I have a WSMJust out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
I have a WSMJust out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
Followed this recipe a few weeks ago and liked it so I'm having it again today
I use my Weber grill to smoke.Just out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
Just out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
I have a Kamdao JoeJust out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
I bet in a blind test you wouldn’t know the difference.I use an offset charcoal smoker and add wood chunks on top of the coals in the smoker box. Takes a lot more effort than the set it and forget it pellet smokers but the flavor of the end product is far better IMO.
Just out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
I bet in a blind test you wouldn’t know the difference.
Truly flattered but after the Derecho in CR and seeing family get seriously f*cked up in a matter of minutes I figured life's too short for the petty back-and-forth silliness I used to engage in re: Iowa v. ISU. I've had Twins on ignore for many months, along with a few of the more enthusiastic hok posters. Just not interested. I'd much rather talk music, movies, politics, BBQ/Smokers
Follow up on the hot and fast method that CW did with Darren from Smokey D's. I pulled them at around 210 degrees and let them rest for about 30 minutes. They turned out great. The only things I would different would be to leave them uncovered for maybe 2 1/2 hours instead of 2 hours just to get some more bark on them or move them to my second rack on my smoker instead and probably not get take them to 210 again.
They were fall of the bone, the fat had all rendered of, and they were not dry at all. . Sweet with touch of heat from the rub I use (I added a little Old Bay, chili powder, some cayenne to it and some coffee). I had to take a picture quick of what was left as they were gone after I took it. I've made a lot of ribs for the family over the years and by son gave them an "8" out of 10.
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I have an masterbuilt electric with side smoker. But I want a bigger smoker so thinking of pellet.Just out of curiosity, is there anyone here who doesn't smoke with a pellet grill?
I use an offset charcoal smoker and add wood chunks on top of the coals in the smoker box. Takes a lot more effort than the set it and forget it pellet smokers but the flavor of the end product is far better IMO.
Spare ribs, yes? Have to admit I've only ever done spare ribs once, I'm a pork back ribs guy but I might have to give it another go, those look solid.
If you can cook whatever to the right temp, I agree. Have never had an ill-cooked meat from my uncles Traeger, have had several under and overcooked from a friends side by box.I use an offset charcoal smoker and add wood chunks on top of the coals in the smoker box. Takes a lot more effort than the set it and forget it pellet smokers but the flavor of the end product is far better IMO.
If you can cook whatever to the right temp, I agree. Have never had an ill-cooked meat from my uncles Traeger, have had several under and overcooked from a friends side by box.
Have patience and a good thermometer - Get a side by side charcoal
Want consistency - Get a nice pellet smoker
Simple salt/pepper/onion/garlic combo will make anything taste great if cooked to the right temp.
No doubt, I'm thinking more from a daily use perspective than a competition perspective. Want a good roast after work, you can throw it on the pellet and not worry about it until after work.Honestly regardless of what kind of smoker someone uses the flavor profile and methods they use typically is the difference in the final product. Types of rubs, the type of wood, the temp and length of cook, injections spritz, wrap or no wrap, etc. any 1 or combo of things can make bbq stand out or ruin the taste. I'm a big fan now of not adding bbq sauce during a cook even if it is at the very end because you risk burning the sugars that are in the sauce and giving the bark a bad taste. Lightly brush it on before serving or serve it on the side as if you smoke meats correctly you shouldn't need much sauce to have it taste good.
Maybe post pandemic we ought to have a CF smoke off or something. With all the partnerships and sponsors CW has connections with like the Iowa Pork Producers, Darren from Smokey Ds, etc could probably get some sponsorship for it and make it a neat event.
Just out of curiosity, is there anyone here who doesn't smoke with a pellet grill?