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Any Time is Grillin Time
- Thread starter olbriar
- Start date
I have to admit... I love it! I've only used the Traeger I got a year ago so I'm not a source for this one is better than that. The pellet grill overall is a good tool. It does it's job well. I doubt seriously if it can be classed in the same category as a wood burning two stage smoker... but hey, it works great for me. The best part for a novice smoking enthusiast is having the ability to set the grill at a given temperature and having the grill maintain that temp. It takes an entire learning process out of the loop for smoking. I know what temp I want... I set it.. I walk away.
With wood I would have to be present during the smoking process to make certain my coals and vents were keeping my temps right.
The smoke from a pellet grill is far more flexible to the novice smoker as well. Just buy this bag or that or pellets and you are set. It's not like you have to find a source for apple logs or hickory logs etc. They burn clean and there is not much for maintenance. They produce a lot of smoke at lower temps... the higher the temp.. the less smoke. It's ideal for smoking a few hours on low temp and then turning the temp up to finish off the project.
Another neat thing about a pellet grill is it is also a grill. You can turn the temps up and grill a steak or burger just like a gas grill. You don't have that direct flame heat so there is no flaming up. You can grill a burger without even turning it over. The convection heat cooks from all sides.
You can even bake a cake in the darn thing lol. I still flip my burgers and steaks... but I don't watch over them like I did with my gas grill.
The down side if any is it's expense. The cost of fuel is more than LP. It's not so much different that I'm concerned about it. It does cost more to run. I've only had my grill a year so I can't speak about how long lasting the grill might be. So far, I've had zero problems with it with heavy use.
It is not likely the smoker/grill to run all other options out of town but it's an easy tool to master.
Getting close to time to fire that grill back up!! i REALLY NEED TO DO A THOROUGH CLEANING OF THAT SUCKER THIS YEAR THOUGH.
i BOUGHT ALL THE STUFF TO DO IT LAST YEAR BUT NEVER USED IT..
Stupid caps lock! Sorry for yelling!
(headed to the registry to finally disable that damn thing!)
i BOUGHT ALL THE STUFF TO DO IT LAST YEAR BUT NEVER USED IT..
Stupid caps lock! Sorry for yelling!
(headed to the registry to finally disable that damn thing!)
kymberlin
*~ Life is Beautiful ~*
I am 100% into wood smoking. It is part of the process of smoking meat. There are multiple places in the US that brutally ban wood fire and that would be about the only time I would consider anything other than wood. Just my opinion is all. Once you get the hang of true wood, it's really not that much work. Invest in a good thermometer that will notify you if the temp drops to low.
BTW, made some mango chilpotle wings today.... Let's just say OMG.!
I tried something new for me today. I grilled out some lobsters. I wanted to smoke them but after playing with the idea a while I just grilled them. They didn't turn out fantastic but was fun for something different. I kept them brushed with butter a few times while grilling. It wasn't KC strips but was ok for something different. 
breadnatty08
pain rustique
^ Look at you, rich man.
Did you go low and slow or blast em high?
We just started grilling a couple of the new antipasti dishes we have.
-Grilled asparagus with frisee, boiled egg and a pork vinaigrette.
-Grilled artichokes with, ah man I forget.
I know they're delicious though.
Did you go low and slow or blast em high?
We just started grilling a couple of the new antipasti dishes we have.
-Grilled asparagus with frisee, boiled egg and a pork vinaigrette.
-Grilled artichokes with, ah man I forget.
I know they're delicious though.
^ Look at you, rich man.
Did you go low and slow or blast em high?
We just started grilling a couple of the new antipasti dishes we have.
-Grilled asparagus with frisee, boiled egg and a pork vinaigrette.
-Grilled artichokes with, ah man I forget.
My food budget went from feeding four to two last year.
So we splurge on the weekends and treat ourselves to something special. Naturally, the rest of the week is crackers and water. It's near impossible to grill crackers. 
The grill was at 350f and they cooked for 11-12 minutes. The other grilling option I read was 250f for around 30 minutes. I might try that next time. More time... more butter.
pastafarian
Pâtes avec votre foie
I tried something new for me today. I grilled out some lobsters. I wanted to smoke them but after playing with the idea a while I just grilled them. They didn't turn out fantastic but was fun for something different. I kept them brushed with butter a few times while grilling. It wasn't KC strips but was ok for something different.
I would think that if you wanted a smoke flavor with lobster, you would have to cold smoke. Lobster just too delicate for hot smoke By the time you got any smoke flavor into the lobster, you would probably have a rubber texture.
I drew the same conclusion. There is a fine line between done and over cooked with lobster. Smoking lobster would be near impossible to pull them at the right time... and they would have little smoke about them.
Tonight I'm grilling some boneless skinless chicken thighs. Butter, honey, garlic salt, and a touch of poultry seasoning will be the mop.
Tomorrow is smoke day. I'm doing some pulled pork. Was going to do a brisket until I saw the price. The shoulder was on sale and looked great. I will smoke up some beans and do some potato salad as well. Dang, I've made myself hungry.
Tomorrow is smoke day. I'm doing some pulled pork. Was going to do a brisket until I saw the price.
The shoulder was on sale and looked great. I will smoke up some beans and do some potato salad as well. Dang, I've made myself hungry.
pastafarian
Pâtes avec votre foie
Must be warmer in Oz.
And that stops you from grilling? tsk tsk!
Rxpert83
Dr. Feelgood
And that stops you from grilling? tsk tsk!
This photo accurately sums up the cars outside my Window.
Maybe exaggerated slightly, but the cars are frozen.
Only the George foreman gets used
pastafarian
Pâtes avec votre foie
This photo accurately sums up the cars outside my Window.
Maybe exaggerated slightly, but the cars are frozen.
Only the George foreman gets used
A good place to store beer!
And my kids call the Forman grill the grilled cheese machine, because that's all its used for.
Must be warmer in Oz.
It was in the thirties with winds gusting 20-30 mph
That's a beautiful day to smoke some pork. The plus side of a pellet smoker is you set the temp and walk away. Even in the most extreme weather, smoking is no chore. You run out every hour or so and spray a little apple juice on the shoulder and run back in lol. My patio is covered so I've grilled and smoked in the worst of elements.A good place to store beer!
And my kids call the Forman grill the grilled cheese machine, because that's all its used for.
When my daughters were still home, they grilled with the Forman all of the time. They loved grilling boneless skinless chicken breasts all decorated in their magical concoctions and have it with or in a salad. It was their thing... I think it went to AZ. when the last one left home
I love your kids calling it the grilled cheese machine...
That reminds me of my father calling his microwave the popcorn machine.
jbenham
Android Enthusiast
And that stops you from grilling? tsk tsk!
You know, I thought of that too. Reading olbriar's posts just makes you want to get out there and grill. But we just got back from vacation and there is nothing in the house to grill. -2 degrees this morning. Somebody please shoot the groundhog.
pastafarian
Pâtes avec votre foie
You know, I thought of that too. Reading olbriar's posts just makes you want to get out there and grill. But we just got back from vacation and there is nothing in the house to grill. -2 degrees this morning. Somebody please shoot the groundhog.
Then you'd have something to grill!
Has anyone here tried smoking country style spare ribs? I'm not certain what sort of pork they are even. They are cut in rib like portions and have no bone. I've grilled them often and they are tasty... much like a chop. I thought about smoking some. I'm thinking it shouldn't take but three hours or perhaps four. Any thoughts?
pastafarian
Pâtes avec votre foie
I've never tried to smoke country style ribs and have only eaten them once. From what I remember, they were relatively lean, which might be a problem. I tried to smoke pork chops once and they came out a little tough and dry even though temp was dead on. Maybe a bit of bacon to add fat? I'd certainly wrap them up after an hour or so of smoke to keep in moisture (didn't do that with the chops). Either way, go for it! I'd love to know what results you get.
They are lean... very lean in fact. I hadn't considered a bacon wrap but that would be the ticket. Thanks..
It will have to wait another weekend. I forgot about Sunday being St Patty's Day. I'll have to have my corn beef and cabbage
It will have to wait another weekend. I forgot about Sunday being St Patty's Day. I'll have to have my corn beef and cabbage
I have my ribs rubbed down and ready to smoke tomorrow. It's been a while since I smoked some ribs. Man I can't wait. I almost bought some baby backs. I've never smoked them before. Anyone have a prefered method for bb ribs?
pastafarian
Pâtes avec votre foie
The biggest difference between spares and baby backs is size. An hour less or so on the pitt. They're usually leaner, so wrapping in foil (the Texas crutch) with a little mop or juice to braise for the last hour or so usually doesn't hurt.
The only baby backs I've eaten were served in a sweet glaze. They weren't bad at all. I fix my spare ribs with a fairly hot sweet rub. I have been finishing them up wrapped in foil with some apple juice. I'm smoking with apple. I didn't know if the same treatment would work for the baby backs.
pastafarian
Pâtes avec votre foie
For casual parties where people tend to stand and eat, I tend to do baby backs because they're a little more finger friendly. For sit down diners, I much prefer St Louis cut spares (I'm not a fan of gnawing tine bones). The spares have a bit more fat (flavor) and a lot more meat. Rub, sauce (if any) and method don't change because of the cut.
Lucked into a full brisket (almost impossible to find here) and a point at the butcher. Brisket samiches and burnt ends next weekend!!!!
Lucked into a full brisket (almost impossible to find here) and a point at the butcher. Brisket samiches and burnt ends next weekend!!!!