Pellet Grills and Smokers

[kevwun 15301]

After cooking a few briskets on my recteq, I think beef ribs are the perfect hunk of beef for it.  The point is a pain in the ass to get done on the recteq and it's never an issue on a traditional smoker because it's facing the fire box.  That wouldn't be a problem with beef ribs.  Also, one of my temp probes has gone bad.  It was kind of working, but I couldn't figure out why the last brisket I did was taking so long to get done.  Finally on a whim I plugged in a thermoworks probe and found out the brisket was 15 or 20 degrees further along than the recteq probe was reading.

[orange dream 1215]

My recteq 1070 has been great so far (had it about a year).  Clean it after every 3 or 4 smokes, etc.  It is built in to an island under a covered patio (not exposed to rain).

Fast forward to the night before Easter.  Turned it on to start smoking a brisket for Easter lunch.  It wouldn't light.

After looking into things, the auger was stuck in sawdust concrete.  We'd had some powerwashing done earlier in the week to clear the pollen from everything and in the process, apparently enough liquid had gotten into the hopper to cause everything to solidify.  Removed the motor, the screws holding the bushing in place and tried to remove the auger per the instructions but had no luck.  Got a welding rod, put it in the drill, bent the tip (just the tip) and pushed it through the shaft of the auger where the motor normally inserted.  After some cajoling it started to break up the "concrete" and made it all the way through to the firepit.  Still couldn't remove the auger though.  Poured some boiling water into the hopper that eventually permeated the "concrete".

 

Drilled a few more times with the welding rod and walla

 

Gave the thing a thorough colonoscopy, shop vac'd it, dried thoroughly and then reassembled.  Turned it on, the motor started working but auger wouldn't move.  Called support, they determined that the ball bearings in the motor weren't working so they shipped me a new one.  I installed it over this last weekend and now everything is as good as new.

Moral of the story, I'm an idiot and didn't think about moisture getting into it during the powerwashing. Don't be an idiot.  Recteq customer support was great.

 

 

 

 

[Updawg 2245]

It’s all ball bearings these days

[Sam Lin 3535]

2 hours ago, kevwun said:

Also, one of my temp probes has gone bad.  It was kind of working, but I couldn't figure out why the last brisket I did was taking so long to get done.  Finally on a whim I plugged in a thermoworks probe and found out the brisket was 15 or 20 degrees further along than the recteq probe was reading.

Good rule for anyone using any temp probe, check the accuracy in boiling water every few months.

[freyguy 4239]

50 minutes ago, orange dream said:

My recteq 1070 has been great so far (had it about a year).  Clean it after every 3 or 4 smokes, etc.  It is built in to an island under a covered patio (not exposed to rain).

Fast forward to the night before Easter.  Turned it on to start smoking a brisket for Easter lunch.  It wouldn't light.

After looking into things, the auger was stuck in sawdust concrete.  We'd had some powerwashing done earlier in the week to clear the pollen from everything and in the process, apparently enough liquid had gotten into the hopper to cause everything to solidify.  Removed the motor, the screws holding the bushing in place and tried to remove the auger per the instructions but had no luck.  Got a welding rod, put it in the drill, bent the tip (just the tip) and pushed it through the shaft of the auger where the motor normally inserted.  After some cajoling it started to break up the "concrete" and made it all the way through to the firepit.  Still couldn't remove the auger though.  Poured some boiling water into the hopper that eventually permeated the "concrete".

 

Drilled a few more times with the welding rod and walla

 

Gave the thing a thorough colonoscopy, shop vac'd it, dried thoroughly and then reassembled.  Turned it on, the motor started working but auger wouldn't move.  Called support, they determined that the ball bearings in the motor weren't working so they shipped me a new one.  I installed it over this last weekend and now everything is as good as new.

Moral of the story, I'm an idiot and didn't think about moisture getting into it during the powerwashing. Don't be an idiot.  Recteq customer support was great.

 

 

 

 

Don't forget kids...always lube your balls.

[T’Boo Ted Marshall 2720]

Any feedback on the Camp Chef XXL Vertical?  Mixed reviews but I like the amount of cooking space and smaller porch footprint.  

https://www.campchef.com/cc-vertical-pellet-grills-xxl-pro/xxl-pro-wifi-vertical-smoker/CC-PGSBXXL.html

[Texasborn91 877]

3 hours ago, T’Boo Ted Marshall said:

Any feedback on the Camp Chef XXL Vertical?  Mixed reviews but I like the amount of cooking space and smaller porch footprint.  

https://www.campchef.com/cc-vertical-pellet-grills-xxl-pro/xxl-pro-wifi-vertical-smoker/CC-PGSBXXL.html

It’s badass. Temp distribution isn’t great all the way though so make sure you get that figured out. That smoke box really puts legit smoke flavor. May need to put a chunk every 45 mins or so. 

[Al_4_ISU 12327]

I realized I didn't have any pics because I put them all on snapchat, but I recently tried smoking a couple of chuck roasts I had leftover from a 1/4 cow I split with my brother, on my Pit Boss.

Basically, I treated them like brisket until the wrap.  Then I set them in a roasting pan with some beef broth and wrapped the entire pan.  In one pan, we tossed in a jar of pepperoncinis and their juice along with dry Italian dressing herbs.  I accidentally punctured the traditional pan when I was adjusting the probe, so I ended up leaving it wrapped in foil.

Both roasts turned out really well, and shredded up excellently.  It had a lot of brisket's flavor profile, but wasn't identical.  It was about a 7 hour smoke, and I really thought given how much cheaper chuck roasts are and how high quality of a product it ended up being, that it was a great brisket substitute when you don't feel like investing the time and money but still want a product that's 90% as good.

[baboso 6037]

39 minutes ago, Al_4_ISU said:

I realized I didn't have any pics because I put them all on snapchat, but I recently tried smoking a couple of chuck roasts I had leftover from a 1/4 cow I split with my brother, on my Pit Boss.

Basically, I treated them like brisket until the wrap.  Then I set them in a roasting pan with some beef broth and wrapped the entire pan.  In one pan, we tossed in a jar of pepperoncinis and their juice along with dry Italian dressing herbs.  I accidentally punctured the traditional pan when I was adjusting the probe, so I ended up leaving it wrapped in foil.

Both roasts turned out really well, and shredded up excellently.  It had a lot of brisket's flavor profile, but wasn't identical.  It was about a 7 hour smoke, and I really thought given how much cheaper chuck roasts are and how high quality of a product it ended up being, that it was a great brisket substitute when you don't feel like investing the time and money but still want a product that's 90% as good.

I do something similar except I cut an onion into about 3/8" rounds and put on the bottom of the steam pan and add Hatch chiles.  Barely cover the onions with beef broth and put the roast in and wrap tightly with aluminum foil to braise.  After the cook, I strain the solids out of the liquid in the pan and put it in a container in the fridge.  Remove the fat after it solidifies on the top and you've got a damn good au jus or gravy base.

[Al_4_ISU 12327]

9 minutes ago, baboso said:

I do something similar except I cut an onion into about 3/8" rounds and put on the bottom of the steam pan and add Hatch chiles.  Barely cover the onions with beef broth and put the roast in and wrap tightly with aluminum foil to braise.  After the cook, I strain the solids out of the liquid in the pan and put it in a container in the fridge.  Remove the fat after it solidifies on the top and you've got a damn good au jus or gravy base.

That's what I did with the drippings from the Italian style one.  I just shredded it up, poured the juice back on top of it, and then would reheat it altogether.

[BabaYaga 15171]

3 hours ago, Al_4_ISU said:

I realized I didn't have any pics because I put them all on snapchat, but I recently tried smoking a couple of chuck roasts I had leftover from a 1/4 cow I split with my brother, on my Pit Boss.

Basically, I treated them like brisket until the wrap.  Then I set them in a roasting pan with some beef broth and wrapped the entire pan.  In one pan, we tossed in a jar of pepperoncinis and their juice along with dry Italian dressing herbs.  I accidentally punctured the traditional pan when I was adjusting the probe, so I ended up leaving it wrapped in foil.

Both roasts turned out really well, and shredded up excellently.  It had a lot of brisket's flavor profile, but wasn't identical.  It was about a 7 hour smoke, and I really thought given how much cheaper chuck roasts are and how high quality of a product it ended up being, that it was a great brisket substitute when you don't feel like investing the time and money but still want a product that's 90% as good.

This is my go to for shredded beef sammiches and tacos.  I cook essentially the same way you mentioned.  The only difference is in the pan with the broth, I add diced hatch chilis and a rough cut onion.  Cooks in half the time of a brisket for a fraction of the price.

[Al_4_ISU 12327]

I’m definitely doing the onions and Hatches (come Hatch season).

IMO you could kinda go wild with add ons you want to flavor with.  I’ll like try this method with pork shoulders too.

[BabaYaga 15171]

13 minutes ago, Al_4_ISU said:

I’m definitely doing the onions and Hatches (come Hatch season).

IMO you could kinda go wild with add ons you want to flavor with.  I’ll like try this method with pork shoulders too.

Pork shoulders and chuckies are my two favorites.  I'll still do a brisket, but it has to be a special occasion or on demand for a neighbor, etc.  They take too long to cook and they're too damn expensive when most people want to church the meat up anyway and make tacos and fancy sliders.  Seriously, look at this beautiful beech right here - bark was perfect

 

[BabaYaga 15171]

Don't sleep on pork-belly burnt ends either.  Just cube it up, toss them in rub, and get after it.  Smoke for a few hours, then cover and slop them up.  If you want to go super-simple:  butter, brown sugar, and sweet baby rays.  Meat candy.  

[kevwun 15301]

Roasts generally are much more uniform in shape than briskets are which means they will be easier to cook on a pellet grill.  I'm gonna have to try this I think.

[Dbeasy 14783]

Finally got around to smoking a chicken on the recteq 590. Came out good and juicy. 

[BearSchlong 8003]

Overnight brisket, and ribs and chicken tomorrow.

Makes me wish I had the 700 when I try to do all 3 in one day.

[Al_4_ISU 12327]

On 5/24/2024 at 2:02 PM, BabaYaga said:

Don't sleep on pork-belly burnt ends either.  Just cube it up, toss them in rub, and get after it.  Smoke for a few hours, then cover and slop them up.  If you want to go super-simple:  butter, brown sugar, and sweet baby rays.  Meat candy.  

I actually like to smoke whole bellies and shred them into pulled pork. 

[kevwun 15301]

I have made pastrami pork belly a few times and it's real good.

[Dignan 356]

I saw a "new" way to do a brisket on a pellet grill. The tik toker pretty much explained that the way you always see people suggest how to do briskets are always on conventional wood smokers where the heat is off-set. Pellet grills the heat is coming from the bottom. Anyway, it is pretty much the same but when you get to 190 temp internal, wrap the brisket in butcher paper and then foil, throw it in the oven on "keep warm" (mine is at 150 degrees) for 12-18 hours. The last brisket I did smoked for 18 hours total. I started it at 200 degrees and when the brisket reached 165 internal, I turned the heat up to 250. Again, once it reached 190 I wrapped and put in the oven until lunch on Memorial Day. 

This is the third time I have done it this way and it is great every time. 

[NoName 16241]

23 hours ago, Dignan said:

I saw a "new" way to do a brisket on a pellet grill. The tik toker pretty much explained that the way you always see people suggest how to do briskets are always on conventional wood smokers where the heat is off-set. Pellet grills the heat is coming from the bottom. Anyway, it is pretty much the same but when you get to 190 temp internal, wrap the brisket in butcher paper and then foil, throw it in the oven on "keep warm" (mine is at 150 degrees) for 12-18 hours. The last brisket I did smoked for 18 hours total. I started it at 200 degrees and when the brisket reached 165 internal, I turned the heat up to 250. Again, once it reached 190 I wrapped and put in the oven until lunch on Memorial Day. 

This is the third time I have done it this way and it is great every time. 

the long rest is a game changer. everyone using a pellet smoker should absolutely be doing this, makes a tremendous difference

[SmokeyTheBear 5554]

Got my new toy delivered today!

 

[Dr Fear 1264]

Got my new toy delivered today!
 

How long did it take? I ordered one in early March and they said approx 18 weeks.

[SmokeyTheBear 5554]

1 minute ago, Dr Fear said:

20 minutes ago, SmokeyTheBear said:

Got my new toy delivered today!
 

How long did it take? I ordered one in early March and they said approx 18 weeks.

I ordered in Feb. Expect an email with your invoice to approve before they build. Then it took about 3 weeks after that for delivery.  

[Dr Fear 1264]

I ordered in Feb. Expect an email with your invoice to approve before they build. Then it took about 3 weeks after that for delivery.  

Fantastic! What's the seasoning process?

[TPCJ007 48]

Congratulations! I've got the same one. Did you get the wood chips to mix in with your pellets? I think it really helps with the smoke flavor.

[SmokeyTheBear 5554]

44 minutes ago, Dr Fear said:

15 hours ago, SmokeyTheBear said:

I ordered in Feb. Expect an email with your invoice to approve before they build. Then it took about 3 weeks after that for delivery.  

Fantastic! What's the seasoning process?

Just rubbing avocado oil (or other high temp fats) on the inside and running it at 240 for up to 6 hrs. I did this yesterday and was impressed that after an initial stabilization period,  it stayed within 5 degrees of 240 the whole cook. https://lonestargrillz.com/blogs/news/lone-star-grillz-best-practices-for-a-new-pit#:~:text=If you are seasoning a,cure the exterior painted surfaces.

33 minutes ago, TPCJ007 said:

Congratulations! I've got the same one. Did you get the wood chips to mix in with your pellets? I think it really helps with the smoke flavor.

I did! I'm hoping to find another vendor for those sized chips because LSG seems to sell out often.  

Edited June 5 by SmokeyTheBear

[Dr Fear 1264]

15 minutes ago, SmokeyTheBear said:

 I did this yesterday and was impressed that after an initial stabilization period,  it stayed within 5 degrees of 240 the whole cook.

That is music to my ears!!!!

[SmokeyTheBear 5554]

8 hours ago, Dr Fear said:

That is music to my ears!!!!

This thing is so good.  Threw some things on at lunch to test out.  Used a mix of pecan and oak at 275. Steady as she goes.  

 

[BabaYaga 15171]

15 hours ago, SmokeyTheBear said:

This thing is so good.  Threw some things on at lunch to test out.  Used a mix of pecan and oak at 275. Steady as she goes.  

 

Lone Star is Texas smoker-builds royalty.  Their shit is generational in terms of the quality and robust nature of how long it will last.  They're like the Toyota Tacoma's of the smoker world, where used ones on the secondary market often sell for more than a new build.  Keep the pics coming.  

I have an OLD offset given to me by a fellow smoker who had to move and couldn't accommodate it.  Built in '72 and it still fucks.  

[Anastasis 23214]

3 minutes ago, BabaYaga said:

Their shit is generational in terms of the quality and robust nature of how long it will last. 

Agree.  If I went pellet, I would take a long look at the LSG. The only concern I would have is the fireboard longevity and support far off into the future. 

[BabaYaga 15171]

2 minutes ago, Anastasis said:

Agree.  If I went pellet, I would take a long look at the LSG. The only concern I would have is the fireboard longevity and support far off into the future. 

The only issue I have with pellet smokers is the beforementioned longevity.  Electronics fail over time.  As long as they can support the tech, you are good to go.  My guess is there will be a robust secondary market for pellet electronics due to how prevalent they are becoming.  

[Anastasis 23214]

3 minutes ago, BabaYaga said:

The only issue I have with pellet smokers is the beforementioned longevity.  Electronics fail over time.  As long as they can support the tech, you are good to go.  My guess is there will be a robust secondary market for pellet electronics due to how prevalent they are becoming.  

Absolute worst case scenario, you unbolt the auger box and have someone weld up a traditional firebox to it. The main chamber is going to be solid af. 

[SmokeyTheBear 5554]

8 minutes ago, BabaYaga said:

The only issue I have with pellet smokers is the beforementioned longevity.  Electronics fail over time.  As long as they can support the tech, you are good to go.  My guess is there will be a robust secondary market for pellet electronics due to how prevalent they are becoming.  

This is my thought.  If the computer fails,  based on the included support docs,  it would be trivial to do a replacement.  The complication is if I want to change the model or brand and how it is tweaked to work with that units fan, and vice versa. 

[Jerry Callo 8630]

32 minutes ago, Anastasis said:

Agree.  If I went pellet, I would take a long look at the LSG. The only concern I would have is the fireboard longevity and support far off into the future. 

I've used my original Fireboard since May 2019 with no issues.  

[kevwun 15301]

They build amazing stuff.  I've had my LSG pit since 2017 and it's still the best pit I've ever personally used.  I have done all their recommended cleaning even though it's a pain in the ass and it still looks great with no rust.  I have no doubt their pellet grills are great.  I don't have the room for a big heavy pellet grill or I would be very tempted to get one from them.

Edited June 8 by kevwun

[VirginiaLonghorn 4724]

Tip of the cap to @Dignan

Pellet smoked unwrapped at 250F to internal 203F.  Double wrapped in butcher paper, then into the oven at 150F just to keep warm until dinner ~4 hours later.

Bones pulled without resistance, tender and still juicy.

[Post Oak 20107]

Beautiful. 

[PittsburghTiger 6093]

I’ve had my Recteq for years and it has been flawless. As others have said, I too clean out the fire pit about every fifth use. It’s easy and keeps from any problems developing. We have an event every summer, called MeatFest, and last week I purchased a second pellet smoker so as to not have to do too many different meats at one time, on one smoker.

MeatFestVII should be good.

[VirginiaLonghorn 4724]

11 minutes ago, PittsburghTiger said:

I’ve had my Recteq for years and it has been flawless. As others have said, I too clean out the fire pit about every fifth use. It’s easy and keeps from any problems developing. We have an event every summer, called MeatFest, and last week I purchased a second pellet smoker so as to not have to do too many different meats at one time, on one smoker.

MeatFestVII should be good.

Humble brag? 

[PittsburghTiger 6093]

Just now, VirginiaLonghorn said:

Humble brag? 

Nah, a lot of you folks go way big, more than I. I didn’t go crazy on the second one. It’s a Traeger and was on sale at Ace Hardware.

[VirginiaLonghorn 4724]

2 minutes ago, PittsburghTiger said:

Nah, a lot of you folks go way big, more than I. I didn’t go crazy on the second one. It’s a Traeger and was on sale at Ace Hardware.

Not me .. not any longer.  I have two Oklahoma Joe stick smokers (an upright with side fire box and a barrel with side box) neither of which has been fired up since I bought my RecTeq 590 four years ago.  Never again shall I fret over fire/temp management and the ash cleanup/disposal mess.

Happy Smoking!

[morehornsepower 855]

3 minutes ago, VirginiaLonghorn said:

Not me .. not any longer.  I have two Oklahoma Joe stick smokers (an upright with side fire box and a barrel with side box) neither of which has been fired up since I bought my RecTeq 590 four years ago.  Never again shall I fret over fire/temp management and the ash cleanup/disposal mess.

Happy Smoking!

Similar.  I've had a Recteq 700 for several years, and added a Bullseye a couple of years back. Gave away my cheap offset and my gas grill both. 

Happy smoking!

[PittsburghTiger 6093]

I’ve started doing our baked potatoes on the smoker. I just oil them up on the outside, no wrapping in foil. I salt & pepper them and put them on at about 220 degrees for two hours and they are perfect.

[Goofyboy 3010]

My newish toy. Just found the thread.

[BearSchlong 8003]

Is that the Weber? How do you like it?

[Goofyboy 3010]

Is that the Weber? How do you like it?

It’s new Searwood XL 600. I really like it. I also have already figured out that using a pellet grill is not the same as my Weber Smokey Mountain (the vertical smoker).

I smoked a couple of ribeyes, then pulled them and seared them off at 600 degrees.

I’m doing a lot of reading as I don’t want to mess up a brisket.

[dcbc 14253]

On 7/7/2024 at 8:57 PM, Goofyboy said:

I also have already figured out that using a pellet grill is not the same as my Weber Smokey Mountain

Apart from the obvious differences in fuel and vent control, what differences are you talking about, cookingwise?  Are you talking about what to expect from different temperatures?

Edited July 10 by dcbc

[ROFL BOX 6622]

■  Yes, I have been tempted by the TV commercials for this thing.

 ■  No, I javelin not purchased one of them.

I am intrigued by the whole "set it & forget it" deal (thanks, Ron Popiel).

 

Especially the chicken they show on the commercial - def. appealing.

Has anyone gotten one of these things?

https://www.ninjakitchen.com/page/outdoor-grills

I am very adverse to adding another piece of seldom used crap to the kitchen.

 

[Pescado_Rojo 19261]

On 7/7/2024 at 8:57 PM, Goofyboy said:

It’s new Searwood XL 600. I really like it. I also have already figured out that using a pellet grill is not the same as my Weber Smokey Mountain (the vertical smoker).

I smoked a couple of ribeyes, then pulled them and seared them off at 600 degrees.

I’m doing a lot of reading as I don’t want to mess up a brisket.

This is the only way I cook steaks anymore. 225 on the Recteq until they hit internal target, then a 10 minute rest, then sear them off in a hot skillet with a little ghee or beef tallow.