sewerrat
Full Fledged Farker
Geez . . I just got a pellet smoker and the local Lumberjack guy sells 40lb bags for $15/ea, or $0.375/lb
The Official Pellet Grill Smoker thread.
- Thread starter Rib Rub
- Start date
Geez . . I just got a pellet smoker and the local Lumberjack guy sells 40lb bags for $15/ea, or $0.375/lb
pjtexas1
somebody shut me the fark up.
Have you looked at this thread? Might help...
https://www.bbq-brethren.com/forum/showthread.php?t=265915
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KevinJ
somebody shut me the fark up.
Check for dealers on the Lumberjack dealer locator there maybe a dealer you're not aware of in your area incase you haven't already done that.
KevinJ
somebody shut me the fark up.
Thanks.
Taken on my phone and directly downloaded to Imgur, no filters, the only thing I do to all of my photos is crop and resize.
another pit boss
tom b
somebody shut me the fark up.
you are now a pettet freak Ninja...
SimcoBBQ
Full Fledged Farker
I think you can put in to do a group buy with them , shouldn’t be a problem in your neck of the woods finding people to split it
drunkenmeatfist
is Blowin Smoke!
I am thankful that you posted that link. It showed me that there was another store in my area that sells grills and accessories. They also sell the pellets in question for $13 per 20lb bag
Cabin Fever
Full Fledged Farker
No worries Alan. I really appreciate any and all input. I used Lumberjack 100% hickory on my first pork butt and the flavor was perfect. I smoked it for my sister and her husband, but I kept a pound for myself. We all agreed it was the best butt I've ever done. The hickory aroma and taste were amazing and the smoke flavor actually went through the meat instead of just flavoring the outside bark.
I'd even go as far as to say the hickory taste was more pronounced than it was when I smoked using charcoal and hickory chunks on my old WSM's. I guess that's why I was so let down with the flavor of the PB hickory pellets. BTW, I've really enjoyed reading through this massive thread. Wish I would've bought a pellet pooper years ago.
drunkenmeatfist
is Blowin Smoke!
Based on this one anecdotal piece of evidence I am going to drop out the PB comp blend pellets and throw some Lumberjack hickory pellets in there before I smoke my next meat dish. I made brisket in there using the PB pellets and it didn't have a smoke flavor to me. Sure there were other factors at play like me breathing in smoke and drinking a bunch of beer, but I will ignore those and try the other pellets. I can use the PB pellets for other stuff that requires a lighter smoke.
jstrand
Full Fledged Farker
I'm pretty sure the PB pellets are a blend so not 100% hickory, more like maybe 40% hickory.
Mrhdvrod
Knows what a fatty is.
I order bulk from cookin pellets off their site (15) 40LB bags for 390 shipped to my house, doesn’t come on a pallet they come in individual boxes (pretty sure my UPS guy hates me). I looked at doing bulk order for lumberjack but after shipping costs I wasn’t saving a lot more and I really like cookinpellets as a product and company so I figured I’d support them.
qnbiker
is Blowin Smoke!
Thanks for the info on pellets. Bulk online may be an option. My local Lumberjack dealer sells 20lb for $18. Doesn't seem to be a long term solution.
pjtexas1
somebody shut me the fark up.
Atwoods has lumberjack pellets on sale for $7.99 / 20LB.
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gtsum
Babbling Farker
Been quiet here lately! Ordered short ribs from crowd cow to try them out. Smoked with black ops rub for about 4.5 hours and then wrapped. Got sidetracked and over cooked them by at least an hour...tasty, but didn’t care for the texture
Had two chick breasts to go along with homemade baked Mac and cheese, but dog took off running with one of them
Memphis Elite
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Had two chick breasts to go along with homemade baked Mac and cheese, but dog took off running with one of them
Memphis Elite
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KevinJ
somebody shut me the fark up.
^^^^Boom^^^^
cajunrph
Knows what a fatty is.
My first Low and Slow on my Grilla Grill Silverback. Burnt Grilla Comp blend for half the cool set at 235. Two racks of St Louis style Ribs and a Pork Butt. On one rack of ribs I used Ray Lampe's #67 rub and on the other rack Grilla Grills AP rub. On the pork butt my sister gave me a jar of Momma G's uncommon Butt Rub last year and I used that. I did a 2-1-1 on the ribs. After two hours I pulled the ribs and on the one with #67 rub I slathered on some Stubb's BBQ sauce, on the Grilla AP one I stuck to the Grilla Thick and Bold. Wrapped them and back on for an hour. Unwrapped and cooked about another hour till done.
The ribs were great. Some of the best I've ever done. If not the best. The one with the #67 rub was better. I'm going to do a three way test on my Silverback, Egg and the Weber Kettle set up for indirect and see which one is better. The ribs were so good I want to beat them on a manual smokers. Haha.
After the ribs were pulled I was just about out of pellets, I started the smoke with the pellets up the the grate in the hopper. I was heading out on a dinner date so I added a bag of Post Oak B&B pellets, the dinner date was set up after I started the smoke. The pork butt was at 150ish when I left. I got back and it was around 160ish. I planned on letting it ride and not wrapping it. I hooked up a thermometer with a remote sensor so I could monitor it from the bedroom. At 11pm the butt was at just 175-180. Initially I set the alert for 195. I changed it to 205 thinking I'd at least get some sleep. Well it never got to 205. Reached 204 about 5am and never got to the alert setting. I pulled it are 7am. Gonna have some pulled pork today and what's left or the Ribs my son didn't kill off. Haha. All in all a great smoke.
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The ribs were great. Some of the best I've ever done. If not the best. The one with the #67 rub was better. I'm going to do a three way test on my Silverback, Egg and the Weber Kettle set up for indirect and see which one is better. The ribs were so good I want to beat them on a manual smokers. Haha.
After the ribs were pulled I was just about out of pellets, I started the smoke with the pellets up the the grate in the hopper. I was heading out on a dinner date so I added a bag of Post Oak B&B pellets, the dinner date was set up after I started the smoke. The pork butt was at 150ish when I left. I got back and it was around 160ish. I planned on letting it ride and not wrapping it. I hooked up a thermometer with a remote sensor so I could monitor it from the bedroom. At 11pm the butt was at just 175-180. Initially I set the alert for 195. I changed it to 205 thinking I'd at least get some sleep. Well it never got to 205. Reached 204 about 5am and never got to the alert setting. I pulled it are 7am. Gonna have some pulled pork today and what's left or the Ribs my son didn't kill off. Haha. All in all a great smoke.
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rwalters
Quintessential Chatty Farker
My first Low and Slow on my Grilla Grill Silverback. Burnt Grilla Comp blend for half the cool set at 235. Two racks of St Louis style Ribs and a Pork Butt. On one rack of ribs I used Ray Lampe's #67 rub and on the other rack Grilla Grills AP rub. On the pork butt my sister gave me a jar of Momma G's uncommon Butt Rub last year and I used that. I did a 2-1-1 on the ribs. After two hours I pulled the ribs and on the one with #67 rub I slathered on some Stubb's BBQ sauce, on the Grilla AP one I stuck to the Grilla Thick and Bold. Wrapped them and back on for an hour. Unwrapped and cooked about another hour till done.
The ribs were great. Some of the best I've ever done. If not the best. The one with the #67 rub was better. I'm going to do a three way test on my Silverback, Egg and the Weber Kettle set up for indirect and see which one is better. The ribs were so good I want to beat them on a manual smokers. Haha.
After the ribs were pulled I was just about out of pellets, I started the smoke with the pellets up the the grate in the hopper. I was heading out on a dinner date so I added a bag of Post Oak B&B pellets, the dinner date was set up after I started the smoke. The pork butt was at 150ish when I left. I got back and it was around 160ish. I planned on letting it ride and not wrapping it. I hooked up a thermometer with a remote sensor so I could monitor it from the bedroom. At 11pm the butt was at just 175-180. Initially I set the alert for 195. I changed it to 205 thinking I'd at least get some sleep. Well it never got to 205. Reached 204 about 5am and never got to the alert setting. I pulled it are 7am. Gonna have some pulled pork today and what's left or the Ribs my son didn't kill off. Haha. All in all a great smoke.
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Seems there may be something special happening between you and the Grilla [emoji7]. lol!
Killer cooks, and as far as the ribs, I wholeheartedly agree... pellet smoked ribs are darn near impossible to beat. Every time I smoke up a batch of ribs and sink my teeth into them my thought... “this is insane, how can it be so easy AND sooooo good?”
gtsum
Babbling Farker
My first Low and Slow on my Grilla Grill Silverback. Burnt Grilla Comp blend for half the cool set at 235. Two racks of St Louis style Ribs and a Pork Butt. On one rack of ribs I used Ray Lampe's #67 rub and on the other rack Grilla Grills AP rub. On the pork butt my sister gave me a jar of Momma G's uncommon Butt Rub last year and I used that. I did a 2-1-1 on the ribs. After two hours I pulled the ribs and on the one with #67 rub I slathered on some Stubb's BBQ sauce, on the Grilla AP one I stuck to the Grilla Thick and Bold. Wrapped them and back on for an hour. Unwrapped and cooked about another hour till done.
The ribs were great. Some of the best I've ever done. If not the best. The one with the #67 rub was better. I'm going to do a three way test on my Silverback, Egg and the Weber Kettle set up for indirect and see which one is better. The ribs were so good I want to beat them on a manual smokers. Haha.
After the ribs were pulled I was just about out of pellets, I started the smoke with the pellets up the the grate in the hopper. I was heading out on a dinner date so I added a bag of Post Oak B&B pellets, the dinner date was set up after I started the smoke. The pork butt was at 150ish when I left. I got back and it was around 160ish. I planned on letting it ride and not wrapping it. I hooked up a thermometer with a remote sensor so I could monitor it from the bedroom. At 11pm the butt was at just 175-180. Initially I set the alert for 195. I changed it to 205 thinking I'd at least get some sleep. Well it never got to 205. Reached 204 about 5am and never got to the alert setting. I pulled it are 7am. Gonna have some pulled pork today and what's left or the Ribs my son didn't kill off. Haha. All in all a great smoke.
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Great looking inaugural cook right there!!
Memphis Elite
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