Some new toys and some cooks

[gtsum]

Rolling along at 295 degrees. 1/4 split about every 30 minutes. Temps between 280-300

Duroc spares at the 2 hour mark

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[Sid Post]

Looking good!

 

[gtsum]

Spares done in about 3:30. Temps were 280-300 the entire time. Naked for 2:30 and wrapped in BP and coated with some pepper jelly for about 35-40 minutes. Then out of bp to finish. Will eat these later tonight but did slice off an end piece that is usually dry (for me) and sampled...I think I’ll like this cooker

Tried a rib and they taste phenomenal, but I could of let em go another 30 minutes I think.

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[KClandcruiser]

Those ribs look great! Sounds like it ran just about perfectly for you

 

[Garyclaw]

You've certainly given that griddle a workout! Nice. That M1 looks sweet.

 

[70monte]

Congratulations. I saw your post on FB about it. The website says that they are 400 lbs so I can image how hard it was trying to get it up on the porch.

I really like the adjustable fire grate. It's one of the things I like on my Hasty Bake.

I can't wait to see some more cooks on it.

 

[gtsum]

Did some jerk pork tenderloin/veggie skewers with walkerswood hot and spicy seasoning (me) and spg tenderloin and veggies for kids and wife. The walkers wood spicy is the real deal! So was the cilantro lime basmati rice the bride cooked up

Didn’t get any more cooked pics as the heat got away from me...this M1 drafts like a freight train when grilling. Serious, serious heat output with the intake door open (even with the charcoal grate at the lowest setting). Close it down a bit and it reacts very quickly too. One of my biggest pet peeves with my kettle performer is the inability to get super hot (using a slow n sear)....no issues like that with the M1...

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[rwalters]

Did some jerk pork tenderloin/veggie skewers with walkerswood hot and spicy seasoning (me) and spg tenderloin and veggies for kids and wife. The walkers wood spicy is the real deal! So was the cilantro lime basmati rice the bride cooked up

Didn’t get any more cooked pics as the heat got away from me...this M1 drafts like a freight train when grilling. Serious, serious heat output with the intake door open (even with the charcoal grate at the lowest setting). Close it down a bit and it reacts very quickly too. One of my biggest pet peeves with my kettle performer is the inability to get super hot (using a slow n sear)....no issues like that with the M1...

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Fantastic plate of food right there!!!

 

[TC Smoke & Que]

If there is anything I love, it is seeing the cooks coming off a new rig, and the descriptions of the cook. Hearing that joy of the new toy in the words posted.
Keep it going, and enjoy the new toys!

 

[gtsum]

Next up a whole chicken. Was pushed for time so ran him about 400-420 degrees. Still took an hour and a half. I don’t eat the skin so wasn’t concerned with the color and texture (it was crispy but dark). Incredibly juicy and a great, mellow smoke flavor...family said slightly more smoky than pellets but not over bearing (= success!)

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[rwalters]

Next up a whole chicken. Was pushed for time so ran him about 400-420 degrees. Still took an hour and a half. I don’t eat the skin so wasn’t concerned with the color and texture (it was crispy but dark). Incredibly juicy and a great, mellow smoke flavor...family said slightly more smoky than pellets but not over bearing (= success!)

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Oh man, I’ll bet that chicken meat was heavenly!

 

[KORND4WG X]

Awesome toys - that had to feel like Christmas :clap2:

I have the OG M1 and the one thing I notice besides the other upgrades is it looks like there’s more room under the charcoal basket for the ash pan.

Anyway great looking grub :thumb:

 

[gtsum]

Thanks all!

Will do the family fav tomorrow night (tri tip), so that will be a good test. Likely do some bbq (brisket, butt) next weekend. So far so good!

Definitely need 1/4 splits though and it eats through them about every 30 minutes so doubtful I can do the stick every 45-60 minutes other Pitts can do...the firebox size is the limiting factor I think. That said, I’m not concerned about feeding it every 30 minutes...if I can cook 275-300 and do ribs in 3-4 hours and do butts and brisket for 4-5 hours until I wrap them that would work for me. I cooked at 225-240 on the pellet cookers to try and maximize smoke flavor...With the M1 I can run hotter with more smoke flavor...maybe there is something to this stick burning after all?!?!


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[gtsum]

Fairly even temps on the flat top. Makes breakfast for the family a breeze

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[rwalters]

Fairly even temps on the flat top. Makes breakfast for the family a breeze

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Oh yeah! By far and away our most used cooker... the griddle!! Do I see an aluminum pan placed in the Camp Chef drip pan? If yes, what size and where did you get?

 

[70monte]

Did some jerk pork tenderloin/veggie skewers with walkerswood hot and spicy seasoning (me) and spg tenderloin and veggies for kids and wife. The walkers wood spicy is the real deal! So was the cilantro lime basmati rice the bride cooked up

Didn’t get any more cooked pics as the heat got away from me...this M1 drafts like a freight train when grilling. Serious, serious heat output with the intake door open (even with the charcoal grate at the lowest setting). Close it down a bit and it reacts very quickly too. One of my biggest pet peeves with my kettle performer is the inability to get super hot (using a slow n sear)....no issues like that with the M1...

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Travis said that with the new style of smoke stack, it does draft very well. Food all looks great.

 

[gtsum]

Oh yeah! By far and away our most used cooker... the griddle!! Do I see an aluminum pan placed in the Camp Chef drip pan? If yes, what size and where did you get?

It’s an odd size...I could only find over priced camp chef ones. I got them from outdoorcookimg dot com. I could not find on amazon. Although the grease drain system on this doesn’t work nearly as well as my campchef pro 90 in the camper. The tube that sticks down to drain the grease is too close to the back side of the grease pan catch...if too much grease flows down the tube it runs down the leg and frame. It’s like the grease cup needs to be spaced out from the frame about 1/8 - 1/4” or so


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[Gimmethecash]

Thanks all!

Will do the family fav tomorrow night (tri tip), so that will be a good test. Likely do some bbq (brisket, butt) next weekend. So far so good!

Definitely need 1/4 splits though and it eats through them about every 30 minutes so doubtful I can do the stick every 45-60 minutes other Pitts can do...the firebox size is the limiting factor I think. That said, I’m not concerned about feeding it every 30 minutes...if I can cook 275-300 and do ribs in 3-4 hours and do butts and brisket for 4-5 hours until I wrap them that would work for me. I cooked at 225-240 on the pellet cookers to try and maximize smoke flavor...With the M1 I can run hotter with more smoke flavor...maybe there is something to this stick burning after all?!?!


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For my M1, I split my wood as thick as my jaw saw can take and cut my splits to half length - I usually get anywhere from 30-45 minutes on the bigger pieces, adding a split when the temp drops into the 260’s.

I warm the “on deck” split on a couple bricks under the fire box (there’s a pocket of space under there that stays warm). Usually I leave the FB door open for 3 minutes after adding a split (or until flames start coming out) to get the smoke to clear up and the wood fully flaming.

Ribs take 5 hours for me.

 

[gtsum]

For my M1, I split my wood as thick as my jaw saw can take and cut my splits to half length - I usually get anywhere from 30-45 minutes on the bigger pieces, adding a split when the temp drops into the 260’s.

I warm the “on deck” split on a couple bricks under the fire box (there’s a pocket of space under there that stays warm). Usually I leave the FB door open for 3 minutes after adding a split (or until flames start coming out) to get the smoke to clear up and the wood fully flaming.

Ribs take 5 hours for me.

Thanks for sharing! I used some 15” oak splits tonight and they worked well but 8-10” splits work better for me (split down to size of a beer can or smaller). I’m burning a hot, small fire and the result is a sweeter more subtle s ole flavor than my weber performer with chunks...but more smoke flavor than my pellet grills


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[gtsum]

Had the in laws over tonight and did a couple creekstone farms prime tri tips with Oakridge Santa Maria rub (our family’s favorite protein these days)....smoked at 275-300 with white oak splits for about an hour then wrapped in foil to rest and then prepared grill for a sear. Seared for about 90 seconds per side...I DiG the adjustable charcoal grate!!!!!!! That, along with the massive amounts of airflow allow for an extremely hot fire...I’m not sure if these are the best I’ve ever cooked, but I also wouldn’t argue that either...

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