smokers

DonkeyKilla said:
nice. I bought a Recteq recently that turned out to be a POS, made them take it back and have a Traeger on the way. That looks next level.
Still figuring out pellet grill but pretty handy with the big green egg.
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It seem like Traeger is the consensus pick among most. I think the gf is getting me one for my bday :chuckle:
 
DonkeyKilla said:
biggest company in pellet grills by far but that’s not always a good thing.
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True. I do see used ones for sale from time to time. They don't look like they age well. A while back I had looked into a vault smoker. Uses propane and wood chips. They were fairly inexpensive.
 
Madturk said:
True. I do see used ones for sale from time to time. They don't look like they age well. A while back I had looked into a vault smoker. Uses propane and wood chips. They were fairly inexpensive.
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There's a ton of pellet grills to choose from, the new Traeger I'm getting is pretty sophisticated. I'll find out if that is a good thing or not. It is kind of working out for me that the Recteq turned out to be a POS because i was able to return it within 30 days but also was able to use it enough to know that I really want a good pellet grill. Made it easy decision to go for the higher end Traeger.
 
Had an offset stick burner but got tired after a few years of watching and feeding the fire.The pellet smoker made smoking fun again. Now I have the Blazin plus a A kick ass Weber gaser with a smoker, griddle, and wok inserts, plus a built in sear burner. Than to round out the trifecta I have a charcoal grill. There is something about charcoal grilled meat that is tough to beat. You can find charcoal pellets for your pellet grill.

Happy smoking.
 
TIBERIUS said:
Had an offset stick burner but got tired after a few years of watching and feeding the fire.The pellet smoker made smoking fun again. Now I have the Blazin plus a A kick ass Weber gaser with a smoker, griddle, and wok inserts, plus a built in sear burner. Than to round out the trifecta I have a charcoal grill. There is something about charcoal grilled meat that is tough to beat. You can find charcoal pellets for your pellet grill.

Happy smoking.
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I had an offset too. Too much work keeping the temp at a steady 225.
 
DonkeyKilla said:
nice. I bought a Recteq recently that turned out to be a POS, made them take it back and have a Traeger on the way. That looks next level.
Still figuring out pellet grill but pretty handy with the big green egg.
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What went wrong with the Recteq?
Reviews were pretty solid.
 
Madturk said:
I had an offset too. Too much work keeping the temp at a steady 225.
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It's the size of the backyard ones that make it so tough and then we lose the grill space next to the fire box. They have reverse draft ones in an effort to fix the problem, I haven't tried one or know anyone that has one. The larger commercial side drafts with more mass and just bigger overall doesn't have the same challenges.
 
Desert Rat said:
What went wrong with the Recteq?
Reviews were pretty solid.
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I know that's why I bought one. It consistently was overshooting the temp I set by 50 degrees. It decided to drop and keep dropping after I had the lid open for a minute to load it up with wings, and then shoot back up past the desired temp by 50 degrees again. It had a mind of it's own. It would work totally normal for a couple cooks and then go psycho on me. Recteq repeatedly tried to get me to do things to fix, update the firmware, change the auger rate, change it again, and on and on and then tried to tell me it was normal. I was at 30 days and that was the window to return so I did. It might have been my particular model because I saw similar things posted about it on the Recteq FB page (Backyard Beast). My cousin has two Recteqs and loves his... I don't think it's a bad brand but I got a bad unit/model.
 
Hey Killa.....

You've had a few months on the Pellet....

How's it working for ya.....This is great time of year to make up a bunch of jerky and sausage sticks for the long winter season.
 
TIBERIUS said:
Hey Killa.....

You've had a few months on the Pellet....

How's it working for ya.....This is great time of year to make up a bunch of jerky and sausage sticks for the long winter season.
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After trading in the Recteq for the Traeger its been great. I pretty much cook everything on there now. For steaks I do at 500 degrees and then finish them on the sear plate when they hit 110 internal, come out perfect every time. I haven’t been doing a lot of slow cooks but making steak, pirir piri shrimp, wings. My wings come out better than I’ve had anywhere else. Loving the Traeger!
 
TIBERIUS said:
For all you backyard grillers........You can use any cook equipment you have......



I would cut the slices much thinner,
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Definitely too thick for my liking. Jerky is one thing I've struggled getting to what my liking, but I'm picky with jerky. I want it sweet and flavorful and tender... but not too tender. I've had better luck on the dehydrator over the smoker. Jerky's one thing I just buy at the store because I can't get it as good as some of the brands I like... Old Trapper is probably my favorite.

Gonna smoke a Tri Tip for supper tonight and some wings on Sunday.
 
raiderfreak7 said:
Definitely too thick for my liking. Jerky is one thing I've struggled getting to what my liking, but I'm picky with jerky. I want it sweet and flavorful and tender... but not too tender. I've had better luck on the dehydrator over the smoker. Jerky's one thing I just buy at the store because I can't get it as good as some of the brands I like... Old Trapper is probably my favorite.

Gonna smoke a Tri Tip for supper tonight and some wings on Sunday.
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I hear you 7... Every backyard warrior has spent more than a few coin on bad cooks. 5 star Michelin chefs have done the same. There are really good store bought brands out there, but they are middle of the road to appeal to the masses.

Use top or bottom roast because it is lean. Have the butcher thin slices it. At that point you can marinate it, or dry season it. The advantage of the smoker as to the dehydrator is the smoke taste. If you do use the dehydrator use can use a cheat using liquid smoke. Make sure it's 100% real and not imitation bullshit.
Don't give up..store bought is soooo expensive.

Best grilling my brother....

:beerbang:
 
TIBERIUS said:
I hear you 7... Every backyard warrior has spent more than a few coin on bad cooks. 5 star Michelin chefs have done the same. There are really good store bought brands out there, but they are middle of the road to appeal to the masses.

Use top or bottom roast because it is lean. Have the butcher thin slices it. At that point you can marinate it, or dry season it. The advantage of the smoker as to the dehydrator is the smoke taste. If you do use the dehydrator use can use a cheat using liquid smoke. Make sure it's 100% real and not imitation bullshit.
Don't give up..store bought is soooo expensive.

Best grilling my brother....

:beerbang:
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I haven’t made before but my buddy makes the best jerky I ever had on the Traeger.
 
My wife went to an event with Tyler Florence this weekend and part of the meet and greet was getting his grilling cookbook, looks like there's some nice things in there to try. She whipped up his chimichurri for the tri tip I made tonight and it was money. Will pass on any recipes that end up being really good.
 
got new wing dust flavors from Kosmos that I will try tonight- Garlic Parm and regular Buffalo. I have the Cajun one but it's too fucking hot, taste great but man will it leave your lips a burnin.
 
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