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Cooking with a Pellet Grill


rotuts
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@&roid 

 

unfortunately , no.

 

but id say by his comments 

 

the turkey was very very similar

 

to the spatched chicken 

 

in terms of smoke and deliciousness 

 

Im hoping Duck , spatched , 

 

( for similar style comparison )

 

will show up soon .

 

eventually , this :

 

nnnnn.thumb.jpg.d8122b24edd5eadedff838be3366705e.jpg

 

for review purposes .

 

you may see how Aaron Franklin 

 

( Austin BBQ fame ) 

 

did this , watching BBQ Franklin

 

a PBS series 

 

if you can't find it ?  then it was from

 

MasterClass    w Aaron Franklin

 

the WHPS  hopes to find some prime brisket some day

 

and then some prime plate beef ribs

 

I will say , I was very happy w the Costco 

 

brisket , featured in the second  cook.   Ill take the point 1/2.

 

choice   and be very happy.

 

 

Edited by rotuts (log)
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Excellent. I loved the Franklin masterclass, have tried a few things from there. Interestingly I’ve found the temps need dialing down a bit on my kamado - guess it’s a different kettle of fish to a pellet grill. 
 

Duck sounds an interesting prospect too - I bet the fat just drinks in the smoke. Yum. 
 

Keep the updates coming 

Edited by &roid (log)
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@&roid 

 

I thought about a kamado style BBQ years ago.  

 

my friend had one , not so huge , 

 

and used it for pizza .  high temp.

 

then used it later , w a PID airflow controller. 

 

he loved using that system . for low and slow.

 

 

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I’ve got a couple - tiny baby one which cost me less than £50 and a giant Big Joe version which was substantially more. 
 

Last year I got a ThermoWorks signals/billows unit which is great for long slow cooks, it just keeps things ticking over beautifully.
 

The weather has been grim here lately but I’ll be firing one of them up soon to smoke some sous vide pastrami (I’ve started a separate thread on that just now). 

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@&roid 

 

'''   ThermoWorks signals/billows unit which is great for long slow cooks, it just keeps things ticking over beautifully. ''

 

Im pleased you have this and are enjoying it .

 

my friend had this for some time , w a BGE that Id say was medium sized 

 

Time for Electronics to earn their keep !

 

 in the BBQ // Grill world of your own outdoor space .

 

there are a few upgrades for the Eagle :

 

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image_50404353.thumb.JPG.aa5bb31a672eb6e3e84c898450900856.JPG

 

 

1482263323_image_50739457(1).thumb.JPG.3f94e856f4069310fcb337190117732c.JPG

 

image_50398209.thumb.JPG.55615f33ceb4b8268f233b99219b8fae.JPG

 

 

these are  3d party , and very well made a heavy !

 

the idea is the bottom rack now slides out .

 

the new top rack folds for 1/2 the space if need be 

 

think vertical chickens , or duck !  ( go Aldi ! )

 

and the central lower insert come out

 

making it easy to change from even heat and smoke , to high temp cooking

 

the grill grates then are inserted for high heat .

 

the Eagle w its new drip shield , and SS slide on shelves 

 

image_16846337.thumb.JPG.f4203e096167949830210966ca832536.JPG

 

the drip SS bit , makes it easier to clean , Id think esp w the slice out shelf.

 

 

 

image_50398209.JPG

Edited by rotuts (log)
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the WHPS also has a Yeti 

 

and an

 

on sale , free delivery 

 

refrigerator  for having room to 

 

put a couple of trays of what ever

 

you are drying out in the refrigerator  

 

her night .   finding that Open Space 

 

in a ' household ' refrigerator varies 

 

image_67145985.thumb.JPG.93ae18d16c4a3268302733cd08fe6c3d.JPG

 

I thought these Research Items 

 

would go downstairs 

 

no matter .

 

when Black was chosen by the household 

 

I thought "  Vader  ""  would be an appropriate name 

 

now that it seems to be ' upstairs '

 

Ill suggest   " The Black Hole "

 

sucks up all the stuff from the Household unit 

 

that just Physics right there in front of you !

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for  review purposes 

 

Id like to get a pic of

 

The Black Hole 

 

innards  

 

in 6 months 

 

i hope , including empty space

 

51 % is WHPS stuff .  including empty space 

 

for future projects .

 

I decided , at this point in time , 

 

to go Whole Hog , with in reason .

 

there was a 3K refrigerator , but the Society passed

 

on it .   wasn't even on sale !

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  • 1 month later...

its WHPS Yoder has its winter coat on:

 

thumbnail-4.thumb.jpg.2c52e7aa0685ae76176631e9d28626f9.jpg

 

4 vertical chickens were done , at the highest ' blanket ' temp

 

which might be 300F .

 

for technocrats :

 

IMG_0399.thumb.jpg.d260b52b1330120f08f75fe6db48ee75.jpg

 

for Serious Eaters :

 

IMG_0398.thumb.jpg.7e4ab8514a85acb62de87beb9828aaea.jpgIMG_0400.thumb.jpg.9cababcc1f87602a5753f0a2c0531f7b.jpg

 

IMG_0401.thumb.jpg.02d7cc51b9ce76d0c0632507ba7ce9f8.jpg

 

Im guessing 2 hours , based on the technical info above

 

no review just yet

 

these are the stents

 

https://www.amazon.com/Chicken-Holder-Smoker-Stainless-Roaster/dp/B08LLBY5R9/ref=sr_1_2?keywords=Beer%2BCan%2BChicken&qid=1674833825&sr=8-2&th=1

 

no can and no beer used

 

also , Cold // Warm smokes salmon :

 

thumbnail-2.thumb.jpg.11835547c6586898c60f7fd7d86d7033.jpg

 

marinade // brine

 

thumbnail-3.thumb.jpg.29c329a5c2b72a70eaa4f4cbd8fed2de.jpg

 

finished .  the idea was cold smoke ( ambient temp w the smoke tube

 

then turn on the Yoder to the lowest temp , which might be 130 F

 

again , no review i n just yet.

 

 

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Loving it, @rotuts

 

seeing those chickens on the grill really gives an idea of the scale of it - what a beast!

 

Looking forward to hearing about the salmon - I still have a cold smoked side on my list of things to try. 
 

What are the overall impressions now the society has had some time to get to know the monster?

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BTW :  the technical officer did not remove the top self entirely.

 

this is an after market version where the front 1/2 flips over 

 

giving you more head room mw/o having to remove the shelf entirely.

 

these shelve are heavy 

 

thus Id bet 8 chickens might fit at a time.

 

Ive only had the brisket.

 

im not that much of a brisket fan.  Ive had it in TX at several reputable 

 

BBQ's  ( sadly not Franklin's    I doubt I could manage a 2 hour line

 

then find out they sold out !

 

the Yoder brisket was outstanding , much better than I gad in TX

 

Costco Choice.  Id bet that brisket sliced thin

 

a la French Dip   would be out of this world !

 

this guy

 

https://www.youtube.com/@RumandCook/videos

 

is pretty accurate w his assessment.

Edited by rotuts (log)
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I’ve brought my electric Masterbuilt smoker  back to life.    The chip tray has near rotted out.  But the heating element appears or be working fine.   Found out about smoke tubes and now the smoker has a future. 

 

Picked up a 20 # bag of wood pellets.  A Weber brand of a mix of hickory, oak and cherry woods 

Have been smoking meat and fish.recently.  Can easily adapt to other things.  Been awhile since I’ve made my own lox

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13 minutes ago, scubadoo97 said:

I’ve brought my electric Masterbuilt smoker  back to life.    The chip tray has near rotted out.  But the heating element appears or be working fine.   Found out about smoke tubes and now the smoker has a future. 

 

Picked up a 20 # bag of wood pellets.  A Weber brand of a mix of hickory, oak and cherry woods 

Have been smoking meat and fish.recently.  Can easily adapt to other things.  Been awhile since I’ve made my own lox

 

Smoke tubes are wonderful.

You'll have fun!

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wow Rotus - the grill/smoker looks really good.  

 

the club has a great garden landscape setting too to hang out and chill in 

 

I thought about a pellet smoker for cold smoking beef tongue etc. but don't have the room for another bbq/grill 

 

thanks for sharing 

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On 1/31/2023 at 1:55 PM, eugenep said:

wow Rotus - the grill/smoker looks really good.  

 

the club has a great garden landscape setting too to hang out and chill in 

 

I thought about a pellet smoker for cold smoking beef tongue etc. but don't have the room for another bbq/grill 

 

thanks for sharing 


If you’re cold smoking even a cardboard box and a smoke tube will work.   

Edited by scubadoo97
Grammar (log)
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@scubadoo97 

 

you bet !

 

this has me thinking :

 

the idea here , was there was an enclosed container

 

that w some TubeSmoke first 

 

would heat up to 130 f

 

then alarm bells would ring or beep.

 

so : for the smoke  in your smoker, of what ever size

 

there is smoke and heat , unless you cool the smoke .

 

for the Real Deal Smoked Salmon 

 

does anyone know , what are the chamber temps 

 

( an times ) of the smoke ?

 

I not think this is that secret , and 

 

on one or two BC cooking shows

 

they went to the smoker them self and talked about this

 

love to know .

 

 

 

 

 

 

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37 minutes ago, rotuts said:

does anyone know , what are the chamber temps 

 

( an times ) of the smoke ?

 

I thought that 100°F/37°C and below was considered cold smoking. I find this guideline pretty much everywhere, from Ruhlman & Polcyn's Charcuterie (eG-friendly Amazon.com link) to Kinsella's Professional Charcuterie (eG-friendly Amazon.com link)

 

Much hotter than that, and you start cooking delicate things like fish.

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Dave Scantland
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Eat more chicken skin.

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6 minutes ago, Dave the Cook said:

 

I thought that 100°F/37°C and below was considered cold smoking. I find this guideline pretty much everywhere, from Ruhlman & Polcyn's Charcuterie (eG-friendly Amazon.com link) to Kinsella's Professional Charcuterie (eG-friendly Amazon.com link)

 

Much hotter than that, and you start cooking delicate things like fish.

 

Agreed. 

But an hours long smoke at 95F might well lead to spoilage of fowl and fish.  I worry.

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thank you!

 

Im thinking Scottish  Smoked Salmon 

 

done traditionally 

 

but that way w modern equipment 

 

and then   smoke is smoke

 

and Im sure a respected , but smaller provider 

 

may do the smoke differently 

 

and Im assuming the salmon is brined

 

maybe just salt ?

 

of not ?

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14 hours ago, rotuts said:

thank you!

 

Im thinking Scottish  Smoked Salmon 

 

done traditionally 

 

but that way w modern equipment 

 

and then   smoke is smoke

 

and Im sure a respected , but smaller provider 

 

may do the smoke differently 

 

and Im assuming the salmon is brined

 

maybe just salt ?

 

of not ?


 

Been a long time, but when I made my own “lox” I packed my smoker with ice packs and got some wood chips smoking   using a torch before adding the fish. The electric smoker was not turned on.    l brined my fish with salt and a little sugar and let it dry overnight in the fridge  before cold smoking the next morning 

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