Pellet Grills
- Thread starter Big_Holla
- Start date
OO2
Well-Known Member
Turned out pretty good. I think it’ll be worth doing again. Didn’t have the best crust when it got to 160*. Had roughly 3-4 hours @ 250 set point. Any tips on why?
Finished it to 204 internal temp for 4 hours @ 250/275 set point after putting it in a foil pan with 2 cups apple juice and cinnamon sugar. Paired nicely with the Hawaiian rolls.
Finished it to 204 internal temp for 4 hours @ 250/275 set point after putting it in a foil pan with 2 cups apple juice and cinnamon sugar. Paired nicely with the Hawaiian rolls.
Last edited:
Chuck roast burnt ends
almost done.
bourbon Peach Bbq
almost done.
bourbon Peach Bbq
JARHEAD
Active Member
You'll have to let us know how they are. I've heard of people doing that but I've never tried it myself.
JARHEAD
Active Member
I’ve been letting it rest for 2 hours so far. It’s still covered. I will open it up maybe an hour.
Baby back ribs
Low and Slow 225 2 hours, then two hours foil wrapped, and then unwrap the foil for an hour.
so far I have an hour to go
Low and Slow 225 2 hours, then two hours foil wrapped, and then unwrap the foil for an hour.
so far I have an hour to go
Two dry brined whole chickens on the grate for my maiden voyage. Hard to fuck those up under any circumstance.
Seems to be very well made for this price point.
Welcome too the dark side, buddy!View attachment 195025I done went and did it. Offer I could not pass up. Used three times, already “seasoned”, and I did not have to put it together, lol. Better than new by that metric. This is the 700D4E. Got it for 1/3 the price new.
Two dry brined whole chickens on the grate for my maiden voyage. Hard to fuck those up under any circumstance.
Seems to be very well made for this price point.
Just my foot in the door for now.Welcome too the dark side, buddy!
In your endeavors try a spatchcock Turkey. That’s a go to for us.Just my foot in the door for now.
I have to say that for only having this for a few hours, it did a bang-up job on my chickens. I mean, this was as perfectly roasted/smoked chicken as I can ever manage by any means. Grilled some Naan bread at the end, too, which turned out great with just a whisp of smoke on it. This was a used item, however, barely used. I'm pretty sure I pushed more smoke in 1 1/2 hours than this thing had ever made before based on the color of the inside of the lid before I started and after I was done. Auger, fan, PID control all functioning as they should. Now that I know for certain I did not buy somebody else's problem, I'll give it a better workout. Ribs next weekend, maybe. Anxious to do a Texas style brisket. I'll give it a serious good cleaning, tighten some bolts and screws , buy some more various flavors of pellets and get down to business over the next few months. I think this is going to be a great addition to my arsenal of cooking/grilling/smoking apparatus. Not the be-all-end-all for me, but a useful, welcome addition for sure.
This model has a clean-out door to remove pellets from the hopper, but how in the world do you get pellets out of the auger if you want to toss them or change flavors?
This model has a clean-out door to remove pellets from the hopper, but how in the world do you get pellets out of the auger if you want to toss them or change flavors?
Shop vac the excess out of the auger. That’s what I did.
Nice. Ive been doing an upgrade with my smoker. I took the mild steel broil cover out and made me stainless steel from work. gasket seal I had on there for two years had started to come off. Time to renew it. It does a hell of the job to hold more smoke and heat in for me.
this is what I did. mine has a "feed" button which operates the auger.
Ok, so my bargain pellet grill is really clean, fully functional. The hopper was full of I don’t know what kind of pellets or how old when I picked it up, so I got some Traeger pellets on the way home and tossed the old ones before I lit it. I’ve become very fond of cherry and oak for smoking, but hickory and apple will always have a place. What kind of pellets do you all prefer and where are the good places to get them?