Hi all,
I do love the rich smokiness that I get from my stickburner, but I needed to add some convenience to my life so I just picked up a nice Jim Bowie from americanbbq.co.uk. I love the app, though I am still trying to figure out server mode so I can check my temperatures at work, but the profiles (smoke at 185 for 3 hours, up to 225 til meat is 200, keep warm at 180) are really helpful.
I have seen one of these stuffed with 8 pork butts and 4 briskets using the upper shelf so happy with the capacity. The angled grease catcher and bucket are pretty awesome as well - makes cleaning the thing much easier.
But such a different flavor profile with the pellets. I am using the GMG premium gold blend, which is oak, hickory and maple. Much sweeter than oak and pear to which I am accustomed, and a lighter smoke flavor overall. SmokeWood, when you start selling your pellets will you let me know? I see you will have oak and pear as well.
So because this is like learning to smoke all over again I am going to try and get some help.
Any tips out there on getting the best smoke on the pellet grills? What about the glorious UK weather - how do you all store your pellet grills so you dont end up with cement in the auger? How about wrapping - on my stickburner the meat has had enough smoke by the time it gets up to 160 so I dont mind throwing some cover on it when necessary, but perhaps the pellet grill should be laying down smoke the entire time?
I do love the rich smokiness that I get from my stickburner, but I needed to add some convenience to my life so I just picked up a nice Jim Bowie from americanbbq.co.uk. I love the app, though I am still trying to figure out server mode so I can check my temperatures at work, but the profiles (smoke at 185 for 3 hours, up to 225 til meat is 200, keep warm at 180) are really helpful.
I have seen one of these stuffed with 8 pork butts and 4 briskets using the upper shelf so happy with the capacity. The angled grease catcher and bucket are pretty awesome as well - makes cleaning the thing much easier.
But such a different flavor profile with the pellets. I am using the GMG premium gold blend, which is oak, hickory and maple. Much sweeter than oak and pear to which I am accustomed, and a lighter smoke flavor overall. SmokeWood, when you start selling your pellets will you let me know? I see you will have oak and pear as well.
So because this is like learning to smoke all over again I am going to try and get some help.
Any tips out there on getting the best smoke on the pellet grills? What about the glorious UK weather - how do you all store your pellet grills so you dont end up with cement in the auger? How about wrapping - on my stickburner the meat has had enough smoke by the time it gets up to 160 so I dont mind throwing some cover on it when necessary, but perhaps the pellet grill should be laying down smoke the entire time?
