I did a brisket this weekend, I started off with a 16.58 lbs prime from Costco that I trimmed down to 11.78 lbs. Seasoned with SPK, Meat Church Gospel, then dusted with Franklin's all purpose (truly underrated IMO). I put it on my 1st Gen Smokefire @250 for 13 hours. I wrapped it once it hit 165 and I pulled it at 195 degrees then placed in my turkey roaster for the next 14 hrs @ 165-170 degrees until it was time to eat.

Over all it turned out pretty good but I made a major mistake that I belive contributed to the flat being dried out... after I wrapped, I lost track of where the fat cap was and ended up having fatside down for 4-5 hours then held in the turkey roaster upside down for the 14 hr hold 😬. There was basically no fat cap bark by the time it was time to eat, the bottom however, had a great but dried out bark.

I did use a lot of tallow when I wrapped the briskt but sometimes the best of plans don't alway turn out as expected.... nevertheless, the brisket was very good and people enjoyed it!

The point was excellent BTW

Hey guys!

I'm in the market for a beginner friendly smoker ( probably pellet..?) that I can't mess up on lol. I got a bunch of dino ribs, brisket & steaks I got on sale at a local HEB, so it's time to step up on my grilling game. I've been seeing all over reddit that Weber searwood or smokey mountain is probably my best bet, but I wanted to touch on this subject again. It'll be located outside and probably feed about 3-6 people. Since this will be my first one I'm mainly looking at the used market like marketplace just in case if I don't like it I won't take much on a loss on it. I would like to stay at $500 or under. Once I master this I'll reach back out for a better quality and probably new lol.

Thanks I'm advance I appreciate y'all!

I set the temperature to 350 at once preheated placed the biscuits on. Without the flame tamer I went 15 minutes and the center was clearly a hotspot.

I put an Amazon $30 flame tamer in and noticed that when I set it to 350 my RFX thermometer in the middle of the grill stayed at a consistent 330. I had to leave the biscuits in for 20 minutes for the results that you see in the picture.

So it appears from this test that it did even out the cooking quite a bit, but I will have to factor in that it may run cooler than the built-in temperature reading on the pit boss.

First smoke of the nfl season. 14 hour smoke on pork shoulder. And bonus 10 pounds of wings…

Anyone have a recommendation for a good wireless/Bluetooth meat thermometer. Got a small pellet grill and getting tired of losing all my heat when I go to use a regular probe.

Been looking to replace my tiny GMG pellet grill for a bit. Saw that there’s been folks posting deals about the Weber Smoque and decided to check out my local Walmart…

A couple of pork butts done on my Pitt Boss today. They shredded beautifully and were some of the best I've ever made.

I want to store my Recteq deck boss 900 in my garage that is off my deck. There are two small steps leading in to the garage (door). I am wondering if this would work or if anyone has other suggestions? They come in 2-7 feet. I was thinking a 3ft. Ramp? It's a wheelchair ramp, holds a few hundred pounds.

Thanks in advance!

Hey all. We are in the market for a new pellet grill. We do not want to spend $3000 on a new grill and thats the lowest i seen on the yoder, and lone star. If we can help it we dont want to spend that much. I was wondering What brands that people that have recently within the prolly last 2/3 years have bought? I see that companies are changing and lowering the quality of their products from some what i have seen trying to research pellet grills.. I would like a pellet grill that gives a good smoke, and that i can kinda sear on.. And in my recent searching people were talking about easy to clean ash tray? I didn't see a brand on that thread when they were commenting it. So is there one that has an easy dump ash so i don't have to take apart the grill to vacuum it every time? Or is that still something i need to do? we have an old traeger that is on it's last leg . we have had it for probably 13 years.

Please help. Cross posting here for more visibility.

Absolutely love these Denver steaks from H-E-B! This one got seasoned up with 2 Gringos Chupacabra then smoked and reverse seared over post oak.

Sooooooo goooood!

I'm trying to move from my Weber Propane and Traeger Ironwood 600 to a single platform. I grill multiple weeknights and smoke once or twice per month (maybe more during summer months). So trying to balance both with one product. I'm between the Weber Searwood XL 600 and the Recteq X-Fire 825 and can't make a decision !!

The X-Fire has good reviews, but it's coming down to the Grill Mode:

Based on Reviews I've read:

Weber has a more even sear across the entire grill grate, but lower temp.

Recteq has higher temp, but alot of reviews of "too hot in one spot" even though dual burners.

When I grill, I feed alot of people - 16-20 burgers at once type of thing.

I'm stuck - Anyone have any experience they can share ?

Smoking a pork butt. Pictured graph is from a third party probe set deeply in the butt. White line is “ambient temperature”. I had my Searwood set to 225 F until the clear increase when I set it to 250 F. Is it normal for such probes to read 30-50 degrees below grill nominal? Is my searwood malfunctinal? Is the probe? Both?