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Process question for those who smoke with a pellet cooker.

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  • TxF
    commented on 's reply
    I’m a firm believer in the Fireboard, there were 2 probes in the roast, This thing is a new toy that and there was a toss up between it or a new Fireboard with a fan for my WSM. This won out because I have to baby sit less with it for long cooks, and I can make jerky in large batches.

  • Redwng
    replied
    WOW, you nailed it, it looks great!

    Leave a comment:


  • jharner
    replied
    Looks great, I am in Northwest Louisiana send me the address I will be there soon

    Leave a comment:


  • TxF
    commented on 's reply
    I have to have something to improve on for next time, The meat was cooked just like I wanted, I can do better of the rub and the horseradish sauce.

  • Jared49
    commented on 's reply
    “Just about perfect”, me thinks you might be a tad too critical of your results. But to be sure you should send me some to give you a fair evaluation!! 😳🙄😁

  • JCGrill
    replied
    Mine runs no lower than 150, but I won't run it below 175. I don't like the color of the smoke below that.

    Leave a comment:


  • treesmacker
    commented on 's reply
    Great job!!

  • Jfrosty27
    replied
    Sure looks perfect tome! Nice work Pitmaster.

    Leave a comment:


  • MBMorgan
    replied
    Very nice ... congrats!

    Leave a comment:


  • ItsAllGoneToTheDogs
    commented on 's reply
    sorry, ran out of room, but it's good to find the hot spots on your cooker and it's good to know the difference between setpoint and the top rack of your cooker to adjust accordingly, but don't stress on those things after you adjust protein positioning as needed.

  • ItsAllGoneToTheDogs
    commented on 's reply
    TxF from what I've seen, folks pellet/electronically controlled cookers are much happier when they focus on the internal temp of their meat as opposed to the temp of their grill You don't need wifi, but the problem with 2nd party thermo's is they make you question your cook, you don't question your oven cook, don't use your fireboard to take grate level temps and compare it to the temp setting of the grill and you'll be happy with the result.

  • TxF
    replied
    Pulled it off @ 119 left it outside where it was in the 50’s until it stopped rising then foiled the plate and stuck it in the cooler. Held @ 124 for 2 hrs then I seared it and it was just about perfect.
    Attached Files

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  • TxF
    commented on 's reply
    So far it’s pretty close to the settings I’ve chosen, I’ve been dialing it in by adjusting the exhaust opening. It only has presets on the temp, but I saved $100 not getting the WiFi version because I already have a Fireboard.

  • Huskee
    commented on 's reply
    You don't have to worry about visible smoke on a pellet cooker. They burn extremely efficiently which is why their smoke flavor is so delicate compared to other cookers, that any visible smoke once up to temp and the cook is underway will only be a touch of extra flavor.

  • TxF
    replied
    I was mostly worried about smoke that I wouldn’t want to see in the in the middle of a cook on my WSM, if it’s nothing to worry about then I guess it’s fine. I’m a 30min drive from where diner is happening, so once I pull it out it goes into a cooler. I’ll sear it on a gas grill right before we are ready to eat. From looking at too many ‘How to cook the best Prime Rib’ videos I was expecting anywhere from 3 to 6 hrs and went with 6 just incase. The other option was to move the whole thing over to where we are eating witch would have meant I would be getting too close to the 3 hour mark when got I started. I’m usually running late when I’m cooking so this being too early is a new experience.

    Leave a comment:

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