gtsum
Babbling Farker
Burgers look tasty. I’ve been in a burger kick lately...did a Big Mac clone the other day
Memphis Elite
Sent from my iPhone using Tapatalk Pro
Memphis Elite
Sent from my iPhone using Tapatalk Pro
The Official Pellet Grill Smoker thread.
- Thread starter Rib Rub
- Start date
BKING!
is Blowin Smoke!
I understand how you feel....
BKING!
is Blowin Smoke!
Big Mac recreation will always be a win.
I don’t know what it is but here lately I enjoy a good burger or hot dog just as much as a steak.
rwalters
Quintessential Chatty Farker
rwalters
Quintessential Chatty Farker
BKING!
is Blowin Smoke!
I did a reverse sear. Cooked at 250 then final sear on the grill grate flat top for a minute or two. Had issues getting to 450 deg. I got gunk on my grills internal temp probe I think. It’s nasty.
rwalters
Quintessential Chatty Farker
BKING!
is Blowin Smoke!
30s. I also just realized I was using cherry wood too. I think once I run through all the wood I’m gonna just use plain ole oak. I’ve always liked cooking with oak for smoking and grilling
BKING!
is Blowin Smoke!
I made some awesome leg quarters tonight. The smell of the cherry smoke, the rub, and sauce before taking that first bite was intoxicating. The flavor was rich and had some nice subtle yet complex flavors. My wife scored them a 9/10 which is great because she is a tough critic lol she also prefers the smoke flavor of the pellet over the lump plus wood chunks as do I. The skin split on me unfortunately but it didn’t affect the flavor obviously.
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qnbiker
is Blowin Smoke!
Cooked chicken, burgers, and dogs so far on the GMG DB; great results on all. Tastes better than food cooked on the gasser, but I can't place the origins of the great flavor. It must be coming from the pellets, but I can't identify it as smoke. Not sure I can accept a butt or brisket that doesn't have that distinctive smoke flavor. Debating on just cooking them straight up or using the A-MAZE-N tube. This "one hour on smoke, then raise the temperature" stuff doesn't suit me.
BKING!
is Blowin Smoke!
Dr. Blonder did a write up on this. The superior flavor is coming from combustion gases. He writes that “smoke” is a misnomer. Smoke is a combination of invisible combustion gases (the good stuff you are tasting that you can’t place) and visible gases which is actually a combination of water, soot, and creosote ( a little goes a long way). This is why people tell you to shoot for thin blue or even transparent smoke while cooking. The more invisible combustion gases you produce the better your food will taste. Wood produces the most, then charcoal, then gas, and electric produces nothing. I can attest that my food tastes better off my pellet than my charcoal but like you I’m not tasting more smoke. I believe Blonder’s write up is called “the science of smoke”.
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BKING!
is Blowin Smoke!
And my explanation above is why I love pellet smokers and why I’ve been making my best food yet. An all wood fuel source makes a big difference.
OklaDustDevil
is one Smokin' Farker
For a butt or brisket I tend to set the cooker for 4-5 hours on “SMOKE” then raise the temp to 225-250. I also try to put the meat in cold and moist, which helps with smoke in the early hours. So far I’ve never lacked smoke flavour and never augmented with tubes, etc.
OklaDustDevil
is one Smokin' Farker
Wrapping a blanket around it might be a bit of a challenge. If I’m not mistaken, a Memphis, like my Mak, exhausts the smoke thru louvres in the back of the cook chamber body rather than thru a stack like a Yoder. You’d have to leave the louvres uncovered. Maybe lay the blanket over the top, drop some blanket over the front but leave the back clear? Seems awkward.
mike243
is Blowin Smoke!
Glad my PB has a stack going to pu a new blanket this weekend ,hit it a few times as a grill which uses more pellets but wow with the cold weather a 30-60 minute run at 350-400 runs thru some pellets for sure
qnbiker
is Blowin Smoke!
Interesting. On my WSM, I get thin blue smoke but still have a definite smoke profile. Got next week off so maybe I'll cook two butts; one on smoke for a couple of hours, then put the second on after I turn up the temp. Later, I'll try one with the tube. Experiment!
BKING!
is Blowin Smoke!
Did some applewood smoked sausages. Man they are good! I cooked up my wife some spaghetti with Italian sausage meatballs. The low carb diet can suck at times.
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rwalters
Quintessential Chatty Farker
Man, if I didn’t have another bowl of pasta the rest of my life I’d probably be just fine. Maybe I am odd, but give me meat and veggies and I good to go. Ok, maybe an occasional junk food binge, but ya gotta keep those to a minimum
BKING!
is Blowin Smoke!
Man, if I didn’t have another bowl of pasta the rest of my life I’d probably be just fine. Maybe I am odd, but give me meat and veggies and I good to go. Ok, maybe an occasional junk food binge, but ya gotta keep those to a minimum
It’s amazing what you crave when you go without carbs for a while. Still the easiest diet for a guy who likes to bbq though.
As always YMMV... On the GMG there is a smoke stack making a blanket for heat containment a snap!
