First smoke in the Memphis Pro.

I fired it up for the first time last night to burn it off and then cooked a few burgers so technically this is the second cook but my first low and slow smoke. I was impressed by the burgers. I did start them out around 250 for a few minutes (maybe 5) to see if the would pick up any smoke flavor then I cracked it up to max heat to see if it would really get to 650. It did... and boy did those burgers put off some smoke then... lol. Burgers came off with a very nice broiled crusty look to them. Wish I would have taken a pic because I looked way better than it sounds. I imagine I would have had char marks if I would have preheated the grill and let the grate get hot too. Believe it or not they did pick up a very small amount of noticeable smoke flavor which was very nice. But I could not wait until today to really see how this thing smokes..

Today I opened up a couple packs of spare ribs and a roll of jimmy dean sausage and bacon. Yep. Ribs and a bacon weave fatty for dinner.

I’m doing a generic rub and no extras to the ribs because I really want to know what kind of flavor to expect from my new toy. The fatty is rub seasoned cream cheese on a hickory bacon weave. I’m using the Memphis brand barbecue pellet and they are marked as apple. They really don’t seem to put off much smoke but they smell great. I’ve also read to expect to see this because the Memphis exhaust vent the entire length of lid in the rear. We shall see.

I got the Memphis pro set at 225 and I’m actually in the house relaxing. Holy cow, this is new to me. I’ve always sat outside and drank coffee or soda while tending a fire. What am I supposed to do now... definitely not my honeydoos... well actually it wouldn’t hurt to make the wifey dinner and get some things accomplished. It’s just always been my excuse not to...

I’ll try to post a few more pics later before we eat tonight.

LordRiffenstein said:

Very nice, can´t wait to see how the ribs and fatty turn out.

Isn´t it funny how we all go our ways differently? I started out with a pellet grill and recently got a stickburner and am really enjoying tending the fire.

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Yeah it is. I just don’t have the time I used to. I love tending a fire but now that I have children i’d rather just spend more time with them. One day after I retire I’d like to get a big offset rig and travel around to the local festivals and make my magical barbecue. :loco: my wife thinks I’m crazy

Bacon weave fatty is up. Who wants a slice?


I think I should have pulled it about 30 minutes ago because it’s a little darker than I wanted but it’s really hard to overcook one so I guess it’s a wash. It taste pretty darn good and it’s nice and smokey. Probably an hour and a half left on the ribs. Time to get busy cooking sides. I’m loving the Memphis. Now if I could only get the WiFi to connect consistently. I think I’m to far away from my router.

rwalters said:

Look forward to hearing your thoughts! I’ve cooked a lot of ribs on a lot of cookers, and my MAK 2 Star pellet grill puts out some of the best ribs I’ve ever made.

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I can tell already that even with these Memphis apple pellets that it puts plenty of smoke flavor on pork for my family. I can tell you that I’m really impressed with the build and the operation so far. The taste test for me will be beef. Seems to me that beef needs more smoke to get the smoke profile I’m looking for. I’m guessing at this point but I think it will do the job just fine. I always ran my offset as clean as possible cause I didn’t want to burp smoke after eating bbq. I got 10 pound of plate ribs and a brisket to cook this weekend (maybe) and I was hoping to try some different pellet. But I still have a lot of these pellets left in the hopper. Not sure if I’ll wait until my cooking pellets come in or just run it with these apple.

Glad I gave them the bend test because I nearly let them go to long. I guess that’s going to be something I’ve got to get better at since I’m not sitting outside with it all day. I took one bite as you can see. They came out very good. Smoke is subtle but definitely there. It’s nice and pleasing. The aftertaste as I type this out is very mild and satisfying. Smoke ring didn’t show as well on the pic above but some of the other ribs had a great pink halo.

rwalters said:

Will this Memphis be used as your primary grill, or is it gonna be used mainly for low n slow?

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I still got my offset and my wsm for now but if everything goes well with the beef ribs I may consider selling something. I’d love the extra space.