qnbiker
is Blowin Smoke!
I was happy paying $110 for 10 bags!
The Official Pellet Grill Smoker thread.
- Thread starter Rib Rub
- Start date
GatorBeerGeek
Knows what a fatty is.
Since I am not far from you, if you got them locally for that can you let me know how/where? If I get in a pinch before/after I get this batch from my parents it would be nice to have an option.
qnbiker
is Blowin Smoke!
I got them from Dick's website on sale. Atlanta Grill Company on Upper Hembree Road has them but they are expensive there.
gtsum
Babbling Farker
Creekstone bone in ribeye and fillet...spg then oak ridge black ops...
Memphis Elite
Sent from my iPhone using Tapatalk Pro
Memphis Elite
Sent from my iPhone using Tapatalk Pro
Bigsmokering
Found some matches.
You in the ATL area brother? I'm in Conyers
rwalters
Quintessential Chatty Farker
Creekstone bone in ribeye and fillet...spg then oak ridge black ops...
Memphis Elite
Sent from my iPhone using Tapatalk Pro
Perfection!!!!! Man the ribeye looks massive sitting next to that cute lil filet... lol.
hogjowl
Wandering around with a bag of matchlight, looking for a match.
ATL pellet poopers, unite!
DBBQ
is one Smokin' Farker
That looks great! Wow
qnbiker
is Blowin Smoke!
Born & raised. Now living in East Cobb.
Bigsmokering
Found some matches.
We are here to take over lol
Bigsmokering
Found some matches.
Military baby but have been here since I was 14. It is home
Bigsmokering
Found some matches.
So I want to share something with you guys if it hasnt already been shared or done. I have the AMAZN tube and when I first used the pellets in it, I got smoke output but the thing wouldnt stay lit OR the smoke flavor wasnt strong enough. So after a little trial and error I have found the loading the AMAZN tube with a mixture of wood chips and pellets works EXTREMELY well. I load the bottom 3rd of the tube with wood chips. Use the back of a grate cleaner to push it down and pack it in really well. Then I layer some pellets, then more chips, then more pellets and so on until I get to the top. At the top I use some pellets to get the flame started.
I tried using ALL chips one time and the grill temp was about 25 degrees higher than what I wanted so idk if mixing the pellets in helps with that but it seems like it. The tube lasts anywhere between 3 and 4 hours. Including pics of the smoke output. Edit: pictures uploaded sideways for some reason
I tried using ALL chips one time and the grill temp was about 25 degrees higher than what I wanted so idk if mixing the pellets in helps with that but it seems like it. The tube lasts anywhere between 3 and 4 hours. Including pics of the smoke output. Edit: pictures uploaded sideways for some reason
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rwalters
Quintessential Chatty Farker
WBDubya
Full Fledged Farker
I had the opportunity to go deep sea fishing yesterday and ended up with some nice yellow fin tuna steaks and mahi mahi. Any suggestions for cooking on the pellet?
Thanks!
Thanks!
Crispy Bacon
Full Fledged Farker
I usually just grill the mahi with ol bay & Make some fish tacos. Mahi is so good! I usually add purple cabbage for crunch & whatever other fixings you like. Sounds like a great trip. We caught ours in the Outer Banks. Great time!!
Crispy Bacon
Full Fledged Farker
I light my tube with a torch. Hold it there for about a minute maybe. Let the pellets catch fire & burn. Wait about another minute & blow out the fire & I don't have any problem with it smoking away. I think mine is a 12". Usually lasts a good 4-5 hours
ice_mf_mike
Full Fledged Farker
Are most of you smoking using your smoke setting? On the mak it’s at a temp of a 170-180 is this only for cold smoking? I would assume meat could stay in the danger zone using that low of a temp right?
rwalters
Quintessential Chatty Farker
Some guys like to use the smoke setting for the first hour or two to impart more smoke... and then bump the controller to a more traditional low n slow temp for the remainder of the cook. On the MAK's I have not found that to be necessary as I get a TON of smoke anywhere in the 200-300 degree range. I even get a good amount of smoke into the 300's
ice_mf_mike
Full Fledged Farker
Some guys like to use the smoke setting for the first hour or two to impart more smoke... and then bump the controller to a more traditional low n slow temp for the remainder of the cook. On the MAK's I have not found that to be necessary as I get a TON of smoke anywhere in the 200-300 degree range. I even get a good amount of smoke into the 300's
Gotcha. I did my first smoke using Lumberjack Applewood pellets. Smoked at 225 for a while then bumped it up to a high temp to finish. Unfortunately did not get enough smoke profile. Im wondering it it is just the mildness of the Apple or if i needed to use the smoke setting. Id prefer to smoke at 275 or so but i worry about not getting enough of a smoke profile.
