The Official Pellet Grill Smoker thread.
- Thread starter Rib Rub
- Start date
It’s not about keeping hot, it’s about cook times which is what gtsum was talking about.
Depending on where the sensor is it will remain at the set temp very near the sensor, but the rest of the chamber will be cooler. If there is a blanket helping retain the heat the cook that will be shorter.
In your example T.J. I’ll bet you a dollar to a doughnut your brisket cook time will be shorter in 80° weather vs the 35° you just cooked in.
Depending on where the sensor is it will remain at the set temp very near the sensor, but the rest of the chamber will be cooler. If there is a blanket helping retain the heat the cook that will be shorter.
In your example T.J. I’ll bet you a dollar to a doughnut your brisket cook time will be shorter in 80° weather vs the 35° you just cooked in.
pjtexas1
somebody shut me the fark up.
Add another temp probe on your next cook and see how much colder the far side is. If it's too big a difference you'll know to bump up the temp on the controller to compensate.
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rwalters
Quintessential Chatty Farker
Lol. Yeah, it varies a bit. It did take a bit longer than normal to get up to temp and to cook in those conditions. Likely my soonest ribs I’ve made on a pellet grill...likely because of the burn rate due to conditions??
Memphis Elite
Sent from my iPhone using Tapatalk Pro
Likely your “soonest” or “smokiest” ribs? My MAK tends to put out an insane amount of smoke in cold weather!
retfr8flyr
Full Fledged Farker
Now that's a beautiful brisket. You really nailed this one.
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TonyBen
Knows what a fatty is.
Some more cooking on the Rec Tec. Today was Bavette steak with McCormick's Montreal steak seasoning. Set the temp to 450 and the grill stayed within 5 degrees pretty constantly.
I never used a digital probe before but it worked great! I never had to open the grill to check it and I pulled the steaks at 170˚ and off to the cutting board they went. The pork chops were seasoned Brazilian style which is simply coated in rock salt or ice cream salt.
Food came out great!
Tony.
I never used a digital probe before but it worked great! I never had to open the grill to check it and I pulled the steaks at 170˚ and off to the cutting board they went. The pork chops were seasoned Brazilian style which is simply coated in rock salt or ice cream salt.
Food came out great!
Tony.
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gtsum
Babbling Farker
qnbiker
is Blowin Smoke!
Here's pics of my first cook on my new Daniel Boone. The ribs...were cooked in the oven. By the time I had the DB on the deck and under a 4x6 canopy (did it in the rain), the ribs had been in the oven for an hour. They were OK for oven ribs, but I refuse to post pics on principle. Here are pics of the DB assembled and on the deck under the canopy.
Notice the leaves from the wind and rain. Not the best weekend to be setting up a new grill!
By the time I had the DB on the deck and under a 4x6 canopy (did it in the rain), the ribs had been in the oven for an hour. They were OK for oven ribs, but I refuse to post pics on principle. Here are pics of the DB assembled and on the deck under the canopy.
Notice the leaves from the wind and rain. Not the best weekend to be setting up a new grill!
retfr8flyr
Full Fledged Farker
Congrats on your new grill. Tell me about the weather, I got my new Timberline and we got 12 inches of snow this weekend. I left it in the garage for the time being.Here's pics of my first cook on my new Daniel Boone. The ribs...were cooked in the oven.
Notice the leaves from the wind and rain. Not the best weekend to be setting up a new grill!
Woody1911a1
Full Fledged Farker
congrats on your new DB , but why did you not cook in the rain ? just close the lid .
mine hasn't seen a cover in years .
7 years old and still pumping out great bbq
mine hasn't seen a cover in years .
7 years old and still pumping out great bbq
qnbiker
is Blowin Smoke!
Had to start the ribs before I burned it in.congrats on your new DB , but why did you not cook in the rain ? just close the lid .
mine hasn't seen a cover in years .
7 years old and still pumping out great bbq
qnbiker
is Blowin Smoke!
First cook on my new DB - for real! The first time...reminds me of what high school boys go through. They think about their first time, hoping it will be with the beautiful cheerleader that everyone wants to sleep with. When it happens, it's usually the class slut that sleeps with everybody (not autobiographical). I was hoping my first cook would be ribs for the ages or a Homeric brisket, but it was...chicken breast.
Ready to go on the DB. Just a little rub and EVOO
On the DB. I had 2 Maverick probes to check the temp from side to side.
My plate.
Chicken turned out great, but the DB temps have me a little concerned. 2 Maverick probes that I have tested and know to be accurate, and the temps read 20-45 degrees low. Neither probe ever registered 350; one got to 337 once but only for a couple of minutes.
Verdict: successful cook, as good as I have had for boneless, skinless chicken breasts. Need to explain the temp thing though. I moved the heat deflector back and forth like they tell you and think temps are pretty even, but as it stands, I have to set the temp 20-40 degrees higher on the controller to get what I want. I'll figure it out - minor stuff - I love this grill/smoker!
Ready to go on the DB. Just a little rub and EVOO
On the DB. I had 2 Maverick probes to check the temp from side to side.
My plate.
Chicken turned out great, but the DB temps have me a little concerned. 2 Maverick probes that I have tested and know to be accurate, and the temps read 20-45 degrees low. Neither probe ever registered 350; one got to 337 once but only for a couple of minutes.
Verdict: successful cook, as good as I have had for boneless, skinless chicken breasts. Need to explain the temp thing though. I moved the heat deflector back and forth like they tell you and think temps are pretty even, but as it stands, I have to set the temp 20-40 degrees higher on the controller to get what I want. I'll figure it out - minor stuff - I love this grill/smoker!
BKING!
is Blowin Smoke!
First cook on my new DB - for real! The first time...reminds me of what high school boys go through. They think about their first time, hoping it will be with the beautiful cheerleader that everyone wants to sleep with. When it happens, it's usually the class slut that sleeps with everybody (not autobiographical). I was hoping my first cook would be ribs for the ages or a Homeric brisket, but it was...chicken breast.
Ready to go on the DB. Just a little rub and EVOO
On the DB. I had 2 Maverick probes to check the temp from side to side.
My plate.
Chicken turned out great, but the DB temps have me a little concerned. 2 Maverick probes that I have tested and know to be accurate, and the temps read 20-45 degrees low. Neither probe ever registered 350; one got to 337 once but only for a couple of minutes.
Verdict: successful cook, as good as I have had for boneless, skinless chicken breasts. Need to explain the temp thing though. I moved the heat deflector back and forth like they tell you and think temps are pretty even, but as it stands, I have to set the temp 20-40 degrees higher on the controller to get what I want. I'll figure it out - minor stuff - I love this grill/smoker!
Chicken looks great!
rwalters
Quintessential Chatty Farker
First cook on my new DB - for real! The first time...reminds me of what high school boys go through. They think about their first time, hoping it will be with the beautiful cheerleader that everyone wants to sleep with. When it happens, it's usually the class slut that sleeps with everybody (not autobiographical). I was hoping my first cook would be ribs for the ages or a Homeric brisket, but it was...chicken breast.
Ready to go on the DB. Just a little rub and EVOO
On the DB. I had 2 Maverick probes to check the temp from side to side.
My plate.
Chicken turned out great, but the DB temps have me a little concerned. 2 Maverick probes that I have tested and know to be accurate, and the temps read 20-45 degrees low. Neither probe ever registered 350; one got to 337 once but only for a couple of minutes.
Verdict: successful cook, as good as I have had for boneless, skinless chicken breasts. Need to explain the temp thing though. I moved the heat deflector back and forth like they tell you and think temps are pretty even, but as it stands, I have to set the temp 20-40 degrees higher on the controller to get what I want. I'll figure it out - minor stuff - I love this grill/smoker!
Beautiful looking chicken boobies [emoji106]
qnbiker
is Blowin Smoke!
My GMG Daniel Boone was not getting hot enough but I figured it out: had the drip tray in backwards.:doh:
NYC ‘Que
is one Smokin' Farker
rwalters
Quintessential Chatty Farker
BKING!
is Blowin Smoke!
These were cooked on the pooper. Definitely a good flavor from the wood. Not the best burger I ever made but it wasn’t bad. Cheese, onions, and mushrooms. I was going for a mushroom and Swiss burger but I forgot to pick up some Swiss so whatever lol.
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