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Update on my Camp Chef experiences.
I have smoked and roasted Boneless Leg of Lamb, Loin Pork Ribs, and Beef Bottom Round Roast.
I have been using the GMG Golden Blend Pellets.
My wife and I prefer the natural flavor of grilled and smoked meats, so we aren't much for rubs or marinades.
I am totally sold on the pellet grill. I still use the gas grill and charcoal grill, but the pellet grill for smoking and slow roasting can't be beat.
I have stocked up on the Golden Blend pellets for the coming months and am still finding recipes on the internet to try out.
As Gman and Great-Kazoo say, just keep experimenting with the flavors that you like.
The Beef Bottom Roast was the only one that I thought needed something more.
My neighbor, who worked as a butcher during his college years, said that cut was not really the best for the method I was using. He recommends looking for a more tender roast with a little more fat.
Next is a whole turkey this week-end to practice for Thanksgiving!
[Dinner]
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This is my 'go to' for Thanksgiving turkey; http://www.traegergrills.com/recipes...-brined-turkey
The birds I get are usually bigger and have already been injected with some form of salt, so I usually back down on the salt content of the brine. The finished product is very moist and tastes amazing.
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I have a Masterbuilt Electric Smoker but have the Amaze N Smoker that someone linked earlier. Have had decent results with the Traeger pellets, they seem to do a lot better than the ones I got initially with the AmazeNSmoker - not going out during the smoking. I don't generally add any water to my smokes as the MasterBuilt is so insulated that the door is usually soaked anyways.
