So I bit the bullet and bought a pellet grill last week. Well, I paid for half of it. My girlfriend paid for the other half for my birthday. This thing is fantastic. If you have ever thought about getting one, do it. You wont regret it.
I agree 100%. We bought a Traeger for my wife for Mothers Day 2 years ago. No ashes to clean out and we've eaten something it's cooked at minimum twice a week since we've owned it. Cookies and cobblers cooked on it too.
It's awesome! Which one did you get?
I've got a Traeger BBQ124 and a Yoder YS480. Can't say enough good about 'em!
I've got a Traeger BBQ124 and a Yoder YS480. Can't say enough good about 'em!
WARNING: Rabbit pellets created a very, very awkward taste and requires a great many pellets to get the job done! lol
I've had my treager since probably 2005. The newer ones I hear are made in china and not as quality but I dont know. I love it. In fact I'm doing a beer butt chicken this weekend with hickory. mmm...
I did a lot of research and ended up with the Pit Boss Classic. Its $400 at walmart and i get 10% off there. It has built in meat probes. And you can slide the sear plate over to cook on dorect flame. Those 2 things and the price is what swayed me in that direction.
I bet cobbler off of one would be fantastic.
These things are great. Its so easy. And cleans easy. What are yalls favorite pellets? Besides rabbit pellets...
I bet cobbler off of one would be fantastic.
These things are great. Its so easy. And cleans easy. What are yalls favorite pellets? Besides rabbit pellets...
Pellet poopers=progressive BBQ. Fast, easy, and a a complete bastardized method of low and slow traditional BBQ. Starting a ruckus I know, but I call em like I see em. Used to own a commercial unit for catering and it didn’t come within spitting distance of pit cooked BBQ. With all due respect.
I'm using an offset smoker with excellent results, but I'm leaning towards a pellet smoker for when I do an 18 hour brisket so I don't have to wake up every 2 hours to check the heat.
I'll stick with the offset for the shorter 6-8 hour rib and pork smokes though.
I'll stick with the offset for the shorter 6-8 hour rib and pork smokes though.
Real old school BBQ is a commitment. Love of the process is as important as love of the finished product. Something about telling your guests you spent 18 hours babysitting that pit so they could enjoy the fruits of your passion.
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