mliebs

Looks good. I try not to over complicate things but sometimes I can't help myself.

At the end of this experiment the meat tasted really good but the overall look was lacking. My first mistake was injecting it. The rub never set because the injection was constantly seeping out and turning the rub to mush. My second mistake was getting impatient and trying to rush the cook. I should have left them on the grill without the pan for another 1.5 hours or so and then put them in the pan but I was getting frustrated. Next time I'm just going to smoke it with rub and see how it goes. The good news is that I normally cook more food than needed and give it to the lady that works at the Valero by my house. She's 80+ and works 2 full time jobs so she struggles. I sliced both roasts and brought them to her so she could enjoy it.

This is not turning out as planned. After 3+ hours the bark never set. The rub comes right off. I put them in a pan, added the broth, and covered them anyway. Hopefully this next phase goes a little better.

Does anyone know why my pictures always look so dull when I post them?

After seeing everyone posting these I couldn't wait any longer. I just put 2 on the Kamado at 250 and plan on keeping them on for about 4 hours. After that I'll be putting them in a pan with some broth and covering it for awhile. Hopefully they'll turn out decent, could be a lot of work for nothing. I injected both of them and then used the spices shown in the photo. I also topped them with Hard Core Black at the last minute to give it a black color when they're finished. Good or bad I'll post pictures later today on how they turned out.

That looks outstanding

And couldn't be happier ( I think ). I purchased a pellet grill a few months ago and ended up selling it because I just didn't like the way the food was turning out on it. I've been eyeing the new Classic III since it came out and I'm getting close to buying it but I'm not sure if it's worth the upgrade cost. I've used my Classic II more than any grill I've ever had and haven't had to replace anything yet. Is the quality of the new units still there? I read Johns "sticky" about the III but I'm having a hard time pulling the trigger on it. If you've owned/used both extensively what are your thoughts?

I'm looking forward to experimenting with it over the next couple months to see what I can do with it. Overall I thought the food turned out pretty tasty it just didn't have the smoke taste I thought it would. The capacity is crazy compared to my KJ.

I definitely agree on the smoke flavor. The KJ has a stronger profile than the pellet grill. I have the Joetisserie and have done quite a few prime ribs with it. In my opinion it works really well but in all fairness I've never tried the prime rib just on the grate. The Pitts and Spitts uses thicker metal than the Yoder (which I almost purchased but didn't due to the reported rusting issues). With the heavier drum and living in Houston I'm hoping the temperature doesn't become a problem. I don't see the pellet grill replacing my KJ but I do see it being used quite often. One thing I'm a little confused with is that I'm not really getting a smoke ring on the pellet grill so far. Anyway, here's a few pic of the ribs I just took off. They turned out tender and really juicy but again they lacked the heavy smoke profile.

Just finished the pork roast. I started at 180 for 2 hours, then 250 for 2.5 hours and it turned out pretty good. I did notice a big difference in the amount of smoke but the overall flavor and tenderness was spot on. I'm finishing up some baby backs in about 45 minutes so we'll see how they turn out. The pellets I used had a blend of Hickory, Maple, and Cherry so that might explain the light smoke profile. I'll be doing chicken in a couple of hours so I should get a pretty good feel for the amount of smoke with the leg quarters.

Thanks, I hope the food turns out ok. I think the roast being so cold affected the initial temperature. The entire bottom grate is ready within one degree now from left to right.

Well I started with a small bone in pork roast and a rack of baby backs. Later today I'll also be adding chicken leg quarters. I put three probes on the grate to check the temperature and it does vary a little but not too bad. I'm smoking at 180 right now and you can see what it read before I put the meat on. Left and center were right at 181and the far right was 172. After throwing the meat on I'm at 183 left, 176 center, and 174 far right. The thermometer on the far right is just off the edge of the drip pan so that might affect it but who knows. I might move the probes to the top shelf later today when I do the chicken to see what they read. I'm using a Honey Maple rub on the roast and a Raspberry Honey on the ribs. The roast will be sliced as is but the ribs will get a light coast of spicy Texas Wizard at the end. The grill is considerably bigger than I'm used to. It's a 24" drum and it's 36" wide. Anyway here's a few pictures.

I've been grilling on my Classic II for the last 18-20 months and absolutely love it. For some reason I've been wanting to buy a stick burner but at the end of the day I purchased a Pitts and Spitts Maverick 1250 pellet grill. It should be delivered in the next hour or two so I'm going through the manual so I can start the burn in and give it a try tomorrow. I'm curious to know how many people have the KJ and a pellet grill and what your thoughts are. My long term plans are to use this through the winter (with my KJ) and order a Lone Star Grillz offset in December.

Thanks for the compliments. I've only used it for 3 cooks now (1 of them today) but I really like it. I have an older Maverick 2 channel which has worked flawlessly so I thought I'd give this one a try. I'm on vacation this week so I did a pork butt today and had one on the grate, one clipped to the dome thermometer, and 2 in the shoulder (started with 1 and then said, well I do have 2). For $80 I'm pretty impressed. Here's a picture of the Pork Butt 4 hours in.

Well I'm pretty happy with the results. I can see where over cooking this type of meat would make it pretty tough. Anyway, here's a picture of the final product and the probe temps.