Wood pellet BBQ

[Wayne M.]

I hope Vivian had a great day
I broke mine in Monday with a similar steak and chicken kabob deal. It’s a learning curve because instead of guesstimating by looking at a gas flame or going full throttle over charcoal, you’re actually dialing up a temp to do a certain job. It was good though. We’ve had crummy wind storm weather since. Not good grilling weather at all.

 

[HPSimpson]

Glad you are using and learning the curve and of course enjoying your cooking.

 

[Wayne M.]

Yup! The weatherman done got it wrong again and the sun is out. So mama is stopping off and getting some fresh sirloin pattys. I’m gonna crank it up to 400 and see how that does.

 

[Wayne M.]

Well folks, it’s a hit. This was one of the best burger- cooking- on- a- grill experience I’ve had. I guess it’s the design of the grease pan/ grease collection system on this one. Really there’s no way to have a fire up on this one. I also put some crock pot mac n cheese leftovers in a Pyrex dish and threw that on there. Everything went so fast, I never had a chance to take pictures. Taste was excellent.

 

[Wiredawg]

Grilling Pork chops with Chinese duc sauce glaze, grilled pork chops, sweet corn and quartered taters.

Time to eat....

Happy Grilling, Ron

 

[HPSimpson]

Ron, Ever time I see you grilling I get hungry really hungry thanks a whole lot.

 

[Wayne M.]

Dragging this one back out.
I’m having a good time with the grille! Pretty much everything that gets on there has been a hit! I’ve put about 4 bags of competition pellets through and not a problem. The only negative is ash cleaning.
Today being Memorial Day 2020, and aside from the reason why it’s a holiday, I’m going to ask for recipe advice on 2 items that when you research them, there are soooo many ways to go, it’s dizzying!

Ribs. I have pork spare, already cut and trimmed. Boil or no boil first? Rub or sauce?

State fair style corn. I have fresh still in husk. I’m seeing a lot of mayonnaise involvement- yes/ no? Cook in husk or out? When do you know they’re done?

TIA!

 

[Wiredawg]

Wayne,

I never boil meat... you're just fine putting them on raw. I like rub, for me sauce is a condiment. I keep corn in husk, I put them in water, then the freezer...put them on grill frozen. mmmm. I like to cook my beans in there too, canned Bush or whatever. Everything gets cooked in the grill.

Put corn on the last two hours... I like mine carmelized, so if you like blonde (corn) last hour. this is at 225°F

Cheers, Ron

 

[TRAMPLINEMAN]

My wife’s been wanting one for quite some time so I broke down and bought her one for Mother’s Day. We got a Traeger Ironwood 650. We didn’t shop around too much, just went to our local hardware store. We looked at Green Mountain and Traeger, both were very nice. The wife wanted the wifi option and the Green Mountains with wifi have been backordered for some time now. So, Traeger it is. She’s used it about a dozen times now and loves it.

 

[Wiredawg]

Friends,
Looks like not grilling the chicken, spare ribs, corn, and beans today due to severe thunderstorms in the area. We're in the RV. No worries, had package frozen previously cooked brisket, I made tater salad yesterday, and can do beans with bacon and onions in saucepan.

Good luck BBQing today.

Ron

 

[Wayne M.]

Well here we go! I decided on a lo n slo deal for my ribs. Real simple rub n smoke. I’m a hour in. Later burgers n dogs go on.

 

[JR]

I also don't use BBQ sauce while smoking and don't boil. I salt mine with coarse salt for about an hour before throwing them on. I also mix mustard, locally tapped maple syrup, and apple juice into a spray bottle and spritz them down every 45 minutes or so.

 

[JR]

Ron I saw the severe storm warnings out your way, stay safe! We've had a beautiful weekend here. Might hit 85 today. A real scorcher!

 

[JR]

View attachment 121563

Well here we go! I decided on a lo n slo deal for my ribs. Real simple rub n smoke. I’m a hour in. Later burgers n dogs go on.

Looks like your on it Wayne! It's been a marathon weekend here. Briskette Saturday, burgers and REAL BEEF dogs yesterday, chicken today.

 

[Wiredawg]

Friends,

Back in the game today... bright and sunny back home. Recorded 3.5" rain since Friday night. Put chicken and ribs into 450° grill for 20 minutes to crust up the chicken skin, been on about 4 hours... moved chicken and ribs to upper rack and placed frozen corn on bottom for about 1 to 1.5 hrs.

EDIT: Chicken had 180° internal temp, so off she came. Vivian and I sampled and was perfecto! Wrapped ribs render in juices... makes mas tender. Just thought I give accurate cooking time on th he yard bird.

Mmmm, Ron

 

[DHayden]

Friends,

Back in the game today... bright and sunny back home. Recorded 3.5" rain since Friday night. Put chicken and ribs into 450° grill for 20 minutes to crust up the chicken skin, been on about 4 hours... moved chicken and ribs to upper rack and placed frozen corn on bottom for about 1 to 1.5 hrs.

View attachment 121587

EDIT: Chicken had 180° internal temp, so off she came. Vivian and I sampled and was perfecto! Wrapped ribs render in juices... makes mas tender. Just thought I give accurate cooking time on th he yard bird.

Mmmm, Ron

Your in Texas, I'm in NM (on the border)...not too far, just sayin'

 

[Wiredawg]

Your in Texas, I'm in NM (on the border)...not too far, just sayin'

I'll set another plate. Beer fridge is full as well. On ur way?

 

[JR]

Bump!!

How is the smoker treating you Wayne?
Did you see recycle the gas grill yet?

I just scored on this little guy. I've been eye balling the Camp Chef models since I've been so happy with my full size rig but I couldn't pass this up. Between the sale and the generous "essential worker" coupon my wife has been holding onto we walked out of Lowe's right at 50% off regular price. It seems to be pretty well made all in all.

I'll be putting it to use shortly

 

[SnoKing]

Our neighbor here at our NW RV park, had his shed broken into and they stole his Traeger. As he was later getting things out of the shed for the summer, he found that they had returned it, putting it in the back corner behind other things.

 

[DHayden]

Wayne,

I never boil meat... you're just fine putting them on raw. I like rub, for me sauce is a condiment. I keep corn in husk, I put them in water, then the freezer...put them on grill frozen. mmmm. I like to cook my beans in there too, canned Bush or whatever. Everything gets cooked in the grill.

Put corn on the last two hours... I like mine carmelized, so if you like blonde (corn) last hour. this is at 225°F

Cheers, Ron

Just going to drop this here....Sound quality is not good but it is interesting (boiling ribs on Diners Drive in and Dives).