Smoker_Boy Kristen just got her new pellet grill and her boyfriend Chris assembled it yesterday. They’re doing a burn in on it as I type this. Come to find out, Chris has a Grilla Silverback so he’s already familiar with pellet grills. I’d never seen a pellet pooper in operation before, so Chris just gave me a little tutorial on how they work and showed me the various parts of it.
He’s using Bear Mountain Chef’s Choice pellets
This will be their inaugural cook on it…..hell yeah!
Good idea! I’ve never had anything from a pellet pooper before either, plus, I’d like to sample that chicken from Buc-ee’s to see if I like it. But if texastweeter likes it I’m sure I will too.
It would be interesting to get his opinion on the Traegar vs the Grill over time. I love my Chimp and I've looked closely at the Traegers at Home Depot......Grilla's do use thicker stainless (and more stainless), but sometimes I do wonder if it makes any difference in the long run.
Michael_in_TX and Panhead John you might want to look at the Camp Chef Woodwind Pro before you pull the trigger on anything else. It has a built-in chamber for adding wood chunks or charcoal to the cook.
Well they gave me a sample of the chicken… it was great! Just a hint of smoke flavor, tender and juicy. I will be stopping by Buc-ee’s soon to grab me one of em, along with texastweeter ‘s suggestion of their pork loin. While I was in her kitchen, she showed me the rub they used on it. I’d never heard of it before but it was awesome! I sampled some straight out of the jar and it was on the chicken also. It’s called Harley’s Texas Style Bar-B-Que and All Purpose Seasoning. I’ll be ordering some today!
They also had a jar of Uncle Chris’ Gourmet Steak Seasoning…made by Fiesta brand seasonings. Straight outta the jar this stuff was great too! I’ve seen this one at the store before but never bought it. I’ll definitely get me some of this too, in fact they loaned it to me to try on my NY strip I’ll be cooking tonight.
I’ll ask him later today and also give his thoughts on the Traeger, even though it’s only one cook on it so far. He’s definitely knowledgeable on pellet grilling, he owns a Grilla Silverback.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 Driver Cables
Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
Thermoworks Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber Sealer
Instant Pot 6 Quart Electric Pressure Cooker
Instant Pot 10 Quart Electric Pressure Cooker
Charcoal Companion TurboQue
A-Maze-N tube 12 inch tube smoker accessory for use with pellets
BBQ Dragon and Dragon Chimney
Shun Classic Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
That Uncle Chris’ was damn good on the NY strip! I figured it would be, it’s Extra Fancy.
That's exactly what DaveD says each time he uses Fiesta's Uncle Chris': and I quote "...because it's Extra Fancy".
It is good rub though. It's the one my family prefers on steaks and on Tri-tip. I've been using it for years. It has a lot of salt in it, but despite that it has enough of the other spices in quantity so that you don't have to over-salt the meat to get the other flavors to come out.
I also mix it in with the thinly sliced beef, along with some low-sodium Worcestershire sauce and let them all play together while I prep the rest of the meal before getting the beef and the onion strips on the griddle for Philly steak sammies. That combo adds so much flavor!
I buy it in the large jars from Sam's Club and then dole it out to our girls so we all go through our portions at a pretty good clip. Otherwise one of those big containers would last a couple of years or more.
Golly, I'd get that rub just for the name, texastweeter.
The citrus based rub I've liked the best so far has been Dizzy Pig's Tsunami Spin. It will be fun to give Chupacabra a try just so I can type the name as I report back. Brings back memories of an excellent X-Files episode.
I would say the most important thing is to use an extra thermo-meter to double check the grate temps.
My brother's is routinely 25-30 degrees off from set point. Which is fine, if you know that. So we just set it to 280, to run 250. If we set at 225 and was really running 190, that would be a LONG cook
Well, my constant recommendation [she would probably call it nagging] for her to get a kettle has finally paid off! Her boyfriend Chris just came over and said, “Come looky here and see what we done did got.” They found it on Facebook marketplace for $40. Helluva deal! She bought a new chimney and Chris asked what other accessories they should get, he’s a pellet grill guy. My first recommendations were some Cowboy charcoal briquettes, tumbleweeds to start the chimney, wood chunks, Grill Armor gloves and a vortex knockoff…for now. Later on I’ll hit her up to get an SnS.
They just did a flank steak on it for fajitas. Tomorrow she’s going to borrow my vortex and I’ll be showing her how to do chicken wings on the kettle. She doesn’t know it yet, but my evil plan is to wean her off the pellet pooper and over to the dark side of “real” grilling….🤓
Settle down folks, this ain’t my first rodeo. 🥸 After she’s had the grill a few months, I’ll know how often she’s using it. If and when the time is right, I’ll enlighten her as to how she could do low and slow on her kettle with the SnS. 😎
SnS Kettle
Napoleon 500 Pro gasser grill
Weber Slate 30” griddle
Gozney Arc XL pizza oven
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probes (Gen2 upgrades)
Fireboard v2
Fireboard Spark
Fireboard Pulse (3) probes and S1G antenna
ThermoWorks RFX gateway and 2 RFX meat probes
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
Dalstrong Phantom Series Boning Knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
Hone Rolling Sharpener
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