Finally got a chance to try out the pitboss 820. Thawed a bunch of stuff from the freezer just to try some different things. First the grill. Went together easily. Primed the auger as directed. At first it wouldn’t light. The igniter timed out before pellets reached it. Got that solved. Started kicking out smoke.
Turned it all the way up for a while and started dialing it back down to see how the temp changed Didn’t take too long to come back down to 275. Held it there for a while while getting the meat prepped.
I did two racks of baby back. One was SPOG for the family finished with sweet baby rays. One was Memphis rub(after a month of reading about ribs here, I panicked and threw one together. Won’t use that one again). Light glaze of sweet baby rays at the end.
Also did a London broil cut I had covered in tony chaceres. Light oil. I usually make this on the grill. Wanted to see how it translated.
3 pork chops marinated in apple juice and homemade garlic herb rub.
And 6 abts I forgot I still had.
I set new inkbird up with a probe on the opposite side of grill and one probe for the pork chops. Because I didn’t want to screw that up. My wife’s favorites. Had the grill set to 300. The digital read between 285-305 for half hour. Not bad. The dial on the door read 330-350. The inkbird, which I tested read 265-280. I was going with the inkbird. Ribs on 2-1-1/2.
London broil went on for an hour after abts we’re done. Chops about 35-40 min.
SPOG ribs came out perfect. Very tasty. Memphis ribs burned too much sugar in that recipe. And not enough cayenne. But they were really tender and tasted great.
Pork chops were pulled at 165. They were so juicy. Delicious. Had them on the front edge and they charred where the heat shield stopped.
London broil looked ok. Had good taste on the bark. Was torched. Way over cooked. I was too busy eating abts and making sides. Next time the probe goes in it. And I watch it better.
Overall, a good learn and mostly delicious anyways. Gotta get more meat.
