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05-10-2021, 09:12 AM | #46 | |
Stroking to the SB Champs!
Join Date: Aug 2000
Location: Flatlands of Kansas
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05-10-2021, 09:28 AM | #47 |
Banded
Join Date: Feb 2001
Location: Oz
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I just bought a ZGrill (ZPG-7002B) a couple of months ago. Lowes had them on sale. They said they had purchased a bunch more than they intended so they had to mark them down. They were originally $500 and they had them marked down to $200. I figured why not get into pellet grilling for a small price. So far, I love it.
I would recommend you get yourself a wireless temp probe for your meat. This thing makes smoking/grilling easy. It's hard to over cook food and easy to cook it just right if you have a temp probe. Last edited by Lzen; 05-10-2021 at 09:36 AM.. |
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05-10-2021, 09:30 AM | #48 | |
Banded
Join Date: Feb 2001
Location: Oz
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05-10-2021, 09:53 AM | #49 | |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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As for the ribs, do NOT foil them at all. That essentially steams them and while it does speed the process, you lose quite a bit of the bark and meat juice to steam. Put the smoker on 225 and smoke for 5 hours for baby backs and 6 for spares. Use the bend test to make sure they are done, or check with a fork and done when fork tender. Those times should pretty much get you there though. You will have a great bark and flavor. If you want to add sauce, add it the last 45 minutes or so. |
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05-10-2021, 10:00 AM | #50 |
Banded
Join Date: Feb 2001
Location: Oz
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Get one of these to use exclusively for cleaning out the ash in the firebox.
https://www.homedepot.com/p/Bucket-H...0100/202017218 |
Posts: 41,862
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05-10-2021, 10:01 AM | #51 | |
Supporter
Join Date: Dec 2005
Location: Highlandville, MO
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https://www.amazon.com/gp/product/B0...pd_rd_wg=4cwbZ |
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05-10-2021, 10:13 AM | #52 | |
(Sir/Yes Sir/Aye Aye Sir)
Join Date: Oct 2009
Location: Diving
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05-10-2021, 10:14 AM | #53 | |
Sometimes it's black and white
Join Date: Nov 2004
Location: California
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05-10-2021, 10:18 AM | #54 |
Stroking to the SB Champs!
Join Date: Aug 2000
Location: Flatlands of Kansas
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Posts: 39,804
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05-10-2021, 10:30 AM | #55 | |
Supporter
Join Date: Dec 2005
Location: Highlandville, MO
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05-10-2021, 10:35 AM | #56 | |
Mammoth penis
Join Date: May 2006
Location: Springfield
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05-10-2021, 10:50 AM | #57 |
MVP
Join Date: Feb 2007
Location: Liberty, MO
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I've also put a chunk or two of non soaked wood right on top of my heat deflector of my pellet grill and it'll add tons of smoke also. I don't like a heavy smoke flavor though so unless I'm doing a real short cook like chicken wings, I don't use a smoke tube
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05-10-2021, 11:21 AM | #58 |
I'm not arguing that with you.
Join Date: Jan 2009
Location: North Hollywood
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Love my pellet smoker. The key for me is to marinade everything first. Ribs and steaks I do overnight, salmon the day of. It's the best salmon I've ever had. With ribs I do the 3-2-1 method. They are incredible.
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05-10-2021, 11:27 AM | #59 |
**** you, you cretin.
Join Date: Jan 2012
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05-10-2021, 11:30 AM | #60 |
Stroking to the SB Champs!
Join Date: Aug 2000
Location: Flatlands of Kansas
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Yeah, I like the smoke flavor, but you can absolutely get too much smoke on the meat. I want the smoke to be an additive to what I've got on the smoker, but I want the marinade, rub, etc of the meat to be the main event.
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