Recent content by jbinsk

Cool. I've been using Lumber Jack pellets which seem to be burning at a slow enough rate to keep me happy. Also a quick tip.. (Not sure if it's all in my head or not...) but, on cooler days I supplement my pellet mixes with about half oak pellets . I believe the harder wood helps slow the burn.

Cool. Congrats on the new unit! I baked a loaf of bread on our LG900 yesterday. My indoor oven is becoming jealous as we rarely use it anymore!

I started spatching as of this year. No turning back. No cons. All pros.(the main pro being perfect even cooking on every part of the bird.) also, I find it easier to evenly distribute seasoning too!

Awesome! Thanks for your thorough walkthrough. I have only done ribs and butts with a foil step. Now I really want to try without. Probably tomorrow!

I have a question about presmoking. If I were to be having company over tomorrow; what if I were to do the smoke tonight. And refrigerate (once cooled enough to safely do so). Then do the wrap, and sauce steps tomorrow? Anyone have experience doing this?

Turned out incredible! Thanks again!

Al!! Thanks for this method! ....and I haven't even tried em yet! Lol I am in "wrap stage" right now... Here's a pic halfway through the "smoke stage". Posting now... As, once I sauce these babies up, I will be MIA for quite some time! Meat-Coma coming soon! ;)

First go at country style ribs (aka ribends? Rib-end-loin?? 128516 so many names I seem to stumble across for this cut of meat) This is the recipe (as I remember anyways 128512)... So I guess, this is the guideline: The wet rub (left on overnight) : 1tbsp Ginger 1tbsp Hoisin  1/4tsp Garlic...

Awesome! Someday I will attempt sticks! Those look amazing! and homemade chipotle?! Great stuff!

Thanks all! The grill performs great. Perhaps too great! I am going to gain some serious weight at the rate I'm going! :) Super simple to use, and maintains temperature beautifully. Tonight was pulled beef nachos...

New grill week... Broke in with a smoked chuck. 24hr dry rub (used Schwartz's beef seasoning). Smoked at 240° . Once temp reached 150°, I transferred to a foil pan with some orange juice, balsamic vinegar, beef broth, smoked onions, and some mushrooms. I think that's it?! 128540 Covered pan...

After months of research, anticipation, apprehension, impatience, etc etc etc, I decided on LG900 by Louisiana Grills. For the price, this thing is a well-built tank! Everything seems to be extremely high quality and much more solid-feeling than several other brands I've been comparing...

Thanks very much folks. Hopefully Louisiana Grills will get back to me with some info. Once they do, I will post for any others who may be wondering. Jaxty, good luck on the decision making. All I know is, I have a friend with a WSM , and he loves it. I finally saw a Napoleon in person...

Cdn Tire is now carrying a stainless pellet grill.. Wondering if anyone has used one or seen one that has been setup in order to compare with an LG900. I really want an LG900, but the stainless model at C-Tire has shelves and an enclosed base for storage. I just want to ensure I will be...

Hi all, long time lurker - brand new member. I started smoking off and on a few years ago (when I got my cheap Weber kettle). Last year I became fully immersed, and smoked almost weekly. (Mostly due to peer pressure from various friends 128540) I am now in the market for a pellet grill...