I have heard good things about it and other smoke generators. I am a charcoal stick and chunk cooker kind of guy and feel that pellets leave me wanting more.

One of my locals went to a commercial pellet and I could taste it one the first bite. He purchased a smoke generator and I had to ask if it was a pellet or stick cook. I was impressed with flavor.

I don't like many of the pellet/ disc feeders as when they break the company seams to hit you hard in the wallet. New units now (Rec Tec 4 years) and a few others warranties are worth having but early models were horror stories. being able to do upgrades gets expensive too.

I like the looks of the Gorilla unit (for the same money) Silverback (not r2d2ROFLROFL) looks good up front, but most of their parts, accessories are 20% higher than RecTec with the same warranty. I'm not assembling one, then finding out I don't like, tacking apart, repacking, and then spending a $!0 to ship it back . When I see one in use and if it passes the pellet taste test..I'd buck up.

The problem is if you install a smoke generator, you void the warranty. If they would just put a knock out in for mounting one.....

I have no skills on a grill, etc.

Hit me up with a beginners tutorial. I have propane grill that I do somewhat decent on, although google cooks most of my meat and I'm afraid to try too much.

Wal mart doesn't match prices where I am anymore

I have a couple more seasonings in my rub but If I have those 5, we"re cooking

I am too young to know early Lakewood but wasn't it taken under/ owned by Home Savings for a long time? Was it Andes-Roberts the original or was it Speed Oil or some other entity? Wilbur had a beast of a house there and later built Apple Tree Manor condo's off of 39th and M291 in the early 90's

https://target.scene7.com/is/image/T...=488&fmt=pjpeg


Rule #1 Never throw your own meat on the grill until you know what you're doing.

Yeah, first thing that comes to my mind, why????

There is some good advice in here somewhere where people answered this question. It's a mega thread so you'll have to search.

Always start with cheap chicken quarters from Costco or a similar place. I still do this when experimenting with different wood combinations and rubs.

The idea is to add moisture. I suspect their brisket is dry.

Getting ready to sear and smoke these bad boys from a local farm.

Seared and smoking now. https://uploads.tapatalk-cdn.com/201...93ed682655.jpghttps://uploads.tapatalk-cdn.com/201...d531885d5c.jpg

Anyone tried Costco or Sam's short ribs? Are they both chuck?

Not Sam's, but Costco's are.

Sam's were marked as select grade...


Tell me more?

And done. https://uploads.tapatalk-cdn.com/201...10b3755325.jpg

Smoke flavor is pronounced throughout, so I don't think it really matters if you do a quick sear. I would prefer to have brined it, buts still a tender and juicy chop.