The Grill and BBQ thread

#8,526
#8,526
YankeeVol said:
I love my Pitt Boss because it is set and forget 😂
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I need to troubleshoot mine. Maybe prime it again. Tried to smoke a ham at 225 and I had to keep flipping the setting. Really interested in the Masterbuilt gravity fed smoker/grills. Waiting for other companies to zoom in and compete with their patent.
 
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#8,527
#8,527
butchna said:
I need to troubleshoot mine. Maybe prime it again. Tried to smoke a ham at 225 and I had to keep flipping the setting. Really interested in the Masterbuilt gravity fed smoker/grills. Waiting for other companies to zoom in and compete with their patent.
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Oklahoma Joe has a model that competes with the bigher Masterbuilt. Chargriller did to for a bit but I think it's discontinued. Haven't seen anything at the price point of the smaller Masterbuilt though.

https://www.lowes.com/pd/Oklahoma-J...z6btirhFBOmSS6h7y_gaAqXREALw_wcB&gclsrc=aw.ds
 
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#8,528
#8,528
butchna said:
I need to troubleshoot mine. Maybe prime it again. Tried to smoke a ham at 225 and I had to keep flipping the setting. Really interested in the Masterbuilt gravity fed smoker/grills. Waiting for other companies to zoom in and compete with their patent.
Click to expand...
I had one of the original gravity fed models and I liked it. I think they've made some nice improvements.
 
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#8,529
#8,529
Boca Vol said:
I had one of the original gravity fed models and I liked it. I think they've made some nice improvements.
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Ideally that nice middle ground between traditional smoker and pellet. I like the concept of better control of temps with the vent and real wood/charcoal. If my Pit Boss had a stack as the upper models do, my eyes wouldn’t wander.
 
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#8,530
#8,530
GroverCleveland said:
I had an Oklahoma Joe's pellet grill. Liked it. Then about four hours into a cook, the electronics went out. Replaced motherboard and it happened again. Do not trust it nor another one. Plus the BGE dealer is 25 miles away.
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If you ever want to get another pellet grill go RecTeq. I have one and have no issues a few years in. Great customer service and quite a few accessories to go with, too.
 
#8,538
#8,538
The local Ingles has organic chicken thighs on fire sale for $1/#. I loaded up and did some buffalo style on the Egg tonight, with corn starch, rub, indirect, same way I do wings. They were awesome, and such an economical treat!
 
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#8,540
#8,540
Dueling Mother’s Day smoked meat loafs. The first one is my first ever. Knocked out with the flavor…little messy. Pepper Jack/Jack Daniels bourbon sauced. The second one is my son-in-law’s. Traditional and American. He did all the sides also…but my Pit Boss Smoker. 😎
IMG_2922.jpegIMG_2923.jpeg
 
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#8,545
#8,545
image.jpg

Alright my BBQ Smoking masters (or at least veterans), I’ve got a few questions I was hoping some could answer for me as I’m new to smoking meats. I got the smoker seen above as an early Father’s Day gift. It’s not a pellet smoker as I had hoped, but that’s okay, it’s the thought that counts! So a few questions:
1) What wood chips do you all recommend? And does it matter what type of wood chips to use?
2) I know I have to have a water pan. This one comes with one but it seems small. Can/Should I use a tin foil pan as a water pan instead of this one? And if so, can I put that where the water pan it comes with goes (almost directly on top of the heating element)? I’m asking because I feel like if I put that on one grate, then a pan to capture the dripping on another grate, I’ll be out of a lot of space.
3) When smoking food, should I completely shut the damper vents to allow full smoke within the unit, or do those need to remain open to avoid overheating/fires?

I’m sure I’ll have others later on, but these are my main 3 before I play around with it later today. Thanks for the help!
 
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#8,546
#8,546
Checker_the_Shire said:
View attachment 747242

Alright my BBQ Smoking masters (or at least veterans), I’ve got a few questions I was hoping some could answer for me as I’m new to smoking meats. I got the smoker seen above as an early Father’s Day gift. It’s not a pellet smoker as I had hoped, but that’s okay, it’s the thought that counts! So a few questions:
1) What wood chips do you all recommend? And does it matter what type of wood chips to use?
2) I know I have to have a water pan. This one comes with one but it seems small. Can/Should I use a tin foil pan as a water pan instead of this one? And if so, can I put that where the water pan it comes with goes (almost directly on top of the heating element)? I’m asking because I feel like if I put that on one grate, then a pan to capture the dripping on another grate, I’ll be out of a lot of space.
3) When smoking food, should I completely shut the damper vents to allow full smoke within the unit, or do those need to remain open to avoid overheating/fires?

I’m sure I’ll have others later on, but these are my main 3 before I play around with it later today. Thanks for the help!
Click to expand...
I've used everything from pecan and cherry to oak and mesquite. I usually choose by what I am smoking. The first 2 are good for lighter fair like chicken and fish while the last 2 i like with beef and pork, try different kinds to find out what you and your family like. Use the pan that comes with it, you may have to refill it during the process and I usually add h2o and apple juice to mine maybe some beer as.well. The meat attains the smoke flavor in the first 2-3 hours it is on the smoker. I would keep the vents fairly closed on an electric, if it required combustion to cook I woukd open them more. I started with an electric masterbuilt still have it, but I also have 2 propane, and 2 wood smokers now.
 
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#8,547
#8,547
Checker_the_Shire said:
View attachment 747242

Alright my BBQ Smoking masters (or at least veterans), I’ve got a few questions I was hoping some could answer for me as I’m new to smoking meats. I got the smoker seen above as an early Father’s Day gift. It’s not a pellet smoker as I had hoped, but that’s okay, it’s the thought that counts! So a few questions:
1) What wood chips do you all recommend? And does it matter what type of wood chips to use?
2) I know I have to have a water pan. This one comes with one but it seems small. Can/Should I use a tin foil pan as a water pan instead of this one? And if so, can I put that where the water pan it comes with goes (almost directly on top of the heating element)? I’m asking because I feel like if I put that on one grate, then a pan to capture the dripping on another grate, I’ll be out of a lot of space.
3) When smoking food, should I completely shut the damper vents to allow full smoke within the unit, or do those need to remain open to avoid overheating/fires?

I’m sure I’ll have others later on, but these are my main 3 before I play around with it later today. Thanks for the help!
Click to expand...
I used a Dr. Pepper can cut in half on my pellet. Not every smoke needs the moisture. High fat items like brisket and pork butt for example.
 
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