Food Smokers and Smoking Tips/Tricks/Techniques

appreciate the info... will update with my decision in a day or so.... haha

 

one more question... is the Pit Boss good or is there a better option(s)?

 

Lots of people choosing pitboss over traeger.

 

oh boy that’s a loaded question around here

I’ll flip side this. I still use my gas grill all the time. Burgers. Tater tots. Roasted potatoes. Smoking is awesome but even though as I posted about slowing my roll a few pages back, I still use my propane grill a decent amount.

Yeah. I mean you need a new high temp grill. If you’re happy with using the pellet style for high temp, go for it. This way you have an extra smoker for...I dunno, Tuesday? Can do triple butts

and neither side is right or wrong everybody gets a participation trophy. Honestly they’re both good get whichever matches your deck furniture and fits where you want it to go and costs less. You’ll be happy either way.




I have a dual half and half. About 22in I think propane left charcoal right I use the charcoal for smoking I just do offset in the barrel not using the smoker barrel attachment mumbo jumbo. If I had to do it again knowing what I know now, Id be 50 50. Pellet grill or electric upright smoker (for either pellets or chips I don’t have a preference) for smoking. But I do enough high temp grilling it would make sense to either have an upright smoker AND a propane cheapy grill from the mart or just get a pellet grill that can do both. For as much as I use both I don’t think I’ve really ever had a moment where I’ve needed both at the same time, let alone not be able to figure it out and use my stove top or oven inside.

depends what you do. Do enough high temp to justify it? Pellet grill. Do enough long cooks to justify it? Pellet grill. I like upright electric because I will often times smoke to the stall and then not care about the smoke as much as the temperature, uprights can keep low temp without the smoke. Pellets are smoking the whole time. But really, again 50 50 shot can’t really be wrong any way you do it.

 

Not venison but beef. It should be the same. I like it best hanging off a skewer. 150* for about 5 hours. I use Hickory pellets.

 

I currently have the Pit Boss KC Combo that is half pellet grill and half gas grill/griddle. It’s pretty decent quality given what it is. I had a Green Mountain Grill before the Pit Boss and in some ways it seemed to be a little more premium, but of course it was a little higher priced too. One of the features I really enjoy in my pit boss is the sliding broiler plate that allows you to open up the fire pot for flame seared deliciousness.

 

Did someone say jerky? I make it every now and then. I have my butcher shop slice it for me at 1/4". It's usually when something is on sale. I generally do a dry rub of something similar to a pastrami rub on mine. Sprinkle on each side and let sit in the fridge overnight then put on the pellet grill at 200. I'll flip and rotate around after a few hours as my grill definitely has hot spots. I've finished it in the oven before if it's taking too long out there, if I'm low on pellets or if it's getting dark. 175 in there til it's right. Tasty stuff

On edit: 3 different batches here

 

So this may be a dumb question but the only concern I would have is for fast cooks such as burgers, dogs etc. I have heard that pellets are good and also that they are bad for this. For the ones that have or had a pellet grill, is it good for this or best to stick with gas? I have never used or know anyone personally with a pellet grill so excuse my ignorance haha

 

Eh, it gets to the right temp doesn’t it? Who not pellet?

 

I’ve used my Traeger for cooking everything from briskets to burgers and dogs. No issues with any of it.

 

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https://youtu.be/8rB2ql2BWIc

 

@LTDSC

 

Oh great another thread to lose my mind in.

Got my brothers Traeger since he upgraded and smoked my first meal tonight. Was damn good. Looking to see what else I want to cook.

 

That was me...

 

Speaking of... I need to put in another order