rwalters
Quintessential Chatty Farker
Beautiful cooks, Kevin! Is it your cookin’, charm or looks that won your wife over? Let me guess... all 3 [emoji849]
I suggest you cook them like you like to cook them.I'm thinking about a couple butts or some St L spares for my next side by side, MAK v Timberline.
Most of my recent cooks with those meats have been on the stick burner.
I know some go low the ramp, some use smoke setting others don't and others like me usually kinda h&f 275 from the get go.
How do you guys think I should do it for best comparative results?
Or butts and ribs, what is your process?
FIRE!!!!!!
So had my first pellet grill fire today. Started a butt on the Traeger at 3am, it was trucking along, then I took kids to school, and as I pulled back into my driveway there was TONS of smoke coming from the backyard. When I ran back there, I had smoke pouring out of the cooking chamber and the hopper and flames visible shooting under the diffuser. I flipped it off, got the butt off, and scooped all the pellets out and let it burn out. It started up again fine and seems happy, just a weird thing.
Anyone know the likely cause? Makes me nervous since one thing I love about the pellet grill is waking up in the middle of the night to put meat on and going back to bed.
FIRE!!!!!!
So had my first pellet grill fire today. Started a butt on the Traeger at 3am, it was trucking along, then I took kids to school, and as I pulled back into my driveway there was TONS of smoke coming from the backyard. When I ran back there, I had smoke pouring out of the cooking chamber and the hopper and flames visible shooting under the diffuser. I flipped it off, got the butt off, and scooped all the pellets out and let it burn out. It started up again fine and seems happy, just a weird thing.
Anyone know the likely cause? Makes me nervous since one thing I love about the pellet grill is waking up in the middle of the night to put meat on and going back to bed.
Example of why leaving your cook unattended is a risk many are not willing to take. Glad it wasn't worse.
I'm thinking about a couple butts or some St L spares for my next side by side, MAK v Timberline.
Most of my recent cooks with those meats have been on the stick burner.
I know some go low the ramp, some use smoke setting others don't and others like me usually kinda h&f 275 from the get go.
How do you guys think I should do it for best comparative results?
Or butts and ribs, what is your process?
Yeah, fairly lucky I guess. It is in a spot where no structure is at risk as I do take a bit of precaution. If I had to watch all my cooks my bbq days would be over
How do you like the gridiron?.
I love it! I try to find reasons to use whenever I can. Weather had me down the last two weeks because of all the rain and high wind. When I cooked the chicken it was the first time in two weeks where the forecast was clear so I just had to cook on it.:biggrin1:
It is only my second pellet smoker. For the last three years, any time I cooked on a pellet grill, it was on my GMG DC.
Coming from the DC, I'm still amazed at how quiet the Gridiron is and just how much space I have to cook on now with the shelf kit. So far it has performed perfectly. The few cooks that I've had on it make me feel confident that I can start using it in competitions and doing super long cooks without worries.
Brethren, i need your guidance.
I am in the market for a pellet smoker. I have a trusty WSM which i love. But i need something that i can set and forget these days as i have less time with a small kid to watch.
Initially i had planned to get a traeger mostly because i had heard they were solid. I was targetting the Ironwood 650 however, after reading through this thread and other sources i think i am leaning towards either the rec tec Bull 700 or the Camp Chef Woodwind sg with a searbox.
My goals here are the following:
1. Ease of use. The less i have to to tend to it the better.
2. Ability to get good smoke on the food(i know this is a downside to pellet smokers).
3. Ability to cook things like burgers, steaks and dogs and sear. Basically allow me to grill as well. Most of my cooks will be smoking but i do want the option to be able to grill the quick stuff if needed.
Seems the rec tec is the better all around smoker but the camp chef has the searbox but no wifi.
Anyone have any input on this? I also have read the GMG is also a solid option. Any other pellet smokers i should be considering in this price range?
How much of your money can we spend , MAK makes solid pellet cooker !