Heya Folks!
After arrival this week, I built and burned in the SLX on Tuesday, with pit boss competition blend pellets. It sure smelled good even without meat in it. Wednesday I seasoned with two pounds of bacon, same pellets. Results:
It was good! I wasn't overwhelmed, it was good smoke flavor, just a bit mild. The strongest taste I could discern was maple, and I don't mind it at all on bacon, and maybe sausage or breakfast sausage, but I wouldn't use these for everything and they will likely be used during foil smoking to use them up. Cheap from walmart so at 18 dollars for a 40 pound bag I'm not disappointed at all. I set it on high smoke and it averaged at 240 bouncing up and down maybe 8 degrees as it cycled. It took around 3.5 hours to get good and crispy.
Last night were burgers with Hickory B&B pellets, the rebrand walmart also carries. WOW!
Not the best pictures, I apologize for that. The smoke flavor was VERY strong, and delicious! Not dry at all, but not quite juicy either. Wife used a mix that probably ended up more 85/15, so I'm sure there wasn't enough fat, just a bit of worcester sauce and kikoman's garlic teriyaki (AMAZING in marinades if you've never tried it) in the meat and montreal steak grill mate on the outside. These went on high smoke for half an hour, then 250 for about 50 minutes and IT was 140 when I pulled them off, though they were browned all the way through. Now I know why I see pictures of fat round burgers here instead of thin ones from a press ^^. It's official, I'm addicted! More pics this weekend when I get to the read deal, ribs, chicken and a small 4lb pork butt!
Any suggestions on what to blend with strong hickory for a slightly milder taste that goes with all meats are greatly appreciated. I did all my pellet reading before my first post, and I've read so much more here since that I've forgotten a lot. I love this place!
After arrival this week, I built and burned in the SLX on Tuesday, with pit boss competition blend pellets. It sure smelled good even without meat in it. Wednesday I seasoned with two pounds of bacon, same pellets. Results:
It was good! I wasn't overwhelmed, it was good smoke flavor, just a bit mild. The strongest taste I could discern was maple, and I don't mind it at all on bacon, and maybe sausage or breakfast sausage, but I wouldn't use these for everything and they will likely be used during foil smoking to use them up. Cheap from walmart so at 18 dollars for a 40 pound bag I'm not disappointed at all. I set it on high smoke and it averaged at 240 bouncing up and down maybe 8 degrees as it cycled. It took around 3.5 hours to get good and crispy.
Last night were burgers with Hickory B&B pellets, the rebrand walmart also carries. WOW!
Not the best pictures, I apologize for that. The smoke flavor was VERY strong, and delicious! Not dry at all, but not quite juicy either. Wife used a mix that probably ended up more 85/15, so I'm sure there wasn't enough fat, just a bit of worcester sauce and kikoman's garlic teriyaki (AMAZING in marinades if you've never tried it) in the meat and montreal steak grill mate on the outside. These went on high smoke for half an hour, then 250 for about 50 minutes and IT was 140 when I pulled them off, though they were browned all the way through. Now I know why I see pictures of fat round burgers here instead of thin ones from a press ^^. It's official, I'm addicted! More pics this weekend when I get to the read deal, ribs, chicken and a small 4lb pork butt!
Any suggestions on what to blend with strong hickory for a slightly milder taste that goes with all meats are greatly appreciated. I did all my pellet reading before my first post, and I've read so much more here since that I've forgotten a lot. I love this place!
