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Started By
Message
1
Posted on 10/17/20 at 10:19 am to Strannix
quote:
You cook that in an oven baw, whats wrong with you
But I want to reverse sear a whole ribeye via smoker
Posted on 10/17/20 at 10:25 am to LSUballs
Stick with the offset. While the pellet will do the same thing, use what you are accustomed to.
Posted on 10/17/20 at 10:25 am to LSUballs
quote:
20lb ribeye
Practically why pellet grills exist.
Posted on 10/17/20 at 10:30 am to LSUballs
Use the stick smoker if you want a smokey taste. The pellet grill will not have a very smokey flavor. I have a pit boss and use it for grilling not smoking
Posted on 10/17/20 at 10:36 am to The Third Leg
quote:
I wouldn’t smoke a good cut of meat like that.
Not sure I would either. Would stick to the oven per pound method and shut off and sit for the correct time. Always works perfectly.
Posted on 10/17/20 at 10:37 am to LSUballs
I freaking love my pellet grill.
Easiest grill i have ever worked with and keeps the temp so perfect
Easiest grill i have ever worked with and keeps the temp so perfect
Posted on 10/17/20 at 10:43 am to Sao
quote:
Not sure I would either. Would stick to the oven per pound method and shut off and sit for the correct time. Always works perfectly.
Most people in the 1950’s would agree with your oven per pound strategy. Then the world progressed to better cooking methods, cooking to internal temps by utilizing thermometers and all kinds of other wild stuff.
Posted on 10/17/20 at 12:41 pm to LSUballs
If you are trying to impress anyone, offset...if you DGAF, pellet.... offset is for actual smoky bbq. Pellet is for the gist of it. A slight hint, but nothing more.
Posted on 10/17/20 at 12:43 pm to LSUballs
Does the pellet grill have a functioning slide cover to allow you to move it and have access to the high flames once you want to sear? If yes, just crank the dial for temp all the way up when you are ready to sear.
It will work very well, especially if you have an internal thermometer to know when to switch as the searing will obviously raise the temperature. Fresh pellets, I.e, not a lot of dust in the hopper that feeds down into the mechanism, is an excellent suggestion. You may consider lifting the grills and flame cover off and clean out the coffee cup sized smoke bow where the pellets land and burn. Other watch out is if it is well used and has not been maintained and has geese build up, don’t slam the lid shut when flame is going as they could cause a flame up until the geese burns off (experience is a great teacher).
Regardless let us know how it goes.
It will work very well, especially if you have an internal thermometer to know when to switch as the searing will obviously raise the temperature. Fresh pellets, I.e, not a lot of dust in the hopper that feeds down into the mechanism, is an excellent suggestion. You may consider lifting the grills and flame cover off and clean out the coffee cup sized smoke bow where the pellets land and burn. Other watch out is if it is well used and has not been maintained and has geese build up, don’t slam the lid shut when flame is going as they could cause a flame up until the geese burns off (experience is a great teacher).
Regardless let us know how it goes.
Posted on 10/17/20 at 1:09 pm to LSUballs
Pics of the meat
Posted on 10/17/20 at 1:09 pm to ZULU
before and after
Posted on 10/17/20 at 1:23 pm to NorCali
quote:
Other watch out is if it is well used and has not been maintained and has geese build up, don’t slam the lid shut when flame is going as they could cause a flame up until the geese burns off (experience is a great teacher).
He’s smoking a prime rib, not a goose.
Posted on 10/17/20 at 1:26 pm to ZULU
quote:
Pics of the meat
NSFW
Posted on 10/17/20 at 1:27 pm to PrivatePublic
quote:
aren't prime rib and ribeye different cuts?
Nope
Posted on 10/17/20 at 3:25 pm to Spankum
I went with the pellet grill. I’m also cooking a dozen other things, and watching football, so I decided I didn’t want to baby’s sit a fire. It’s been on for 3hrs at 220. Currently at 107 internal. I don’t know how it’s going to turn out smoke flavor wise, but at worst it will be like reverse searing utilizing an oven. Which is fine too. I’m excited
Posted on 10/17/20 at 3:28 pm to LSUballs
Can’t wait to see the money shot.
Posted on 10/17/20 at 6:39 pm to LSUballs
I don’t think you can go wrong
Posted on 10/17/20 at 8:18 pm to LSUballs
My dad would get a ribeye roast on sale and smoke it on a regular upright smoker.
That was always the best eating steak ever.
That was always the best eating steak ever.
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