Food / Drink TCG Grillers, smokers and red meat enthusiasts

[Yaj Yak]

So the difference for me is now with sous vide I only smoke the brisket for 3 hours. There is no over night or long smoke. With a weber I rarely adjust the vents to raise or lower the temp. I dont even use a temp monitor anymore. I can start the charcoal and wood in 3-5min.

I wanted to get a new pellet grill like everyone else. I just dont think they are worth it. Tell me about how pellets jam or swell up and the chute catches on fire.

ive had both those things happen.

the chute catching fire was hilarious.

i was like wtf why is there smoke coming out the hopper? wtf is that shit.

OH OH FUCK.

My only complaint is a lack of smoke flavor. I still haven't figured it out yet. I'd vote no on a pellet based on my lack of flavor. Smoke rings for days. No flavor

i get plenty of smoke flavor with my traeger, if it didn't itd be gone long ago for all the other shortcomings.

 

[DEEZUZ]

what else you dont like about your traeger?

 

[Yaj Yak]

what else you dont like about your traeger?

the shit you said you don't experience

pellets jamming/swelling, chute lighting on fire

my traeger won't go above 400* to save it's life

 

[DEEZUZ]

Beautiful morning

 

[DEEZUZ]

the shit you said you don't experience

pellets jamming/swelling, chute lighting on fire

my traeger won't go above 400* to save it's life

Holy shit for real.... Damn...

Once a year I set mine to 500 and holy fuck does it roooolllll out... It actually spikes to like 560.... I do that when it sits for like 6 months and the entire thing is mold inside. Then I break it down and shop vac it all... Never ever had a jam

 

[DEEZUZ]

 

[DEEZUZ]

the pork thats been in a medical cooler since 4am is still at 175*

 

[crooks]

the shit you said you don't experience

pellets jamming/swelling, chute lighting on fire

my traeger won't go above 400* to save it's life

Your not the only one this happens to. The two other people I know with them have the same problems.

 

[DEEZUZ]

That's crazy. Glad the gf did her research and bought a much more quality piece

 

[Yaj Yak]

Your not the only one this happens to. The two other people I know with them have the same problems.

im just glad i got it as a display at cabelas for not what a new one would have costed.

i might take the thing apart and refinish it, lots of parts for this sort of shit now, i think i could make it better.

That's crazy. Glad the gf did her research and bought a much more quality piece

im alright with my issues compared to not getting food with smoke flavor though

 

[MEATeorite]

Some of the best shoulders and briskets I've ever had were ones that were wrapped and rested in a cooler for 3+ hours. Im sure it'll be good [emoji106].
For briskets atleast, i normally rest for a long time in cooler, then put on my 26 kettle and give each side a quick sear for 5 min to firm up the bark.

the pork thats been in a medical cooler since 4am is still at 175*

 

[Spivitz]

Pure happiness.
Beef wellington

 

[MEATeorite]

9 lb butt for christmas dinner

 

[DEEZUZ]

Yea guys. Out of everything I smoked I've gotten zero smokyness.

I do NOT rec a pellet smoker. From reading myself to death on smoke forums they say it's cause pellets burn waaayyy too Clean and it's true. I never ever get a thin blue smoke that everyone raves about. One guy recommended a smoke generator but it's $175 add on...


I'd suggest stay away from pellet

 

[DEEZUZ]

 

[Bub]

that looks delicious Deezuz, appears to be a nice smoke ring.

 

[DEEZUZ]

Ring yes. Smoke flavor. Not one bit.

 

[DEEZUZ]

Appears to be pellet smokers are for convenience and guys that are serious have 2 or 3 mods to them for real wood usage

 

[Bub]

what kind of wood are you using?? i know i get much better results when i soak my chips, i know nothing of pellets if that's even an option for you

 

[DEEZUZ]

No, they have to be hard to go through the chute and into the hot box. No options here what so ever. Tried about a dozen different blends and brands. All no good.

 

[MEATeorite]

Killin it. Decided to switch it up a bit and do Cubanos with the pulled pork.

 

[Spivitz]

Tbone baby?

 

[MEATeorite]

Small amount of leftover pulled pork went on nachos today. Awesome stuff, will do again.

 

[Shawn1112]

Chicken

 

[Boostie]

22 hours of cooking, well worth the wait