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Showing results for tags 'pellet grill'.
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5 pounds of pork belly... cured for 10 days and ready for some smoke... Smokin' at around 180°F on the Yoder YS640... my own blend of hickory, apple, and cherry pellets for smoke.... let it smoke here for about four hours... I like thick slices.... Mmmmmmmmmm....
Super easy cook.... Slab of pork belly... Diamond score both sides... Apply rub and rub it in.... Let sit in fridge for an hour or so... Put it on the grill at 225-250... Cook 3.5-ish hours until you hit at least 160-165... Rest, cut and serve.... Mmmmmmm..
I know we are all Kamado fans here at the Kamado Guru site, but I thought some of you might be interested in seeing how a pellet grill works. This is my Traeger Lil' Texas Elite pellet grill that I purchased last November. If I remember correctly this model sells for about $800 or so. The pellet hopper and the control dial are located to the left side of the cooking chamber. I'm not sure exactly on this mode, but I think this hopper holds 12 to 13 pounds of pellets, which is more than enough for the average low and slow cook. On the Traeger grills, they claim that you must use the Traeger brand pellets or you will void your warranty. I haven't tried other brands yet. The Traeger pellets run about $20/20lb bag. The controls for this grill are very simple. All you have is an on/off switch and a temperature selection dial. The 'smoke' setting is supposed to run around 180 degrees, but mine runs a little higher than that I believe. The HIGH setting is supposed to be about 450 degrees. On the right side of the grill you have the grease catch bucket. There are five main components on the inside of the cooking chamber. There is a vertical temperature probe on the left side. It sits on a flange that goes all the way around the grill. This flange holds the cooking grate. My cooking grate on this model is about 19x22" or so. There are two more flanges on the left and right sides below the grill flange that hold the drip pan. This drip pan slants down to the right so that grease runs off into the grease trough on the right. The grease exits the grill through this trough into the grease catch bucket. The fire box is located in the bottom of the cooking chamber. There is an auger that feeds pellets from the pellet hopper into the firebox. There is also a fan that feeds forced air into this firebox to stoke the pellets. There is a glow plug type device on the end of the pellet tube that heats and ignites the pellets along with the forced air from the fan. Here's a closer view of the firebox... When you turn the grill on, the auger starts to feed pellets into the firebox. The rate at which these pellets are fed is determined by your temperature control setting. The temp control setting also controls the fan operation. When the pellets ignite, you re-assemble the inside parts of the grill... There is a steel baffle that sits on top of the firebox to eliminate a hot spot on the grill. The drip pan sits in on top of the baffle. The the grill grate goes back in so you can let the grill warm up and start cooking. My experiences with this grill: This grill has some good points and bad points. Like a gas grill, it fires up and is ready to cook pretty quickly. It won't get as hot as a gas grill and, in my opinion, this grill does not get hot enough for normal high temp grilling tasks. You aren't going to do much searing on one of these. This grill performs really well in the 300-375 degree range. I cooked our Thanksgiving turkey (18 pounder) on it last year and it turned out very well. This grill does not retain moisture as well as a kamado grill. I smoked a boston butt on this and the results were not as good as I get on my kamado. The bark was harder and drier (I did not foil the butt, which may help.) I believe the forced air convection in this grill prevents it from having much in terms of moisture retention. I cooked a pan of my smoked mac & cheese on it and that came out very well. This grill works well as an outdoor oven. Not so much as a grill