Hi,
I recently joined the Pitmaster Club after purchasing my first pellet grill and buying Meathead's self-titled book. I've NEVER actually READ a cook book before, but Meathead's has me hooked!
Regarding my grilling experience: I've been grilling for over 40 years, but never doing more than your typical burgers, steaks, chicken and chops (well, I do occasionally use my rotisserie with pretty good results).
For my first 10-15 years, I grilled over charcoal (a Weber kettle) and for the past 25 years or so, I've been using a gas grill. My current gas grill is a Weber Genesis II with a rotisserie and the iGrill sensor unit. I love the grill and have been pretty versatile with it. My only complaint is that is is NOT varmint proof -- I will start a different thread on that, 'cause I have some decent tips to pass along on how to squirrel- and mouse-proof one of these grills :-)
As I mentioned above, I recently bought a pellet grill to get into smoking. It's a PitBoss 600 Pro Series. It's small, but plenty big for just my wife and me. I've cooked on it four times so far: Two Boston Butt cooks, One cook with 2 spatchcock chickens, and just last night, a single rack of baby back ribs. All the pork cooks produced great results, but the chickens didn't brown real well.
My main struggle so far has been with the cook time -- everything has taken at least twice as long as the recipes called for. I've decided that the heat in my Pit Boss must not be consistent throughout the whole grill. I did use additional thermometers/probes to prove that the built-in temp sensor was pretty accurate, but I have not taken measurements in other parts of the grill (opposite side, middle, etc). I plan to do that tomorrow and I fully expect that I'll find the main part of the grill is significantly cooler than the side where the sensor is.
One last bit - I do have an itch to get another Weber kettle grill -- for some things, there's no better answer than charcoal!
Including a pic of my current grills just for fun.
Looking forward to learning from all of you!
Chris
I recently joined the Pitmaster Club after purchasing my first pellet grill and buying Meathead's self-titled book. I've NEVER actually READ a cook book before, but Meathead's has me hooked!
Regarding my grilling experience: I've been grilling for over 40 years, but never doing more than your typical burgers, steaks, chicken and chops (well, I do occasionally use my rotisserie with pretty good results).
For my first 10-15 years, I grilled over charcoal (a Weber kettle) and for the past 25 years or so, I've been using a gas grill. My current gas grill is a Weber Genesis II with a rotisserie and the iGrill sensor unit. I love the grill and have been pretty versatile with it. My only complaint is that is is NOT varmint proof -- I will start a different thread on that, 'cause I have some decent tips to pass along on how to squirrel- and mouse-proof one of these grills :-)
As I mentioned above, I recently bought a pellet grill to get into smoking. It's a PitBoss 600 Pro Series. It's small, but plenty big for just my wife and me. I've cooked on it four times so far: Two Boston Butt cooks, One cook with 2 spatchcock chickens, and just last night, a single rack of baby back ribs. All the pork cooks produced great results, but the chickens didn't brown real well.
My main struggle so far has been with the cook time -- everything has taken at least twice as long as the recipes called for. I've decided that the heat in my Pit Boss must not be consistent throughout the whole grill. I did use additional thermometers/probes to prove that the built-in temp sensor was pretty accurate, but I have not taken measurements in other parts of the grill (opposite side, middle, etc). I plan to do that tomorrow and I fully expect that I'll find the main part of the grill is significantly cooler than the side where the sensor is.
One last bit - I do have an itch to get another Weber kettle grill -- for some things, there's no better answer than charcoal!
Including a pic of my current grills just for fun.
Looking forward to learning from all of you!
Chris
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