Pellet grill on bed outlet?

Generally if things get dry, it was pulled off too late. Wrapping can help, but it also changes the dynamics of cooking as it will cook faster. A friend of mine used to work on a team that did competition BBQ and he really knows a good bit about cooking. He was telling me that one of the world champions cooks his brisket hot and fast like at 375F and it's awesome, but he knows when to pull it and how to rest it. Most cook slower because your window to get it right is bigger.

I can understand that. That brisket needs x amount of energy to break down, but too much and it'll dry out, too little it'll be tough. It doesn't matter how fast it happens, but fast means less time to get it right and more chance of making a mistake.

Another great example is a chicken breast.... juicy chicken breast has a small window between undercooked and overcooked.

 

That goes against everything I have ever heard. You need time for the collagen/connective tissue to break down into gelatin. Cooking faster and the meat is done before that ever happens.

 

That's what I thought the first time I heard it too. You can google some recipes on "hot and fast brisket" or something of the like. Like I said, some world champions cook that way. I figure it's all really about putting energy into the brisket, the right amount, the right timing. If you cook fast your window to get it right gets much smaller.

I'll stick with low and slow, because my whole point is to get tasty food.

 

https://www.google.com/search?q=fas...yrPdAhVrxFQKHQwJB-IQ_AUICigB&biw=1366&bih=610

 

Water pans don't help seal juices or keep the food moist. I forgot the website, but someone did a scientific study of the effect of a water pan on the food. Basically its not hot enough to generate enough steam, and even if it did, it didn't keep it moist. Water pan/bowl is more to regulate temp. I covered mine with foil to keep clean; some people even put sand in there for a better heat sink.

 

Get the XL Big Green Egg. It does it all, smoke, bbq, sear, pizza,...and very well.

 

This. It's a heat sink only.

 

It is but not all people use it that way. Or lets put it this way understand why they are using it

 

Well you know what G.I. Joe says!


I dated the hell out of myself right there

 

If you guys want to deviate from the pellet pooper hooked up to a turd gen subject (haha I crack myself up sometimes)

Come visit us:
https://www.tacomaworld.com/threads...cks-techniques.229517/page-1382#post-18681771

 

I am getting a traeger on Saturday hopefully... I am excited to have smoked meats again, but will definitely miss my UDS.
I am hoping to take it camping with us too, but we will see.
From Traeger Website.
Yes, you can run our grills on a 400 watt inverter. If your grill has a 3-speed Controller (smoke, medium, high), it requires a 400 watt Pure Sine Wave inverter.