New pellet grill

Zbizzle911

Zbizzle911

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Got a pellet grill today. It’s the pit boss 700. Got it at Walmart for $400. Burning off as I write this. Looking forward to throwing some pig meat on there soon! I have used Traeger before and this one has great reviews and is a bit less $$.

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Bailey Boat said:
What kind of "flavor" is imparted by the pellets?? I've seen these but know less than nothing about them....
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You buy the pellet you want so there’s Hickory, mesquite, maple, cherry etc it’s pretty much ground up wood that’s extruded and looks like horse feed.


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Bailey Boat said:
What kind of "flavor" is imparted by the pellets?? I've seen these but know less than nothing about them....
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any flavor you want. It's a smoker first and foremost that has grilling capability. They sell Pecan, Cherry, Oak, Jack Daniels etc pellets at Academy.

I was sweating the Pit Boss 340 at Academy for $199 pretty hard during the July 4th sale. But since I'm making some real estate ventures, not really looking at add it to the pile of crap I need to store.
 
Check out my Instagram account @bspitt1 for many of my pellet grill goodness!

BaileyB - you can get pellets in every flavor of smoking wood that you can imagine - Hickory, Apple, Misquite, Oak, Pecan, etc - You can also purchase blends. I normally use Compeition blends which are Hickory, Apple, Oak blends. Pellet grills are basically convection ovens that impart smoke from smoldering pellets. The pellets are compressed and pellitized saw dust - which have been used to heat homes for years. The cooking pellets are better quality than home heating ones as they do not use treated lumber, woods with glue, or any type of evergreen. Some say you cant get enough smoke flavor with a pellet grill - I say - Thats Hogwash! I can - Ive cooked on offset smokers with lump and logs and pellets - the pellets are just too easy!!!
 
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bspitt said:
Zbizzle - hit up your local Rural King for Lumberjack pellets - The are 100% hardwoods (no filler) and are the cheapest around. Lumberjack has many flavors.
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No rural king around here. I got some of the pit boss competition pellets and have some Traeger pellets too.


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Zbizzle911 said:
No rural king around here. I got some of the pit boss competition pellets and have some Traeger pellets too.


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Not sure about Pit Boss - but traeger pellets use "filler woods" such as Alder. I've had best results with 100% Hardwood pellets
 
bspitt said:
Not sure about Pit Boss - but traeger pellets use "filler woods" such as Alder. I've had best results with 100% Hardwood pellets
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I’ll check online and see if I can find some then.


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bspitt said:
Not sure about Pit Boss - but traeger pellets use "filler woods" such as Alder. I've had best results with 100% Hardwood pellets
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Amazon had the lumber jack competition blend 40lbs for $33 so I got a bag and will see how I like them thanks.


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@bspitt going to cook a Boston butt Sunday for supper. I am very comfortable on my 250 gal oil drum cooker we usually cook them for 8 hours at 250-300 but these are a different animal to me, are these pellet grills the same? I was thinking about putting it on about 7 am cooking for about 6 hours at 250 then wrapping in foil for anther hour or so.
 
That should work... if the stall is taking too long you can always crank up the heat once its wrapped... it wont take any more smoke after internal temp of 150F or so

However... imho wrapping softens the bark. I never wrap my butts. Last weekend i put a butt on at 11pm ran it all night at 215-225.. about 10 am i turned up the pit to 250-275 until internal temp of 203 ... some spots were less than 203, but the thermo went in like soft butter.. its ready to pull... wrap and store in cooler or heavy towel for at least an hour. ...then pull (or corsely chop) all that hard bark mixed with internal juicy tenderness!!! Perfection!
 
bspitt said:
That should work... if the stall is taking too long you can always crank up the heat once its wrapped... it wont take any more smoke after internal temp of 150F or so

However... imho wrapping softens the bark. I never wrap my butts. Last weekend i put a butt on at 11pm ran it all night at 215-225.. about 10 am i turned up the pit to 250-275 until internal temp of 203 ... some spots were less than 203, but the thermo went in like soft butter.. its ready to pull... wrap and store in cooler or heavy towel for at least an hour. ...then pull (or corsely chop) all that hard bark mixed with internal juicy tenderness!!! Perfection!
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If I wasn't working saturday I'd start it at like 4 am and let her roll at 225 or so all day.
 
@bspitt we got it on at 0615 this morning. Holding a steady 250 degrees. I’ll post some pics throughout the day.


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bspitt said:
Last weekend i put a butt on at 11pm ran it all night at 215-225.. about 10 am i turned up the pit to 250-275 until internal temp of 203 ... some spots were less than 203, but the thermo went in like soft butter.. its ready to pull... wrap and store in cooler or heavy towel for at least an hour. ...then pull (or corsely chop) all that hard bark
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That is a man who knows bbq. That technique is a winner right there. They can rest hours off needed in a cooler wrapped in a towel. Better to be done early than late. It's ready when its ready!
 
Excellent !

Bump that temp to 225 and finish at 205 internal.
Rest min 1 hour.

Pellets are so friggin easy!! Love it.
 
Mirac said:
Excellent !

Bump that temp to 225 and finish at 205 internal.
Rest min 1 hour.

Pellets are so friggin easy!! Love it.
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Just wrapped it in foil. Going to get it to 205 then rest it.


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bspitt said:
Next... reverse sear a steak.. or better yet...a tri-tip!
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Reverse sears are awesomeness. But that is one reason I didn't buy a pellet grill for our cabin. They just can't reach high enough temperatures to do a good sear. If I can't get to a minimum of 600 degrees I want no part of it. With my smoker I put a cast iron pan in the firebox and can get it as hot as I need it. Big, fat, double cut pork chops done with a reverse sear are wonderful . Guess you could smoke in the pellet grill and then throw it in a pan on the stove top. That would work.
 
CZfool68 said:
Reverse sears are awesomeness. But that is one reason I didn't buy a pellet grill for our cabin. They just can't reach high enough temperatures to do a good sear. If I can't get to a minimum of 600 degrees I want no part of it. With my smoker I put a cast iron pan in the firebox and can get it as hot as I need it. Big, fat, double cut pork chops done with a reverse sear are wonderful . Guess you could smoke in the pellet grill and then throw it in a pan on the stove top. That would work.
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Thats what I do. I smoke on the pellet grill till rare (125F-130F IT) then use the smokey joe weber over charcoal for sear - sometimes I sear inside in a hot iron skillet - Trick for a good sear, put a thin layer of Dukes Mayo on both sides of your steak just prior to searing. Some of the newer pellet grills come with a sear feature - I dont want that feature, a waste of expensive pellets to get the pit that hot! Also searing on cast iron on top of a charcoal chimney starter works great!!
 
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