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Pellet smoker?

nbjeeptj said:
I went with Coyote for my grill and griddle. I had a RT590 before the coyote and at first I missed the WIFI connection to it but the coyote out performs the Rectec when just grilling steaks or hamburgers. It's hold temp for low and slow stuff just as good as the rectec did but it has a sear mode and will get way hotter than the RT590 would. I also did the coyote built in griddle and it is a really nice piece only draw back would be there is no splatter protection and the grease splatter on the counter tops has darkened the granite. My fix for this is when I am using it i keep butcher paper laid out on the counter beside it and that catches the grease splatter.
grill area.jpg
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That looks amazing!!! That is almost EXACTLY what I’m planning. Is that stamped concrete or pavers? Mine will be two levels. Upper will be the covered kitchen area and the lower will be patio with table, chairs, and fire pit. I keep going back and forth on pavers or stamped concrete… your set up is the tits my man!
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Those are pavers. That is another unforeseen condition by going with a light color paver grease splatter is an issue on the floor in front of the griddle also. If I had to do it over I would have used dark material for both the counter tops and the floor. I also use mine real heavily in the neighborhood of 4 nights a week so I’m sure that adds to the problem.
 
Pook said:
Doing a couple pork shoulders this weekend, smoked pulled pork goodness.

Father-in-law is going to make some fresh fried bread to serve the pulled pork on…

What should I consider doing for tasty sides?
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Not necessarily I major side item, but if you haven't tried it yet, smoke some tater tots. Also baker potatoes with the jackets oiled and salted. Makes the best baked potatoes.
 
Void_of_Light said:
I can’t believe I’m saying this, but halved Brussels sprouts oiled and seasoned well, put em on a cookie sheet with a cooling rack covered in candied bacon on top. Smoke or put in the oven til both are done to your liking.

Done right, they are almost as good as the bacon.
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This is not a hot take that is absolutely a killer side. A little balsamic reduction on them is killer as well and I like to finish them under the broiler and get those crispy edges.
 
Pook said:
Doing a couple pork shoulders this weekend, smoked pulled pork goodness.

Father-in-law is going to make some fresh fried bread to serve the pulled pork on…

What should I consider doing for tasty sides?
Click to expand...

you have meat and tortillas for tacos. nothing else is needed
 
Pook said:
Doing a couple pork shoulders this weekend, smoked pulled pork goodness.

Father-in-law is going to make some fresh fried bread to serve the pulled pork on…

What should I consider doing for tasty sides?
Click to expand...
I like to slide a pan of the Costco mac & cheese in towards the end of the cook (it only needs to get to about 165) I cook it with foil on until about 1/2 way and then pull the foil so it can get some smoke essence. It doesn't absorb that much but gets just enough of a hint.

It seems some people hate on smoked mac and cheese but it works for us (not calling on anyone here). Individual palettes / tastes are too subjective for that kind of nonsense. Cooking poorly is a different argument :beer:
 
redneckengineered said:
Pit beans

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I am going to make some these. Seems perfect with cooking for however long...and not picky on temp.

may try some smoked corn on the cob as well. I am currently back on a keto like diet, but will be having a cheato day this weekend. Our kids start school next week so its the end of summer BBQ.


I almost need another smoker... maybe a smaller one in the future for those days I want ribs, brisket and smoked salmon...
 
Just tried my own new mix. One kid ate 3/4 rack saying it was an 8.5 outta 10. The other didn’t like the rub because of an unidentified after taste. I’ll make it again with maybe more salt, less garlic and apple juice instead of beer to work on whatever my one kid didn’t like.

1 tsp white pepper
1 tsp black pepper
1 Tbsp cumin
2 tsp garlic
1 Tbsp paprika
1 tbsp salt
2 tbsp brown sugar
1/2 tbsp chili powder
1 tbsp onion powder


Rub.
180 degrees unwrapped 3 hours

Wrap tightly, 4-5 layers with..
1.5 tbsp honey pained on
1 tbsp butter
1/4 of a dark beer or ipa

225 degrees wrapped 2 hours

Remove wrap. Thin layer of bbq of your choice

225 till the sauce is hard/dry. 45min ish. In the last 10min I crank the heat to 350.
 
Pook said:
Just remember, you need to plan ahead. :laughing:

We have had quite a few 8-9:00 dinners since I got the smoker :homer: recipes aren't always accurate with their time estimates, or maybe I am off on guessing the weight or how long until its thawed ( we buy a whole cow so no weight labels on the cuts)
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Probably the best advice on this whole thread :smokin:
 
Pook said:
Just remember, you need to plan ahead. :laughing:

We have had quite a few 8-9:00 dinners since I got the smoker :homer: recipes aren't always accurate with their time estimates, or maybe I am off on guessing the weight or how long until its thawed ( we buy a whole cow so no weight labels on the cuts)
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The nice thing about BBQ is you can hold it warm in a cooler or oven for hours, sometimes it's even preferred. Always shoot to be done earlier rather than later. And don't be afraid to crank the temp to 275 after your cook gets past that 165-170 internal to push it to the finish line.
 
redneckengineered said:
The nice thing about BBQ is you can hold it warm in a cooler or oven for hours, sometimes it's even preferred. Always shoot to be done earlier rather than later. And don't be afraid to crank the temp to 275 after your cook gets past that 165-170 internal to push it to the finish line.
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2x 10lb pork shoulder roast, all rubbed for 4 hours in the fridge yesterday, and on to the pellet smoker at midnight at 200deg, with super smoke on. Looking really good. sitting at 150deg right now, just turned it up to 220 half hour ago. May go a bit higher if its stalled out. Been cooking for 11.5 hours
 
That looks tasty. I went to the store this morning and bought a variety of stuff to try out on mine but the weather has sucked both days since thursday when i got it. Keeps looking like it is going to absolutely pour rain. :frown:
 
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Did some baby backs yesterday. Came out awesome. Got a flat cut brisket on right now.

Was supposed to be at the river but our dog has an ear infection and I got stung by a bunch of yellow jackets last week and it’s still swollen. :mad3:
 
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