We got ours for $530 plus one bag of hickory pellets two days before Christmas. I haven't had a chance to use it, but looking forward to it.
Way to go.
Killing the fire tending tradition.
Next thing you know you will be doing chores while cooking.
I have spent years perfecting BBQ traditions.
Like if the wife appears to get needy or heaven forbid an idea gleans a thought.
Response is to say uh ow, run to the smoker amd poke it, pretend to adjust it.
More like doing anything but standing over the smoker. it's glorious.
A good example is I was pounding my gf while my ribs were cooking. Seemed like the way to go
Yeah right. You run a pellet grill AND have a girlfriend? I'm calling BS. ??
I farm and my local grain Coop sells them. The Coop is farmer owned so I imagine the board maybe passing them at cost as a perk for their customers/owners. IDK that, just speculating.wow. I thought that map pricing for the daniel boone prime during black friday month was 600. good deal
I had a traeger and it turned out some really good food. Something about the food was always a bit underwhelming, however. I am a believer that you can never get authentic bbq if you are doing anything other than burning logs.
For me, smoking food is therapeutic. Knowing that at the end of 12-18 hours, that the food will be the absolute best I can do.
I think of it like painting a car. You can go to Maaco and get the ambassador special - yes, its painted, and likely most people will never know the difference- or you can spend hours upon hours using elbow grease. At the end, you'll have a paint job worthy of a show car.
By the way......mine isn't wifi. That wasn't something I felt I needed. That may have something to do with price.wow. I thought that map pricing for the daniel boone prime during black friday month was 600. good deal
The reference is meant to illustrate that it's worth the work, not the convenienceTotally agree. A pellet smoker is for those that want convenience and better tasting food than a gas grill. Those that
are happy with that trade off for food that is 80-85% as "smokey" as the traditional smokers.
I can sit back drinking beer inside, all while monitoring the smoker temperature, two separate internal food temperatures. Change, start or stop anything on it........from my phone. fuck i love this thing
Not sure about the paint reference though. I'd pay for a kick ass paint job.
The reference is meant to illustrate that it's worth the work, not the convenience
Lol, I'm 37. I've always sucked at analogies. It made sense in my head but nowhere else.Got it. not really. But you old timers have your ways you love. Just don't get angry when
all the blacks don't have to sit at the back of the bus.
Lol, I'm 37. I've always sucked at analogies. It made sense in my head but nowhere else.
Anyone smoking anything good this week?
Smoking a full packer brisket right now. Started at 6:30 this morning.
The only thing I'll be doing to it the whole time is wrapping in foil when it hits 160.
35 degrees out. fuck tending to a fire. yay pellet smoker
35 is a perfect temp for outside cooking and a good fire.
What does that brisket weight?
Was 11 pounds. Came out pretty good for my first brisket. took 6 1/2 hours at 225. Think I'll be lowering the temperature a bit next time to go longer
Finally, a man with info. What temp did you wrap and how long was the rest?
225 until it hit 160 internal
then wrapped until it hit 195 internal. then rest in a cooler for an hour
took 6 1/2 to cook. a bit too short. I'll be lowering the temp next time
don't get me wrong, it was good. But could have been a little more tender.
Takes a bit to learn brisket. Cannot rush it. Rest longer
As it stands now, would you buy another Green Mountain? Stopped by a local dealer a few days ago only to find them closed for the week.
I'm really impressed by what I see from the Yoder Smokers YS640. Yes, it's a pellet smoker, but I feel like I should have a stick burner, a pellet smoker, and my Kamado Joe. After all, you don't just own one rifle, right?
I was thinking about he Jim Bowie.Sure would. Specifically the daniel boone prime. No reason to pay traeger prices.
I was thinking about he Jim Bowie.
Haven't been able to look at the Green Mtn yet but happened to notice this one at Lowes this morning. May warrant a little further investigation.
rider dlx pellet grill | Oklahoma Joe's®
www.oklahomajoes.com
My introduction to smoking food was on a weber 22.5. I still use it for general grilling because I can make a raging hot fire using lump.I'm going to be keeping an eye on this thread. I don't have a whole lot of experience smoking meat, and I don't have a fancy dedicated smoking setup. I have a charcoal Weber kettle grill that I've successfully used to smoke some items before, and I'm definitely interested in trying some of the stuff I'm seeing here.
At the risk of sounding like a hipster, I've found that smoked avocados can make for a unique and interesting guacamole. A simple and easy way to impress company if you already have the smoker fired up. I want to try putting some smoked avocados with my home made dry aged hamburgers.
Looking forward to trying more smoking in 2020.
looks expensive for what you get.
Great that it has a meat probe built in.
But you might find that having wifi (that doesn't) is what keeps you from having to hover over it
during use.
My introduction to smoking food was on a weber 22.5. I still use it for general grilling because I can make a raging hot fire using lump.
I always use the minion method, also known as the snake method. You can keep an amazingly consistent temp using that technique. You'll find tons of videos on YouTube showing how its done.
Also, check out the Slow N Sear. It's another way to cook low and slow on a weber.
Haven't been able to look at the Green Mtn yet but happened to notice this one at Lowes this morning. May warrant a little further investigation.
rider dlx pellet grill | Oklahoma Joe's®
www.oklahomajoes.com
11 pound brisket?
Was it veal?
View attachment 7216747
Get a grown up brisket, more size / fat cap makes for more tender.
I find that the smaller briskets need to be pushed much slower @ 180 degrees or less
untill they stall and are wrapped. Then bring heat up. Less mass gets heat shoving the juices too fast and they (fat out) dry up on you even "by the numbers". The numbers are sounding correct for a "standard 12-14 lb" on the heat, not necessarily time.
The 21 lb brisket took me 18 + hours cooking because I didnt push it hard enough
after the stall. I had gotten used to 16 lb heat and time frame.
Try much lower heat to reach stall on smaller briskets, wrap and raise heat then.
On the big boys raise heat more than normal after wrapped.
Keep notes like you were doing load development so you dont get drunk and forget.
I own that T-shirt.
I'll buy a $50k+ vehicle on a whim but will study a small $ purchase to death. Caught my eye at Lowes because it was different and seemed heavily built. Little bit I've looked so far is not promising. Supposedly also works as a grill but general experience with do-all/multi-purpose things is they don't do any one thing well.Study your smoker purchase longer than you would your vehicle purchase. IMO and we know what those are like.
E
Years ago I would not wrap and just kept going lower and slower.
50% of my briskets were great the other half not so good.
I went to the Texas Crutch on brisket and pork butts and have been very happy since.
Not ashamed of my foil use, well just a little. Lol