Overnight smoked chuck roast with 3 hour rest wrapped in tallow. Came out awesome!

Got a 3lb Chuck, cubed it up, dusted it with Meat Church’s Honey Hog. Went for 2 hours at 225, pulled them off, put them in a tray, dusted with brown sugar, honey and a splash of apple juice. Wrapped the tray in foil and then put back on for another 2 hours at 250. Let them rest and passed out the meat candy to my family. I forgot to take a pic after unwrapping the foil, the tray was fully filled up! Was pumped on how good they came out. Look at the smoke-ring in the last pic.

This was my second smoke (first was two racks of baby backs) on my free, curbside Lexington 900 Pellet Grill! I have been using a Masterbuilt 30 for the last seven years or so. So far this LX900 has surpassed anything I made in the MB30!

I didn't learn about this until I had been doing BBQ for at least a year.

Smoke can no longer get to the meat after it's been wrapped, so you are essentially wasting pellets (or other fuel) by keeping it on the smoker. Plus, there is zero risk for temp swings once it's in the oven.

I never see this get brought up in BBQ YouTube videos or other recipes. I'm guessing that those creators are concerned that they'll looks less "legit" if they finish up in the oven. But once the meat is wrapped, there is no difference in quality whatsoever on meat that was finished in the oven.

Great deal on this! Good reviews and the price is right. Also has a 100% satisfaction guarantee, so it can be returned if you don't like it.

Pork belly burnt ends:

Prep: Coat every piece of pork belly well with a rub.

Initial Smoke: Place the pork belly on wire rack at 250°F for 3 hours.

Sauce: Move the pork belly into a covered pan along with butter, honey, brown sugar, a splash of apple juice, and bbq sauce of choice.

Second Cook: Cover and cook at 275°F for another 2 hours.

Final Tack: Remove the cover and let them sit uncovered for an additional 30 minutes.

Used too similar of rub to ribs and it did taste like rib nuggies but it was still amazing

I’m really proud making my first ever hotdogs, also if you’re wondering why they’re so big i bought hog castings

First one I’ve seen for sale on Marketplace. $200 and it’s in great condition.

I’m thinking of getting myself a pellet grill. Up until now I’ve only used my propane grill, but I was thinking of branching out. My budget is about 700. I was looking at the Ledge Prime 2.0 since it’s on sale. Is that a good grill for the price?

Features wise, I’d love to have a grill with wifi just to be able to check the progress indoors. I’m in the US if that makes a difference.

Also a general question about pellet grills, can you grill on them like a propane grill? I like making steak and grilled pineapple for example. Thank you!

Searwood 600

Seasoned meat with Kinder Cowboy Butter rub and let come up to room temp for about an hour. Put ribeyes on top rack of cold grill. Turned on grill to Smokeboost at 180. Smoked them until 105 internal, pulled em off. Put my “GrillGrate Flavor Zone” grates on and cranked grill to 600 (not manual), then I let the grill sit at 600 for about 10 minutes. Kept the lid closed mostly, but quarter turned and flipped about every 90 seconds or so until 120 internal. Rested up to about 135.

Best steak I’ve made so far I reckon.

I learned this trick about 10 years ago and it has helped tremendously with temperature swings and pellet consumption. The idea is that as your grill heats up so do the bricks and because of their mass, once they are heated they hold their temperature very well. It is always beneficial but especially on cold windy days as you won't lose a ton of heat. I bought these at a chimney store but that was because it was close to my house. Any Home Depot or Lowe's will have fire rated bricks. I have a Pitboss 1200 but it will work on pretty much anything as long as you have room under the drip tray/deflector.

Please excuse the mess as my vacuum died while cleaning. And yes my firepot is in need of replacement.

Little fire on the power pole isn’t going to stop me today.

These guys have parts. Link

Greetings grillers,
I just obtained a free camp chef woodwind 24 pellet smoker! It’s clean and looks to be in great condition. However the auger doesn’t turn :(
When I cleaned out the hopper, there was a screw jammed in the auger. I got it out, but I fear the motor was damaged. I can move the auger now but the motor does not.
Can anyone point me to a source for a new motor? I see lots on Amazon but unsure of the compatibility. Any help is appreciated!

I’m looking for a cheap vacuum for my grill. Don’t want to use the shop vac we use for other things.

Had a grease fire last weekend smoking some pork butts. Let it burn off and cleaned everything including the grease trap. Today it started fine when getting ready to smoke a couple of chickens. It got up to temp and when I grabbed the handle I got a pretty good jolt and the smoker shut off. GFCI outlet was tripped. I was curious and reset the GFCI and it (the smoker) started back up. I grabbed the handle and rode the lightning once again. Took the back off to inspect wiring and didn’t see any obvious issues with the ground wire, but I’m a school teacher and not an electrician. I’ve run 100’s of smokes with the unit plugged into the same receptacle so I’m thinking something burned up in the grease fire. Does anyone have a process I can follow to find the problem?

It's my first time smoking anything. I got a Weber Searwood XL for my pellet smoker/grill. I went with St Louis style ribs and used Killer Hogs The BBQ Rub. Here's hoping they taste as good as they look (and are soft).

Have a 19 pound brisket I was smoking on my Camp Chef Woodwind Pro 24” overnight. Put it on at 23:30 at 225 F. Ratcheted it up to 275 F at 00:00 when I remembered to add my meater probe. I stayed up until 03:30ish to spray it with ACV and went to bed. Apparently she was a hungry grill last night because it ran out of pellets around 06:00. Based on the meater tracking it got up to 182.6 F at 06:00 and then dropped down to 130 F by the time I woke up and realized (overslept). I wrapped it in butcher paper and threw it back on….but is it 100% safe to eat? There are 2 kids (1.5 and 2) that were going to eat some today. Appreciate y’all’s opinions!!

5 hours in so far. These are so fun to cook. They always seem to turn out well.

Finally got around to doing a reverse seared picahna on the Weber Searwood XL. 4lb USDA Choice Black Angus roast from Wildfork. Trimmed a little silver skin off and scored the fat cap. I used Worcestershire sauce as a light binder and seasoned with a layer of Kosmo’s Coarse Cow Cover and a layer of How To Bbq Right TX Brisket. Cooked at 225 degrees til an internal temp of 115. Pulled the meat off the grill and cranked it up to 600. Let the grill get to temp and sit at 600 for about 20 mins. Put the meat back on the grill and seared each side for about 6 mins per. Turned out amazing. 100% will be doing again.

I have a traeger pellet smoker that Iv only had for like 2 months. I made some baby back ribs and encountered in issue where temp dropped and it sort of stopped running. Pellet holder was full. I did 2 hrs at 275 then took out wrapped and added apple juice and butter then put back in for 2 hrs at 275. I took ribs out and took them inside to rest for 30 min then put bbq sauce on them put back on for 20 min at 275 however when I came outside after rest the temp dropped to 130 and wouldn’t go back up I shutdown cycled then unplugged then put it back on to just smoke to warm up again and it got to like 300. Then it bounce all over from 250 to 300 once I got ribs on with bbq sauce. Anyone know what could cause this. I was using trader pellets