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Smokers, grills, etc.

ParadisePWoffrd

Recovering Project Junkie
Joined
May 27, 2020
Member Number
1544
Messages
84
Location
Newton, NC
You have a good point. And really only the snobs can tell a difference (just like most people couldn't tell what flavor of pellets I am using).

I say it's cheating because it feels like I am cheating. For example, a lot of people comment on how good the pulled pork I make is. What they don't know is I spend about 10 minutes actually making it. Season meat, add to grill, go to bed. Check pellet level when I wake up. Pull it off the smoker just before lunch. Shred after resting. Then serve. It may not actually be cheating, but the entire process is so easy it feels that way.

Pellet grills are the Easy Bake Oven of the smoker world. I wouldnt say its cheating, as it produces a good product. To me, it's like wheeling a JK. It will get you there and the aftermarket is wide open, but the more you dig deeper, for many they want to get something more custom.
 

Leadfoot21

Member
Joined
Mar 27, 2021
Member Number
3723
Messages
12
Pellet smokers are nice and produce good bbq . However , they have a tendency to have inconsistent temps from controller to pit and hot spots they also don’t have much smoke flavor especially not compared to actual wood or even charcoal and chunks . They re perfect for today’s world . However , I find it extremely hard to beat my Weber Smokey mountain and it is just as easy and honestly holds temp as good or better for 12-16 hours on a single load of charcoal and is cheaper to run than a pellet smoker . I can set my WSM at 250 go to sleep and wake up and it won’t fluctuate 5-10 degrees until it is almost entirely out of charcoal . I love that thing but I do envy tossing a bag of pellets in and hitting a button when I’m feeling lazy . I have both and the wsm puts out better Q . Wood only smokers are becoming a thing of the past and truth be told a large majority of people don’t like near the amount of smoke that an all wood smoker puts into meat or sides .
 
Joined
May 24, 2020
Member Number
1298
Messages
44
Location
Laguna Hills, CA
Weber Smokey Mountain 18" and 22" for most barbecue and sometimes charcoal grilling. I've cooked on ceramic cookers and I would get one if I didn't already have these things. The 18" has been around for 16+ years and is what I go with most of the time. It's nice that it's so cheap and you can take it apart much easier than a ceramic cooker mid-cook.

Masterbuilt Electric Portable smoker for salmon/other smoked fish. It's really easy to clean and perfect for smoking fish.

Camp Chef 4-burner stove: Somerset IV
I love this thing. I bought the deluxe 2 burner grill add-on, and a 2 burner and 3 burner griddle for it. I do 90% of my cooking outside on this thing because the house we're renting has an electric stove. Plan on getting the add-on pizza oven for it as well. Having this as an additional 4-burner stove is great when sharing the kitchen with in-laws cooking holiday dinners. Also nice that I can throw it in my truck and take it to events/camping.
 

Pt_Ranger_v8

A dministrator
Joined
May 19, 2020
Member Number
406
Messages
725
Location
flyover land
I've got an UDS for smoking. It'll hold temps for 10-12 hours no issues... I'd like to modify it so I can add charcoal via a side door.

And I've got a propane Weber grill that I've had for ...13 years now? I'm just now getting to the point where I need to replace the diffusers and grills. It's spent the majority of it's non-use time in the garage though; I think that's contributed to it's long life. I'd also like to find a different grease trap solution for it.:emb:
 

bigun

Red Skull Member
Joined
May 19, 2020
Member Number
141
Messages
3,096
Location
Mountainair, NM
I say it's cheating because it feels like I am cheating. For example, a lot of people comment on how good the pulled pork I make is. What they don't know is I spend about 10 minutes actually making it. Season meat, add to grill, go to bed. Check pellet level when I wake up. Pull it off the smoker just before lunch. Shred after resting. Then serve. It may not actually be cheating, but the entire process is so easy it feels that way.
recipe for said pulled pork!
 

Slander

Oooooo Weeee
Joined
May 28, 2020
Member Number
1632
Messages
1,964
Location
Hickory, NC
20200810_141750.jpg

40+ yr old weber kettle grill. This was my parents wedding gift when they got married and it has been in 11 different houses/apartments, 2 states, has never been inside or under a cover, and been through multiple blizzards and tornados. Original paint and wood handles now I have welded each leg back onto it as they broke off at different times and I have a cast iron grate on it now. I love this grill!
If I ever do replace it, I would build something like 72blazer has.
 
Last edited:
Joined
May 24, 2020
Member Number
1349
Messages
1,174
Location
norcal
You have a good point. And really only the snobs can tell a difference (just like most people couldn't tell what flavor of pellets I am using).

I say it's cheating because it feels like I am cheating. For example, a lot of people comment on how good the pulled pork I make is. What they don't know is I spend about 10 minutes actually making it. Season meat, add to grill, go to bed. Check pellet level when I wake up. Pull it off the smoker just before lunch. Shred after resting. Then serve. It may not actually be cheating, but the entire process is so easy it feels that way.
how long do you let it rest?
 

Slander

Oooooo Weeee
Joined
May 28, 2020
Member Number
1632
Messages
1,964
Location
Hickory, NC
Slander
Smoked some tomahawks and a few 1.5”ribeyes, some bacon wrapped asparagus, and some shrimp/ pineapple kabobs this weekend. Did a 2 hour smoke using pecan and apple logs at 250* and finished the steaks off with a reverse sear on the Blackstone. The tomahawks were phenomenal. :grinpimp:

View attachment 386260
View attachment 386261
Damn that looks good! I made some burgers yesterday, nothing special!
 

quarters_ninja

5711 Oorah
Joined
May 20, 2020
Member Number
594
Messages
121
Location
MN
how long do you let it rest?
Usually about 30 minutes, have done up to 2 hours in a cooler if it cooks too fast.

Bigun - here is my easy bake pulled pork recipe. Definitely nothing fancy:

1. Trim the heavy fat off the pork butt. I like having a good amount of the meat exposed because the bark is my favorite part. There is enough fat on the inside to keep it all juicy.
2. Season heavy with your preferred bbq seasoning in the morning. I usually use Famous Dave's standard seasoning.
3. Around 10-11pm that night I will throw it on the smoker at 225 degrees. I like to use a pellet variety that has a heavy smoke, like hickory. But pretty much any one of them will taste good.
4. Check the pellet level in the morning to make sure I have enough to complete the smoke. Flip the pork butt over. Adjust temp if needed so it finishes around lunch time.
5. Let smoke until it reaches a temp of 202-204 degrees. I highly recommend a good meat thermometer. I have found the probe that came with my smoker is not very accurate.
6. Rest for 30-ish minutes.
7. Shred. I have some bear claw shredding things that make it really easy. Toss the bone and big chunks of fat.
8. I leave half of the pork plain for people to add their own sauce. The other half I will lightly mix in some bbq sauce.

Make sure you use good buns and cheese. I also like to add slaw to mine.

The only thing that could mess it up is over cooking. It starts to get mushy when you do that. Otherwise you can use whatever seasonings, sauces, cheeses, whatever. It will taste good.
 

NW CJ5

.
Joined
May 19, 2020
Member Number
385
Messages
57
Location
Bonney Lake, WA
Just bought my first pellet grill, a Yoder ys640. Only used it a few times so far to grill burgers and pork chops on the grill grates. Can't wait to do a pork butt and ribs.
 

Snowy

Member
Joined
May 28, 2020
Member Number
1625
Messages
8
I love my Masterbuilt 560 for both smoker and grill duties. Holds temp rock solid and the WiFi connectivity to your phone is awesome for long cooks while you’re at work. Fill the hopper up with charcoal and some splits/chips and forget it.
 
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