but was fun for something different. I kept them brushed with butter a few times while grilling. It wasn't KC strips but was ok for something different.
I would think that if you wanted a smoke flavor with lobster, you would have to cold smoke. Lobster just too delicate for hot smoke By the time you got any smoke flavor into the lobster, you would probably have a rubber texture.
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Old March 8th, 2013, 07:13 PM   #360 (permalink)
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I would think that if you wanted a smoke flavor with lobster, you would have to cold smoke. Lobster just too delicate for hot smoke By the time you got any smoke flavor into the lobster, you would probably have a rubber texture.
I drew the same conclusion. There is a fine line between done and over cooked with lobster. Smoking lobster would be near impossible to pull them at the right time... and they would have little smoke about them.
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Old March 9th, 2013, 02:35 PM   #361 (permalink)
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Tonight I'm grilling some boneless skinless chicken thighs. Butter, honey, garlic salt, and a touch of poultry seasoning will be the mop.

Tomorrow is smoke day. I'm doing some pulled pork. Was going to do a brisket until I saw the price. The shoulder was on sale and looked great. I will smoke up some beans and do some potato salad as well. Dang, I've made myself hungry.
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Old March 13th, 2013, 08:43 AM   #362 (permalink)
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Must be warmer in Oz. We still have a couple feet of snow on the ground and temps in the teens.
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Old March 13th, 2013, 09:19 AM   #363 (permalink)
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Must be warmer in Oz. We still have a couple feet of snow on the ground and temps in the teens.

And that stops you from grilling? tsk tsk!
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Old March 13th, 2013, 10:29 AM   #364 (permalink)
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And that stops you from grilling? tsk tsk!
This photo accurately sums up the cars outside my Window.



Maybe exaggerated slightly, but the cars are frozen.

Only the George foreman gets used
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Old March 13th, 2013, 06:50 PM   #365 (permalink)
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This photo accurately sums up the cars outside my Window.



Maybe exaggerated slightly, but the cars are frozen.

Only the George foreman gets used
A good place to store beer!

And my kids call the Forman grill the grilled cheese machine, because that's all its used for.
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Old March 13th, 2013, 09:15 PM   #366 (permalink)
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Must be warmer in Oz. We still have a couple feet of snow on the ground and temps in the teens.
It was in the thirties with winds gusting 20-30 mph That's a beautiful day to smoke some pork. The plus side of a pellet smoker is you set the temp and walk away. Even in the most extreme weather, smoking is no chore. You run out every hour or so and spray a little apple juice on the shoulder and run back in lol. My patio is covered so I've grilled and smoked in the worst of elements.

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A good place to store beer!

And my kids call the Forman grill the grilled cheese machine, because that's all its used for.
When my daughters were still home, they grilled with the Forman all of the time. They loved grilling boneless skinless chicken breasts all decorated in their magical concoctions and have it with or in a salad. It was their thing... I think it went to AZ. when the last one left home

I love your kids calling it the grilled cheese machine... That reminds me of my father calling his microwave the popcorn machine.
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Old March 14th, 2013, 08:27 AM   #367 (permalink)
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And that stops you from grilling? tsk tsk!
You know, I thought of that too. Reading olbriar's posts just makes you want to get out there and grill. But we just got back from vacation and there is nothing in the house to grill. -2 degrees this morning. Somebody please shoot the groundhog.
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Old March 14th, 2013, 10:49 AM   #368 (permalink)
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You know, I thought of that too. Reading olbriar's posts just makes you want to get out there and grill. But we just got back from vacation and there is nothing in the house to grill. -2 degrees this morning. Somebody please shoot the groundhog.
Then you'd have something to grill!

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Old March 14th, 2013, 06:35 PM   #369 (permalink)
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Has anyone here tried smoking country style spare ribs? I'm not certain what sort of pork they are even. They are cut in rib like portions and have no bone. I've grilled them often and they are tasty... much like a chop. I thought about smoking some. I'm thinking it shouldn't take but three hours or perhaps four. Any thoughts?
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Old March 15th, 2013, 06:34 AM   #370 (permalink)
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I've never tried to smoke country style ribs and have only eaten them once. From what I remember, they were relatively lean, which might be a problem. I tried to smoke pork chops once and they came out a little tough and dry even though temp was dead on. Maybe a bit of bacon to add fat? I'd certainly wrap them up after an hour or so of smoke to keep in moisture (didn't do that with the chops). Either way, go for it! I'd love to know what results you get.
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Old March 15th, 2013, 10:49 PM   #371 (permalink)
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They are lean... very lean in fact. I hadn't considered a bacon wrap but that would be the ticket. Thanks..
It will have to wait another weekend. I forgot about Sunday being St Patty's Day. I'll have to have my corn beef and cabbage
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Old April 6th, 2013, 10:06 PM   #372 (permalink)
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I have my ribs rubbed down and ready to smoke tomorrow. It's been a while since I smoked some ribs. Man I can't wait. I almost bought some baby backs. I've never smoked them before. Anyone have a prefered method for bb ribs?
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Old April 6th, 2013, 11:35 PM   #373 (permalink)
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The biggest difference between spares and baby backs is size. An hour less or so on the pitt. They're usually leaner, so wrapping in foil (the Texas crutch) with a little mop or juice to braise for the last hour or so usually doesn't hurt.
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Old April 7th, 2013, 12:24 AM   #374 (permalink)
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The only baby backs I've eaten were served in a sweet glaze. They weren't bad at all. I fix my spare ribs with a fairly hot sweet rub. I have been finishing them up wrapped in foil with some apple juice. I'm smoking with apple. I didn't know if the same treatment would work for the baby backs.
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Old April 7th, 2013, 05:52 PM   #375 (permalink)
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For casual parties where people tend to stand and eat, I tend to do baby backs because they're a little more finger friendly. For sit down diners, I much prefer St Louis cut spares (I'm not a fan of gnawing tine bones). The spares have a bit more fat (flavor) and a lot more meat. Rub, sauce (if any) and method don't change because of the cut.

Lucked into a full brisket (almost impossible to find here) and a point at the butcher. Brisket samiches and burnt ends next weekend!!!!
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Old April 7th, 2013, 07:52 PM   #376 (permalink)
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Nothing special here, but Spring hasn't quite arrived, but baseball season has.
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Old April 8th, 2013, 11:24 PM   #377 (permalink)
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You gotta love grilling in the snow. I had a thunderstorm roll through while I was smoking yesterday. Was very happy to have a cover over the patio.
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Old April 9th, 2013, 08:26 AM   #378 (permalink)
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Okay, what were you smoking? Had to be better then my brats and hot dogs. Although these were Klements Bratwursts, second only to Usingers in quality and taste if you are limited to American. The absolute best bratwursts are in Colberg Germany.

New addition to the grill, the light that goes on when the lid is open, essential in the winter when it is dark before 5:00.
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Old April 11th, 2013, 12:09 AM   #379 (permalink)
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I was smoking a couple of racks of ribs. I tried something a bit different for me. I normally smoke em low and slow. This time I kept the temp around 225f for six hours. I then wrapped them in foil with some apple juice for an hour and a half. No complaints.

I use a pellet grill/smoker and was smoking with apple pellets. The hotter the smoker the less smoke. I like smoking slow to drive more smoke into the meat. 185f for the first four hours and then I turn the heat up to 225f. They turn out with more smoky but they weren't bad cooking faster.. when I'm in a hurry.
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Old April 20th, 2013, 09:06 PM   #380 (permalink)
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Tomorrow I have an appointment with the smoker. It's a boston butt that's going to be smoked and pulled for sandwiches. I'm smoking it very slow and will wrap it and steam with some apple juice to finish it up. I'll bake some beans with my favorite bbq sauce, onions, and a bell pepper. I've got to have potato salad too Nothing special about my potato salad. Very little mustard and no vinegar. I use mayo and not a salad spread and onions and sweet relish.
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Old April 23rd, 2013, 04:18 PM   #381 (permalink)
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There's a large and growing contingent of the BBQ community that go hot and fast. The hot and fast guys are winning competitions just as often as the low and slow traditionalists and they get more sleep while doing it. I've been moving that way too. With ribs, I still stick to the 200-225 range, but for butts an brisket I'm at 275. I still get just as much smoke, I just wrap a little later in the process. With ribs, the hotter temp reduces the window between done and overdone a bit more than I like. FWIW, smoke doesn't penetrate the meat very deeply, nor do rubs or marinades, they sit on the outside of the meat. There's been a few scientific studies that have shown all the "penetrates the meat" applications are mostly imagination. A smoke ring has absolutely nothing to do with smoke either, though it does demonstrate proper cooking. I guess oxidation ring doesn't sound as appetizing?
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Old April 23rd, 2013, 10:05 PM   #382 (permalink)
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I'm still a big fan of the slow smoke method. With the pellet smoker it doesn't take much baby sitting. I rubbed my pork butt down the night before. I got up way early and put the meat on. It just takes a couple of minutes for the smoker to get to the right temp. I then went back to bed. I got up a few hours later and sprayed it down with some apple juice and then went to work for a few hours. I got home and tented it up with some apple juice, turned up the heat, and put my beans on. An hour and a half later I'm eating.

The last time I did ribs I rushed the process. I can honestly say that they turned out just as good as they always do. There is something to be said for less time at the smoker. I'm normally in no hurry however so low and slow works most the time for me.
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Old April 26th, 2013, 10:45 AM   #383 (permalink)
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I had Thanksgiving Turkey done on the grill a few years ago. It was a gas fired grill, with a pan of wood chips placed down with the lava rocks. Turned out dynamite!!

I haven't had the marbles to try it myself, because I'm a charcoal and wood griller. Last grille I got had the gas components removed and thrown in the corner.
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Old April 26th, 2013, 11:16 PM   #384 (permalink)
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I've never tried grilling a turkey but I've smoked a couple. Not only is it a fun thing to do the end product is so much better than oven fresh. I don't know why grilling a turkey wouldn't be just great. As long as you kept the temps low so the bird didn't get way done on the outside long before the inside cooked. Let me know if you do one. I'm curious how it turns out.
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Old April 27th, 2013, 08:12 AM   #385 (permalink)
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I probably mentioned before, my brother and I once smoked a turkey for Thanksgiving. We improvised a smoker using garbage cans and bricks, charcoal and applewood chips. We cooked it a few hours in the oven first, to get it started. Turned out great!
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Old April 27th, 2013, 12:38 PM   #386 (permalink)
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Sometimes the improvised method of cooking is the best. I do believe the best pork I ever ate was cooked in a hole in the ground.
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Old April 27th, 2013, 02:34 PM   #387 (permalink)
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Sometimes the improvised method of cooking is the best. I do believe the best pork I ever ate was cooked in a hole in the ground.
Pit pork is very good.

We've been deep frying turkeys at the field office. The Boss has a really good injection recipe, garlic teriyaki I believe. The job pretty much shuts down when we do one, and nothing gets done afterward.
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Old May 11th, 2013, 11:11 PM   #388 (permalink)
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Tomorrow I'm cooking out a prime rib for mother's day dinner. I spiced it up today and have it bagged up resting. Rub consisted of a garlic rub, worcestershire, montreal grill seasoning, and a bit of my own rib rub. Tomorrow I'll pull it from the fridge and let it get up to room temp. My plan is to braze it for around 45 minutes at 450 degrees and then turn the grill down to 225 for around two and a half to three hours. During the slow cook it will be in a throw away pan with some beef broth and a few crushed garlic cloves. Target temp is 130 degrees. When reached I'll pull the meat and wrap it in foil and let it finish cooking as it rests.. about a half hour. It will be served with the remaining au jus and a horseradish dip.
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Old May 12th, 2013, 08:26 AM   #389 (permalink)
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Very special mom!
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Old May 12th, 2013, 05:06 PM   #390 (permalink)
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Very special mom!
Just to be courteous and respectful of the occasion... I ate some myself.
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Old May 13th, 2013, 08:37 AM   #391 (permalink)
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Well of course! You had to make sure your rib rub was right.
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Old May 13th, 2013, 11:51 PM   #392 (permalink)
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Well of course! You had to make sure your rib rub was right.
Obligated.
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Old May 25th, 2013, 10:08 AM   #393 (permalink)
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This weekend I'm grilling some pork chops on one night and salmon on another. I have a special lemon/lime marinade I use for the chops. For the salmon, I'm using a recipe from grilling.com. I am so looking forward to grilling.
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Old May 27th, 2013, 08:24 AM   #394 (permalink)
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Fly the flag today!

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Old May 28th, 2013, 04:16 PM   #395 (permalink)
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Look who stopped by for the grill out, momma bear and her 4 yearlings, which aren't nearly as cute as they were last year. actually, they were here earlier this afternoon.

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Old June 13th, 2013, 06:55 AM   #396 (permalink)
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Old July 21st, 2013, 12:11 PM   #397 (permalink)
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I thought I might update everyone on the status of my Traeger pellet grill. I'm in love with this grill/smoker which I'm sure everyone is convinced if they have read this thread. I use it at least four times a week and generally smoke something every weekend. I have learned some about the art of smoking but basically the unit has made me seem a much more accomplished backyard chef than I am in reality.

Now to cut to the chase.... Over the 4th a good friend who is an accomplished smoker was coming into town to visit family. He and I have discussed my smoker and he asked if he might use it to do a turkey for his gathering. I graciously accepted and looked forward to spoiling him with the ease of use of the pellet grill. He was over early AM with his prepared bird and over a cup of coffee we started the smoker. Murphy played a huge part in this... the cooker would not fire up. It has a hot rod that starts the pellets and it would not get hot. Bummer bummer! So, with raw bird in hand, he returned to his family's home to bake it in the oven. Talk about a bad impression.. sheesh!

The cooker is under warranty so a new hot rod was installed after the holiday. I went to smoke a rack of ribs and set the temp to 180 degrees for some slow smoking. To my disappointment and shock I found the temps continuing to rise and didn't level off until it was near 300 degrees. Unacceptable! I called the repair shop and they came out once again. He thought it was this or that but ultimately decided to replace all of the control electronics so I can have a fresh start. I'm waiting on those parts now.

I'm smoking a pork butt today. I have found that setting the temperature around 50 degrees less than the desired temp will keep the smoker in the ball park of desired smoking. I'm looking forward to it being worry free again to say the least.

My point in all of this is to inform / warn all that might be interested in a pellet grill. I am still in love with this thing and would recommend it to anyone interested in a smoking alternative to wood. Be advised that the pellet option has it's problems with all of it's electronics as well as mechanics. My unit has never been abused and is under a patio cover as well as a fitted cover. It has likely been used more than the average grill but hey.. I love all things grilled and smoked. It is still something that might be problematic and something to consider before making the pellet choice.

Happy grilling...
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Old July 22nd, 2013, 12:16 PM   #398 (permalink)
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Statement :
Grilling can be done all year round.

No more excuses like: Oh it's to cold/wet/hot/freezingbulls***.

I grill when i want to.
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Old July 26th, 2013, 12:32 PM   #399 (permalink)
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Ok... I'm up for an adventure today on the pellet smoker. I've had this notion to attempt to smoke a meatloaf and today is the day. Prepping my loaf as I would for the conventional oven but adding a smoking twist to it should prove interesting. I'll let you know how it turns out. The plan is to smoke for an hour or so and then turn up the temp to finish it off. Meatloaf is meatloaf lol.... but hey, it might be decent


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Update:

You can easily bake a meatloaf on a pellet smoker but there is not much point in it.... it still tastes like meatloaf lol
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Old July 30th, 2013, 08:35 AM   #400 (permalink)
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At the EAA (Experimental Aircraft) fly-in this week, in Oshkosh, WI, they have the world's largest grill/smoker. It can handle 2000# of meat at a time!

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