Pellet grill on bed outlet?

Yeah, when I'm done foiling them (I like to throw 2 racks on a baking sheet so I use less foil and it doesn't leak) i'll pour out the juice as a base for my bbq sauce. I like the 3-1-1 method because you get a good smoke ring from the first 3 hours, tenderizing during the foil hour and then a good bark during the last hour. Also I can just smoke for 3 hours and finish the rest in the oven if I'm doing multiple racks since the meat doesn't take anymore smoke flavor after a few hour anyway.

 

Oh hell yeah, I remember that guy. Pork Belly Burnt Ends, sweet jesus

 

Oh yeah. He puts out videos each week. Guy makes awesome food.

 

I do similar to 3-2 1 but actually only foil for 60 to 90 min Found the full 2 hrs the meat is a little too fall apart

 

Yep I do 3-1-1. You still get fall off the bone tender, but not mushy. I also use less liquid too because too much messes up the bark I've noticed.

 

I currently don't have a smoker, but would like to get one and learn the art. Any recs?

 

Are you the hands on type or set it and forget it? DO you want a dedicated smoker or something that can double as a charcoal grill?

 

Right now, I'm using a cheapo chargriller. I love the taste of charcoal and it's been good to me. I spend 90% of my time tending the grill when I run it. But, I am not sure about wanting to do that for 10 hours.

 

40 inch Masterbuilt Electric aka: Lazy-Q

Then watch recipes off of the howtobbqright youtube page

Follow the basic directions as far as temp and meat temps. Easy peasy.

 

Options would be a kamado egg grill (what I use since I can use it as a grill (cooking pizzas, grilling meats)) and it smokes amazing meats. Cons would be the time it takes to get up to temps and the occasionally need to adjust vents so maintain correct temps during the smoke. Once you get good at it, you'll only need to adjust it a few times during a 8-12 hour cook.

Option 2: Pellet grill---Pros: fantastic cooks, and definitely the set it and forget it type. I would look into the camp chef models- They are equipped with built in temp probes (usually 2 one for the grill and one for your IT meat temp) and temps usually stay within +/- 10 degrees from the setting. You can dump your wood half way thru the smoke and change to a differnt flavor if you want. Also the plus side is some newer camp chef models have a grill box now you can actually grill the meat after you smoke it or anything else which is a huge plus for me. I would love to pick up one but my wife would murder me since we already have a kamado and a weber gas grill.

Option 3: Electric smoker box: good/decent smokes, but i like the taste of charcoal better, also it tends to not be as air tight so your meat is usually a little more dry on the longer smokes

 

I went to visit a family friend and he kicked his traeger on and was blown away by how delicious the steak came out. I think I do a great job, but that thing was effortless compared to how I do mine. But, man are they expensive!

Thanks to you and Woodrow for the advice.

 

Typically you are talking about running a smoker for 8-15 hours.

Just not a good idea. The truck will have to be running too and idling that long will be bad on your engine.

Trash the pellet pooper and learn to smoke without a computer temp controlling for you.

A Weber Kettle works very well and is portable.

 

You can get a camp chef around 399 on sale end of summer right now i've seen a few deals at Dick's recently.

 

Weber Kettle. Cheap and lasts a lifetime. You can get fancier later when you feel you like it.



Learn to smoke yourself before dumping cash into pellet pooper that basically does everything for you.

The only time I’d go for like a Traeger is if I needed it for more volume and I had it at the lake house. Something that can fit multiple racks of ribs or several butts/briskets and time is an issue.

To me the fun is in doing all the work yourself. If its set and forget... no fun.

 

Do you put a pizza stone of some sort underneath for the indirect heat? Looks good, moist?

 

Nope, i just move the charcoal to one side in a little pile and add extra briquettes and wood chunks as needed.
The Weber on the edge of the grate has little doors you open to add coals or wood easily.

Temp at 250F for a couple hours.

Key is to let it adequately rest after. This bird sat for 30 minutes before we cut into it. Enough time for me to get the heat up to grill corn.

 

This is good advice. You can really do a lot with a kettle. Just bring your kettle up to temp slowly, if you overshoot, it'll be hard to get back in control.

I prefer set and forget as I just wanted tasty vittles.

As far as an electric drying out your food because they aren't air tight.... it depends. The Seal on my MES is quite good. Foods come out quite juicy if you are doing your part and not overcooking. I can't speak for other electrics.

 

tl;dr

Will it do it? By the numbers, yeah. It is "good" quality AC (true sine wave) power? No.

But do you want to leave your truck running that long is another question..

 

Mine goes 250 for 4-5 hours without adding any more charcoal (I also pile them up on one side, and start lit coals on one end). For a brisket, I add more around then, and once more towards the end. Temp control isn't bad, either. 1/4 way open and about the same up top usually gets me around 250, on the average.

I've been contemplating getting the Slow n Sear. But my method is working fine for now.

 

Hmmmm... I’m not sure I buy that logic either. If it doesn’t seal it gets dry... no.

When I smoke I don’t even use a water pan and my stuff doesn’t dry out (when I perfect a recipe over time of course we all ruin a few things to learn) and my grills don’t seal.