Food / Drink TCG Grillers, smokers and red meat enthusiasts

[DEEZUZ]

Do what? I've never heards of that? And I've left the hopper and chute loaded for 6-8 months and no issues. Turn it on and it's grinding them down the chute.

 

[DEEZUZ]

Did someone leave it in the rain and it swelled?

 

[DEEZUZ]

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

 

[Pressure Ratio]

I haven't had mine but for several months now. No jambs or chute issues. I've had mine as high as 550 degrees with no issues. But mine is a newer version trager. Maybe they solved some of those issues? Or maybe the issues are blown out of proportion on forums? Not sure. But so far so good.

I am new to smoking and needed a new grill. So this was a easy transition into smoking. I'm fine with it for now. Maybe when I have more time to deticate to smoking I'll get a real wood burning rig. But don't see it happening anytime soon since I seem to get nice smoked meats with what I have now. I'm also not doing competition bbq. Just middle aged man wants to try smoking meats on Sunday once in a while. Pellet approved. lol

 

[Pressure Ratio]

I get flavor in mine. But I don't use wood with light flavors typically.

Coming from a gas grill, I can taste the wood and smoke even when grilling. So maybe it wouldn't be enough flavor for someone with a wood smoker?

 

[Flyn]

I use a grill, smoker, range, oven, sous vide, induction burner, microwave and now an Instant Pot. I think that it's a lot harder to learn to use multiple cooking devices and make them all work together than just to use a smoker on everything. Granted, it's an art form to smoke meat without drying it out but's it's awesome to sous vide some big hunk of meat and have people complimenting over how tasty/juicy it is.

 

[MEATeorite]

Relatable. I recently had an arguement with a local place here where I ordered a "boston butt" and the guy behind the counter insisted it was beef [emoji2955]. Atleast his coworker shot him a "wtf are you thinking?" look, but didnt correct him.

How can a butcher shop be a butcher if they don't know what a packer brisket is..

 

[MEATeorite]

Grilled Korean BBQ wings tonight.

 

[DEEZUZ]

Rubbed and wrapped a 6.5 lbs and a 9.1 lbs brisket

 

[DEEZUZ]

Neither of these are anywhere near the quality and size of the ones I normally get from Sam's club.

 

[DEEZUZ]

Both are from actual butcher shops... Although I challenge that like I challenge today's barber shops..... Lost art....

 

[Jamesv82]

^what bs did you get those from

I'm also from NWI and I go to Rob's

 

[DEEZUZ]

Yea i have yet to have anything from robs yet. You've probably dealt with my friend Amy there.

I'd better start going there.

One place was in Munster, they did say I could call and order one like I wanted next time.

 

[Flyn]

Both are from actual butcher shops... Although I challenge that like I challenge today's barber shops..... Lost art....

I used to have a good butcher up in Chicago. Probably retired by now. Down here, the two shops near me both suck.

 

[Pressure Ratio]

I used to have a good butcher up in Chicago. Probably retired by now. Down here, the two shops near me both suck.

Who do you use? When I'm down here (like now) I use Geier's. I call ahead and have never had an issue. But I have not tried to order anything too crazy. Like AA5+ waygu or off the wall stuff.

 

[Flyn]

Amy knows the butcher at her work (Winn Dixie). He gets in shipments of prime at good prices and we grab a lot for the freezer before it gets sold out. Florida is not as good a place to find good meat as Chicago. Sam's Club now has prime but they're more expensive.

 

[DEEZUZ]

And they said 2 hours per lb, this thing is 10 lbs so I figured 18 hrs at least...

 

[Flyn]

Damn! That sucks. Aiming for 190-204?

 

[DEEZUZ]

Oh well... Full space for the brisket at 3am

 

[Flyn]

Wrap up the first one in aluminum foil and a towel and put it in a cooler (faux cambrio). When it cools down towards unsafe levels put it in the fridge. Might be salvageable.

 

[DEEZUZ]

 

[DEEZUZ]

Dun

 

[Jamesv82]

Yea i have yet to have anything from robs yet. You've probably dealt with my friend Amy there.

I'd better start going there.

One place was in Munster, they did say I could call and order one like I wanted next time.

Its def a big step up from the one in munster. Use to go there a long time ago and there were great but started to go down hill. Started going to robs and never looked back. Def worth going if you never been to just look around, esp since they just moved into their new location this year.

 

[Blood on Blood]

I used the Weber Smokey Mountain for many years. Does a solid job

Switched over this year to a large Weber Charcoal grill with easy refueling access. Fantastic

 

[DEEZUZ]

Pulled the pork at 4am @202°

Tossed the brisket on. At same time.