Gas grill, Smoker, or both?

[Alcaus]

Check out the new Weber Searwoods. I'm all but positive I'm getting one.

 

[BIG TONE SOPRANO]

I’ll get you pelletheads straightened out from that weird tasting nonsense someday. I will die on this hill

 

[herbsinator]

I’ll get you pelletheads straightened out from that weird tasting nonsense someday. I will die on this hill

Save a pellet, drink some piss

 

[Jim14510]

I’ll get you pelletheads straightened out from that weird tasting nonsense someday. I will die on this hill

 

[BIG TONE SOPRANO]

Save a pellet, drink some piss

Sawdust and glue. That’s what you are eating. Burn some real sawdust and tell me it’s the same thing you smell from those pellets. Not sure what it is, but it isn’t wood.

 

[Jim14510]

Sawdust and glue. That’s what you are eating. Burn some real sawdust and tell me it’s the same thing you smell from those pellets. Not sure what it is, but it isn’t wood.

I just tried it. Smells the same.

 

[Loomie21]

Highly recommended the Masterbuilt Gravity Series. It has the electronics to maintain temp like a pellet but you use real charcoal and wood so you can get a stronger more full wood smoke flavor to it. It also goes up to 700 so you can grill as well. I bought the new one with the upgrades, cannot remember the number right now, and I would never go back. It’s real big but I’m waiting on my 5th kid to be born so I am going to need all of the space haha.

 

[BIG TONE SOPRANO]

I just tried it. Smells the same.

Ya did not

 

[Jim14510]

Ya did not

Yep. Cut down my apple tree for the sawdust.

 

[Kaladin]

Yep. Cut down my apple tree for the sawdust.

You have an apple tree?

 

[Jim14510]

You have an apple tree?

Had*

 

[Kaladin]

You have an apple tree?

I meant to say

You had an apple tree?

 

[Kaladin]

Had*

Damn you’re fast

 

[Jim14510]

I meant to say

You had an apple tree?

Was my favorite tree but I couldn't miss the opportunity for the experiment.

 

[LoinRipper]

Have a req tec 680 smoker for about 10 years now and a blackstone I got for Father’s Day a few years back. Love them both. Do a sear on the blackstone for high heat also makes some killer stir fry. Low and slow on the smoker. Makes the best turkeys ever. I do 7 to 10 a year because friends/family keep asking for them for their meals. I should start to charge but it gives me an excuse to drink beer 😏

 

[BushAK]

Damn you’re fast

That’s what she said

 

[Cash68847]

If you can’t operate a pellet smoker I have my doubts you’d be able to even get on this site. Very easy. Can’t go wrong with 3-2-1 ribs. Rub on the ribs overnight. 220 on the pellet grill. 3 hours uncovered. 2 hours wrapped in foil, 1 hour uncover. I usually put on some bbq sauce at the 1 hour step. I think I use hickory pellets for pork. A good accessory is the disposable contains in the grease bucket. A lot of people use smoke tubes for a more smoky flavor on pallet grills but I’ve never used one.

If they are baby backs I go with 5 hours and they fall apart. I wrap them 2.5- hours in take the foil off with 45 minutes to go and put sauce on them. I’ll take the baby back ribs any day over spare ribs.

 

[Jim14510]

Have a req tec 680 smoker for about 10 years now and a blackstone I got for Father’s Day a few years back. Love them both. Do a sear on the blackstone for high heat also makes some killer stir fry. Low and slow on the smoker. Makes the best turkeys ever. I do 7 to 10 a year because friends/family keep asking for them for their meals. I should start to charge but it gives me an excuse to drink beer 😏

Buddy wraps it in foil with butter for the last couple hours. Mostly the same as everyone else other than that. Been meaning to try it but haven't done a turkey in a while.

 

[Frogsker30]

Smoker I hardly know her

 

[LoinRipper]

Buddy wraps it in foil with butter for the last couple hours. Mostly the same as everyone else other than that. Been meaning to try it but haven't done a turkey in a while.

Wraps the entire turkey? I’ve never tried that. Would make for some tender bird. I just inject with Tony charachies (I can’t spell and to lazy to google) roughly two days prior. Seperate the skin from the meat, put rub on it and toss it on at 235.