Pellet grills

[Farnsworth]

I have the two piece tray but only use the bottom one. I put about 4-5 layer of foil on it and then take a layer off after two or three cooks. Also stick a paper towel up the grease drain to prevent it dripping on the floor when it gets hot outside.

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Genius! Why didn't I think of that. I just started doing foil about a year ago as it keeps it so much cleaner, but I don't change it out until it's a must do. AKA starts on fire or needs cleaning to the point smoke is coming back out the hopper

 

[josh4cy]

How much is this bad boy. I'd really like the wifi feature and looking to upgrade from our Traeger Tailgater. I just need more space. I'd prob use both on some weekends.

Attached is the current sale prices. I paid $684 for the grill amd got a discount on the accessories I bought.

 

[dmdom]

If your looking for a unit to do both grilling and smoking, give this a look.
https://www.louisiana-grills.com/phone/800-elite.html
I have the older model and use it year round for grilling. It will get pretty close to 700 degrees. The downside is smaller cooking area, 3 butts or 2 smaller briskets. When, I smoke in larger volumes I love my FEC 100.
http://www.cookshack.com/FEC100
They are not cheap, but extremely high quality and efficient with pellets. Narrow down your choices to 3 or 4 and then watch the Kansas City craigslist ads. They show up on there fairly often. I have also owned Louisiana grills CS 570 and the Whole Hog models and a GMG Jim Bowie. They were all good units and I would recommend them. I know Treagers are popular, but the newer chinese models are not as good as the older canadian models. Talk with Brett at TNT and ask him to point out the picture of Boondoggle BBQ on their wall.

 

[CyTwins]

Big Green Egg:
Cold smoked 5 lbs of cheese today
Ribeyes at 600 degrees last Sunday
18 lbs of pulled pork for 15 hours at 220 degrees last Friday-Saturday.
Pellet grill?

I've never done a cold smoke. Is it hard?

 

[clonebb]

Going to pick up a Daniel Boone today while it is still on sale at Sportsman’s Warehouse in Ankeny. Tired of the work involved with my Weber Smokey Mountain smoker.

 

[Prone2Clone]

Going to pick up a Daniel Boone today while it is still on sale at Sportsman’s Warehouse in Ankeny. Tired of the work involved with my Weber Smokey Mountain smoker.

Yous guys who just bought Daniel Boones...have you used them yet? I just bought one today but the weather this weekend is looking like it'll prevent me from using it.

 

[Stormin]

Going to pick up a Daniel Boone today while it is still on sale at Sportsman’s Warehouse in Ankeny. Tired of the work involved with my Weber Smokey Mountain smoker.

Pellet is the way to go. Time and Temp. Perfect cook every time. Have both. But pellet is so easy and consistent.

 

[josh4cy]

Yous guys who just bought Daniel Boones...have you used them yet? I just bought one today but the weather this weekend is looking like it'll prevent me from using it.

I cooked t-bones 2 nights and a chicken breasts another night. My first impression is wow, best chicken I have ever had. The steaks I did 2 ways. The first night I reverse seared them. Cooked them low and slow for an hour. Then let them rest, brought to temp up to 450 and seared them. Ton of smoke flavor.
The other night I just cooked them at 450 like I would on a propane grill. Super moist, no flame up. (My old propane grill and tbones didn't get along)
I'm glad I made the switch. Can't wait to use it more. I can see how the thermal blanket would be nice in cold temps.

 

[cycloner29]

The only way I will cook a chicken is to spatchcock it. So easy to do and cut up after it is done.

 

[Prone2Clone]

I cooked t-bones 2 nights and a chicken breasts another night. My first impression is wow, best chicken I have ever had. The steaks I did 2 ways. The first night I reverse seared them. Cooked them low and slow for an hour. Then let them rest, brought to temp up to 450 and seared them. Ton of smoke flavor.
The other night I just cooked them at 450 like I would on a propane grill. Super moist, no flame up. (My old propane grill and tbones didn't get along)
I'm glad I made the switch. Can't wait to use it more. I can see how the thermal blanket would be nice in cold temps.

I'm going to try wings tonight despite the flurries I see out the window right now.

 

[Cyclones_R_GR8]

Their selling a Traeger on QVC today. They said they've sold over 9,000 since midnight.

 

[Farnsworth]

I'm going to try wings tonight despite the flurries I see out the window right now.

I smoked up a bunch of bacon in while it was still snowing this morning and have some chicken on now. All is well!

 

[clonebb]

Made smoked shrimp tacos, breakfast quiche. Amazing ribs with grilled bacon wrapped asparagus. I got the pizza open insert for the Daniel Boone and the pizza was amazing. Basically, every meal since I got it was made on the DB.

I got the WiFi model so I control everything from my iPhone.

Love the DB pellet grill. Traeger owners will be jealous once they see the DB in action.

 

[Prone2Clone]

Well, the wings were good. Not sure I used the best combo of temps and time but it was my first run on the Daniel Boone. Trying to crisp them up at the end resulted in a little too much char on a few.

 

[discydisc]

Well, the wings were good. Not sure I used the best combo of temps and time but it was my first run on the Daniel Boone. Trying to crisp them up at the end resulted in a little too much char on a few.

View attachment 54594

I've never had any issue getting the skin crispy at a lower temp, just have to be patient and let the fat render, usually run 250-275.

 

[Prone2Clone]

I've never had any issue getting the skin crispy at a lower temp, just have to be patient and let the fat render, usually run 250-275.

Steady 250-275? Couple hours?

 

[cycloner29]

I seem to start at 150 degrees, no matter what I smoke, and then raise the temps up. I will usually get to around 300 for the last half hour on wings. Depending on what type of sugar you have in your rub the hotter the temps the more likely the get crispy for the wrong reason. I started using turbinado instead of white sugar in my rubs so things don't go from caramelized to burnt. For ribs and pork butt, I started using molasses as a glue and then putting my rub on, but haven't tried that method on chicken/wings yet.

 

[Prone2Clone]

Good tips.

 

[discydisc]

Steady 250-275? Couple hours?

I seem to start at 150 degrees, no matter what I smoke, and then raise the temps up. I will usually get to around 300 for the last half hour on wings. Depending on what type of sugar you have in your rub the hotter the temps the more likely the get crispy for the wrong reason. I started using turbinado instead of white sugar in my rubs so things don't go from caramelized to burnt. For ribs and pork butt, I started using molasses as a glue and then putting my rub on, but haven't tried that method on chicken/wings yet.

Yeah about 2-2.5 hours. For wings I usually forgo a rub and just make a marinade or brine. I will spray em with a combination of apple juice/vinegar/whiskey every 45 minutes or so. I'm usually not in a hurry if I'm smoking. Will rotate the wings around as needed (back of my GMG Daniel Boone tends to run hotter than the front).

 

[CloneGuy8]

I got a whole chicken going on my smoker right now. Perfect day out for this. Sitting on my deck and drinking a beer