justincredible wrote:

Firing up my pellet grill (Grilla Chimp) for the first time in...a long time. I didn't use it at all last year, and maybe not even the year before. It's currently suffering from a shoddy control board that doesn't allow for temps above 250, but I am smoking beef short ribs at 225 so all is good for now. I do plan on ordering a replacement board soon and then eventually getting a bigger pellet grill in the fall or black friday or whenever I can get a good deal.

I did use the Blackstone a bit last year. Definitely want to use it more this year. 

I use mine year round.  90% of meals we eat at home are made on my pit boss.  It can grill or smoke.  We rarely turn the oven on or cook inside.  I will probably do appetizers for the superbowl.  Smoked crab dip, wings, smoked salsa.

We’ll see how these turn out. I’m just kind of winging it today.

geeblock wrote:

I use mine year round.  90% of meals we eat at home are made on my pit boss.  It can grill or smoke.  We rarely turn the oven on or cook inside.  I will probably do appetizers for the superbowl.  Smoked crab dip, wings, smoked salsa.

I'd like to use it at least once during the week and once on the weekend as long as the weather is decent.

justincredible wrote:

We’ll see how these turn out. I’m just kind of winging it today.

that is a great technique.   even do my briskets like that now.  I usually put a small amount of water in the bottom.  are you going to wrap them in foil at all  or let them ride?  I usually do foil around 170.

Haven't really decided but will probably just let them ride and see what happens. These came from my (late) grandma's freezer, and I have two more packs to smoke in the future. These had the worst of the freezer burn so I wanted to do them first. Worst case scenario they suck and we go to Skyline, but they're looking pretty good so far.

Smoked salsa? Tell me more. Like the veggies and then you throw in the food processor?

I did a smoked chuck roast a few weeks ago (have a camp chef pellet smoker), smoked at 225 for 3 hours, then put foil pan with beef broth, pepperocinis and broth, onions, and smoked for a couple more hours and then pulled it. Was very solid.

Might try party ribs this weekend, haven’t cooked it like that before. I have a Blackstone too, but haven’t used it too often.

Y’all follow any Instagram smoke guys? I like grillin with dad, and follow some others, but always looking for more.

iclfan2 wrote:

Smoked salsa? Tell me more. Like the veggies and then you throw in the food processor?

I did a smoked chuck roast a few weeks ago (have a camp chef pellet smoker), smoked at 225 for 3 hours, then put foil pan with beef broth, pepperocinis and broth, onions, and smoked for a couple more hours and then pulled it. Was very solid.

Might try party ribs this weekend, haven’t cooked it like that before. I have a Blackstone too, but haven’t used it too often.

Y’all follow any Instagram smoke guys? I like grillin with dad, and follow some others, but always looking for more.

Yes exactly. Smoke then blend in food ninja 

Do any of you guys marinate before doing your rubs?  I always do that the night before with apple cider vinegar, rosemary, sage and thyme. I bloom the marinade in advance (warm it before adding the rest). And then in the morning I will pat it dry and add the rub. It just gives that little bit of tang to the meats.

I don't think I've ever done a wet marinade before smoking. 

Power went out and the ribs are at 160-170. Do I wrap in foil and put them in a cooler?

CenterBHSFan wrote:

Do any of you guys marinate before doing your rubs?  I always do that the night before with apple cider vinegar, rosemary, sage and thyme. I bloom the marinade in advance (warm it before adding the rest). And then in the morning I will pat it dry and add the rub. It just gives that little bit of tang to the meats.

I wet brine whole chickens or wings if I have time. I think it makes a difference. I have wr brined baby back ribs once or twice. If I’m doing a long smoke I will just rub the night before or if time doesn’t allow, when I put it on and do a spritz during the cook. 

justincredible wrote:

Power went out and the ribs are at 160-170. Do I wrap in foil and put them in a cooler?

No I would put them in oven . They need to get to 200 degrees at least 

Oh u don’t have power. Build a fire lol 

Yeah, can I just throw them in the oven once the power is back? It might not be until 6:30. 

I’m very annoyed right now. 

The oven once the power comes back on will be fine. Most meats stop taking in flavor from smoke around the 165 mark. 

Are they fine to just chill in a cooler until then? I assume the temps will stay high enough not to get funky. 

justincredible wrote:

Are they fine to just chill in a cooler until then? I assume the temps will stay high enough not to get funky. 

Yea they will be fine 

They turned out alright.