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.

[horns96]

Large BGE and a Original PK.

@Dread-headed Texan if you're just starting out, try pork butt/ pulled pork, hard to screw up too badly.

Highly recommend carbon steel inserts from The Burn Shop for any grill.

The Burn Shop Grill Grates

[HuntFishTexan]

Agree with the others.  Pork butt would be a great place to start, and allow you to get used to your smoker while having a great, low risk meal for quite a few meals folks.  Subscribe to the Meat Church YouTube channel.  He has some great stuff on there

[Austalgia]

I have the XXL big green egg.  I use lump charcoal and some wood and occasionally some lump charcoal logs my wife bought online from Japan (those last days, don’t know what is in them). Also have an Argentinian grill with a box below and mechanism I can hang meat and lower it to the coals. Also a Traeger at the RV, and kettle Weber.  Pizza oven and a table top balckstone.  Whew! 😅. You asked.  Right now I use the BGE the most, I start a nice fire then get it to coals and you can do most anything.  For the Traeger chicken on the bone (about  40 min 300)  and pork tenderloins (45/50 min 350) , pork chops (less time just watch these depending on thickness 300) come out nice.  You can do a brisket for sure because you can keep such a consistent heat with the Traeger (it’s cheating but who cares), make sure your brisket is about 1 1/2 to 2 inch thick with consistent thickness to the point.  Trim excess fat to 1/4 inch or less.  Olive oil salt and pepper brisket (kosher salt and cracked peeper best, a lot of it.  You can add some coffee grounds and paprika if you want to get fancy.  Cook on 275 for 4/5 hours just on the grates, spray with water or apple cider vinager q1 hour,  cover with butcher paper after 4 hours and cook 8/9 more hours check internal temp with probe at end last hour to get brisket to 190/200 temp then cut off. You want brisket at 204 temp at the end after rest.  So know it will still cook after you take it off and rest.  Eat it soon and you will be golden.  

[GPW Horn]

Beef Dino Ribs smoked on a custom vertical offset … thread needed pictures 😎

[GPW Horn]

And apologies for crashing a grilling thread with  low slow smoke pics 😎

[Itsamystery]

Traeger has done and is scheduled for a road show at Costco locations. Bought mine there and the pricing was a bit better. 

When we moved, I gave away my offset and about half a cord of pecan and oak. Could hardly get anyone to come take away the wood for free.

My daughter got me a collapsible tub and the blanket bag from Drip EZ. Love the blanket bag for letting meat rest. Keeps the temps up.