What you smoking??

404 ERROR wrote:

<div class=”d4p-bbt-quote-title”>stevenoak wrote:</div>
It smokes fine. Just thought something electronic would hold tighter range.

The electric igniter on pellet grills shuts off after startup. It’s purely based off the auger system and temp probe. I’ve seen more than 25 degree swings. It’s temporary and drops quick. Never had an issue on 10-15 hour smokes.

Pellet smoker is kinda like being married. Cheaper and easier to make small adjustments and live with what I’ve got. Seems to be an up and downside to most smokers. I’ve adjusted most cook times/temps. The chicken above was one of the first to cook on time. About an hour and 10 min. It was one of the best chickens I’ve eaten. Ribs I often bump the temp for an hour or so toward the end when it’s running cool. That kinda negates the ability to set it and forget it. Also, twice the fire has gone out and relit with a full hopper. Darn near burned the house down once. Don’t dislike it enough to trash it. But will do something different next time.

stevenoak wrote:

Also, twice the fire has gone out and relit with a full hopper. Darn near burned the house down once. Don’t dislike it enough to trash it. But will do something different next time.

Sounds like it isn’t vented enough or the pellets created a void in the hopper, it popped and flooded the auger. Make sure your pellets are dry and there’s no void in the hopper. Try sifting the pellets to get the dust out. Also make sure the vent cap is just barely attached, it isn’t a damper like in offsets.

I would never go back to an offset or any other type of smoker. Once you dial in a pellet grill, you can do just as much as an offset. Smoke tubes work wonders to increase chamber smoke. Just need to make sure it isn’t a dirty smoke.

Denny O wrote:

Would it be safe to assume then you are using a pellet smoker?
Care to say which one?

Yep I have a recteq bullseye. Its more like a grill that a typical pellet grill in that it’s a direct heat. Really like it. Did my first brisket on it yesterday.

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stevenoak wrote:

Pellet smoker is kinda like being married. Cheaper and easier to make small adjustments and live with what I’ve got. Seems to be an up and downside to most smokers. I’ve adjusted most cook times/temps. The chicken above was one of the first to cook on time. About an hour and 10 min. It was one of the best chickens I’ve eaten. Ribs I often bump the temp for an hour or so toward the end when it’s running cool. That kinda negates the ability to set it and forget it. Also, twice the fire has gone out and relit with a full hopper. Darn near burned the house down once. Don’t dislike it enough to trash it. But will do something different next time.

is it a older traeger? if so your P settting needs to be adjusted if you keep losing your fire. the P setting adjusts how much time goes by between when auger stops feeding pellets and starts feeding again

It’s 5 to 7 years old. I’ve had less issues since I upped my cleaning regiment. If I have an issue again, I’ll look into p setting. Thanks.

CaptainMusky wrote:

Yep I have a recteq bullseye. Its more like a grill that a typical pellet grill in that it’s a direct heat. Really like it. Did my first brisket on it yesterday.

Looks great! I considered getting the bullseye but went with the 590 instead. Says it is in MSP right now so hoping it gets delivered this week! First smoker!

TheCrappieFisherman wrote:

Looks great! I considered getting the bullseye but went with the 590 instead. Says it is in MSP right now so hoping it gets delivered this week! First smoker!

Im sure you are going to love it! Yeah the other models really peaked my interest, but I have a Kamado so I was wanting something more to replace the gas grill which is why I opted for the Bullseye. I ripped pellet grills in the past (easy bake ovens), but they really are nice to work with and easy. The only downfall with the bullseye is you cannot use the recteq app to monitor/manage cooks. They say its due to it needing to be more attended to than the others which I agree. You have to pay attention to it and manage the low cooks by adding a pan to collect the grease or you will have a giant fireball on your hands when you up the temp!

Good evening to all-
Lord, fellers- and I thought those of us who live in the South took smoking and grilling seriously!
I enjoy reading your recipes, and I think I will learn something here. If I might make so bold as to provide one of my favorite smoking/grilling recipes for your consideration.

First, I use a Big Green Egg. I do expect this thing will work just fine on any smoker/grill that can be moderated in temperature. I usually smoke/grill the meat for four to five hours- temperature is set to about 250-275 degrees.- seems to work!

Here we go:
1. Get a cheap tough beef roast. If there’s a lot of marbelling- that’s good.
2. Put that cheap roast in a cast iron skillet that will fit on your grill and will allow the lid to close.
3. Get two cans of cheap beer. Pour one of the cans of beer over the roast so that the roast is sitting in a pool of beer. Drink the other can of beer- always makes things better.
4. slice an onion on top of the roast after applying pepper, salt of your choice, and any other seasoning which pleases you.
5. Tent a piece of aluminum foil loosely over the roast- you don’t want a tight seal
6. When the coals are going well, toss on your favorite smoking wood- I like pecan wood for beef- hickory for pork- but that’s just me.
9. Put the skillet on the grill and close the lid. Adjust the temp so it runs steady at 250 or so. then go drink another can of beer.
10. After an hour or so, check to make sure the beer in the skillet has not evaporated. If it’s getting low, add another can of beer- it’s important to keep the roast steaming in the beer and not get dry- it will burn, and that’s not good.
11. After about three hours, remove the foil so the meat can take a really nice crust and color.
12. when the roast tests out to 160 internally, it can be taken off. Let it sit in the beer and age a bit and cool. When cool enough to handle slice and serve on good bread with a horseradish sauce.

A cold can of beer goes very, very well with this grilled/smoked beef- just sayin’

you all be safe and keep well- Ed

man ithought you might be talkin about smomin that southern wacky weed!!!!!

glenn57 wrote:

man ithought you might be talkin about smomin that southern wacky weed!!!!!

Me 2

joe-winter wrote:

<div class=”d4p-bbt-quote-title”>dirk-w. wrote:</div>
Just finished my yearly batch of smoked salmon. Turned out great.

Dirk, Care to share the fishing report connected to these salmon? I’m headed to Algoma in 10 days. getting tackle organized.

Joe, How’d you do at Algoma?

A great, cigar.. perfect night to be outside enjoying it.

Joe, How’d you do at Algoma?
[/quote]

Everything went perfectly…… Awesome VRBO on the water, tackle/boat/equipment worked smoothly, weather was gorgeous, didn’t miss many fish…..

Just didn’t get many bites..

Got 1-3 fish each time we went out…. 12 for 16 I believe was the final count…. Charters and other folks at the cleaning shacks did better.

Some pictures….

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Nice thread jack.

Just a side note there Wallyhntr1……

carry on..

Naw, he’s just showing the before pics to his smoked salmon along with the alternative to store chasing!

Few pork butts I made Sunday. Low and slow, no wrap, just let it ride until it was done, around 12-13 hours.

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onestout wrote:

Few pork butts I made Sunday. Low and slow, no wrap, just let it ride until it was done, around 12-13 hours.

Do you notice any difference between the finished wrapped and unwrapped pork butt?

14# of bacon today

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Coletrain27 wrote:

14# of bacon today

if you cook that up on. LoTW’s and and I’m there I’ll find you.

Spill the beans Glenn. You’re wanting that fat spleef rolled up & burning

glenn57 wrote:

if you cook that up on. LoTW’s and and I’m there I’ll find you.

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First crack at turkey legs.

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Those look fantastic Glenn! I spatchcocked our turkey for Thanksgiving yesterday. Smoked at 250 for a couple hours then bumped it up to 425 to get to done. It was awesome! I forgot to take pics grr.

Thanks wrapped in tin foil now!!

Glenn, those are “Propper”!

Very nice Glenn

I did some cheese and eggs today. I had a little trouble peeling the eggs

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thanks guys, i’ll find out tomorrow how good they actually are.

guess i should of had BK sext those turkey legs!!! apparently hen turkey legs dont have all those tendons a male turkey leg does!!!!!