- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Coaching Changes
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
re: If you’re an amateur griller and were thinking about a pellet grill...
Posted on 2/20/21 at 1:38 pm to TigrrrDad
Posted on 2/20/21 at 1:38 pm to TigrrrDad
I bought a smoke hollow from Sams a couple of years ago in the fall when they were clearance them out, got it for $299. Have used it a few times and seems to work well.
0
Posted on 2/20/21 at 3:25 pm to Glock17
This post was edited on 11/15/21 at 3:27 pm
Posted on 2/20/21 at 5:40 pm to puse01
This post was edited on 11/15/21 at 3:26 pm
Posted on 2/20/21 at 6:43 pm to puse01
Did chuck roast today... came out great
Posted on 2/20/21 at 6:46 pm to puse01
How hot and how long for the pork belly bites?
Posted on 2/20/21 at 8:16 pm to JDGTiger
quote:
I cook good stuff in the oven. Pellet grills are not good devices to cook steaks and hamburgers nor are ovens (although ovens do have broilers capable of temps higher than a pellet grill). A charcoal grill is by far the best device for that. Pellet grills are not good smokers because at temps above about 220 the pellets burn so clean there is no smoke at all. I have smoked pork and chicken all my life and I want to smoke it at about 275. I cooked butts on my Traeger a couple of times and to impart any flavor at all I have to first cook them on the low temp "smoke" setting for a few hours and then turn it up. I even called their customer service and they told me their device was NOT a smoker. Look they are convenient and outside---they are not good grills or smokers. It is a convection oven.
So many inaccuracies in that post, I wouldn’t even know where to begin.
Posted on 2/21/21 at 7:11 am to Glock17
quote:
chuck roast today..
Chuck roast on a smoker! Who knew?
Well you did. I need to do that
Posted on 2/21/21 at 3:59 pm to TigerFanatic99
This post was edited on 11/15/21 at 3:25 pm
Posted on 3/7/21 at 4:47 pm to Glock17
Just finished assembling my new electric oven. Trying to decide what to bake first on this behemoth. Thinking either brisket or pork butt.
Posted on 3/7/21 at 5:11 pm to JDGTiger
Spring officially starts in 2 weeks, when can I pick it up?
Posted on 3/7/21 at 5:33 pm to TigerFanatic99
I would try a pork butt first. I just got my pellet grill a couple of weeks ago and that specifically what I wanted to try first (burn-in with a bunch of thick cut bacon first). It came out great. Plus a good brisket seems to be more expensive. I have one in the freezer for next weekend.
Just as a side: I never joined Costco until I read so many good things about the butcher shop there. I've been paying a lot more for my cuts based on where I used to shop. Thanks TD
Just as a side: I never joined Costco until I read so many good things about the butcher shop there. I've been paying a lot more for my cuts based on where I used to shop. Thanks TD
Posted on 3/7/21 at 5:37 pm to UPGDude
You cooked food during your burn in smoke? I wouldn't recommend that.
Posted on 3/7/21 at 6:20 pm to Chucktown_Badger
I probably didn't describe it correctly. I did the burn-in with a bunch of olive oil on the racks and inside the pit (as per the instructions). I let it cool and then did the bacon. Sorry about that.
This is from the burn-in...
Burn-In
This is from the burn-in...
Burn-In
This post was edited on 3/7/21 at 6:41 pm
Posted on 3/12/21 at 8:14 pm to UPGDude
17 pounder (pre-trim) getting ready for an all nighter on the Woodwind. I did some St. Louis cut ribs on it Monday but this will be my first super long low and slow.
Posted on 3/12/21 at 9:11 pm to TigerFanatic99
Good night, sweet prince
Posted on 3/12/21 at 10:04 pm to TigerFanatic99
I’ll be looking forward to the finished pics in 12-18 hours
Posted on 3/12/21 at 10:33 pm to TigerFanatic99
(no message)
This post was edited on 11/15/21 at 3:09 pm
Posted on 3/13/21 at 4:41 am to TigerFanatic99
Nice. Will you add on the searbox to yours? The entire reason I chose camp chef was the ability to sear at 900F on same rig I smoke on. Totally worth it.
Posted on 3/13/21 at 5:10 am to dragginass
I'll probably get the sidekick if they are ever back into stock. More for the pizza oven and stock pot boiler though. I'm perfectly happy doing my reverse searing on the Weber Kettle so the searbox isn't as big of a deal to me.
She's about 8 hours in now. Point is cooking a lot faster than the flat. I wonder if I have a hot spot on that side of the grill. Flat is 154, point is 172.
She's about 8 hours in now. Point is cooking a lot faster than the flat. I wonder if I have a hot spot on that side of the grill. Flat is 154, point is 172.
Posted on 3/13/21 at 8:30 am to puse01
(no message)
This post was edited on 11/15/21 at 3:08 pm
Page 4 of 5
Popular
Back to top
Follow TigerDroppings for LSU Football News