mliebs

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.

Well it's on the grill. I know the probes are overkill but I just purchased a new 4 channel so I had to try it out.

This is the first time I've tried cooking this so we'll see how it goes. After researching it online I've decided to try something different. You can't see it in the pictures but I've trimmed all the external fat, tied it up, marinated it for 2 hours in Bentley no5, then seasoned it with roasted garlic, Hardcore Carnivore black, and John Henrys steakhouse rub. I plan on searing it on each side for 3 minutes and then cooking it indirect until the middle hits 130. If everything goes as planned the outer pieces should be medium rare after resting and the middle should be about medium. Good or bad I'll post the pictures before and after. Anyway, here's the before pics.

Looks good. I've only tried jerky in my dehydrator and it takes forever. How was the final product?

Wow, that's incredible. This is going on my "must try" list.

Mine never turn out that nice, excellent job.

I love cooking prime rib on the Joetisserie.

Looks like it turned out really well.