Wood pellet BBQ smokers such as Traeger ?

[tractorshopper]

Any Rec Tec owners out there?

Yup RT-700 and I love this thing. Use it several times per week. All stainless steel. Will last forever.

 

[tractorshopper]

Have had my RT-700 Bull for a couple months now. Have cooked St Louis and Baby Back ribs multiple times, sausages and burgers multiple times, ribeyes multiple times, fish multiple times, beer can chickens, and pizza a few times. I bought the wire mesh pizza pans and a smoked pizza is a real treat. Makes frozen pizzas taste like brick oven pizzas.

 

[goeduck]

Heh, heh, he said... Smoked Pizza :licking: :licking: :licking:

 

[om21braz]

You know, it would be a good time to get something else and keep the Holland for special things. There aren't too many grills that can bake and roast quite like them. They make a good second grill. Myself I have my Ducane gas and a Weber Performer -which I'll do ribs on a few times a year. I came close to buying a Traeger, but as others pointed out, I wasn't sure about what is in the pellets. Maybe next one.

Well I broke down and gave my Holland to a friend and got a Memphis. Big difference - so far seems to be an excellent unit. Good half-way point between gas and say, a Kamado/BGE. I have not done any long/slow cooks yet, but going to try some ribs this week. Steaks, chicken, pork chops and some great baked beans - so far almost as simple as the Holland and better flavor. Already got the Thanksgiving recipe to try:

Whiskey Smoked Turkey (from Steven Raichlen's Project Smoke) - YouTube

 

[om21braz]

My first try at ribs - pretty tasty for first attempt.

 

[goeduck]

My first try at ribs - pretty tasty for first attempt.

Oh that looks GOOD :licking::licking:

 

[vvanders]

Heh, heh, he said... Smoked Pizza :licking: :licking: :licking:

Oh yeah, done this many times. Works like a champ and really does spice up a cheap frozen pizza.

 

[tractorshopper]

My first try at ribs - pretty tasty for first attempt.

Pretty good looking first attempt.

 

[2LaneCruzer]

2Lane - I just got my BGE for Christmas. Love it! Tonight's chicken leg quarters will be 3 nights in a row that supper has been made on the Egg.

If you are looking at a pellet grill for "set it and forget it" convenience, have you looked at the "CyberQ"? Our mutual buddy, KennyD, turned me on to it. I use it for any cook that's going to take longer than an hour or two. Used it yesterday for the ribs - just sat the temp for 275 and left it alone. I was able to monitor the temps from my home office while I was working. I only opened the egg to mop the ribs. It's super nice for doing longer cooks like brisket or a pork butt.


As an aside, many years ago I looked at a Traeger but couldn't really afford it at the time. But I did buy a bag of Traeger pellets that I would put in the "smoker tray" on my gas grill to add flavor. They actually worked pretty good for that purpose. For kicks a few weeks ago when I did a pork butt, I poured a couple cups full of those pellets into the charcoal in the Egg. Gave it a lot of smoke. Unfortunately my palette is not sophisticated enough to differentiate between the smoke flavors of various woods. LOL!

I have heard of the CyberQ. A bit pricy as I recall, but I can see where it would be a great addition if you use your smoker a lot. Something like a briskit, where the smoke time could run well into the night, it would be essential. I love my egg, but you do have to watch it until the temperature stabilizes. Not much of a problem for a three hour cook time, but it needs attention when the cook time is six or eight hours. I haven't cooked a brisket in a long time, but it turned out great!

 

[om21braz]

Oh that looks GOOD :licking::licking:

You can thank me for the picture and 2Lane for the recipe LOL!

Thanks 2Lane - you’ve got a great dry rub. Next time maybe my wife can do without the sauce and I can see how it alone tastes.

 

[om21braz]

Pretty good looking first attempt.

I was pleasantly surprised. Especially considering I went the quick route (3-hour cook time vs. double that with some of the 3-2-1 recipes).

 

[2LaneCruzer]

You can thank me for the picture and 2Lane for the recipe LOL!

Thanks 2Lane - you致e got a great dry rub. Next time maybe my wife can do without the sauce and I can see how it alone tastes.

Thank you kind sir. I do prefer them without the sauce, but my wife also like sauce on hers. As I said elsewhere, when she asks for sauce, I use the Woody's cooking sauce. It isn't sweet or hot or gooey; in fact it is very good. I still prefer my without it, but the Woody's is a great compromise.

 

[om21braz]

Thank you kind sir. I do prefer them without the sauce, but my wife also like sauce on hers. As I said elsewhere, when she asks for sauce, I use the Woody's cooking sauce. It isn't sweet or hot or gooey; in fact it is very good. I still prefer my without it, but the Woody's is a great compromise.

Is this the Woody痴 you speak of?

Woody's Foods - Barbeque Sauce, Sweet and Sour Sauce - Reno, NV

 

[2LaneCruzer]

Is this the Woodyç—´ you speak of?

Woody's Foods - Barbeque Sauce, Sweet and Sour Sauce - Reno, NV

That's it! I am only familiar with the cooking sauce; my Mom used to use it back in the late 50's. I can't stand sweet BBQ or sweet sauce, and this is the only thing I know that fits the bill. I'll be more than happy to try their BBQ sauce if I can find it; until then, we use Head Country BBQ sauce. It used to be made locally in Ponca City OK, but I heard they sold out and it should be available nationally...if not now, soon.

 

[shaeff]

Here’s a pork butt just a few hours in @ 225* on my Grilla Silverbac:

 

[om21braz]

Here痴 a pork butt just a few hours in @ 225* on my Grilla Silverbac:
View attachment 580662

Um Um good! I was comically quizzed when showed a friend my thermocouple set-up and he asked if I had it on life support.

 

[shaeff]

Um Um good! I was comically quizzed when showed a friend my thermocouple set-up and he asked if I had it on life support.

Thanks! It was pretty delicious!

My father in law asked the same thing. Temperature is EVERYTHING!

 

[Pawatch]

Here’s a pork butt just a few hours in @ 225* on my Grilla Silverbac:
View attachment 580662

Looks good! I have a decent size offset I do quite a bit of smoking on.

 

[tractorshopper]

I was pleasantly surprised. Especially considering I went the quick route (3-hour cook time vs. double that with some of the 3-2-1 recipes).

What temp did you run for the 3 hour cook? I usually do the 3-2-1 on mine at 215 or 225. I'd like to find the sweet spot with a little more tenderness.

 

[tractorshopper]

Been on a fish and crab-cake kick lately. About once a week, I do a 20-24 minute cook using the mesh grill mat at 400 degrees. Not a ton of smoke, but enough to add a little something that the oven can't replicate at all. Ingles has a bunch of different fish with different seasonings or marinades already done and even stuffed items. Always a good idea for a quick mid-week meal with very little prep.

I usually run to Ingles after work, buy the fish and crab-cakes, pull up the app on my phone, start the grill and set at 400 while I'm in the parking lot. Drive 17-20 minutes home and the grill is already at temp for the cook, so I go right to cooking and we eat still pretty early.

I really want to do a brisket, but I don't need a huge one. There is a new butcher shop opening up in Clemson that they told me they'd cut me whatever size I wanted out of a brisket when they open. Can't wait.