The Grill and BBQ thread

[GVF]

Awesome! Was looking at that one too. They have that B380 on sale for $399. Was the main reason I was considering it. The 410 would be at the top of what I could spend. It definitely has more bells and whistles than the 380. I like how it has 2 probes and wifi. Let me know how it goes.

Pretty overwhelmed looking at what's out there and sorting it all out. Especially surprised by the pricing on a lot of them.


Anyone else have any suggestions on an entry level pellet grill for a greenhorn?

You can get an Acorn (Maybe by Chargrill) at Lowes for $300-400. Insulated version of a BGE. Pretty care free and efficient charcoal smoker. Not much tending if you make sure the vents are set right. I use a 14" barrel smoker. My son uses the Weber Kettle grill to smoke some things, and he uses a Masterbuilt electric mostly for brisket and salmon.

 

[KptVFL]

Same frustration I experience remembering when I passed on a Komodo Joe at Costco for $300.

Wow! Bet you've been kicking your **s for a while over that!

Price aside, how's that pellet been treating you? Still working? Been relatively trouble free?

Sorting it all out and not sure how important all the wifi and extra bells are on some of the more expensive ones.

 

[butchna]

Wow! Bet you've been kicking your **s for a while over that!

Price aside, how's that pellet been treating you? Still working? Been relatively trouble free?

Sorting it all out and not sure how important all the wifi and extra bells are on some of the more expensive ones.

Very happy! If I was an actual pitmaster, it would be limiting. But for what I undertake, it’s simple, easy to use and perfect for 16 LB briskets and pork butts.

 

[KptVFL]

Very happy! If I was an actual pitmaster, it would be limiting. But for what I undertake, it’s simple, easy to use and perfect for 16 LB briskets and pork butts.

Good to hear! Gonna watch for sales and likely pull the plug on something by mid June.

Need to step up my game!

 

[KptVFL]

Pulled the plug on this one.






On sale on Amazon for $399. Will be here Wednesday and can't wait!

Will be hitting y'all up for tips.

 

[butchna]

Pulled the plug on this one.


View attachment 550021



On sale on Amazon for $399. Will be here Wednesday and can't wait!

Will be hitting y'all up for tips.

Nothing wrong with that...congrats!

 

[JCHateSteve]

Pulled the plug on this one.


View attachment 550021



On sale on Amazon for $399. Will be here Wednesday and can't wait!

Will be hitting y'all up for tips.

That'll do the job. Good price on it too.

 

[BAJAvol]

Pulled the plug on this one.


View attachment 550021



On sale on Amazon for $399. Will be here Wednesday and can't wait!

Will be hitting y'all up for tips.

dude that is a steal!

 

[KptVFL]

dude that is a steal!

Must have just caught it at the right time. Is $599 today! Don't know if it was a 1 day sale or what.

 

[KptVFL]

Any recommendations on pellet brand or wood type?

Need to buy some fuel.

 

[butchna]

Any recommendations on pellet brand or wood type?

Need to buy some fuel.

For pellets, I skip the middleman and juggling between fruit woods for one protein and dryer woods for the other and grab this at Lowe’s or Walmart. Hasn’t failed me yet.

 

[KptVFL]

For pellets, I skip the middleman and juggling between fruit woods for one protein and dryer woods for the other and grab this at Lowe’s or Walmart. Hasn’t failed me yet.
View attachment 550398

Thanks for the reply! Will check them out

 

[BAJAvol]

Any recommendations on pellet brand or wood type?

Need to buy some fuel.

I used bear mountain gourmet bbq for my 20 pound butt smoke. They turned out great.

 

[Volsdeep4]

Is there any difference (taste and juiciness) that y’all have found, smoking a butt 225 or 275?

 

[jp1]

Not for me. The biggest difference I think is the overnight brine.

 

[Volsdeep4]

Not for me. The biggest difference I think is the overnight brine.

Hmmm I’ve never brined butts. What about this brine ye say?

 

[Go aeiou]

Is there any difference (taste and juiciness) that y’all have found, smoking a butt 225 or 275?

I've only used a large BGE. 200 degrees. 275 seems like the outside woould be over cooked, but others might have success.

 

[jp1]

Hmmm I’ve never brined butts. What about this brine ye say?

Here is the link to the recipe I used. Best pulled pork I have ever made.

Cider Brined Pulled Pork - Hey Grill, Hey

 

[Volsdeep4]

I've only used a large BGE. 200 degrees. 275 seems like the outside woould be over cooked, but others might have success.

I like to use my WSM a lot. Throw an onion in coals and let the meat drip into coals. That smell takes me waaay back.
But I’ve seen a lot of the smoking shows and what not. These guys pretty much all cook it at 275. So I just didn’t know if it was just a time crunch thing

 

[jp1]

I like to use my WSM a lot. Throw an onion in coals and let the meat drip into coals. That smell takes me waaay back.
But I’ve seen a lot of the smoking shows and what not. These guys pretty much all cook it at 275. So I just didn’t know if it was just a time crunch thing

I've always done mine in the 250 range on the KJ. Target temp 190.

 

[Go aeiou]

I've always done mine in the 250 range on the KJ. Target temp 190.

I cooked mine to 195-200, but I prefer less moist meat. I'd guess I'm in the minority.

 

[JCHateSteve]

I cooked mine to 195-200, but I prefer less moist meat. I'd guess I'm in the minority.

I do the same. I think it pulls better.

 

[Volsdeep4]

Well that’s another interesting topic. I’ve always seen up to 205 degrees. I’ve never cooked it less than that.

 

[butchna]

Used the Sweet Baby Ray’s competition ribs method on babybacks last week for a friend’s birthday. Ribs have been my white whale…never got them right. Not this time! They killed! Basically do your rub (I used mustard as a binder even tho it didn’t call for it), salt and pepper heavily and smoke them at 275 bones down for 2.5 hours. Remove and foil with more rub, butter pats, brown sugar, honey and a dab of apple juice on both sides. Close up foil and place it back in the smoker (meat side down) for 30 minutes. Only step I skipped was opening the foil and saucing them boat style and letting them sit for 10 minutes. Wife requested them for Mother’s Day and she’s never been impressed by any of my previous forays with ribs.

 

[jp1]

I cooked mine to 195-200, but I prefer less moist meat. I'd guess I'm in the minority.

I think it rises at least 5 degrees when you rest it, so that's why I pull it at 190. I dont know if that's a sound strategy, but it seems to work for me.