SlowmotionQue
Full Fledged Farker
- Joined
- Mar 1, 2017
- Location
- Pittsburgh, PA
....when someone tries to talk to me about "searing" a steak on a pellet grill.
And it is why I laugh especially hard when someone tries to tell me about a $2,000.00 pellet grill and "searing" a steak on such a grill, which might reach 550° at it's thermometer on a good day.
Now as the owner of a pellet grill, A Rec Tec RT590 Stampede, two Weber Smokey Mountains, and a Kamado Joe Classic with nearly every available accessory from the Joetisserie, down to cast iron grates and griddle, and so much cast iron in the house from skillets to Dutch Ovens, to cast iron Oyster trays, I feel that I am in a position here to talk.
As a long time DIYer, with just about any tool that you can name, and working on anything from cars to carpentry, I'm a firm believer in the right tool for the given job. Every good DIYer knows that a big part of the battle, is choosing the right tool, and knowing how to use it.
You don't remove 7/16 bolts with Channel Lock pliers or Vise Grips, when you have a 7/16 socket and all the extensions, universal joints, swivels and wrenches you need. Unless you just want to make it hard on yourself.
Yes, you can remove some 7/16 bolts with Channel Locks and Vice Grips. But why?
You can drive nails through 2x4 studs with a socket wrench if you hit them just right and hard enough. But again, why?
Likewise, when it comes to cooking. I'm a big believer in that same adage, "the right tool for the given job".
Anyway, one of my Father's Day gifts, was this laser thermometer, and I have been playing around with it, adjusting it for different surfaces. The pics below, show it measuring the temperature of my cast iron griddles on my Kamado Joe with stoked Royal Oak lump charcoal providing the heat, not pellets.
Anyway, without further ado, and this is not even with the KJ pegged as I have been known to do.
Now, we're talking at least.
This isn't the greatest grade of meat, but here goes.
A little garlic butter for this snack, Wrap it and let it rest for 5 mins.
Plate it, and that's some good eating.
Much love to the pellet grill/smoker folks, as I am one of you as well.
But the right tool for the job.
And it is why I laugh especially hard when someone tries to tell me about a $2,000.00 pellet grill and "searing" a steak on such a grill, which might reach 550° at it's thermometer on a good day.
Now as the owner of a pellet grill, A Rec Tec RT590 Stampede, two Weber Smokey Mountains, and a Kamado Joe Classic with nearly every available accessory from the Joetisserie, down to cast iron grates and griddle, and so much cast iron in the house from skillets to Dutch Ovens, to cast iron Oyster trays, I feel that I am in a position here to talk.
As a long time DIYer, with just about any tool that you can name, and working on anything from cars to carpentry, I'm a firm believer in the right tool for the given job. Every good DIYer knows that a big part of the battle, is choosing the right tool, and knowing how to use it.
You don't remove 7/16 bolts with Channel Lock pliers or Vise Grips, when you have a 7/16 socket and all the extensions, universal joints, swivels and wrenches you need. Unless you just want to make it hard on yourself.
Yes, you can remove some 7/16 bolts with Channel Locks and Vice Grips. But why?
You can drive nails through 2x4 studs with a socket wrench if you hit them just right and hard enough. But again, why?
Likewise, when it comes to cooking. I'm a big believer in that same adage, "the right tool for the given job".
Anyway, one of my Father's Day gifts, was this laser thermometer, and I have been playing around with it, adjusting it for different surfaces. The pics below, show it measuring the temperature of my cast iron griddles on my Kamado Joe with stoked Royal Oak lump charcoal providing the heat, not pellets.
Anyway, without further ado, and this is not even with the KJ pegged as I have been known to do.
Now, we're talking at least.
This isn't the greatest grade of meat, but here goes.
A little garlic butter for this snack, Wrap it and let it rest for 5 mins.
Plate it, and that's some good eating.
Much love to the pellet grill/smoker folks, as I am one of you as well.
But the right tool for the job.
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