In loving memory of Kenis D. Keathley 6/4/81 - 3/27/22 Loving father, husband, brother, friend and firewood hoarder Rest in peace, Dexterday

Wood Pellet Grill

Discussion in 'Pellet Stoves, Pellet Fireplaces, Pellet Furnaces' started by Geek, May 29, 2016.

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  1. SmokeyTheBear

    SmokeyTheBear

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    You are going to eliminate the hopper then?
     
    SmokeyTheBear, Jun 29, 2016
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  2. gbreda

    gbreda

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    Dont know about that...it still tastes damm good with a nice sear to it.

    Either way, I would trade lump for pellets at this point.
     
    gbreda, Jul 4, 2016
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  3. Babaganoosh

    Babaganoosh

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    Its the eye appeal that gets you. Possibly the texture too.

    Cooking a steak Sous vide style will blow you away. Basically it's cooking in a hot water bath and slowly raising the temperature. The food is inside a vacuum sealed bag. It will lack the eye appeal that a grilled steak will have but I've heard that some chefs will cook it Sous vide and then brand the steak with a branding iron to give it eye appeal and the traditional texture.

    I've experimented cooking Sous vide style and it yields amazing results.

    That being said I have ribs on the pellet smoker as I type this.
     
    Babaganoosh, Jul 4, 2016
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  4. gbreda

    gbreda

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    OOPS, meant I wouldnt trade lump for pellets at this point.

    Very easy to use and no mechanics to deal with.
     
    gbreda, Jul 5, 2016
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  5. gbreda

    gbreda

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    mmmmmm, ribs :drool:
     
    gbreda, Jul 5, 2016
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  6. jtakeman

    jtakeman Moderator

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    Still what we are using. Love a pellet grill, But........

    Maybe if I hit the mega bucks tonight. ;)
     
    jtakeman, Jul 5, 2016
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