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Which pellet smoker is a good one?
i just got a grilla grills as debating between this and recteq. I saw the main differences as the grilla has two controllers (pid and one w a greater temp swing), insulated barrel and cheaper. Both have warranties, & good customer service. before last week, you could say Grilla was the smaller...- spohnat
- Post #29
- Forum: Pellet Smokers
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Considering upgrade from MES 30 to Pellet Smoker
Went with a Grilla Chimp + cover + grill grates. Now the waiting game- spohnat
- Post #15
- Forum: Pellet Smokers
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Considering upgrade from MES 30 to Pellet Smoker
I am starting to lean smaller (chimp or smallest recteq) as it fits my needs better. Heading to costco today to measure packers sizes and will call both companies next week with some questions.- spohnat
- Post #10
- Forum: Pellet Smokers
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Considering upgrade from MES 30 to Pellet Smoker
Coming from the MES, I have had many battles on keeping the smoke tray smoldering. Does it matter where you place the tray within the 590?- spohnat
- Post #8
- Forum: Pellet Smokers
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Considering upgrade from MES 30 to Pellet Smoker
I am in northern Ohio so the Grilla insulation does have me intrigued. At the same time, I havent seen people say the recteq could not keep a temp so far. Are you located in a snowy area?- spohnat
- Post #7
- Forum: Pellet Smokers
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Considering upgrade from MES 30 to Pellet Smoker
Looking mostly at grilla silverbac or of and recteq 590. So 1200ish but some flexibility- spohnat
- Post #4
- Forum: Pellet Smokers
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Considering upgrade from MES 30 to Pellet Smoker
I want to start considering an upgrade from my MES 30 as going into year 7. My goals are more surface area for cooks, higher temps for chicken/duck, and fewer battles with amazen trays/tubes going out or too much airflow. Focusing on pellet grills for now. TBD if will be an apartment that may...- spohnat
- Thread
- Replies: 14
- Forum: Pellet Smokers
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First cook on new mailbox
where you able to find an aluminum mailbox and if so can you share where? -
Pork shoulder ending late tonight. Food safety questions on finish/rest period
https://www.smokingmeatforums.com/threads/holding-meat-and-other-foods-above-140%C2%B0f-60%C2%B0c.308450/ I see Chef Jimmy (RIP) already answered that I can leave this wrapped in the cooler w towels overnight. Gues my question is if I transfer to the oven now, how much higher can i go via the... -
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Pork shoulder ending late tonight. Food safety questions on finish/rest period
Costco had pork shoulder for $1.99 a lb. So I bought a 14lb that was two pieces. smoked one and froze the other half. Using the mes and amazen tray/tubes, Katz mustard rub and Jeff's rub. Wrapped at 11.5 hours in butcher paper that was put back into the MES at 275. Currently at 166 and 175... -
Favorite widely available bourbon or whiskey
How do I tell if my Markers Mark barrel is ready or gone? I am Makers Mark Ambassador # 265134. Evan Williams Single Barrel ($28) is my personal favorite with Wellers Special Reserve ($22) close behind. Jeffersons Ocean at sea is worth having once for contrast as you get into it.- spohnat
- Post #62
- Forum: Blowing Smoke Around the Smoker.
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School me on why I need cast iron frying pans.
I love cast iron, enameled and regular. a le creuset skillet is my most used pan. 1. Durability. This is passed down in your family cookware that carries memories of cooks and meals. The downfall is how heavy they are as you get older (more on the dutch ovens, braisers, doufeus than a fry...- spohnat
- Post #32
- Forum: General Cast Iron Information
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6 LB Peking Duck
I may have spoken too soon. The broth was heavenly in a soup. Cooked ground pork shoulder with ginger, garlic, soy sauce, sugar, mirin, onion, fish sauce, salt, red pepper flakes, some asian hot sauce. added stir fry egg noodles. Attempted soft boiled eggs but i cooked them too long so I did... -
6 LB Peking Duck
Kick a man while he is down. It is hard to call it a rivalry anymore. I went to Miami of Ohio during the end of the Ben area. Congrats -
6 LB Peking Duck
What is CI? My fav duck dish was a duck gyro from Taxim in Chicago. I may try to recreate this as I have two frozen duck breast from this gift certificate -
6 LB Peking Duck
Got to 150 in about 4.5 hours. Put into the oven at 500 for 10 mins. It was too cold to grill. Rest for 20 good flavor, markings and moist. 10oz of duck fat so far and expect I’ll net 12. Had w green beans and cauliflower rice. as smoking Al mentioned, it is a lot of work for little meat and... -
6 LB Peking Duck
Was happy the duck was about 10 times easier to flatten than Turkey for thanksgiving was. Ended up being in the brine for about 4.5 hours. Washed the duck off, rubbed with dijon, and seasoned with jeffs. Went in at 5pm with amazen pitmaster choice pellets in a small tube. Hoping to be eating... -
6 LB Peking Duck
This will be my second duck I have smoked. While it is a decent amount of work, the amount of duck fat you get makes it worth it in my opinion. Was $22.39 for a 5.98lb Duck so $3.74 a lb. The plan is to smoke the duck, save all the fat and make duck broth from the bones. Defrosted frozen... -
A5 Wagyu boneless Ribeye - tips on cooking
Only other photo we have (which i feel is a sign of a good meal).
