First Beef on the new Char Griller Pellet Smoker

Discussion in 'Beef' started by chef willie, Jul 9, 2014.

  1. chef willie

    chef willie Master of the Pit OTBS Member

    This is a 2 pound chunk of choice grade clod heart roast dry rubbed for about 8 hours then hit with about 30 minutes of smoke only before turning up the heat to 250 degrees with smoke level at P3. This is the biggest undertaking to date on the new unit. Took about 90 minutes to hit an IT of 130, little on the rare side of things, and rested about 30 minutes before slicing. Pulled a couple of baby zukes off the bush, stuffed the blossoms with a Motz & Parm mix, put some EVOO on the sliced toms & onion and in they went for the last hour. Sauteed some 'shroom caps in EVOO on the stove for me and scalloped taters. CG display ran about 10 degrees hotter than the Maverick probe, so no biggie, but still zeroing in on the hotter/cooler spots......Willie

    some very TBS door seepage

  2. knifebld

    knifebld Smoking Fanatic

    Wow, now that is a nice piece of meat. Perfectly done for my taste...very nice!
  3. Oh my lans, Willie that is pretty!!!
  4. seenred

    seenred Smoking Guru Group Lead OTBS Member

    Just saw this Willie...looks delicious! That's a mighty pretty plate...good to see you're liking that new pellet burner. Thumbs Up

  5. geerock

    geerock Master of the Pit SMF Premier Member

    Hey Chef, great menu there. Just one suggestion on the heat differential............
    if the temp differential bothers you just boost the p setting one more number. If you have a tight cooker (and the chargriller has a nice fitting lid) raising the p number tends to work for hot weather p-3 or p-4. Spring and fall seem to work in the p-2 range and cold temps I use the p-1 or 0 setting. I'm sure you've got it down already anyway, but since I put the gasket around the lid of my traeger and added some firebrick splits around the firepot, it has become pretty accurate using these general settings.
  6. s24smoove

    s24smoove Fire Starter

    looks delicious, nice!
  7. Looks great
  8. chef willie

    chef willie Master of the Pit OTBS Member

    Thanks Red.....learning the curve and really am enjoying it.....mixing up the rotation with the pellets and regular charcoal grillin depending on what the menu is......looking forward to doing a BUTT in the near future....waiting for prices to drop (HAH).....Willie
    Thanks for the input and, NO, I haven't got this all figured out yet...LOL. P2 was/is the factory recommended setting and I've only gone up to P3 so will run something at P4 soon. I'm also thinking of some fiberglass rope in a spot or two around the lid for a better fit but need to really spend the time staring at it as it runs looking for leaks. I get busy with something else and drift off on another project as it's cooking. With your input seems P4 would be all that is needed for now. And there is a lot of room in the bottom around the firepot for bricks if needed. Still running through some Bear Mt. pellets and just got a bag of Lil' Devils to try out (only 6.99 on sale). GMG also has pellets local...25 pounds for $15 I think. Anyway....working through this, feeling like a newb LOL

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