+ Reply to Thread
Page 20 of 20 FirstFirst ... 10181920
Results 286 to 300 of 300

Thread: Grilling

  1. #286
    Champ arkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond repute arkansasbob's Avatar
    Join Date
    Sep 2002
    Location
    state of incredulity
    Posts
    8,478

    Re: Grilling

    Quote Originally Posted by johnnylightnin View Post
    I’ve never used one, but I’m interested. Hassle free smoking sounds good.

    I’ve seen some guys cook REAL low for the first 2-3 hours (like 185) and then kick it up. I assume that’s to increase the smoke flavor. Have you toyed around with that at all?
    i used to do that with ribs when i had my charcoal/wood burner. gotta be really careful not to let your fire go out if you do it that way but it comes out nice. too much work fiddling with it to maintain the temperature though.

    with the pellet grill, i program it to stay low (like 205-215) for the first few hours with a big brisket so that i can start it before i go to bed and it's ready for supper the next day. for me it's definitely worth a little extra money to get one you can program and monitor remotely (just don't forget to keep the hopper full).

  2. #287
    Champ Dowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond reputeDowty has a reputation beyond repute Dowty's Avatar
    Join Date
    Oct 2013
    Location
    Haughton, LA
    Posts
    1,567

    Re: Grilling

    Quote Originally Posted by RowdyDawg View Post
    Alright! My wife got me an early Christmas present last night in a Pit Boss Pellet Grill (PB600PS1) from Lowes. Interesting thing was the price. The sticker said $349, but the register rang it up as $249. They said that was correct after doublechecking. This is my first pellet grill, so I'm looking forward to trying new stuff.

    I'm coming from a charcoal grill/stick smoker. Does anyone have pointers or tips? Things to avoid with this pellet grill?
    Have had a PB for about a year and a half now with no complaints other than sometimes the pellets don't feed down into the auger well when the hopper gets low. Keep foil on the drip pan unless you're opening it up for searing, clean all of the ashes out with a shop-vac after a few cooks or each time after a long cook, and wipe the temp probe off regularly. Also, be sure to let it adjust under the Smoke setting for 15 minutes or so and regulate with the P setting (if needed) if you're going to be cooking under 300 degrees or else you'll have a hard time maintaining the set temperature. This explains it in a bit more detail: https://smokeslikeaboss.com/pages/pit-boss-p-setting-explanation

    I love being able to start a brisket at around 10pm and sleep all night without worrying about it. Smoke tubes are great for adding additional smoke to things that don't cook as long, and also for cold smoking. Well worth the $15-20.

  3. #288
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    Just picked up a smoker tube and some pecan wood chips for maw in law. Going to smoke some turkey breasts and a chuck roast for family Christmas. Will report back the findings at the conclusion of the experiment.

  4. #289
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    Every turkey I did turned out perfect. However, I tried a poor man’s brisket yesterday and it flopped. I have heard that chuck roasts on a smoker are awesome. Every time I try a large cut of beef it comes out dry and tough. Doesn’t matter if I pull it off at 190 degrees or 200. Cooking at 230 or at 270. It’s too expensive for trial and error. I need to know how you guys get it right so I quit wasting money.

  5. #290
    Champ eagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to behold
    Join Date
    Oct 2010
    Posts
    1,372

    Re: Grilling

    Quote Originally Posted by techman05 View Post
    Every turkey I did turned out perfect. However, I tried a poor manís brisket yesterday and it flopped. I have heard that chuck roasts on a smoker are awesome. Every time I try a large cut of beef it comes out dry and tough. Doesnít matter if I pull it off at 190 degrees or 200. Cooking at 230 or at 270. Itís too expensive for trial and error. I need to know how you guys get it right so I quit wasting money.
    Itís obvious you are not drinking enough beer while cooking.

  6. #291
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    Quote Originally Posted by eagle2180 View Post
    It’s obvious you are not drinking enough beer while cooking.
    So, zero isn’t the magic number? I’ll have to invite over a friend to consume the beer while I BBQ. I have non alcoholic fatty liver.

  7. #292
    Champ eagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to beholdeagle2180 is a splendid one to behold
    Join Date
    Oct 2010
    Posts
    1,372

    Re: Grilling

    My son did a chuck roast on smoker for Christmas. Flavor was good but it was a little tough and dry too.

  8. #293
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    I think I will try pulling the meat off the smoker a little earlier and let it carry over cook and rest a little longer.

  9. #294
    2011 Pick 'Em Champion johnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond repute johnnylightnin's Avatar
    Join Date
    Sep 2003
    Location
    Shreevesburg
    Posts
    29,198

    Re: Grilling

    A long rest (at least an hour) has been impactful for me when cooking big hunks of meat (chuck roasts, brisket, or pork shoulder). If itís dry, Iíd start with spritzing every hour or so. An aluminum foil wrap is usually helpful too if your meat is too dry. I take all those cuts to 205.

    One thing Iíve never been able to cook around is select grade beef. I hate paying more, but I canít get select beef to get tender.

  10. #295
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    Quote Originally Posted by johnnylightnin View Post
    A long rest (at least an hour) has been impactful for me when cooking big hunks of meat (chuck roasts, brisket, or pork shoulder). If it’s dry, I’d start with spritzing every hour or so. An aluminum foil wrap is usually helpful too if your meat is too dry. I take all those cuts to 205.

    One thing I’ve never been able to cook around is select grade beef. I hate paying more, but I can’t get select beef to get tender.
    Gonna have to splurge and get premium meat. And probably spritz every hour so it doesn’t dry out

  11. #296
    2011 Pick 'Em Champion johnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond repute johnnylightnin's Avatar
    Join Date
    Sep 2003
    Location
    Shreevesburg
    Posts
    29,198

    Re: Grilling

    Quote Originally Posted by techman05 View Post
    Gonna have to splurge and get premium meat. And probably spritz every hour so it doesn’t dry out
    I find Certified Angus to be a good value. Prime is great, but I donít have issues with choice.

  12. #297
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    May go choice first. Not a huge difference to bump to Prime though.

  13. #298
    Champ arkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond reputearkansasbob has a reputation beyond repute arkansasbob's Avatar
    Join Date
    Sep 2002
    Location
    state of incredulity
    Posts
    8,478

    Re: Grilling

    my wife got a rib roast for next to nothing in a sale at h-e-b last week (select grade). i cooked it at 250 until it got up to 120, then bumped it up to 450 until it got to 130. after a 45 minute rest it still had some tough spots as you would expect with select grade, but it was surprisingly tender and juicy for the most part.

    of course a rib roast is hard to mess up unless you overcook it. chuck and brisket are a little more tricky. johnny is partly right, though. let it get hotter and let it rest a while. i don't know about this spritzing business. i say keep the lid closed as much as possible. also, there's a feel to it. if it wobbles like jello at 195, go ahead and take it off. otherwise, leave it in a while longer.

  14. #299
    2011 Pick 'Em Champion johnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond reputejohnnylightnin has a reputation beyond repute johnnylightnin's Avatar
    Join Date
    Sep 2003
    Location
    Shreevesburg
    Posts
    29,198

    Re: Grilling

    YeahÖif you donít wanna spritz, wrap it up with some beef stock or red wine.

  15. #300
    Champ techman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond reputetechman05 has a reputation beyond repute
    Join Date
    Apr 2007
    Location
    Ruston
    Posts
    16,091

    Re: Grilling

    Going for a pre-trimmed brisket this afternoon. Gonna check moisture level way more often. Wrapping in butcher paper after it hits 160. Watching this one much more closely to make sure we don’t have major swings in conditions.

+ Reply to Thread

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts