Everything smoking...meat smoking !! Tips, tricks, and recipes + (poll added)

I hate to sway you, but I have owned many smokers and it is phenomenal. It is built like a tank with the comp cart. We use it to grill also and it gets really really hot. It says 650 but mine will get up north of that. With the grilling grates I have registered 800+ degrees on those before. It will sear with the best of anything. It is so stupid easy and you never have to touch it. I have seen some reports of the temps being pretty far off, but mine is dead red accurate. It is within about 6 degrees anywhere on the grates. Really even cooking. By far better than anything else I have had. Due to the thickness of the steel, it is great for colder weather. I smoke and grill all year round and even when it is in the 30's it maintains heat perfectly.

Being a pellet grill, it is not a strong smoke flavor. My family likes it much better than some of my offset stick burners I have had and other smokers. It is a much smoother and almost "sweeter" smoke that anything else. While not cheap, it is by far one of the best things I have e we bought.



I think I am going down the rabbit hole of one of their charcoal grills.

 

Excellent. Thanks for the report. I hope I get many more years out of my GMG, but when it dies a Yoder is my next grill. Yours looks awesome.

 

Green mountain makes a nice mid-range grill/smoker. I actually have the little Green Mountain Davy Crockett for tailgating season. It is a great little grill and is handy since it runs off 12v dc or 110 ac. You can fit a pork butt in it but it is good for small stuff. I have used it once to test and I did a small pork butt and came out great!

Yoder, Pitts n Spitts, Memphis Elite are some of the more expensive but they are all nice rigs!

 

Brisket hit 5:15 hours. Did not touch or even lift the cover on the smoker. At about 3:30 mark the brisket hit 165.7. Only took 3:30 hours. Then meat went through stall And went down to 161. Started to come back up about 45 minutes ago. Meat made it through stall right at the perfect time. Pulled it off and wrapped with a little of the Kosmo's Reserve liquid in it.

I am not great at briskets but I feel pretty good about this one. Hopefully it will be done about 3pm so I can pull it and let it sit for about 2 hours before separating the point for burnt ends and slicing the flat.

 

Reloaded this morning...

 

Going in tonight for Mother’s Day

 

I did the best chicken legs of my life last night



Used the vortex cone on my weber kettle. Works like a charm with super high indirect heat!

 

Yes sir, I have ran 20+ different pellets through my Yoder and that is the best I have found yet. The temperature stays the most consistent and decent flavoring. The competition blend is my go to for everything. I have 3 bags of the Lumberjack Comp Blend left and after that I am ordering a half pallet of BBQ Delight.

I get mine locally at Rural King for $8.78 a bag.

 

Care to share the receipt. They look damn good!

 

I am not that good at Brisket but this one came out the best yet by a long shot! It was perfect. Only thing I will do differently is trim more fat off the point so that way there is more bark when it comes time to do burnt ends. It is super tender and done perfectly. I did it by feel, but did check the temp when I pulled it and it was anywhere from 201 to 204 depending on the location in the brisket. Rested for 2 hours. We are all full and have not ate dinner yet as we were all snacking on the brisket, haha.


Now I am roasting some corn and burnt ends and made some honey lime butter for the roasted corn. 30 minutes away from dinner time.

 

Both of the rubs I used are made by Weber. You can pick them up at Lowes, Coscos, Sam's. Smoked at 250° for about 3 to 3.5 hours. That was a 5 or 6 lbs bird. Or until the thickest part of the thigh reaches 165°
The garlic jalapeno was the favorite, so I think we will stick with it. The chili lime rub is better on pork.

 

I've used a few different brands and somehow just got stuck on Lumberjacks. The "cheaper" brands I've tried leave more ash and I found these are pretty clean overall. Can't remember the other pellets having more temp swings, but these do feel more solid and "pure" in the hands. I cannot say I've ever been able to distinguish different smoke flavors based on the blend, but I'm a sucker for trying new things. The competition blend does seem to have the best mix of wood and they're my go-to as well. The Supreme has oak instead of Maple, so going to give it a try.

Your price is amazing...my GMG dealer sells them for $15-18/bag. A friend-of-a-friend sells them out of his garage for $10.50-12.50 with a cash discount. I stock up for 12-24 months since he's a solid hour away from home. Not that I need an excuse to take the Tundra for a drive...

 

These are taking a 200 degree smoke bath. A hot sear is up next, followed by a relaxing 20 minutes under some foil...

 

Oh. Hell. Yeah!

 

Doing a Tri-tip. Brisket style.

 

My steaks last night were a hard fail. They came off the smoker looking great, but then I used the Weber (propane) to sear them. Big mistake. Guess it's been so long since we used the propane grill for steaks that I've gotten used to not having that smell on my food. Both my wife and I commented on the gas-like smell coming from the meat. Only finished about half of my steak; just couldn't get past the taste. The flair-ups also overcooked it a bit past medium, which was a second punch to the gut. Lesson learned.

 

That’s weird. Did the flame go out at all that the grill filled with propane giving it that taste? That’s happed to me when the wind has blown out the flame and it sat there a bit.

 

I use NG and have never had anything smell or taste like gas off the grill.

I can see it happening if it's sitting under the hood with the flame out though.

 

Nope, the flames where there the whole time...just the burn from them I guess.

 

I'd also picked up some Bavette (Flap) Wagyu steaks yesterday and needed some redemption. Not enough for a full meal and I had no clue what to do with them. But they looked too good to pass up.

Woke up this morning with some inspiration. Cut it thin, with some crackers and toppings, for lunch. 30m on the smoker (needed 45) and 1min hot sear in a cast iron pan on each side.

Found some sour cream and used it for a base with lemon (juice and zest), S&P, garlic powder and onion powder. Got some funky cheeses, fig jam and toasted a fresh baguette.


Redemption found. We're getting take-out for dinner...I'm done cooking and doing dishes!

 

Some Shias kabobs with the prime 10lb. Beef Tenderloin I cut up. Grinder up the scraps and some meat to make burgers. This is my wife's absolute favorite. It is a marinade that I do and it is vegetable oil, lemon juice, soy sauce, garlic, brown sugar, and allspice. Cut up some red and orange peppers, onions, and a little mushroom for me. Serving with loaded baked potatoes.

30 minutes of light smoke, then crank the heat up and sear them off.

 

Dinner, steak, rack of lamb, striper, and baked potatoes..Happy Mothers Day!

 

Don’t get me wrong.. it’s falling apart, but it’s more like smoked pot roast than brisket. Super juicy. Smoke is on spot.

 

First 6.5lb pork butt on my Kamado Joe. Started at 8:45 and pulled about 4:45. Absolutely amazing. second picture is at about the 4 hour mark.

 

Kid asked for ribs for his birthday. Made enough for a couple days.

 

All of you and your dang pellet grills. I’m going to have to go get one now. I have a green egg and a big charcoal smoker. I love my egg and nothing will ever replace it but I’d love to get a pellet grill to try out. I went with the charcoal smoker originally because I’ve always heard the charcoal smokers impart more smoke flavor into the meat than any other heat source. It does wonders with a Boston butt but the constantly having to watch it to make sure the temperature hasn’t spiked gets old.

 

I'm with you. Only have a charcoal smoker and love it, but my father is on his second pellet smoker and just needs to make sure the hopper/auger is cleared when he's not using it. Just plug in, set temp and go to sleep

 

@Newbie_19 @jre5490

Take a look at this grill. Masterbuilt Gravity 560 or Masterbuilt Gravity 1050. Even though I just bought my Kamado Joe I'm buying one. They are the next big thing in BBQ, IMO. I've done a bunch of research on them and very few things negative are said about them.