Pit Barrel Cooker is a good alternative for small smokers too....and you can still hang a shit ton of ribs if needed when the gang/family/friends come over too....just my $0.02
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Pit Barrel Cooker is a good alternative for small smokers too....and you can still hang a shit ton of ribs if needed when the gang/family/friends come over too....just my $0.02
A good marinade should take care of it, or BACON !
3lb brick, followed the recipe to see what adjustments if any would be needed for our taste buds. 2 hr cold smoke with apple, nothing needs changing.
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I bet that elk will be nice and moist. I think you'd have to really work at drying something out in a pellet grill.
You'd be surprised. Slow cooking is really meant for higher fat content meat to render the fat down and leave you with tender meat from what would have been a trash cut in the past. Elk, deer and the ilk tend to be VERY low fat content as it is and as such they don't lend to smoking as well as fattier meat would. Done right, the smoke flavor imparted will enhance the flavor but the most of those lean meats are better made into jerky with a smoker. That's not to say that you can't make good Elk or venison in a smoker it's just not what their ideal use is.
Pellet GRILL
I'm known for my subtlety.
...like a sledgehammer. [Coffee]
Now that you guys sucked me into this rabbit hole, I was just going to ask about pellet sources in the Front Range. Going through Outdoorcooking.com (where I bought my CampChef, thank you Great Kazoo!), and using their almost unending 10% discount, I get pellets delivered to my door for a total cost of $15.30/20 lbs. As a newbie, I can't rate the quality but their pellets seem to have very good reviews. Don't have room for a pallet or the time to drive long distances. At most, I can see buying 100 lbs and even that would get serious frowns from the better half. Open to suggestions on feeding my new addiction, so to speak.
...or if you don't have a dog.
Best 2 pellet brands are cookingpellets.com and Lumberjack. I've tried them all and these are the 2 i use now. Better flavor, better temps, pellets are a consistent size , and the ash production is less than others.
This.
The former is what I use the most since I tend to like it the most plus it's not cost prohibitive to buy it a bag at a time which comes shipped free from Amazon Prime. The latter is a good deal if you can find local folks to go in on a massive order to split up the cost of the freight shipping. If I was to consider no other factors other than "what's your favorite pellet to use" it would be CookinPellets for all of the reasons listed above plus I like the flavor profile it imparts on the grub too. I like their Perfect Mix as I'm personally not a fan of smoking w/Mesquite.
How are you guys storing your pellets?
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I'm running a basic tote system, avg cost was 8-10/tote
We'll mix a batch according to meat in a 5 gal bucket then toss into traeger auger. Once we're done smoking, whatever is left is left and is the start of the next cook....you'll get a bearing on what's needed per hour of smoke on your rig @ "x" ambient outside temp. It's not an exact science but you'll get used to seeing burn rate /hour once you're cooking and using whatever device you're using for "scoop" size to mix.
pork butt or Boston butt (shredded pork) is really easy to cut your teeth with, so are ribs (degree of difficulty is low and margin of error absorbed is higher). We like to use spare ribs vs baby backs since there's more room for error with more amount of meat (Let me know if you don't know the difference) plus my wife enjoys not eating off the bone. Yeah, I know, its ribs......not a battle I chose to fight.
Cool thanks.[Awesom]
Mike at Steady Smoking BBQ has all the lumberjack varieties and is a very nice guy. He owns a bbq catering company and sells the pellets at his house. His prices are also unbeatable as far as "retail" is concerned. Can't beat his price unless you go in on a pallet with others. His number is . 303-523-0155
You could go exotic like this
http://www.ebay.com/itm/like/182361555587
Or hit your local walmart, kings, safeway or bbq joint. Ask if they have any of the 3 or 5 gal containers their cake frosting, pickles or other bulk items came in. They usually sell them for $1-3 each. I get them for $2 per with cover, the 3 gallon hold 20#, 5 gal can hold 30#
Did a couple chickens tonight....cant believe how moist they were!
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Welcome to the addiction. [Coffee] I bet they taste great too.
Spatchcock Chicken on the YS640....
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^ I affectionately call mine Samurai Chicken [ROFL2]
Never seen it done that way. Do you still cook it at 350?
Finally picked up a GMGDB. GMG says their winter sale ends tomorrow Feb 15 but the tags on the grills at Sportsman's Warehouse says it's through the end of March.
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Mike from Steady Smoking BBQ is a very nice guy. He had every current type of Lumber Jack pellet in stock. 20# bags @ $10ea.
Until she tries her hand at cooking on it. My spouse was AGAINST MORE JUNK CLUTTERING UP THE YARD!. When my cousin asked if he could store it here 2 years ago.. NOW... that one was sold and the Camp Chef has somehow morphed in to Her Smoker.
I like the set it and forget it way pellet smokers work. To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't ;)
I love mine. Being able to monitor & control my smoker & the meat when I'm not even home is epic.
Indeed. I made some killer meat on my MES30 electric smoker too so I never understood the elitist attitude by some. Good food is good food regardless of what you cooked it on.