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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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06-12-2014, 01:04 PM | #16 | |
is one Smokin' Farker
Join Date: 12-06-10
Location: Ventura County, CA
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Sorry about the hijack...
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Rec Tec with bull horns -- UDS (Big Blue) -- 2 Weber kettles -- Weber gasser -- DCS outdoor stainless built-in nat. gasser with smoker box and rotisserie -- Dutch ovens a-plenty -- bright yellow can't-lose-me Thermapen |
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06-12-2014, 03:46 PM | #17 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Good thread going here. I vote for the Yoder 480. You said that you wanted something that was not made of flimsy steel. That is certainly not the case here. We use 2 of them each month in our ATBBQ cooking classes(along with 2 640's) and those 2 workhorses do everything we ask them to do and more. So while the 640 is the larger more versatile one, the 480 is a real champ too.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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06-12-2014, 06:39 PM | #18 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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As far as other results I have had a couple awesome brisket cooks and a couple awesome pork butt cooks on the PBC. The first brisket I did was a 15# full packer and I cut all the fat out in between the point and flat like Noah showed in the videos and then used Butchers BBQ premium beef injection plus the premium rub and the taste was fantastic. When I started I had the meat hooke and hanging like it was supposed to be and the end of the flat was resting on the charcoal tray and never burned one bit. After 90 minutes the end of the flat was at 145 on the thermopen and the point was around 150 so I pulled it and wrapped it and racked it for another 90 minutes and next temp check was 210 so I pulled it and rested it for an hour. After an hour the temp was 175 so I started slicing it up and OMG the taste about made my tongue come out of my mouth and slap me silly. My wife was chowing on it as fast as I could slice it. That brisket had a nice little smoke ring and pull test had just the right amount of tug as they show on the shows. Pork butts can have them done in about 3 hours as well wrapping after 90 minutes then cook another 90 wrapped and pull it at about 195-200 and the bone pulling out clean. Also did a couple half flats as well that had good results. I just think ribs are not my strong point and that was something I was hoping a pellet pooper could possibly help me on.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 06:42 PM | #19 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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Don't worry about hijacking the thread because that was something I was going to ask about also.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 06:48 PM | #20 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 06:52 PM | #21 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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I will for sure be looking at the Rec Tec grills closer also.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 06:54 PM | #22 |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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Right now the Green Mountain Jim Bowie and Daniel Boone are moving up my list as possibilities.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 06:58 PM | #23 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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The 6 year warranty on the Rec Tec does sound pretty good that they stand behind their product and good customer service is also a big selling point to me.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 07:00 PM | #24 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 07:32 PM | #25 |
Babbling Farker
Join Date: 07-14-13
Location: freeman,mo
Name/Nickname : Calvin
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I have a Cookshack PG500, it's a few hundred dollars over your $1000 price range, but it's a very versatile grill/smoker capable of searing at high heat temps on the grill area and even cold smoking.
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06-12-2014, 07:45 PM | #26 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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Thanks for the size reference information, it is for sure helpful in knowing the size information when I go looking. Like I said if I can ever get good with a pooper I may actually consider trying a backyard contest so I would for sure need to do more than 1 item at a time.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 08:58 PM | #27 |
Full Fledged Farker
Join Date: 02-22-11
Location: Coatesville, Indiana
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Rotisserie on the Kettle
Mr Tricky,
I did just drill holes in each side of the cooker for the rotisserie rod. To load the rod, just place the rod thru the open hole in the left side of the cooker far enough so you can then push the right side of the rod thru the open hole in the right side and into the rotisserie motor. Then you slide the little spit rod bushing onto the rod on the left side of the cooker and push it into the hole and then lock it down with the set screw. Takes about 30 seconds to load up a full rotisserie setup. My design here allows me to use about any length of rotisserie rod setups I want and I do have several off of several cookers. More pictures and info here: http://olddavespo-farm.blogspot.com/...-grill_16.html Dave |
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06-12-2014, 09:32 PM | #28 | |
Got Wood.
Join Date: 11-08-13
Location: Greensburg, IN
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WOW what a review. I really like the modifications that you have done to the grill with the raised grids and all. Like Tricky I am also curious about the rotisserie and how you have set that up. I love the grill marks on the burger and steak, I would love to be able to get a good mark like that. Your ribs also look fabulous as well as everything else. As far as the smoke flavor does the Daniel Boone put out a very smoky flavor? I have read other comments in reviews where they say the poopers don't have a very good smoke flavoring and personally I like the smoky taste and the nice bark.
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Jeff, Pit Barrel Cooker-"Barry", GMG Jim Bowie - "Blue", Blue Thermapen |
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06-12-2014, 10:32 PM | #29 |
On the road to being a farker
Join Date: 01-29-11
Location: Cassville, GA
Name/Nickname : Moose
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Great idea with the pizza oven. I have got to set one of these up. What did you use as the top stone? Great review I am very happy with my GMG hard to beat for the money.
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Simply Smoked Bar-B-Q / Southern Q, GMG, BGE, Uuni and Pizza Party Last edited by Simply Smoked; 09-29-2020 at 09:39 AM.. |
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06-13-2014, 04:52 AM | #30 |
Found some matches.
Join Date: 04-04-11
Location: Eastern Iowa
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I did a boatload of research on this very subject... My results are in this order
Yoder Green Mountain RecTec Traeger The Yoder is built like a tank and I like the physical size of the unit. The Green Mountain got the vote over the Rectec only because I have a dealer 10 miles from my front door and there is more room with the raised lid than the Rectec or Traeger. I really liked the Rectec but the fact that they are made in China with the same body as the Traeger, really turned me off. |
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