New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!
Well, quick update. It arrived last Friday and after realizing and then accepting that my 48 year old self can't lift and move what my 20 something self could, I got a buddy to help me get it out of the box and assembled on Saturday. I did a burn off / seasoning session on Sunday afternoon and then smoked some HEB preseasoned fajita chicken thighs on it. (those are better on the gas grill, but I had to use the Grand Slam first weekend )
This thing is built like a tank, and seals up tight. It gets to temperature surprisingly fast, and held temperature amazingly well - vastly better than the gas oven in the house. I got the wifi module, and it worked well even being VERY far away from my access point. I'm looking forward to being able to put it to a real run through, looking like Saturday will be first opportunity to do so.
New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!
Yesterday's pork maiden voyage on the Grand Slam was a 4.65 lb Boston Butt. Washed, dried and salted over night, Saturday morning put on the rub and put on the Grand Slam at 225 F. Used B&B Apple pellets.
Put on at 7:45 am...
12 hours later...
Close up of results:
This was my first run, and I'm super happy with the results! Next time, I definitely won't skip setting an alarm to get up and put the meat on the grill at 5 am. I also won't fiddle with the Fireboard settings while running either, I ended up accidentally deleting most of the session, so the full view of the temperature profile was lost. (I guess I need to start a session and not let the auto-session try and get it right.)
New Orleans born, Mississippi raised, empty nester, living in Central Texas for 20+ years - looking to buy my first pellet smoker. Awed by the info on this site already!
On Labor Day I did my pork rib maiden voyage on the Grand Slam. St. Louis spare ribs from HEB, used Hank's Pork Rub... 5.5 hours at 225 F, passed the break test, though truthfully they could have gone a bit longer. Definitely enjoyed them a bunch!
Great rub Henrik, I really like it, will use more liberally next time since I dialed back on it for my wife's sake because she doesn't like things super spicy. The heat is pretty controlled, which is great for her... And I can use more next time!
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