King of the grill

[Dread-headed Texan]

No, no, no that's not me lol. Im just getting started. I'm smart enough to know you don't jump right to an offset when you do. It takes time to learn to manage fire and if you're going to ruin the cook it's going to be because of improper fire management. So while waiting on my Traeger. I'll be curious to see what you guys and gals are grilling and any tips or suggestions on recipes to try. It is summertime after all, not much going on on the field, Lone Star Smokeout is happening in Dallas... So yeah what ya running and what ya grilling. 

[Deadhead_Horn]

Got a Traeger Pro. Not sure the model number, she is a medium size girl. I could never figure out how to use the app to check the internal temp. But pellet smoking is great. Very easy and the meat turns out great if you have the patience. I wouldn't start off with a brisket, I would go after an easier cut. 

[Dread-headed Texan]

I'm going ribs first and I'm waiting on the same grill. Inflation is too crazy for me to jump into the deep in with a brisket just to mess it up. 

[ArizonaLonghorn]

Dread head meets Dead head - it's like Jerry Garcia jamming with Jimi Hendrix!

[TexasMDcoach]

I have a 42-inch built in Alfresco grill/smoker which is a gas grill but does a great job.  Also have a separate smoker which I frequently do ribs and brisket.

Like to grill steaks which I season (salt and pepper (on I like Cosmos steak seasoning) and then cook on the grill to about 125 degrees and then transfer onto a iron skillet which I set in the grill.  I put butter, garlic and herbs (Thyme or Rosemary) and spoon this over and under the meat generously several times with that and then take it out and let it rest.   I have done steaks numerous different ways, but this method has produced the best results according to my palate.

[Deadhead_Horn]

1 hour ago, ArizonaLonghorn said:

Dread head meets Dead head - it's like Jerry Garcia jamming with Jimi Hendrix!

This is what I am here for! 

[marathon]

I thought this was going to be a post about Lincoln Riley.

[Oldest Horn]

If you're new to smoking, port (Ribs, Butt) is easier to work with than beef brisket.

[Oldest Horn]

3 hours ago, TexasMDcoach said:

I have a 42-inch built in Alfresco grill/smoker which is a gas grill but does a great job.  Also have a separate smoker which I frequently do ribs and brisket.

Like to grill steaks which I season (salt and pepper (on I like Cosmos steak seasoning) and then cook on the grill to about 125 degrees and then transfer onto a iron skillet which I set in the grill.  I put butter, garlic and herbs (Thyme or Rosemary) and spoon this over and under the meat generously several times with that and then take it out and let it rest.   I have done steaks numerous different ways, but this method has produced the best results according to my palate.

I've got the same, the tray does a nice job of adding smoke when you're grilling but it doesn't do a good job with slow and slow like an offset or a kamado.

The solid fuel insert is fun to use too. And the rotisserie is outstanding.