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Started By
Message
re: If you’re an amateur griller and were thinking about a pellet grill...
Posted on 3/13/21 at 9:34 am to TigerFanatic99
Posted on 3/13/21 at 9:34 am to TigerFanatic99
quote:
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.
I recently watched a video where a guy explained how this can happen. Said sometimes you have one of the probes in a patch of fat. Did a similar thing in his video on a brisket. He removed the probe with the temp spike and inserted a little over and the temp came down. Let me see if I can find that video.
0
Posted on 3/13/21 at 9:38 am to TigerFanatic99
Posted on 3/13/21 at 11:05 am to Mister Bigfish
Yeah, I tried that but it was legitimately done. After checking the probe placement it sat at 206 for a good hour in there while the flat was being stubborn.
I'm sure you can tell in the pictures, but when I trimmed it I separated the muscles about 3/4 of the way. I do this because my family doesn't like the inch think fat layer between them and it let's me get more seasoning directly on the meat. Helps with the burnt ends. I just went out there and finished cutting through the fat and got the point wrapped and in a cooler. We aren't eating for 5 hours so I'm sure it will get cool, but I'm going to chop it up and put it back in for burnt ends so that'll be fine. I'm actually more worried about the flat finishing in time now. I don't want to wrap it if I don't half to.
We're at 14 hours now.
We are at the 14 hour mark.
I'm sure you can tell in the pictures, but when I trimmed it I separated the muscles about 3/4 of the way. I do this because my family doesn't like the inch think fat layer between them and it let's me get more seasoning directly on the meat. Helps with the burnt ends. I just went out there and finished cutting through the fat and got the point wrapped and in a cooler. We aren't eating for 5 hours so I'm sure it will get cool, but I'm going to chop it up and put it back in for burnt ends so that'll be fine. I'm actually more worried about the flat finishing in time now. I don't want to wrap it if I don't half to.
We're at 14 hours now.
We are at the 14 hour mark.
Posted on 3/13/21 at 11:44 am to TigrrrDad
Pellet grills are great options for chicks. Highly encourage them to get one.
Posted on 3/13/21 at 4:18 pm to TigerFanatic99
17 hours total on the flat. 90% of it was perfect. The last 4 inches or so was thinner and dried out. I'll munch on that later.
Burnt ends are finishing up!
Burnt ends are finishing up!
Posted on 3/13/21 at 4:43 pm to ragincajun03
quote:
Pellet grills are great options for chicks. Highly encourage them to get one.
Pellet grills and Jeeps with 34" tires that they drive on blacktop roads 
Posted on 3/14/21 at 12:38 pm to BigDropper
People talking about the convenience of pellet grills, and I see that for a fishing or hunting camp. I can see myself throwing meat on a pellet and going fishing while that cooks at the camp, convenient. If I’m at home smoking I’m usually not going anywhere. My offset takes 1 minute every 20-30 minutes of my time.
I think people get too complicated with offsets. Mine runs wide open, I control the temp by the size of the coal bed, keep it between 270-330 or so which is the standard log thrown on every 30 or so. It’s very simple and no need to screw around with the baffles. The smoke flavor is awesome and the smoke doesn’t “run out the cook chamber” being wide open.
Brisket is always moist and delicious. Hot and fast in 7-8 hrs with at least a 1hr rest. I see zero need to cook them at 225-250 for 12+ hrs. That’s a giant waste of time. I think people see it as some sort of grind being needed to produce great smoked meats, that’s not the case.
I think people get too complicated with offsets. Mine runs wide open, I control the temp by the size of the coal bed, keep it between 270-330 or so which is the standard log thrown on every 30 or so. It’s very simple and no need to screw around with the baffles. The smoke flavor is awesome and the smoke doesn’t “run out the cook chamber” being wide open.
Brisket is always moist and delicious. Hot and fast in 7-8 hrs with at least a 1hr rest. I see zero need to cook them at 225-250 for 12+ hrs. That’s a giant waste of time. I think people see it as some sort of grind being needed to produce great smoked meats, that’s not the case.
Posted on 3/14/21 at 1:58 pm to Junky
I've enjoyed reading the thread and have owned offsets and pellet grills and can honestly say at this stage in my life the pellet is the way to go.
For ease of use it cannot be beat and the results have been outstanding without having to babysit.
Currently have the Memphis Pro by Memphis Grills and installed in my outdoor kitchen. These are a little pricey but one of the best investments I've ever made. Brisket, ribs,butts, chicken, Turkey, fish...even pizza. Only thing I haven't tried is "cold smoking " cheese. These are automatic as long as you clean the fire pot of ash/pellets after or before each cook.
For ease of use it cannot be beat and the results have been outstanding without having to babysit.
Currently have the Memphis Pro by Memphis Grills and installed in my outdoor kitchen. These are a little pricey but one of the best investments I've ever made. Brisket, ribs,butts, chicken, Turkey, fish...even pizza. Only thing I haven't tried is "cold smoking " cheese. These are automatic as long as you clean the fire pot of ash/pellets after or before each cook.
Posted on 3/14/21 at 4:00 pm to sml71
quote:
You’ll never truly learn the art of smoking with a pellet oven, but to each his own.
He pretty much made it clear who his message was for.
quote:
Obviously I’m not speaking to the experienced guys with “real” smokers and whatnot - do your thing. But if you’re just a casual griller...
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