Did a trial cook over the weekend, ribs, chicken and beans. Smoker holds heat better than I thought it would.



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My Rec Tec RT-700 Bull is supposed to come today. Pretty excited

Showoff! :D

Looks dang good both the restoration and the vittles.

I would be to thats a nice pellet grill.

Wife and I put it together last night. The thing is a tank

I dont know if its been mentioned here but I saw this sauce on fox4KC morning show and picked up a bottle from Price chopper locally. Its is really good and plenty spicy for me. The owner says the original is the spicier of the two and I really like it.

http://www.danielsbbq.com/webstore/o...%20Cropped.jpg

http://www.danielsbbq.com/

Anyone have any experience with a Green Mountain Smoker unit?

I had a patient raving about how easy and well it worked. Any comparison to the Traeger smoker?

I have no experience with it but have heard great reviews. A forum member I know from an audio forum has the Daniel Boone model I believe for about 5 years now and still going strong. He was the first person I knew to go Pellet.

One of my employees has the unit below (I think), he says it's a great smoker.

https://d2et5jvk71v0ix.cloudfront.ne...ne-SS-Back.jpg

For anyone interested Amazon Kindle has The Barbecue Bible 10th add ebook for $1.13. Good info and recipe here I have the print version but ebook is handy.

In law has one and really seems to like it.

I have 2 GMG smokers. They are legit, very easy to use. Never had a problem with either of them.

good job Buzz

I'll have to give this a spin. Thanks!

My last smoker got wiped out by the hurricane. I’m going to buy another electric smoker. Ive been using them for 15+ years. Ive used Bradley’s and Masterbuilts. Pucks, charcoal, feeder tubes, offsets.

Leaning towards this.....
Masterbuilt 20072115 Bluetooth*Smart Digital Electric Smoker, 30-Inch https://www.amazon.com/dp/B00TJ1OZR0..._nr7.AbHM6RRKG


Which one should I get this time?

the town my mom lives in used to have a daniel's bbq, but it closed down. it wasn't the greatest but it was shit tons better than wyandotte ****ing bbq. ROFL

Masterbuilt

Bradley's can be hit/miss. Have you looked into a pellet grill?

I had a Bradley for about 7 years. Worked great for me.I wanted to go to an automatic feed that I could control how long and when to feed the pucks and automatically control my temp, Masterbuilt had that. That one lasted 10 years and was fantastic. So I bought another. Loved it too but it died in a hurricane prematurely.


Great idea to check out the pellet's. Might be looking for something more versatile. However, I already have a really nice outdoor gas grill hooked up directly to the gas line.

I got a tri tip at the store this morning. I’ve never cooked one. Should I smoke it or sous vide it? Mainly thinking of sandwiches.

FWIW, I’ve never sous vide one but prefer grilled over high heat to smoked tri tip any day.

I could sous vide and finish on the grill... ice made some killer steaks like that.

I'd like to know how that turns out. I've tried smoking a few as a cheaper alternative to brisket, but it always falls short of a hard sear on a hot grill, imo. So, sous vide and finished on the grill sounds interesting.

I’ll do that. I’m gonna do a Bloody Mary marinade first.

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:D

Smoking a small butt and a small brisket in the Yoder.

Its a pellet smoker just like a Treager. I have a Treager.

There is no easier way to smoke meat.

I'm seeing reviews online that the Treagar's are great pellet smokers but the Camp Chef's are just as good for $100-$200 cheaper on a comparable model. Your experience and research confirm this?

Traeger is the name. But over the last few years there have been a lot more enter the market.

It’s hard to tell what’s what. The auger and heating units are the weak spots typically but it’s hard to tell build quality of those components. Also the steel ought to be fairly heavy for heat retention. It doesn’t need to be 1/2” steel but it needs to not be tin foil.

Camp Chef's cook fine, but they seem to eat pellets at a quicker rate vs other grills. At least the more entry level ones do.

Treagar's are more name than quality anymore. Still fine, but you're paying the uptick for the brand. Look into GMG grills or Rectec's.

look into a rec tec. got mine and its amazing. and the pellets feed from the back so less auger issues.

I have an entry level Camp Chef pellet smoker and while its my first and have no experience with other brands I dont see the eating pellets issue. I have been going on a 20 lb bag from mid winter till now with what I would consider heavy use grilling and smoking and I will look for pellet sales at memorial day. But I am not in fear of running out.
I like the convenience of pellets but quality of smoke flavor fall well short of Weber Smokey Mountain or a good offset smoker IMO.

I`m smoking a tri tip at 250 right now. Once the IT reaches about 115 or so I`ll sear both sides on high heat for a couple minutes each side. Tri tips can only be ruined by overcooking.

This is damn good. Sous vide for a few hours at 130, chilled, got my grill as hot as I could and seared about 3 minutes per side.

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Wow

Would.

I looooove these

Wow you nailed that. :clap:

We just bought our third Gateway Drum Smoker for our comp team and I’m never looking back. I’ve used stick burners and pellet grills for years but these things are insane. The ability to cook ribs, brisket, pork and chicken in about half the time and have it turn out as if it’s been cooked low and slow - even better - is absolutely incredible.

There’s a reason those things are one of the hottest items on the circuit right now. We love them.

Thanks. Nailing it in the sous vide isn’t hard, but damn that tasted good. I’ll keep that marinade around!

https://youtu.be/s7w6GggnRgw

Recipe is in the description. I left out the vodka.

Looking for something different to do for this weekend. Thinking about doing a barbacoa on the smoker with some beef cheeks. Going to swing by the store today and see what they have.

Thinking about doing this again.

https://scontent-ort2-2.xx.fbcdn.net...13&oe=5B961D42

I just bought some Wagyu from Snake River Farms. I don't ever cook or eat steak at home, because I'm a lazy POS most of the time. I was wondering if you guys have had success cooking it on the stove with a cast iron pan.

I've always had difficulty grilling steak at home and it always ends up rubbery (I like my steak medium-rare). I believe that is because I don't have the grill hot enough, I'm not sure. The grills at restaurants can heat up quicker & are more powerful than home propane grills.

I thought about getting a wood pellet grill because you can be an idiot and use that, but I would think it would be even worse for steak and wouldn't sear the outside correctly. Anytime you cook steak longer, at less heat isn't good or so I've always been told.

Quick Question, I am currently using an electric smoker and I am getting good meat out but I have no smoke ring. I like the ease of use of the electric but am thinking of stepping up and going pellet. Do the Traegers and other Pellet units actually give a decent smoke ring??

ive used electric smokers for 15 years on every kind of meat that exists. Never had an issue. What’s your technique?

Maybe to hot get a thermometer thats accurate not the one that in the door. Check your temp low and slow is the key to smoke rings. Also dont worry about it unless your in competition. Many cook higher heat 270 to 300 so they dont have to stay up all night tending the pit. It will still taste good but may be little if any smoke ring.

Yeah. If you're not in competition, taste is all that matters. **** a smoke ring.

l rarely with any meat get higher than 220. Low and slow always.

Yep nothing wrong at all with that at all.

I stopped at Costco on my way home and fell in love with this smoker I looked over. My wife would divorce me if I brought another grill or smoker home but I was tempted. Only thing is I know no one who has this brand or model. It seemed heavy and well made for a Grand.

https://www.costco.com/Champion-Comp...100382905.html

https://images.costco-static.com/Ima...recipeName=680

My cousin has one of that brand (not that model). Seems like a good rig.

I was seriously impressed looking it over.

We almost exclusively use the cast iron oven methods for steaks anymore.

They are always awesome and I buy good enough steaks that you don't need any grill flavor.

Salt pepper heat eat.

Damn that’s a helluva setup. :clap:

Thanks for the input guys. Yea I have mine at 240 to 250. I should bring the temp down and get a better thermometer and I should be good to go.

There are a lot of people that believe you only have the first 2 hours of a smoke to get that smoke into the center of the meat. Don't know about that but also just in case, keep a good smoke going during that time.

Not that I always do it, but early on, when I first started smoking "for real", I was taught that 2-3 of heavy smoke as a cooler temperature ~190, then to taper-off the smoke but go hot (~250-270) for about an hour (to bark the meat), then back to something more normal for the rest of the process (200-210).

I did it that way for a long time and it worked really well. One guy actually brazed the meat during that hot period, placed the brisket on the grates over the wood on a side smoker, and that was AWESOME. Like 3-4 minutes on each side of a whole packer's cut.

But I use an electric bullet these days, so I've not done that for many years.

Heavy smoke usually means creosote. I've always heard smoke 3-4 hours with the thin blue smoke. I get plenty of flavor that way.

A harder wood usually protects you there, and my personal opinion is that you control a lot of it by the amount of water you keep in the pan and where the pan is placed. I've tried it with the pan right over the wood (lots of steam), and I've tried it with the pan in various places inside the main body of the smoker. The latter usually works very well if placed just inside the main body; the water won't boil but will add some humidity to the burn. And, if you're burning the the wood correctly, it will indeed be blue. The magic is having only enough wood to keep the smoke white, but not run the temperature above 200 for those first two hours.

But hey, I'm a Vitamix person these days, not a lot of red meat.

Up and running a few test rubs already this morning. We're doing a cook for a few pit crews at the Lucas Oil Late Model race in Wheatland, MO tomorrow. This is going to be a great weekend

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Mother of god...

I have to have one of those. I might use its capacity once a year. Maybe I can convince the wife my man card demands it. :hmmm:

My wife would probably let me have one, but I know she'd want to buy ridiculous shit for herself in result.

Your solution is very simple.

As soon as she is convinced that she can't go on with the rest of her life without owning that Champion Competition Pellet Grill, then all you have to do is order it and wait.

Then you can go and buy some ridiculous shit for yourself.

You are very welcome.

Dinny

GET IT OFF THE DECK! GET IT OFF THE DECK!



Sorry, just had to.

Not smoking it, but gonna cure some Canadian bacon.

I was trying to figure out if I could weasel my way into one.

See post #946?

Dinny

I might go to that race.

That's a nice ****ing place he's built there. A buddy of mine is always working the races there

Still trying to figure the logistics on that one LOL.

i got the masterbuilt 30" for xmas and i put it together this morning ( i know, i know ). its seasoning right now. i've never used an electric smoker before. what's the best (re: easiest) meat to cook on this thing. i'll fire it up in about 2 hours or so. am sooooo excited!

I have one and honestly everything is pretty easy.

Get a chicken.

Here’s the thread I started when I was in your position.

http://www.chiefsplanet.com/BB/showthread.php?t=178969

I fell in love with the Traeger Timberline 850 about 5 months ago, but I can't bring myself to spend $1700 on a smoker.

But ****, I do want it.

https://www.traegergrills.com/shop/g...SACEgIK4vD_BwE

l had mine for about 11 years. Nothing fancy. It’s not a competitive smoker But it gets the job done beautifully. Loved it.

After seasoning go with Chicken thighs and get your wood/smoke/rub down before moving on to ribs or whole butts.

That's how they get you. Every time.

I have a nice smoker but I was thinking about getting a Blackstone Grill Top. Any experience with one of those? Anyone?

I like 'em. Like using it to do Hibachi.

Pretty much smoked everything, sausage, pork loin, brisket, ribs, chicken, pulled pork and beans. Sides was coleslaw, potato salad and mac and cheese and a bunch of damn beer.


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