New Memphis Pro arrives tomorrow

[MattQ]

.....and I’m pretty stoked about playing around with it!

For the last few years I’ve grilled and smoked on a large BGE, and it’s done just fine. There are, however, two problems with it:

1. Cooking space is limited.
2. My wife can’t - or won’t - cook on it.

I’ve been looking at pellet grills for a while now, so I did a little leveraging with #2 and the one-button ease of use. She was looking for patio furniture since we moved, and the dealer for the furniture happened to also be a Memphis dealer. So it was actually her idea to buy the Pro! Funny how that works out.....

The dealer threw in 2 bags of Traeger pellets, but after reading around a bit, I’ve got a few bags of BBQers Delight coming this week.....one bag each of apple and hickory and two of peach, which is my favorite wood for pork and poultry.

And, I already have my first question: Is it necessary to use a water pan? I’ve been reading here and looking at pics of great Q with envy, but haven’t seen many water pans, at least in this forum. The BGE folks have always said you didn’t need one, but I’ve always used one, anyway. I’ve seen one YouTube video where the person who posted put the meat on the optional second rack (which I didn’t opt into) and put the water pan on the main rack.

Any thoughts welcome.

 

[wahoowad]

Subscribing to this thread! Please post some pics and everything about your first couple cooks. I really want to hear some first person recent experience!

 

[gmc2003]

Not a pellet pooper myself, but don't worry about using the Traeager pellets for higher heat cooking. It won't make much of a difference because the pellets will be burning to quickly to produce a smokey flavor. You may find you need a pellet tube or tray to get the smokiness you want. Have fun with your new smoker. Plenty of folks here like using pellet smokers. Let us know how it goes.

Chris

 

[MattQ]

Thanks, Chris.

I’m looking forward to playing with the Pro. I never had a lot of smoke on the BGE after it got set. I tend to cook a bit hotter than a lot of folks here.......250 for ribs, 250-275 for shoulder. At that temp, I’ve always had a pretty clean fire, but I’ve also had a good smoke ring, and both my wife and I prefer a milder smoke flavor. There’s a definite smoke flavor, but not too overbearing, and I realize that’s all about taste. I’ve been pretty happy with where things turned out with the BGE.......just hoping to be able to do it on a larger scale with the Pro. Plus, we’re planning on using the Pro as an alternate oven, which means cooking at over 300, and of course as a searing and pizza oven. Add to it that my wife will feel comfortable cooking on it when I’m on the road for work. I hope.

I hope I’m not over-hoping it.

 

[ross77]

If you find the smoke flavor isn't enough then go with 100% hickory pellets. Make sure it's not a blend.

After cooking on my pellet smoker for a year I decided to try a smoker tube. I could taste more smoke but it wasn't good smoke. It was too bitter. I now prefer the smoke flavor from a pellet smoker. I generally smoke at 180 to 250. Any higher than that I don't get much smoke.

Everyone's preferences vary. I'm jealous of the Memphis, that's a nice machine.

 

[weev]

Congrats on the new smoker
And as far as the water pan some people do personally I never do

 

[SonnyE]

Everybody gets a water pan.
Some like it dry,
Some like it not,
Some fill it full of rocks and cover it up,
Some fill it fulla foil,
But I do not,
Mine is usually used quite dry,
But for cold smoking I did not.

Burma Shave!

I'm currently following the Dr. K recommendation of leaving the pan in for smoke dispersion. That part of the "water pan" made sense to me.

 

[SmokinAl]

Congrats on the new smoker!
Looking forward to seeing it in action!
Al

 

[grebs]

Never used a water tray on my pellet smoker. Never had a need too.
Congrats on a beauty of a smoker. I usually pet one at the dealer whenever I'm around it.
Such a nice looking machine. Let us know how she does

 

[SonnyE]

I usually pet one at the dealer whenever I'm around it.

And Anika thinks I'm weird..... :confused: :D:p:eek::rolleyes:

Wow, I looked one up. Holy Mackerel! :eek:

 

[MattQ]

Thanks for the thoughts on the water pan, guys. I’ll do a few test runs without. And yeah, it ain’t cheap......at all. But like I said, we are planning on using year round as another oven option, and did you see the part where the WIFE wanted it?!?!?! I am just following orders, yes I am.

The smoker arrived this morning about 11, assembled except for not plugging the controller cord in, which I, even with 10 thumbs, was able to do. The dealer sent another 2 bags of Traeger apple chips and another of Memphis Grills maple, so I’m set through when the BBQers Delight show later this week or early next.

Did the burn off at 450. The grill took about 15 minutes to get to that temp, which I thought was pretty impressive.

The weather, however, is conspiring against my first cook. Didn’t have time to get to the store and pickup some ribs, then make it back in time to run the maiden voyage today. Rain and 40 tomorrow, followed tomorrow night by several inches of snow. So, I don’t think I’ll be able to run the first cook until at least Thursday or Friday, when the temps are supposed to be in the 40s and the deck will melt a bit.

If I can figure out how to post pics, I’ll do that, even if the first run is lackluster.

 

[Geebs]

Wow, thats a nice looking grill! Hadnt heard of that one yet. I dont think most people use a water pan in a pellet grill, to me it just takes up room. I also use my pellet grill as an oven and use the Pit Boss Comp Blend to fuel the grill when I dont need smoke since its about $15 for a 40 lb bag in my area. I purchased an AMNTS to add a little more smoking in the cooking chamber. Enjoy the new grill!

 

[gr8day]

Congrats you bought one of the best Pellet Grills you could possibly buy, no need for water, never used the water in the WSM which has a water pan.

 

[bregent]

I occasionally use a water when doing brisket on my Elite - Don't have enough data to say if it makes any difference. Congrats on the Pro.

Oh, and don't let a little rain stop you. I use mine all the time in heavy rains.

 

[airman]

Good on you. You got the rolls Royce of pellet grills. Please let us know how you like it.

 

[Ed Crain]

Nice looking I’m curious it says up to 62hrs of run time on 20 some pounds of pellets are they that efficient

 

[SonnyE]

Thanks for the thoughts on the water pan, guys. I’ll do a few test runs without. And yeah, it ain’t cheap......at all. But like I said, we are planning on using year round as another oven option, and did you see the part where the WIFE wanted it?!?!?! I am just following orders, yes I am.

The smoker arrived this morning about 11, assembled except for not plugging the controller cord in, which I, even with 10 thumbs, was able to do. The dealer sent another 2 bags of Traeger apple chips and another of Memphis Grills maple, so I’m set through when the BBQers Delight show later this week or early next.

Did the burn off at 450. The grill took about 15 minutes to get to that temp, which I thought was pretty impressive.

The weather, however, is conspiring against my first cook. Didn’t have time to get to the store and pickup some ribs, then make it back in time to run the maiden voyage today. Rain and 40 tomorrow, followed tomorrow night by several inches of snow. So, I don’t think I’ll be able to run the first cook until at least Thursday or Friday, when the temps are supposed to be in the 40s and the deck will melt a bit.

If I can figure out how to post pics, I’ll do that, even if the first run is lackluster.

And here I was thinking the clouds only lined up for days and days to get a look at new telescopes.
I reckon you are going to be needing a big Patio umbrella to let you two BBQ in the weather.
So, did you get a built in? Or a free standing one?
I bet the manual is as thick as a phone book! (You do remember phone books, right?)

 

[bregent]

Nice looking I’m curious it says up to 62hrs of run time on 20 some pounds of pellets are they that efficient

At the lowest temp of 180F you might get that. At 200F you can probably get around 2 hours/lb.

 

[JWal]

Let us know how you like it, especially in regards to high heat cooking! I keep looking at the Memphis Advantage, can't afford the Pro unfortunately. But the Advantage is down to $2300 and seems like you get a lot of value when comparing to others in that price range. I'm really wondering if it really can replace my grill too since I need a new grill regardless.

 

[SonnyE]

Let us know how you like it, especially in regards to high heat cooking! I keep looking at the Memphis Advantage, can't afford the Pro unfortunately. But the Advantage is down to $2300 and seems like you get a lot of value when comparing to others in that price range. I'm really wondering if it really can replace my grill too since I need a new grill regardless.

I think one of those could replace my car.... :rolleyes: