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It's an indoor electric grill, but I will verify it's smokeless. It has a fan that circurlates the fumes through a water pan. I poured some liquid smoke in that pan with the water. Did it add smoke flavor like my Webers? Nope!
I bought a stall (horse) mat from Tractor Supply and it is chemical proof. The dang thing is indescructable. If you drive a German car, or have a leaky grill, you can't go wrong. Trust me!
So I pulled a Captain Lazy and broke out the indoor smokeless grill. It's been raining buckets here in Middle TN, and tending to one of my Webers in the rain didn't apeal to me. I coated a NY Strip with Montreal, vacuum sealed it, and in the fridge for an overnighter. I have to admit, in a...
If you want a good Pellet Pooper, you may want to "Buy once, Cry once" on this one. I cried almost a decade ago when I got my Rec Teq, but it's still going strong with only a fire rod replacement since I bought it.
That looks pretty nice, but I'm totally fine with the arsenal I have. I'll never get rid of my Rec Teq mini. However, if @Steve H chimes in, all bets are off.
That does look pretty cool, but the griddle is too small. Also, it seems like when some company introduces a new pellet grill (Weber), they screw it up.
Once I started dialing in my WSM 18, that sucker puts out some good Q. I kind of wished I hadn't bought my pellet pooper because the "Lazy" in me seems to gravitate towards that smoker. I really need to spend more time on the WSM.
I don't think you're understanding the 40 to 140 in 4 hour rule. In your case of injecting the meat, the internal temp of the meat needs to get from 40°(fridge temp) to 140° within four hours to kill the stuff that could put you in a hospital bed. The simple act of injecting might introduce...
My RecTeq Swings around 10 + or- during a cook. It used to bother the hell out of me, and then I realized it really doesn't matter. Nature of the beast. I do make sure I clean the temp probe with a brillo pad from time to time.
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