So who has one? Care to share your thoughts on it? My current gas grill is about 8 years old now, and rusting really badly inside. It's time to either replace a bunch of parts or buy something newer. I'm thinking hard about using some of my Cabela's card points to pick something new up, and am thinking about a wood pellet style grill instead of gas. A couple questions for those that have them...... - How long does it take for them to warm up? - Do they do well when stored outside in the weather? Do the electronics have issues when exposed to the elements? I'm thinking about the Cabela's branded grill, it seems to have good reviews and is waaaay cheaper than the other brands. Any thoughts?
Our gas is currently probably in its final or second to last year before the burners rust through...thinking here of going to a Green Egg (ceramic style). FIL has one and thing is phenomenal.
Thanks for the feedback. I'm surprised this didn't get more attention, I figured with a website full of rednecks there would be a few with pellet grills by now?
Right kinda shocked me as well. I looked into them, but for some reason just thinking more Green Egg...honestly it is probably merely because I've never had pellet grilled food before.
Well I pulled the trigger. Picking up a Cabela's brand pellet grill tonight and ordered the cover as well. Going to smoke some ribs this weekend assuming I've got time to get the thing put together. I'll post more once I have a chance to collect some thoughts on it.
My bro in law loves his traeger. I think that's the route I will go after I move this summer....one less thing to move Sent from my iPhone using Bowhunting.com Forums
So a quick update. I ended up buying the regular sized pellet grill from Cabela's. I also ordered the Cabela's cover for this grill, and the propane sear box that will replace the shelf on the right side so that you can sear steak and chicken after cooking. I'll be doing a couple racks of ribs on Sunday, and plan to do some steak next weekend after the sear box gets here. I'll post more then. Sent from my iPhone using Bowhunting.com Forums
Let us know how you like it. It's hard for me to justify $500+ on a grill but when the $150 ones only last about 5 years before rusting out, it makes it a lot easier.
Let us know how it turns out, Matt. Never cooked over anything but gas and charcoal, but my grill is starting to show it's age, and it's actually only 8 years old this summer. Maybe something to consider down the line.
So I cooked ribs on the grill yesterday. My first time ever doing anything like this, and I was very happy with the results. Overall I'm pleased with the grill. I will say that it's not as fast as grilling on propane though. To properly cook things like chicken, steak, pork chops, etc.......you'll have to cook on the pellet stove and then finish them with a reverse sear if you want that char and grill marks on it like you see with propane or charcoal. You can do this by either throwing in really hot cast iron with a bit of butter on the stove for a fast 30 seconds a side, or I'll be able to do it on the separate sear box I ordered for my grill. That sear box will heat up to 900 degrees to sear things in a hurry and finish them once done smoking/cooking over the pellets. Without a sear, the grill itself cooks more like a convection oven with no direct heat. Your food will be cooked to temp, but just no crust or char on it which I really like. Back to the ribs........ First step was to pull the membrane off the inside of each rack then rub them the night before with a Kansas City style rub and then wrap them in the fridge and sit overnight. Then right before grilling, I coated them with a mixture of yellow mustard, apple juice, and worcestershire sauce and then threw them on the heavy smoke setting for 3 hours. This is what they looked like right before I put them on for the initial smoking. Once done smoking, I pulled them off and set on foil sheets, covering in more apple juice, brown sugar, and honey. Then I sealed them up in foil so they wouldn't leak and put back on the grill at 225 degrees for 2 hours. This is right after I pulled them out of the smoking, and before I wrapped everything up. After the 2 hours at 225, I pulled them again, unwrapped them from the foil, then coated both sides heavy with a Kansas City style barbeque sauce on both sides. I put them back on the grill at 225 degrees for one more hour. Little man couldn't help himself. If he'll eat it, you know it's good........ I'll post more when I get some more time with it. If I have time this upcoming weekend I might try a brisket. If not, I'll probably try some steaks.
Next time try leaving out the extra liquids when you wrap them. I've found it doesn't make all that much of a difference in taste, and can make for a messy clean-up if you spill or get a hole in the foil. The ribs have plenty of moisture in them to cook in the wrap without any additional stuff thrown in.
I feel like I'm too impatient for smoking. How are these things left unattended? Can you pretty much pop them in for the 2-3 hours and walk away?
I'd need to develop different grilling habits. I tend to drink while grilling. Throw the steaks on, drink a beer, flip, drink another beer. Finished. after 2 hours, I'd be in no shape to be cooking anymore.
That's the beauty of the pellet grills. I was doing yard work all day while this stuff was cooking. Just set the alarm on my phone for the times I had to wrap or put on BBQ sauce, otherwise I was running around all day while they cooked. Sent from my iPhone using Bowhunting.com Forums
I do all of my smoking in an electric grill with pellets being my source of smoke. Check these guys out for pellets http://www.amazenproducts.com/category_s/62.htm ...may spend more money but they are 100% the wood that is on the packaging, no fillers. Not sure what pellets you bought but the mass produced traeger pellets and such contain lots of filler wood (oak and alder). Have fun with it. I love spending a saturday with meat in my smoker.
