Pellet grill on bed outlet?

I don't know, fellas. I also have used electric smokers. Color always comes out less than appealing and taste test from other family members always confirm charcoal smoker/grill to be superior. I would like to get a Green Egg eventually, but Weber does good for now. Sold off the other smokers. I do have a gas grill for burgers and such.

And I've watched the howtobbqright channel on YT for years. In fact, used his Carolina pulled pork recipe for the smoke last week.

 

If you haven't, make sure you cook on one first. I know they have their following, but having personally used and sold them, I will say I was never impressed. Same goes, of course, for the 15 different knockoffs out their. I haven't cooked on any of them, but I've had a couple reps demo several models, and it's same-same.

To each their own, I know their are people that love 'em.

I'm lazy, got a Weber gas hooked up to 800lbs of propane.

 

:shrug: I found the pellet smokers to be the most mild in taste, since the wood is not always smoking and is used for heat as well. I've had to supplement with a smoke tube. I've had bbq from electric and I never noticed a difference in the amount of color, which just comes from the CO and NO from the smoke. I like using cast iron for burgers since you can get a nice crust on them, but I love doing steaks on a charcoal grill.

 

I had a charbroil gas grill and it was total garbage. Completely rusted away within about a year. Don't know about the smokers.

I like my MES.

 

The electrics can be mild on smoke. I think you get plenty of smoke flavor, but I don't usually get a smoke ring.

I like to do burgers different ways, but lately I've been using a Blackstone Griddle..... It's just a big ole propane griddle like something you'd see at wafflehouse. Heavy steel or iron top, holds heat, and gets pretty hot. That thing is great for burgers. Makes a nice crust! Just lovely.

 

I haven't cooked on one before. But I'll be sure to.

 

I've guilty of owning them, but always considered them a one year grill.

Went with a decent looking Weber this year in hopes of avoiding the annual hassle.

 

Exactly, I don't trust their parts. Everyone I know that has one has to get new internals or buy a new one every other year. But my coworker's smoker has held up just fine for a year so far, I'll see how it goes.

I actually was just talking about that exact griddle with my buddy. Plus you can fit a bunch of burgers on it as well! I don't make burgers often enough to justify the purchase though.

 

If you got someone who has really spent time with them, they are the bomb. You can just about set the vents and go to bed and it'll hold temp. My brother in law uses a Primo (same kind of thing), and you can make all kinds of awesome food on it..... even something that is damned closed to real fried chicken that I wouldn't miss the difference.

You can cook hot, you can cook low. etc.

 

I have been looking at RecTec's and also wondering if you could run it off the in bed inverter. I guess a couple deep cycle batteries and HD inverter might work.

 

I'm extremely happy with mine. Seems to be better built than the traegers I looked at.

 

I have had to install a wiring kit on my MES, but they do have good support and it wasn't hard. Pro tip: you aren't going to solder wire to the heating element with a 50W soldering iron. Just get the kit if you have problems. Otherwise, the unit has been great. Cooked quite a bit with it over the last 2-3 years.

As far as the griddle..... You can cook a whole package of bacon on it at one time.... without getting grease all over your kitchen. That alone makes the griddle worth it. Pancakes, eggs, burgers, reverse sear steaks, tortillas...... all good on it.

 

The build and quality that you get in a weber kettle is really hard to beat for portable cooking. Get the charcoal baskets and indirect cooking is pretty easy.

https://www.weber.com/US/en/grills/charcoal-grills/original-kettle-series/

I've started using those wax cubes and it's just easy to light. I've also used a map gas torch to light and that works well.

 

Color? Like smoke ring or the outside color? I know I can make a brisket, ribs, or pork shoulder that you couldn't tell by looking what it was cooked on.... maybe until you looked for a smoke ring. If you just go by flavor, I really don't think anyone would know.

As far as color, seasoning has a lot to do with it. It's amazing what paprika makes your meat look like. And if you want a good crust, coarse ground kosher salt and black pepper should be the base..... or just start with McCormick's Montreal Steak Seasoning (hard to beat).

Season some meat, control the heat, add smoke, cook till done...... that's really all any of it is.

I started smoking because I just wanted good barbecue and there isn't much here. What I make on this electric is quite good. I'm not patting myself on the back.... hell, I couldn't do any of it without learning from others (like Malcom Reed). It's seriously good and easy with the electric.

 

Same for me. Not a lot of good BBQ places around here. Haven't had good brisket since I left the South years ago.

I just season with kosher salt (coarse) and pepper. I've tried other seasonings, but I like the taste just as much and it's simple.

 

I tend to like more savory flavors added. I've done a few "salt and pepper" briskets, but I tend to miss at least some garlic. If you like simple, I highly recommend trying that steak seasoning. You can get a giant shaker bottle from Sam's or Costco and it makes a great crust and great flavor.

For ribs, I like to do a dry Memphis style rub, then top the bottom and then top with paprika (try not to touch any more than you have to once added) just because it'll give a great mahogany color. Then I spray a mop every 30-45 min.

 

A charcoal chimney and a sheet of newspaper is all you need!

 

Yea, like I say, I've used them and used to carry them from a retail standpoint. They were hard to sell, partially due to cost and possibly secondarily, because I simply couldn't get excited about the product line. I've know people that have, love and swear by them, but I know people that swear by copper bracelets, too.

I'll always remember the factory reps coming by for an event here and there, and the biggest thing they tried to get people pumped up on was the fact you could cook pizza in the egg. Reps from different competing companies, same thing - steak and pizza.

As you stated, Maybe it's the people who have really spent some time getting intimate with their egg that appreciate them for their unique qualities.

Not egg bashing, just giving my personal experience, and giving a guy a heads up before he drops coin on an egg.

 

I make steak and pizza in my Weber kettle!

I'd also love a BGE! LOL!

 

LOL

Nothing wrong with pizza on the grill.
That will be $1,000 dollars sir, can I interest you in some EGGcessories?