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Any of my fellow posters use a pellet smoker/grill? (pics coming soon)
Posted on 6/28/12 at 1:53 pm
Posted on 6/28/12 at 1:53 pm
I purchased a Green Mountain Grill (Daniel Boone) and I don’t know what I ever did without a smoker. I’ve done brisket, steaks, sausage, chicken, fish, pizza (yes pizza), and even stuffed chops. I was just curious if the rest of the board has tried any of the pellet smokers. Mine holds temps to within 1-2 degrees and I never really have to worry about it unless it sits in direct sunlight.
Smoking is by far my favorite way to cook now.
Smoking is by far my favorite way to cook now.
This post was edited on 7/1/12 at 12:17 pm
1
Posted on 6/28/12 at 7:32 pm to Mr. Tom Morrow
Bump for the evening crowd. No pellet heads here?
Posted on 7/1/12 at 12:14 pm to Mr. Tom Morrow
Since I didn't get any responses, I'll just have to assume no one has a pellet smoker. I'm going to cook a brisket(well start one) and I'll post some pics of the progress. Do you guys post pics of your food preparation and post-cook?
This post was edited on 7/1/12 at 12:15 pm
Posted on 7/1/12 at 10:06 pm to Mr. Tom Morrow
What happened to pics?
Posted on 7/1/12 at 10:15 pm to sonusfaber
Smoked 4 homemade beef patties for 2 hours then made Salisbury steaks out of them. I'm gonna puck up a brisket from Maxwell's tomorrow and take pics then. No one responded so I figured no one was interested and it started getting too late for brisket. I have a friend coming over tomorrow and he wants brisket so I have no excuses tomorrow. 
Posted on 7/1/12 at 10:21 pm to sonusfaber
Stupid tablet is acting up. Double post.
This post was edited on 7/1/12 at 10:22 pm
Posted on 7/1/12 at 10:29 pm to Mr. Tom Morrow
I have one, a treager. Im not the biggest fan of it. I like a good smoke flavor on brisket and pork but just didn't get it with the pellets. Works great for fish and chicken. Very easy to use.
Posted on 7/1/12 at 10:34 pm to nosaints
quote:
I have one, a treager. Im not the biggest fan of it. I like a good smoke flavor on brisket and pork but just didn't get it with the pellets. Works great for fish and chicken. Very easy to use.
I hate to seem like a broken record, but Traegers just don't do it. My Green Mountain Grill is a really great smoker for just about everything I've tried so far. I've heard nothing but complaints about the Traegers burn rod going out and the lack of smoke flavor. I was pulling the trigger on a Traeger until I found GMG.
What kind of pellets did you use?
Posted on 7/1/12 at 10:46 pm to Mr. Tom Morrow
Just about every flavor of the Treager pellets. Several of us at work bought one and love the convenience of the thing but for smoking it lacks that good smoke flavor I was seeking. I have heard it may depend on the type or brand of pellets you use but I have only had a chance to use the ones sold around BR
Posted on 7/1/12 at 10:48 pm to nosaints
I use the ones offered by GMG and they are great. Its a mix of a few different hardwoods. I might try a few other ones but so far they are working out great.
Posted on 7/1/12 at 10:52 pm to Mr. Tom Morrow
I'm bookmarking this. I'm interested in working for a pellet grill mfgr doing sales and marketing.
They're not cheap but the results do seem to be superior over charcoal and gas. I'm a huge fan of smoking. I love to smoke a pork butt, briskets, and ribs. It's great stuff man!
They're not cheap but the results do seem to be superior over charcoal and gas. I'm a huge fan of smoking. I love to smoke a pork butt, briskets, and ribs. It's great stuff man!
Posted on 7/1/12 at 11:00 pm to CtotheVrzrbck
Once I get my brisket going tomorrow afternoon I'll update this post with pics. I'll probably do a pre trimmed 7 pounder from Maxwell's.
Posted on 7/2/12 at 8:31 am to Mr. Tom Morrow
meh
Posted on 7/2/12 at 9:00 am to gmrkr5
quote:
meh
Do you have a favorite? I'm open to trying new types.
Posted on 7/2/12 at 9:22 am to Mr. Tom Morrow
I've never actually used a pellet smoker but have read a good bit about them. Havent they been banned from alot of competitions? Seems like it makes things too easy. My experience is only with old school offsets. I only use my egg these days though.
This post was edited on 7/2/12 at 9:23 am
Posted on 7/2/12 at 9:33 am to gmrkr5
quote:
Havent they been banned from alot of competitions? Seems like it makes things too easy.
Yeah they sure have. It's very difficult for me to just set it and wait, but for briskets I get to mess with the temp so I'm ok. I usually just sit back and stare at my pool.
Posted on 7/2/12 at 2:15 pm to Mr. Tom Morrow
quote:
They're not cheap but the results do seem to be superior over charcoal and gas. I'm a huge fan of smoking. I love to smoke a pork butt, briskets, and ribs. It's great stuff man!
Yeah they are not cheap but it is very convenient. Coming home after work you hit the button and you start grilling right away.
It has a few downsides depending what you are cooking like steaks. You don't have the direct high heat for searing steaks.
Posted on 7/2/12 at 2:29 pm to nosaints
quote:
It has a few downsides depending what you are cooking like steaks. You don't have the direct high heat for searing steaks.
This has an easy solution at least. I can't wait to pick up my brisket. I've been thinking about cooking it for a few hours. I love brisket and haven't had it in about a month or so.
Posted on 7/2/12 at 10:54 pm to Mr. Tom Morrow
Here is a before I trimmed and seasoned pic:(13.26lbs)
Here is an after I seasoned pic:
It’s been on 165 degrees since 9:30pm (no pics yet). More to follow.
Oh and for seasoning I used regular old Montreal steak with just a small amount of Cajun injector garlic.
Here is an after I seasoned pic:
It’s been on 165 degrees since 9:30pm (no pics yet). More to follow.
Oh and for seasoning I used regular old Montreal steak with just a small amount of Cajun injector garlic.
This post was edited on 7/2/12 at 11:21 pm
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