You clean your smoker;) outside the grill grates, drip pan and pellet area, That's seasoning.Quote:
Originally Posted by electronman1729
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You clean your smoker;) outside the grill grates, drip pan and pellet area, That's seasoning.Quote:
Originally Posted by electronman1729
Quote:
Originally Posted by electronman1729
I like the 5 degree increment on the Green mountain vs. the 25 on the Traeger. The green mountain also comes with a remote and an option for wifi so it can be monitored and controlled while your not home. It also has a Blow down feature that sounds nice. I'm working in Fort Morgan for awhile so I'm gonna swing by a shop up here that sells them. Knowing me, I'll probably end up walking out with one then worry about selling the Traeger once I get home.
I have the GMG Davy Crockett. A bit small for most of you but it fits most of my needs and I like the fact I can take it camping or tailgating. The 5 degree increments and ability to run the auger/fan off 12V are really nice.
Cleaning, what's that?
Mainly to clean the left over soot that ends up in the fire box area and any left over pellet dust that doesn't burn which collects under the gratesQuote:
Originally Posted by Great-Kazoo
See my smoke from this weekend
https://www.ar-15.co/threads/136411-...weekend/page14
Oh the stuff my wife does;) Luckily we have a pellet dump / ash catch. Nice rub BTW on that pork.Quote:
Originally Posted by electronman1729
Well my pick many moons ago was Cookshack Smokette. Bass-pro, Cabelas , and Sportsmans all carried this thing, but now Masterbuilt has taken over this spot. I call it my "Lazy Man Smoker" as it is electric and wood chunks. This is an amazing smoker with much more inhalation, but they priced themselves out of the market with the mine costing almost $700 now.
This is the one that I'm currently looking at. http://greenmountaingrills.com/produ...lls/jim-bowie/. It's similar to my Traeger but with a few added features that I really like.
Our CC has the shut down feature. Outside some ash in the grill it does a nice job, cool down time is much quicker. Originally it was purchased for me, however the spouse liked it so much it has become "Her Grill".Quote:
Originally Posted by Lars
Jim has pretty much sold me on the Camp Chef. Think I'll pick one up in a few weeks when I get back from vacation.
Ran into a guy that has one of the Pit Barrel Cookers made by the guy out in Strasburg. Raved for long time about it.
A member here has raved about it as well.
Local vet manufactured at half the price of other recommendations.
We are leaning towards buying one.
More info? Website?Quote:
Originally Posted by buffalobo
Web site.
http://pitbarrelcooker.com/about
Thanks [Awesom]Quote:
Originally Posted by buffalobo
I think it is TFOGGER that has one but have not found post yet. Maybe he will see this and chime in.
The PBC has excellent reviews across the board. For us the ability to set it and forget it is why we went pellet smoker. The wood set ups are nice. However having to maintain it / wood & charcoal wise, for us was not on the table.Quote:
Originally Posted by buffalobo
I love my pbc...it is pretty much a set it and forget it cooker....ribs are amazing in this thing, and brisket, and chicken, and baked potatoes, and pizza, and meatloaf, and you get the picture....
Picture not loadingQuote:
Originally Posted by wyome
I'm a big fan of the PBC. I've been using mine for about a year now, and it's as close to idiot proof as anything can be. Pretty much anything I've put in it has come out amazing, from ribs to wings to prime rib to chuck roast. Especially good for cedar plank salmon, using alder ships for flavor. Ribs are dead simple, rub, hang for a couple of hours, glaze, be a hero.
What kind of cook time do you get per load/batch of charcoal? No need to reload to finish?Quote:
Originally Posted by TFOGGER
A full basket of charcoal will get you 7-8 hrs with the lid closed. With the lid off for grilling it is considerably less.
Ribs are about a 3 to 4 hour cook. Not a true smoker, but amazing results in half the time....
I've never had to add charcoal to mine during a cook. Usually, a big roast will finish in 2-3 hours. You can control heat with airflow, both in and out.
9:30 this morning.
http://pic100.picturetrail.com/VOL59.../411277952.jpg
http://pic100.picturetrail.com/VOL59.../411277950.jpg
http://pic100.picturetrail.com/VOL59.../411277951.jpg
Two pork bellies. One is a Peach, ginger, teriyaki brine. The second is my own dry rub.
See ya in about 4hrs.
What temp are you reaching for, Pook?
Nice, where you get them ? AND any info on your cooking method.Quote:
Originally Posted by Ah Pook
The grocery store up here has them in 70lb boxes. I split a box with a local bacon maker.Quote:
Originally Posted by Great-Kazoo
This was the first smoke in the new smoker.
Traeger Hickory pellets.
4hrs @ 225˚.
They came out at 145˚.
I'll finish them in the oven for 2-3hrs @ 250˚.
http://pic100.picturetrail.com/VOL59.../411281983.jpg
http://pic100.picturetrail.com/VOL59.../411281982.jpg
Looks good.Quote:
Originally Posted by Ah Pook
Nice smoke ring. I hear folks say you don't get a smoke ring when using pellet stoves. To date that has not been an issue for us.
Smoke ring?
Yeah that discoloration around the outside area. Granted it's not a 4 -6 hour hard wood ring, but it's there. You must be one of those Colt fan boys too ;)Quote:
Originally Posted by Graves
Stop using the traeger pellets and switch to cookingpellets.com brand. Their American hickory is 100% hickory. Traeger, not so much. You will be more than happy with the better flavor and better cooking temps.
Good tip. Been using what ever SW carries and traegar pellets from ACE when it's $10 off. From your link i seeQuote:
Originally Posted by colorider
http://the-water-shed.com http://sprinklerandpond.com
carries them locally
AND.. I like the watershed's home page / political leaning.
Thanks for the compliments. I'll be trying different pellets next time around.
Came home with 15lbs of pork butt yesterday. Might be smoking them and a couple of chickens later this week.
You guys who have an actual Traeger - how many have purchased it in the last 3-4 years? I'm being offered a Costco Traeger as partial compensation for some work I'm doing for someone - new as in I go pick it up at costco - guess they have Costco dollars or something. However, I've heard and read lots of horror stories about how Traeger switched from US to China manufacturing a few years ago and now they are nowhere as good as the old ones.
Supposedly there's a roadshow this weekend at the Sheridan location.
Part of me says grab it and try it out, and if I don't like it, I can always return it. I don't think there's a limit on returns for traegers at costco.
They're all made in china, almost. Just a tad thinner metal. The digital controls look exactly the same as other mfg. IMO. Unless you're getting in to "professional smoking competitions" take it.Quote:
Originally Posted by Brian
Bringing this back.
Just picked up a GMG Daniel Boone. LOVE it!!!!
I got the model with the wifi. At first I wasn't going to but I liked the idea of setting up smoking profiles for different meats and having alerts. Plus, they had a father's day sale.
First meal was simply hamburgers but I have to say, this thing even grilled them well. Seared grill marks, slightly chard bits and all.
I have a couple pork shoulders to smoke for the weekend.
Going to get some good use out of this thing.
FYI: I have a Cookshack smoker and while others online have had great success with it, my cooking on it (besides a couple of times) has been kind of dry or tough doing things like ribs.
Well I finally bought some ribs and had a buddy that has been in some competitions come up and do them on my smoker. They turned out fine and probably would on anyones smoker, not just a Cookshack. So thought I would share what I documented (can't trust memory for stuff like this :)
Ribs - smoking
Set temp to 250
Chunk of Apple and Chunk of Pecan
Stuck dry rubbed ribs in at 150 at 11:05am
Took out wood at 1 hour
At 12:21 set temp to 225
Swabbed with apple juice at 1:24pm
At 2:10pm took out and put on foil and sprinkled apple juice on it and put some butter on top and agave then wrapped them and put them back in.
took out 4:40pm
Congrats! Pellet grills are a lot of tasty fun!
Next time reverse the cooking order. I do 2 smoke, 1-2 foil, 1 opened (if that) with (insert wet sauce of choice) Foil is with (insert liquid of choice) added. Opened still has liquid, but sauce added.Quote:
Originally Posted by stevew
The "traditional" is called 3-2-1. i do 2-2ish-1 IMO the ribs dried out, before they had a chance to get off the ground.
http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/
I love my GMG. I didn't want the Wifi either but it was all they had. I now love it. Set a profile and walk away. I'm throwing 6 pork shoulders on this week for my daughter birthday party, then doing another 8 in a few weeks. That smoker destroys ribs, by the time the ribs are done you have to fish rib bones out from the bottom because they just fall out of the bottom of the meat. Enjoy it.Quote:
Originally Posted by hollohas