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Posted on 9/1/18 at 12:14 pm to Chucktown_Badger
Nice work on that brisket Chi. Picked up a full packer today for Labor Day. Debating whether to use my GMG or my offset stick burner though. Brisket is the only meat, to me at least, that comes out better on my offset.
Posted on 9/1/18 at 12:39 pm to CCTider
quote:
How consistent is the heat spread throughout the barrel?
When I cover the entire surface of the grill with chicken wings and have the heat turned up to about 425 the back corner and middle edges get a little hotter. That it is they only time I notice it and that is using the flame zone insert which has holes in it for extra heat. With the solid insert at temps below 300 I never notice it.
This post was edited on 9/1/18 at 12:42 pm
Posted on 9/1/18 at 12:48 pm to CCTider
Lumberjack is the best of those options. Get the 100% and not the blends. Get pecan, hickory, cherry and mesquite. All you need
Posted on 9/1/18 at 2:06 pm to tigerfootball10
quote:
Lumberjack is the best of those options. Get the 100% and not the blends. Get pecan, hickory, cherry and mesquite. All you need
I've heard good things. I just forget about Dick's. The +
100% is key for any brand. They love to use alder since it's so damn cheap. I know several Pellet makers use oils instead of the actual wood you want.
Hopefully as pellet grills get more popular, you'll get more transparency.
Posted on 9/1/18 at 2:17 pm to CCTider
I only buy the pellets that are 100% hardwood with no fillers. Will consider a 100% hickory option for the next bag.
Posted on 9/1/18 at 2:32 pm to highcotton2
Nice brisket Cotton. What temp you like to smoke at for the Mak? Inject?
Posted on 9/1/18 at 3:35 pm to Chucktown_Badger
quote:
I only buy the pellets that are 100% hardwood with no fillers. Will consider a 100% hickory option for the next bag.
LINK
I've always gotten great wood from Fruitawood.
Posted on 9/1/18 at 8:20 pm to GeauxTigers0107
quote:
Nice brisket Cotton. What temp you like to smoke at for the Mak? Inject?
I don’t inject. I usually smoke at low temp of about 180° for about 3 hours then bump it up to about 235° the rest of the way.
Posted on 10/20/18 at 10:48 pm to Sidewalkalumnus
I bought a Camp Chef 24” ZG from Dick’s last weekend. It’s normally $600, but is on sale for $500 right now. I used a 20% off coupon that I found online, so I got the grill for $400. This grill gives you the best bang for your buck in my opinion. The reviews are great as well. I’ve used it twice already and couldn’t be happier.
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