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Posted

Did some beef ribs on the Weber bullet on the 4th of July.  Ran 250 for the first 1.5 hours, then up 275 degrees for most of the cook.  Spiked up to 300 for a time in the 4th hour, and then back down when I adjusted the vents.  Probably should have pulled them off about 20 minutes before I did.  They were still juicy but just a little overcooked IMO.  Only the 2nd time I've done beef ribs on that smoker, so not bad.  

 

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Posted
1 hour ago, BurntOrange&White said:

Made these a few weekends ago. Wanted to make some Asian style ones so used the pictured sauce as I had never used it before but heard great things about it. Didn’t disappoint 

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I love that sauce.  Been thinking it would make a good glaze on pork, but didn't want to burn the sugar in it.  When did you add the sauce to the meat?

Posted
1 minute ago, Wiler77 said:

I love that sauce.  Been thinking it would make a good glaze on pork, but didn't want to burn the sugar in it.  When did you add the sauce to the meat?

When I wrapped using 3-2-1 then brushed some on the final 30 minutes 

Posted
5 minutes ago, Wiler77 said:

I love that sauce.  Been thinking it would make a good glaze on pork, but didn't want to burn the sugar in it.  When did you add the sauce to the meat?

Sugar begins to caramelize at 311 and burns at 350.  That's another reason folks like to smoke at 225, very little risk of burning any sugar in the rub or in a glaze.

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Posted

I finally got around to buying a new pellet grill this past weekend.   It was a pain in the ass putting it together so I only had time for burgers yesterday but they were great.  Ribs are next up once all this rain moves on.  

Posted
39 minutes ago, Macanudo said:

I finally got around to buying a new pellet grill this past weekend.   It was a pain in the ass putting it together so I only had time for burgers yesterday but they were great.  Ribs are next up once all this rain moves on.  

I paid extra to have mine put together when I purchased. Was worth the extra coin for convenience 

Posted
27 minutes ago, BurntOrange&White said:

I paid extra to have mine put together when I purchased. Was worth the extra coin for convenience 

Yeah, I will do that the next time.  This one is too big to get into my Explorer and my pick up truck help was out of town. 

Posted
2 hours ago, Macanudo said:

I finally got around to buying a new pellet grill this past weekend.   It was a pain in the ass putting it together so I only had time for burgers yesterday but they were great.  Ribs are next up once all this rain moves on.  

oh.  I'd always assumed that you were straight.   

 

My bad. 

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Posted
28 minutes ago, Bert Orange said:

Is it less masculine to own an offset, a BGE AND a pellet?  Sometimes I don’t want to fuck with fire and family. 

I don't really give a shit what anyone thinks about what I cook on 

I have never owned a gas grill.   My first grill was an old school Weber and I when that wore out, I bought an offset.   I cooked on those until about 15 years ago when I got an BGE (knockoff).  Used that until 2020 when I bought a pellet.    The pellet is the easiest charcoal/wood cooking I have ever done.   It's not terribly hard to get going and the heat up high if I am doing steaks or burgers.   Low cooks for ribs and brisket is incredibly easy.   The only drawback is being electric.  

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Posted

a close family member has a pellet grill.  It's fine.  I've eaten several good meals with meat that was cooked on it.  There's nothing wrong with it, but the "set it and forget it" thing doesn't appeal to me.  I like to tinker (and drink) when I'm smoking.  My WSM is super-stable, but I still tweak the vents a bit here and there. 

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Posted
3 hours ago, Macanudo said:

I don't really give a shit what anyone thinks about what I cook on 

I have never owned a gas grill.   My first grill was an old school Weber and I when that wore out, I bought an offset.   I cooked on those until about 15 years ago when I got an BGE (knockoff).  Used that until 2020 when I bought a pellet.    The pellet is the easiest charcoal/wood cooking I have ever done.   It's not terribly hard to get going and the heat up high if I am doing steaks or burgers.   Low cooks for ribs and brisket is incredibly easy.   The only drawback is being electric.  

Those charcoal pellets are great for chicken, burgers, hot dogs, etc. 

1 hour ago, Gil Bang said:

a close family member has a pellet grill.  It's fine.  I've eaten several good meals with meat that was cooked on it.  There's nothing wrong with it, but the "set it and forget it" thing doesn't appeal to me.  I like to tinker (and drink) when I'm smoking.  My WSM is super-stable, but I still tweak the vents a bit here and there. 

Tinker with your pinker 

Posted
11 hours ago, Gil Bang said:

a close family member has a pellet grill.  It's fine.  I've eaten several good meals with meat that was cooked on it.  There's nothing wrong with it, but the "set it and forget it" thing doesn't appeal to me.  I like to tinker (and drink) when I'm smoking.  My WSM is super-stable, but I still tweak the vents a bit here and there. 

I have a Weber Kettle, a WSM, and an offset.  I kept the WSM for those times when I don't want to tend a fire or for direct fire cooking where I don't want it right next to the fire (like on the Kettle).  I've got a temp controller for the WSM, which makes it set and forget (or I can leave it off and play with the vents.  That temp controller is nice for overnight cooks but not absolutely necessary.  That said, I haven't done one since I got the offset.  It's definitely handy for Thanksgiving turkey when I've got so many other things to attend to that playing with fire gets in the way. 

Posted

pellet grills are most elite during football season when you want to set it, cook, watch ball in the garage, and drink copious amounts of beer/liquor/more beer. 

 

I'll usually set it up Saturday morning in the driveway and drag out my tripod TV and watch the pregame shows, have a bloody mary, and slowly season and prep everything while watching the pregame shows and the early games. 

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