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  1. jeepdiver

    Char-Griller Pellet Grill p-settings

    If it is like the fec pg grills it is related to how long for a set period pellets will feed. The FEC has 2 settings, one for when the grill is below set temp and one above. The bigger the gap between the 2 the more smoke but also larger temp swings
  2. jeepdiver

    Any homestate cooks on here?

    Lol. A few states below in Co. But from the deep South (MS) originally. Funny comment on Montana being the best BBQ state
  3. jeepdiver

    bacon cheese burgers

    Well it ended up a little dry due to trying to get it done quickly for supper. Bacon didn't crisp up fast enough. Next time I think I will skip the weave and do the bacon beside the roll. Taste was great and ended up being a easy way to do burgers in a way that allows for an extra beer or...
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    20140610_184348.jpg

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    • Album: bacon cheese burgers
  5. 20140610_184025.jpg

    20140610_184025.jpg

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    • Album: bacon cheese burgers
  6. jeepdiver

    pellet vs bradley

    Even on the FEC at higher temps you lose the smoke, but still have the wood flavor. A lot of the new grills have adjustments so you can get morw smoke. One thing to realize is more smoke is going to equal wider temp swings. Not wide enough to affect the meat but wider than most are use too
  7. jeepdiver

    bacon cheese burgers

    Getting close but still need to render some more grease out of the bacon. Glad I cleaned the grease bucket. It is already close to 3/4 full. So I guess with this much grease coming out it is getting close to health food right?
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    20140610_175853.jpg

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    • Album: bacon cheese burgers
  9. jeepdiver

    Mothers' Day Porkapalooza - Pulled Pork, Pork Shots and ABTs

    Oh my how did I miss these pork shots. Will be doing this soon. ABTs arw too much trouble at times. These look too easy not to do
  10. jeepdiver

    pellet vs bradley

    I have a FEC PG500 and think I get plenty of smoke flavor. I also get a great taste whenn cooking at higher temps. IMHO the pellet grills don't oversmoke and a lot of people are use to oversmoked food
  11. bacon cheese burgers

    bacon cheese burgers

  12. jeepdiver

    bacon cheese burgers

    Making a Bacon cheese burger roll. Mixed my hamburger meat and rolled it out, added onions and sharp cheddar. Rolled it up, tucked in the ends and put a bacon weave on it. Then added more bacon on the ends of the roll. On the pellet popper at 325. Going to slice it up and put it on a...
  13. 20140610_163018.jpg

    20140610_163018.jpg

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    • Album: bacon cheese burgers
  14. 20140610_162410.jpg

    20140610_162410.jpg

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    • Album: bacon cheese burgers
  15. jeepdiver

    Smoked catfish Skin On or Off

    I'm guessing you have never had catfish with skin on. It makes good leather. Smoke it skin off. I love catfish but the skin is just nasty. If the fish has to be skinned like a mammal you probably don't want to eat it (the skin that is)
  16. jeepdiver

    Gasket seal on lid

    Looks like it does have a smoke stack but I agree. Would double check with mfg to see what they think first
  17. jeepdiver

    Wireless thermometer for smoker with rotisserie

    Re reading your post this mau not work for you. It is designed so the sending unit goes on the rod on the outside of the smoker and the wire clamps to the rod. If the parts of your rotisserie are internal to the smoker I dont think it will work. The sender isn't designed to be in the cooking...
  18. jeepdiver

    Wireless thermometer for smoker with rotisserie

    I have am et75. It didn't fit my rotisserie so never used it there but it is a good thermo
  19. jeepdiver

    Brisket is to big, Help!

    Looks like it will fit diagonally if you smush it some. Then when it shrinks you cqn straighten it out
  20. jeepdiver

    Pork ribbletts

    I haven't seen those since moving from AL. Would love to get a hold os some
Great deal on LEM Grinders!
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