I have a pit boss pellet smoker. Think of them as a wood fired oven and the possibilities are endless. Cooked a peach cobbler on mine for Thanksgiving and I cook frozen pizzas on it for the kids all the time.
Pellet grill/smoker
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C.O. Shooter
Well-Known Member
My brother has one and raves about it. I guess they are like the Mercedes of smokers!
I landed a Weber SmokeFire EX6. Basically stole it. Was 1300$ new, was on clearance for 519$. Had a factory defect on the hood and got another 75$ off.
My next smoke will be a boston butt or maybe do a brisket for my buddy!
We got a Traeger with wifi for a early Christmas and we love it. I have never had primer rib so we did one on it and it was really good. I did dry out the ribs doing the 3-2-1 method so we still have a lot to learn.
I will say that my beer intake has increased though?
I will say that my beer intake has increased though?
Rick Richard
Well-Known Member
My favorite is pork tenderloin. Either with coarse salt and pepper with garlic powder or a good pork rub. Cook on 325 until an internal temp of 145. These come two per pack, but one usually never makes it to the table…
I'm a fan of pellet smokers. The key is using a couple smoke tubes to supplement the smoke. We have both Traeger and Recteq. While we've made some great eats with the Traege, there is no comparison between the two….you get what you pay for. Here is the last brisket I smoked.
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Picked it up yesterday. OMG, the freaking thing was heavy. I am glad my wife arranged to load it on my truck with their facility maintenance folks. It took 3 of them to load it. I had unloaded a piece at a time of the box.
I have to do a quick run/ops check, and I should be up and running soon.
I have to do a quick run/ops check, and I should be up and running soon.
59FLH
Well-Known Member
We're expecting plate pics and recipes.
You will love it. I also have a reqtec and love it. Maintaines temps very well. I need to get an insulation blanket for it, so I can use it in the winter at the higher temps. If it's cold and windy mine won't go above 350-380. But it still made some good moose steaks at that.
C.O. Shooter
Well-Known Member
Easy seasoning, Pam cooking spray on everything, highest temp for an hour.
Here's a prime rib and a 17 lb turkey I did on mine. The turkey was a maple bourbon bacon smoked Turkey. This was for thanksgiving.and the wife did her little pies in it as well.
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I was not hungry until I saw this thread.
Feenix threads tend to cost me money. Thanks Feenix.
