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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. 

Posted
On 7/2/2025 at 8:50 PM, Chopper said:

Amusing to see a thread on this. I did the 3-2-1 spare ribs on a pellet grill today after I picked up a package from Costco because they were on sale. They had a peppery rub already on 'em. Added a small bit of Bachan's Japanese barbecue sauce, which I tried for the first time and which isn't sweet at all. Excellent combo. 

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costco overseasons the shit out of their meat.  I won't buy anything seasoned there.

Posted
On 6/30/2025 at 4:01 PM, jimmyjazz said:

I do 2.43 : 1.295: 0.05 on baby backs.  I don't cook spares or StL, I'm not a cretin.

Pffft....

Anyone who doesn't do 3.14159 26535 89793 23846 / 1.61803 39887 49894 84820 / 0.83462 68416 74073 18628 has no idea about cooking ribs!  

 

Amateurs...

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Posted
16 minutes ago, Ag with kids said:

Pffft....

Anyone who doesn't do 3.14159 26535 89793 23846 / 1.61803 39887 49894 84820 / 0.83462 68416 74073 18628 has no idea about cooking ribs!  

You obviously don't correct for convective cooling in non-zero winds.

Posted
44 minutes ago, Gil Bang said:

there's a thread on r/traeger where somebody calls it the adult version of the easy-bake oven.

I just saw that yesterday and can't unsee it.

Posted

I've got a Klose offset, a large BGE and a Weber Spirit propane grill. The offset doesn't get used that much. The Weber gets a lot of mid-week action but it appears my ignition starter went out last night. It's 10+ years old with heavy use and the flavorizer bars needed to be replaced too.

Posted
10 minutes ago, C-Man said:

I've got a Klose offset, a large BGE and a Weber Spirit propane grill. The offset doesn't get used that much. The Weber gets a lot of mid-week action but it appears my ignition starter went out last night. It's 10+ years old with heavy use and the flavorizer bars needed to be replaced too.

I've never had a gas grill that didn't ultimately just rot.  Honestly, 10 years is a remarkable run.  Meanwhile, that little workhorse of mine that is the Weber Kettle just keeps going. 

Posted

i've had my weber spirit for 20 years. replaced the flavorizer bars twice and replaced the cooking grate with cast iron. still works like a champ. if i could find a grill cover that lasts more than 1 summer that would be great. 

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Posted
6 minutes ago, stc said:

i've had my weber spirit for 20 years. replaced the flavorizer bars twice and replaced the cooking grate with cast iron. still works like a champ. if i could find a grill cover that lasts more than 1 summer that would be great. 

This is true. I finally gave up and leave it uncovered.

I finally just ordered replacement stainless flavorizer bars from Home Depot. In hunting for the serial number -- for the life of me, I can't find one on the damn thing -- I clicked the igniter and it seems to be working again. In retrospect, I think I helped my wife (then new GF) pick out this grill for her house back in 2013 or so we've got 12 years with it. It's been a workhorse.

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Posted (edited)

Among other things, the pellet grills seem like they'd do a great job with cold smoking.  I bought a smoke tube to put in my offset for that purpose (sausage, etc).  But I haven't used it yet because I can't see the point of buying a huge bag of pellets for such infrequent use.  I'm sure there are some sample packs I can buy on occasion.

Edited by dcbc
Posted
1 hour ago, dcbc said:

Among other things, the pellet grills seem like they'd do a great job with cold smoking.  I bought a smoke tube to put in my offset for that purpose (sausage, etc).  But I haven't used it yet because I can't see the point of buying a huge bag of pellets for such infrequent use.  I'm sure there are some sample packs I can buy on occasion.

Use wood chips instead. If you pack tubes with pellets they have a hard time staying lit. Chips come in small amounts. 

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Posted
Just now, Shaddie said:

Use wood chips instead. If you pack tubes with pellets they have a hard time staying lit. Chips come in small amounts. 

Thanks.  I wondered about that.

Posted
Can't you just light a gas grill with a . . . lighter?

Presumably but I don’t like lighting fires manually when there’s propane or natural gas involved. I have worries of mushroom clouds that burn all the hair off my face.

I’ll light fires all day in my Egg, or charcoal starters and will toss logs in the offset all day long.
Posted
Among other things, the pellet grills seem like they'd do a great job with cold smoking.  I bought a smoke tube to put in my offset for that purpose (sausage, etc).  But I haven't used it yet because I can't see the point of buying a huge bag of pellets for such infrequent use.  I'm sure there are some sample packs I can buy on occasion.

Fill the tube half way, light with a torch, fill the rest of the way, hit again with torch in middle, lay on its side. Twice the smoke in half the time, it’ll burn both directions. We cold smoke 350lbs of sausage every year with this method. A bag of pellets is like $12.
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Posted
12 hours ago, dcbc said:

Truf

My little Weber tailgater is indestructible.  20+ years old, great for burgers, dogs, etc.  Last Halloween I had a bunch of leftover jalapeno & cheese venison sausage so I made a "Dad zone" at the house to hang out while their kids ran around the neighborhood.  I bet we had a dozen guys in lawn chairs and went through most of the sausage and beer.  

*pumpkin is full of ice

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Posted
On 6/29/2025 at 8:14 PM, dcbc said:

I did 3-1-1 last time I cooked spares and was pretty happy with the results.

 

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I'm moving this direction.

The last few times I've done 3-2-1 it was too long.  Not sure if my thermometer is off or what, but the ends of the rack were getting too dry.

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Posted
23 hours ago, stc said:

i've had my weber spirit for 20 years. replaced the flavorizer bars twice and replaced the cooking grate with cast iron. still works like a champ. if i could find a grill cover that lasts more than 1 summer that would be great. 

I've had Weber gas grills for years and years, but I never replaced the flavorizer bars on any of 'em.  Am I doing it wrong? 

What caused you to replace yours?  Constant flareups?

Posted
44 minutes ago, Carl Spackler said:

I've had Weber gas grills for years and years, but I never replaced the flavorizer bars on any of 'em.  Am I doing it wrong? 

What caused you to replace yours?  Constant flareups?

rust. they pretty much fall apart and become dust. 

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Posted
8 hours ago, BabaYaga said:

My little Weber tailgater is indestructible.  20+ years old, great for burgers, dogs, etc.  Last Halloween I had a bunch of leftover jalapeno & cheese venison sausage so I made a "Dad zone" at the house to hang out while their kids ran around the neighborhood.  I bet we had a dozen guys in lawn chairs and went through most of the sausage and beer.  

*pumpkin is full of ice

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It took a dozen guys to "almost get through"  8 or 9 beers. Did you run out of straws? 

Posted
15 minutes ago, Blotto said:

It took a dozen guys to "almost get through"  8 or 9 beers. Did you run out of straws? 

Lol. The massive cooler under the table isn't visible.  The "beer pumpkin" was just to get everyone's attention.  Definitely a conversation starter and a good way to meet new neighbors.  

Posted

I apologize for my comments that have been appropriately deleted. Not my brand. That said, I do find that 3:2:1 is often too much. Maybe at 220-225. But I’ve found 3:1:1 is almost perfect for most ribs. 

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