Three Times a Charm On The Little Pellet Smoker

Chett. L · Jul 19, 2020

With the help and advise from many great people here, I cooked my 3rd rib eye steak on the pellet smoker. Only complaint, too much seasoning. I need learn how to back off on the rub.
I like the R Butts Smokin Seasonings and want to try some new ones. Maybe Holy Cow Holy Gospel?

Thank you all for all your help and advice.

ShadowDriver · Jul 19, 2020

Nice, Chett!

The views sure aren't bad, neither! :becky:

Whumpa · Jul 19, 2020

Looks good. So how are you liking that mini pellet grill? What are you using for a power source? Are you hauling a generator around with you? I have kinda, sorta, maybe kicking around the idea of getting one.

Stingerhook · Jul 19, 2020

Looks good Chett.

jzadski · Jul 19, 2020

Great looking cook as well as the back drop.

Chett. L · Jul 19, 2020

Whumpa said:
Looks good. So how are you liking that mini pellet grill? What are you using for a power source? Are you hauling a generator around with you? I have kinda, sorta, maybe kicking around the idea of getting one.

Hi Charles,

For its small size it gets the job done. My power source is 110 wall
Outlet. I have not taken the unit out of the house although it’s definitely a portable unit and I believe that is who they are marketing towards.

I already have my eye on a bigger like a Traeger 650 Ironwood. I need to get something a little bigger than what I have but not too big and it definitely needs to have wheels on it so that I can move it from the garage to the patio. If you have any suggestions I am all ears.

Chett. L · Jul 19, 2020

Thank you Marc.

Titch · Jul 19, 2020

Looks pretty good from here,maybe a tad over for me.
nice view.
You mentioned too much seasoning.
May I humbly suggest trying one piece with just salt next time.
especially a nice cut like that

Whumpa · Jul 19, 2020

chett.l said:
Hi Charles,

I already have my eye on a bigger like a Traeger 650 Ironwood. I need to get something a little bigger than what I have but not too big and it definitely needs to have wheels on it so that I can move it from the garage to the patio. If you have any suggestions I am all ears.

I have a 5 year old Traeger pro 22. I know that in some circles Traeger is not held with very high regard, but mine has worked great since day 1. I know I have at least 250 cooks on it and not one problem. It does have some temp issues, but nothing real drastic. Usually not more than 15 degrees off of set point. I have learned how to cook around the issue, so it really is not that big of a deal.

jzadski · Jul 19, 2020

Ok, I'll put my 2 in. Rec Tec :-D

Chett. L · Jul 19, 2020

jzadski said:
Ok, I'll put my 2 in. Rec Tec :-D

Hi Joe,

Thank you. I'll check it out.

Whumpa · Jul 19, 2020

jzadski said:
Ok, I'll put my 2 in. Rec Tec :-D

Chett
I would have to agree with Joe on RecTec. When I bought my Traeger I knew nothing about pellet grills other than I did recognize the Traeger name. But like I said I am happy with mine, for now anyway.

Chett. L · Jul 19, 2020

Whumpa said:
Chett
I would have to agree with Joe on RecTec. When I bought my Traeger I knew nothing about pellet grills other than I did recognize the Traeger name. But like I said I am happy with mine, for now anyway.

I think you guys are right. I looked it and I like what I see on the Rec Tek.
Thank you.

Chett. L · Jul 19, 2020

Titch said:
Looks pretty good from here,maybe a tad over for me.
nice view.
You mentioned too much seasoning.
May I humbly suggest trying one piece with just salt next time.
especially a nice cut like that

I think your right and next time I am going to try for 130 - 135 temp.

Thank you.

SmokeRingsMatter · Jul 19, 2020

chett.l said:
I think your right and next time I am going to try for 130 - 135 temp.

Thank you.

Best to pull at around 125F since there will be a good 5-10 deg carry over.

Burnt at Both Endz · Jul 19, 2020

Titch said:
Looks pretty good from here,maybe a tad over for me.
nice view.
You mentioned too much seasoning.
May I humbly suggest trying one piece with just salt next time.
especially a nice cut like that

Some meats take on rub well and others don't need much seasoning. I can remember my first few plate ribs being over seasoned by a mile, hell I thought surely a big piece of meat like that could takes seasoning well, yeah everyone learns by making mistakes!

Nice plate of food Chett and excellent view!

ronbrad62 · Jul 19, 2020

Glad you are getting things figured out, Chett. I use the Meat Church Holy Cow and really like it on brisket. I am a fan of pepper and it delivers. My wife, not so much, so any women or children may not want a healthy application.

Chett. L · Jul 19, 2020

SmokeRingsMatter said:
Best to pull at around 125F since there will be a good 5-10 deg carry over.

Not sure what you mean by carry over?

Burnt at Both Endz · Jul 19, 2020

chett.l said:
Not sure what you mean by carry over?

Easiest way to describe....spill a little spot of hot coffee on your pants legs, you get a uncomfortable feeling, the heat goes away, what happens you spell the whole cup? Your leg keeps getting hotter and you burn.

Chett. L · Jul 19, 2020

SmokeRingsMatter said:
Best to pull at around 125F since there will be a good 5-10 deg carry over.

Thank you for taking the time to explain.

Three Times a Charm On The Little Pellet Smoker

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