This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.


No announcement yet.

Grid Iron Has Arrived

  • Filter
  • Time
  • Show
Clear All
new posts

    This might sound a little weird, but that shot of those mushrooms is spectacular! Good work man.


    • Old Glory
      Old Glory commented
      Editing a comment
      Thanks had some herbs in the fridge and tossed them in. Came out great very tasty.

    Congratulations on the new cooker! I get a kick out of the torn box with a pallet fork sized hole in it.


    • Old Glory
      Old Glory commented
      Editing a comment
      I saw that hole and it made me very nervous. I opened up that area and luckily all was fine.

    Lookin good!


      Congrats on the new rig!


        Second Cook - Boneless Skin On Chicken Thighs Rubbed with Pepper Palace Orange Chipotle Rub. Still using the included bag of BBQ Delight Hickory Pellets. Set temp to 350 to start cooker the bumped up to 375. Super juicy and flavorful. Skin could have been crisper, but I never let it dry out because we defrosted it that morning on the counter.

        Two issues:
        1. The pull out firepot was stuck so I had to remove the deflector plate to vac out ashes. After I vacuumed I used the persuader to loosen thing up so now it comes out fine.
        2. It was a bitch to get the deflector plate back in. It has to go in just right. I have it figured out now but it was frustrating.
        The chicken was very tasty and the rub was a nice change from the usual BBQ Rubs. Again, smoke profile was minimal. It is pretty awesome to just set a temp and not worry about it.

        Chicken On:
        Click image for larger version

Name:	IMG_1229.jpeg
Views:	294
Size:	232.9 KB
ID:	1015272

        Chicken Done:
        Click image for larger version

Name:	IMG_1234.jpeg
Views:	249
Size:	329.0 KB
ID:	1015273


        • klflowers
          klflowers commented
          Editing a comment
          That's what I am talking about. Great looking chicken. I find I am using my Chimp more and more, and I am actually considering getting a full size pellet grill. I am going to try a small butt on the Chimp first and see how much I like the lighter smoke flavor on a long cook first. But plugging it in, setting the temps and waling away is great for a lazy man like me lol.

        Did Tri-Tip last night. Was part of my second order from Alpine Butcher. Prime Beef very good quality. Reverse seared still using the Hickory pellets. Set temp at 250 and took the meat to 120 then seared on the Grill Grates over the trap door in the deflector. I used the flat side and it did a great job. It gives a more even sear across the surface of the meat rather than just grill marks. This thing is a reverse searing machine. I have been surprised by the volume of flames coming from the fire pot.

        A few Pics:

        Click image for larger version  Name:	IMG_1245.jpeg Views:	0 Size:	2.68 MB ID:	1015709

        Click image for larger version  Name:	IMG_1246.jpeg Views:	0 Size:	2.96 MB ID:	1015710

        Click image for larger version  Name:	IMG_1247.jpeg Views:	0 Size:	2.37 MB ID:	1015711
        Last edited by Old Glory; April 10, 2021, 03:44 AM.


        • glitchy
          glitchy commented
          Editing a comment
          You definitely are getting a very impressive sear on that pellet grill. Now you need to get some 100% hickory pellets and smoke something running a couple hours at 200 then bump up and see if you can get smoke you like better.

        • Old Glory
          Old Glory commented
          Editing a comment
          glitchy I have been happy so far. Searing has been pretty good. I don't like a ton of smoke on my steaks or my chicken so the subtle smoke has been perfect. I usually don't add wood to those cooks on the WSCG. I am doing two Pork Butts this week so I will be testing out the low and slow smoke then.

        Having fun with the new toy. Threw some Italian Sausage and Chicken Apple Sausage on the grill with a skillet of peppers and onions.

        Click image for larger version

Name:	IMG_1254.jpeg
Views:	219
Size:	257.5 KB
ID:	1016059

        Click image for larger version

Name:	IMG_1259.jpeg
Views:	238
Size:	236.7 KB
ID:	1016061

        Click image for larger version

Name:	IMG_1262.jpeg
Views:	219
Size:	258.6 KB
ID:	1016060

        A nice Pilsner from Maine

        Click image for larger version

Name:	IMG_1258.jpeg
Views:	248
Size:	161.8 KB
ID:	1016058


        • Skip
          Skip commented
          Editing a comment
          Looking good Old Glory !

        Thursday smoked a big Pork Butt on the BGI. A new couple moved in, and it is the tradition in our neighborhood to welcome new families by everyone taking turns cooking them a dinner. We were up Thursday. It was time to test the BGI with a low and slow cook.

        The butt was rubbed with Oakridge Dominator Sweet Rub. Set up on the second level full size grate with a a drip pan placed under the meat to keep things clean. I have no problem using a drip pan for this it is no big deal and I am happy not to have to de-grease the inside of the cooker. Ran the it at 160 for four hours to get smoke on that gorgeous butt.

        Rubbed and ready

        Click image for larger version

Name:	IMG_1312.jpeg
Views:	203
Size:	318.1 KB
ID:	1018874

        Set up on the Cooking Grate With Drip Pan Below. Keep using my Fireboard, will have to try the included meat probe from Blazin' at some point.

        Click image for larger version

Name:	IMG_1315.jpeg
Views:	224
Size:	329.3 KB
ID:	1018873

        After a Few hours at 160

        Click image for larger version

Name:	IMG_1319.jpeg
Views:	217
Size:	320.3 KB
ID:	1018877

        Cranked up to 275 for the remainder of the cook. Starting to get some bark

        Click image for larger version

Name:	IMG_1327.jpeg
Views:	206
Size:	331.3 KB
ID:	1018876

        Finished product. Good Bark but not outstanding

        Click image for larger version

Name:	IMG_1328.jpeg
Views:	215
Size:	268.9 KB
ID:	1018878

        Delivered the goods and kept some for us. My wife's buttermilk coleslaw and Best BBQ Beans from Kenji's Website

        Click image for larger version

Name:	IMG_1331.jpeg
Views:	222
Size:	186.3 KB
ID:	1018875

        Homemade Chocolate Chip Cookies for Dessert

        Click image for larger version

Name:	IMG_1329.jpeg
Views:	278
Size:	199.0 KB
ID:	1018872

        Post cook analysis. It was incredibly easy to set up this cook and manage temps. I probably used 10 lbs of Competition Mix. The pork was tender and juicy with good overall flavor. I did not wrap or spritz. Smoke was there but it was not the main player. Again, it was much more subtle than charcoal and chunk. It just tasted clean and restrained. You could discern the flavors in the rub and the caramelized sugars in the bark and overall everything was more balanced. I am very pleased with it however I could see where hardcore smoke eaters would be disappointed.

        A few other notes. I bought a cover with the grill. It seems like it is good quality. It is heavy and thick material. However it is short and does not cover the outside shelf. It needs to be about 10 inches longer. I had to use bungee cords to secure it in yesterday's Nor' Easter. Luckily it does have grommets to allow for this. The pull out firepot was very tight at first and I had to tap it with a hammer to get it out. It is loosening up now and is a very convenient way to clean out the ash.

        My meat probe died on my Fireboard. It is about a year old. I did notice it was frayed when I pulled it out.


          Did a couple of racks of ribs on BGI. Used competition mix pellets. Again incredibly easy to set and maintain temps on this cooker. Preheated the grill then set at 165 let them ride there for two hours then pushed it up to 275 for two hours. Wrapped in foil with some brown sugar and apple cider vinegar for another hour. Removed from foil and glazed with Sweet Baby Ray's cooking another 15 minutes to set the sauce. Ribs were tender and had a nice pink ring. However there was a definite lack of smoke flavor this time. The ribs were good and the family loved them but I missed the smoke. I will try the smoker box with the ribs next time out.

          Click image for larger version

Name:	IMG_1688.jpeg
Views:	197
Size:	264.7 KB
ID:	1035563

          Click image for larger version

Name:	IMG_1691.jpeg
Views:	172
Size:	330.7 KB
ID:	1035564


          • Dewesq55
            Dewesq55 commented
            Editing a comment
            They sure look purdy!

          Doing a Butt this morning. Running the BGI at 200 with cherry pellets. Fired up the smoke box for the first time to get more smoke on the meat. The smoker box holds about 2 lbs of pellets. I lit it with a torch and it threw out a ton of smoke. Let it run for a few hours then pulled it out and bumped temps to 250. Looking good so far.


          Came out great. I struggled a bit to get the smoking box fire to die back. I think it was because I used the torch longer than the minute they direct you to do. Once I smothered the fire there was plenty of smoke. Only left it in the smoker for a couple of hours because I did not want too much smoke. Overall it was pretty easy to use and I think I will use it for my low and slow cooks going forward.

          It is all stainless steel very solid and well made. Should last a very long time.
          Last edited by Old Glory; June 12, 2021, 05:34 AM.


          I have really enjoyed this thread. Thanks for sharing.


          • Old Glory
            Old Glory commented
            Editing a comment
            Thanks! Hope it helps folks looking at Pellet Grills.

          I'm extremely impressed with the Blazin Gridiron. What are the clearance measurements between the additional grate racks? Do you mind telling me how much the shipping cost was?



          • Old Glory
            Old Glory commented
            Editing a comment
            jpietrantone I use it 90% of the time now. Roast chickens at 350-375, reverse sear steaks, chops, roasts, etc. Highly recommend it for mild smoke.

          • glitchy
            glitchy commented
            Editing a comment
            jpietrantone You might check CL or FB Marketplace for a used pellet grill to try first before shelling out for a higher end pit. It used to be you could pick up used pellet grills pretty cheap, not quite as easy last 18 months but still worth a look. Then if you like it, you can probably sell it next Spring for about what you paid. If you buy a nice rig new and don’t like, you’re going to lose hundreds reselling it. The differences in results are pretty minor between various pellet grills.

          • jpietrantone
            jpietrantone commented
            Editing a comment
            glitchy very true! I've been looking on FB marketplace but most everything is not taken care of at all around here. But I will definitely keep looking.

          Enjoying your enthusiasm, You are now a pellet head. Here's a tip, if ya want a little extra smoke flavor. Put your meat on when it is cold, do not pre heat The pellet grill. Looking at the picture's you may be getting your max amount of smoke


          • Old Glory
            Old Glory commented
            Editing a comment
            Thanks! I Definitely have become a pellet head. So easy to control temps just enough smoke for our daily cooks. Perfect for steaks and roasting chickens. Adding the smoke box for ribs and butts is perfect for amping up the low and slow BBQ flavor.


        No announcement yet.
        Rubs Promo


        These are not ads or paid placements. These are some of our favorite tools and toys.

        These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

        Use Our Links To Help Keep Us Alive

        A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs

        The Pit Barrel Cooker May Be Too Easy

        The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers because temperature control is so much easier.

        Click here to read our detailed review and the raves from people who own them

        Is This Superb Charcoal Grill A Kamado Killer?

        The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it’s easy to set up for two zone cooking with more control than single vent Kamado grills. It is beautifully designed, completely portable, and much easier to set up for 2-zone cooking than any round kamado.

        Click here to read our detailed review of the PK 360

        Click here to order directly and get an exclusive AmazingRibs.com deal

        Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

        Click here to see our list of Gold Medal Gifts

        The Cool Kettle With The Hinged Hood We Always Wanted

        Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

        Click here for more about what makes this grill special


        Comprehensive Temperature Magnet With 80+ Important Temps

        Amazingribs.com temperature magnet
        Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

        Click here to order.

        GrillGrates Take Gas Grills To The InfraredZone

        GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke.

        Click here for more about what makes these grates so special

        The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

        kamado grill
        Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

        Click here for our article on this exciting cooker