GreenDrake
is Blowin Smoke!
- Joined
- Jun 21, 2010
- Location
- Right over there
It's the cook, not the cooker. Granted I think for experienced judges there is a flavor profile they are accustomed to. Pellet poopers dish out a much cleaner burn. I alternate my meats on purpose, or am also working on some suspension grates in the belly of my pellet grills to allow for airflow to circulate all the way around an already burning charcoal lump. Yep, I add a couple lumps to my Traeger while it's cookin.
We like to start our meats on coals and sticks, then move them to the pellet grills for the night cook, for rest, beer intake, sleep and ease. It's all trial and error, and getting easier as I mess with my times and temps for each meat category.
We like to start our meats on coals and sticks, then move them to the pellet grills for the night cook, for rest, beer intake, sleep and ease. It's all trial and error, and getting easier as I mess with my times and temps for each meat category.