My GM smoker tops out at 515°. I like to sear a bit hotter than that but yes, it will put grill marks on a steak. The added smoky flavor never hurts a steak either. 
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Any Time is Grillin Time
- Thread starter olbriar
- Start date
Concur, though my Traeger tops out a tick under 500.My GM smoker tops out at 515°. I like to sear a bit hotter than that but yes, it will put grill marks on a steak. The added smoky flavor never hurts a steak either.
Basically the two smokers are the same. On a calm day I'll exceed 500, but with windy conditions 500 is all the GM will do. 500 is the max setting.
i'm an ok fan of the NY cut, but i'm more of a rib-eye kind of guy.
So I went to my local hardware store to get plants for my vegetable garden and they had the new Traeger's. I think I'll put it this way. The Green Mountains and Pit Bosses may be as good as the Traeger I have, but boy are those Ironwood series a thing of beauty. Lots of racks, wifi controller, plus the oversized grill.
If I had stayed and looked long enough I'd probably bring one home. Trager has managed to keep a step ahead of the competition, but it comes at a premium cost.
If I had stayed and looked long enough I'd probably bring one home. Trager has managed to keep a step ahead of the competition, but it comes at a premium cost.
I just feel every cut has a cook. Once you figure out the cook then you can always have a good meal for a good price.
Went to Target and The Home Depot today. Neither one had a Hibachi. I saw one on Amazon but it looks flimsy. Cast iron should be thicker.
And the charcoal tray doesn't look deep enough to me.
So I went to my local hardware store to get plants for my vegetable garden and they had the new Traeger's. I think I'll put it this way. The Green Mountains and Pit Bosses may be as good as the Traeger I have, but boy are those Ironwood series a thing of beauty. Lots of racks, wifi controller, plus the oversized grill.
If I had stayed and looked long enough I'd probably bring one home. Trager has managed to keep a step ahead of the competition, but it comes at a premium cost.
I don't think anyone would be sorry of a Traeger investment. They've been in the game long enough to know what they are doing. They may cost more than some comparable smokers but I think you are getting what you pay for.
That looks quite similar to the one I owned many years ago. The casting does look a bit less perhaps but the basic design and the pan depth for the coals look spot on. It's designed to cook on coals with the cast pan hot. Not like a conventional grill where the coals are the prime heat source. Less charcoal use.Went to Target and The Home Depot today. Neither one had a Hibachi. I saw one on Amazon but it looks flimsy. Cast iron should be thicker.
Dang... forgot to post my success with the GM repair. The combustion fan was simply stalled with pellets that had been forced through the burn pot air vents. Once it was free of the clogging pellets the fan spun like a top. I smoked out some flank steaks tonight. I still need to better address the auger. I think it is slipping now and then. I was having trouble maintaining my smoke temp which is something I've not experienced before. Time for a drill motor and a cotter pin I'm thinking.
You've mentioned in the past that you would be using this on your balcony. Have you thought about a different heat source?
https://www.amazon.com/George-Forem...ocphy=1018356&hvtargid=pla-274047562688&psc=1
Get the smoke effect using a smoker box
https://www.amazon.com/George-Forem...ocphy=1018356&hvtargid=pla-274047562688&psc=1
Get the smoke effect using a smoker box
No. Im thinking small but not Amazon small.
Maybe It's a 1980s thing.
I should be looking at yard sales and thrift shops, not online retailers.
Maybe It's a 1980s thing.
I should be looking at yard sales and thrift shops, not online retailers.
So.. I've been cheating on my grillouts.. I don't sprinkle seasonings on my burgers, I pour everything I use into a measuring cup, add butter, mix it up with the butter really well and then butter the top of the burgers. Oh man.. They come out so good, Lol. 
2 bone rib roast (prime rib). Got my sear on, now slow cooking until it is done. Using hickory.
That looks like some kind of wonderful!
One of my daughters was visiting all week in from California. I didn't have time to smoke something so we ate out every night. We enjoyed some quality meals but nothing that compares to what I can produce on the smoker. Not even taking into consideration the expense, travel and waiting time, and the less than comfortable atmosphere of dinning in a restaurant, the meals lacked the personal attention and groomed meals one can provide at home. I love my cooking lol.
After eating nothing but rich foods for a week, the wife and I will enjoy some smoked beef hot dogs and chips tonight.
jhtalisman
Android Enthusiast
Haven't had much time for grilling anything the past few weeks. Only had 2 nights off of the past 17......worked including tonight ~ 180 hours in those 15 worked. Hope to catch up on it tomorrow and Tuesday.
Google photos is balking at the moment, or I'd post up a pic of my side. Broccoli tossed in olive oil, lemon juice, fresh garlic, and Parmesan cheese. It's on the grill now.
Mmmmmm. Have you tried avocado oil instead of olive? That's about all we cook with anymore.
No, but now I need to try it.
Yay, google photos finally woke up. 
Precooked. still waiting on the cooked version, but basically, toss that on the grill at 375ish for 10 minutes.
Precooked. still waiting on the cooked version, but basically, toss that on the grill at 375ish for 10 minutes.
That looks better than I imagined! I will have to give that a try. I do a lot of fresh asparagus spears that way. Super good. Love broccoli and so does the wife. Thanks!Yay, google photos finally woke up.
View attachment 142217
The avocado oil is a bit more expensive than olive but my wife assures me it's better for me
It cooks well and adds a nice flavor and all. I like it for it's high smoke/flash point.
The recipe I started with says x amount of this and y amount of that, blah, blah, blah. I use a gallon bag and toss fresh broccoli in with a couple tablespoons each of lemon juice and olive oil, four or five fresh minced cloves of garlic, and grated Parmesan (the cheap crap in the plastic jugs) and let it sit for a half hour or so. I like to toss it a lot to get the parm embedded deep down in the broccoli. Then I pan it up and top it with fresh shredded parm to grill. I pull it when the cheese is melty and the broccoli is starting to brown.
Thanks. I'll definitely give it a go.
I have wondered about veggies. Can you cook mashed potatoes on a grill?