Pellet Grill/Smoker

[Chdamn]

As some of y’all know, I have a few smokers. Couple giant ones for whole pig, wood smokers, a UDS and a couple gas smokers.

My charcoal/gas combo grill finally fell apart this fall so I have been looking for a replacement.

Ended up with a Z-grills pellet grill for Christmas.
So far I have grilled a couple steaks on it. This morning I loaded her up for some smoking.

One whole brisket, 2 racks of ribs, a few jalapeños, and a couple sausages.



I forgot to take a picture of the sausage and peppers when I took them off a little while ago. But they were tasty.

I’ll get pics when I wrap the ribs in a few minutes.

 

[Chdamn's Wife]

Sausages were really yummy!

 

[Chdamn]

Traeger was the original brand I think. They are quite a bit more expensive than the knock offs.

The grill I bought off of Amazon was $620. Which is about half of what a traeger of the same size costs.

I use traeger pellets though. They have a better selection.

 

[Chdamn]

 

[Chdamn]

I’ve always wrapped with foil but a lot of places swear by butcher paper. So I gave it a try. After looking at them for a few seconds I didn’t like how loose the wrap was so I wrapped on top on foil. Lol.

And I forgot to buy apple juice yesterday. The only juice in the house was POM. So there’s a little of that in there with them.

 

[noway2]

And I forgot to buy apple juice yesterday. The only juice in the house was POM. So there’s a little of that in there with them.

Apple cider vinegar works pretty well too.

 

[Infamous1]

I just hate I missed a pic of your sausage and peppers... Guys at work all have Treagers and swear by them. I like the look of that Z-grill alot!!

 

[Chdamn]

I just hate I missed a pic of your sausage and peppers... Guys at work all have Treagers and swear by them. I like the look of that Z-grill alot!!

https://www.amazon.com/gp/aw/d/B088B615Q8?psc=1&ref=ppx_pop_mob_b_asin_image

 

[Chdamn]

Well. These didn’t suck. I put Sweet Baby Ray’s on one rack and our own, home made, secret recipe, bbq sauce for whole hog on the other one.

Rays was good but our whole hog sauce rack got demolished.

 

[Chdamn's Wife]

Those were the best ribs I think I have ever had.

 

[heavydoc]

I bought a treager over the fall and absolutely love it

 

[Burt Gummer]

Good idea on putting foil under the meat.

 

[Chdamn]

Good idea on putting foil under the meat.

You were the one that told me to do it. Lol.

 

[Ben Jefferson]

The foil doesn't mess with the heating/smoking process at all?

Makes great sense for cleanup.

 

[Chdamn]

Got a little burnt on the bottom. But not a huge issue.

 

[Ben Jefferson]

Looking Good!

 

[heavydoc]

Looking awesome

 

[noway2]

I made ribs I the vertical smoker a couple of weeks ago. I used the 3-2-1 method, 3 hours in the smoker, 2 hours in foil (in the smoker) and the last hour with sauce on them. At first, on the hour I spritzed them with vinegar water. I put them in some vinegar water in the foil. I used Sweet Baby Rays sauce. My wife said they were good, but messy. Probably the best ribs we’ve made.

 

[Chdamn]

I made ribs I the vertical smoker a couple of weeks ago. I used the 3-2-1 method, 3 hours in the smoker, 2 hours in foil (in the smoker) and the last hour with sauce on them. At first, on the hour I spritzed them with vinegar water. I put them in some vinegar water in the foil. I used Sweet Baby Rays sauce. My wife said they were good, but messy. Probably the best ribs we’ve made.

i use the same 3-2-1 method but with a dry rub for the first 3 (well and again for the 2 wrapped with some juice sprinkled on them).

 

[LeeMajors]

Honey, brown sugar and butter for the 2 hours in the foil........ " that's all I have to say about that"

I made ribs I the vertical smoker a couple of weeks ago. I used the 3-2-1 method, 3 hours in the smoker, 2 hours in foil (in the smoker) and the last hour with sauce on them. At first, on the hour I spritzed them with vinegar water. I put them in some vinegar water in the foil. I used Sweet Baby Rays sauce. My wife said they were good, but messy. Probably the best ribs we’ve made.

i use the same 3-2-1 method but with a dry rub for the first 3 (well and again for the 2 wrapped with some juice sprinkled on them).

 

[noway2]

i use the same 3-2-1 method but with a dry rub for the first 3 (well and again for the 2 wrapped with some juice sprinkled on them).

Honey, brown sugar and butter for the 2 hours in the foil........ " that's all I have to say about that"

Yes, dry rub on them first and butter goes in the foil.

 

[Steve Sellers]

I usually see these pellets in Costco but don't know if it's a good deal or not.
https://www.costco.com/traeger-gourmet-blend-33-lbs.-wood-pellets.product.100238807.html

I would skip those. The Pit Boss competition blend is better, and comes in a 40# bag. Usually $15 at Lowes. I use the comp blend for everything from brisket to trout.

I tried those Traeger pellets on a whim and was not impressed.

 

[Mitch Rapp]

Honey, brown sugar and butter for the 2 hours in the foil........ " that's all I have to say about that"

This right here. I also add a little apple juice in mine, too. Not a lot, maybe 1/8 cup.

 

[heavydoc]

country style ribs are next, the foil ball in back contains a large sweet onion and butter

 

[heavydoc]

 

[heavydoc]

They look over dun in the pic but I assure you they have the perfect red center

 

[heavydoc]

And the ribs are coming along nicely

 

[heavydoc]

All done, ate the small rib while I was waiting on the others to finish

 

[heavydoc]

Guess a pic would help 🤣🤣

 

[Mitch Rapp]

Clamshelled sweet peppers and onions between some beef ribs, hit the veggies with a bit of rub, tied up with butchers twine, and stuck em on the smoker for a few hours.



When I pulled them off, I grilled asparagus and squash to go with em while they rested.
Nice bark, still very juicy.






Drizzled em with a bit of sauce and everything plated up real nice

 

[heavydoc]

Looks absolutely delicious

 

[Mitch Rapp]

Looks absolutely delicious

Thsnk you. Yours aint so shabby either.
Thats actually the plate in the microwave we're saving for the nephew. There are zero leftovers lol

My buddy and his ol lady are coming over tomorrow. Got two birds thawing out for beer can chickens.
Let ya know how that turns out

 

[heavydoc]

Thsnk you. Yours aint so shabby either.
Thats actually the plate in the microwave we're saving for the nephew. There are zero leftovers lol

My buddy and his ol lady are coming over tomorrow. Got two birds thawing out for beer can chickens.
Let ya know how that turns out

Beer can chicken is great, I'm sure they will love it

 

[Traceround]

I did my old chicken and rice recipe in traeger tonight with some chicken thighs, basmati rice, an assortment of soups and seasonings and some morel mushrooms. Absolutely delicious and the girlfriend thinks it may be her new favorite meal.

 

[heavydoc]

It may be my favorite new meal too

 

[Traceround]

It may be my favorite new meal too

Just in case you are wondering,
10” or 12” cast iron Dutch oven
I cup of basmati rice
1 can cream of mushroom
1 can cream of chicken
1 can of water
Stir it all around
Hit the mixture with some seasoning (I use meat church garlic and herb for the rice mixture)
Mix in some mushrooms
Season four bone in chicken thighs (I use the meat church voodoo)
Lay them on top of the rice mixture
Sprinkle on a packet of Lipton onion soup mix
Throw the lid on and 350* for 75 minutes.
I’ll usually leave the lid off during cool down to soak up a little smoke flavor and let it set up.

if I’m doing it over charcoal it’s 7 pieces underneath the oven and 14 on the lid. That’s roughly 350 and still takes about 75 minutes.

 

[Chdamn]

Last night I took some chicken thighs, rubbed them with honey and then coated them with Montreal chicken.

Put them on the smoker at 250 for an hour and then turned it up to 325 for about 20 minutes to crisp the skin. Turned out great.

 

[Steve Sellers]

Nothing fancy. Vacuum marinated beef tips, 20 min at 250, 60 second cast iron sear on both sides to finish. RT590.

 

[heavydoc]

Looks good

 

[Chdamn]

Anyone who doesn’t have one of these things really needs to get one. I am an absolute traditionalist when it comes to smoking. So I wouldn’t define what these do as smoking. I mean they do but the old school way of shoveling hickory coals under a hog all night creates a flavor you cannot replicate with these.

But that said these things are just so damn easy to use. It’s like having a second, outdoor oven that also imparts an adequate Smokey flavor to your choice of meat.

I never smoke this much. Once or twice a year usually. Just because of the time and effort involved.

So on tonight’s menu is beer can chicken. I forgot to get a picture of the “can” before I plopped the chicken on it. But my dad made these up a few years ago. A stainless pipe welded to a stainless plate. Fill it with beer of choice.

Tonight I used the bourbon stout in the picture. Then I made an injection of melted butter, garlic salt, lemon juice, Texas Pete and a little of the beer as well.

Poured what was left of the injection on the outside of the chicken then coated liberally with garlic salt, Cajun and chimichurri seasoning.

Hey, I remembered to get pictures tonight.







It looks like senora chicken is giving the thumbs up.

Going to let her smoke for about an hour and a half at 225 and then turn the temp up to 350 for about 20 minutes.