First cooks

[BarreBQ]

Was going to do a chuck roast but it's getting late so we cooked hamburgers. Set the temp to 400 and used probe to cook to internal temp of 155. Tasted great. No much for searching marks... any suggestions? I'll try 450 next time.

I typically sear first at high then back down to cooler spots and reduced temperatures until I get to about medium rare to medium. My previous grill was a Memphis built in and it would hit 750-800... so I’ll have to see how 600 can do.

 

[Brad S]

Ok I'll try that. This is my first pellet grill so I have a lot of learning to do. Do you ever put a probe in and try for a particular temp (for burgers)?

 

[BarreBQ]

Ok I'll try that. This is my first pellet grill so I have a lot of learning to do. Do you ever put a probe in and try for a particular temp (for burgers)?

Not really anymore... I’ve cooked so many that I just know now... feel, time, look etc.

Here is a picture I just grabbed online.

 

[rock1640]

1 Burn-in (with probe army) (Excel charts!!!)
2 Wings (to find my hot spots)
3 Ribs (4 racks)
4 Two Butts and 2 Briskets

Just need the grill! I’ve got a “Whiskey and Wine Valentine” party this weekend with 20 couples coming. Really don’t want to “buy” the food - is rather cook it.

whiskey &Wine party sounds awesome

 

[BarreBQ]

whiskey &Wine party sounds awesome

We also have cigars and BBQ but I was running out of words that started with “W”...

 

[SmokeFireNerd]

I broke in my EX4 with a slow n steady rack of beef short ribs. Worked really well and the temp was dialed in at 250 and never moved. 6 hours later, happy campers! Next cook, I cranked it up to 600 and grilled a couple steaks. I enjoyed lots of heat, fire, flames.... We're very happy!

 

[CoonassBBQ]

Was going to do a chuck roast but it's getting late so we cooked hamburgers. Set the temp to 400 and used probe to cook to internal temp of 155. Tasted great. No much for searching marks... any suggestions? I'll try 450 next time.

I reverse sear burgers and steaks. 250 until I get within about 20 degrees of desired internal temp and then crank it all the way to get the sear on the outside.

 

[BarreBQ]

I reverse sear burgers and steaks. 250 until I get within about 20 degrees of desired internal temp and then crank it all the way to get the sear on the outside.

I sous vide often. Hopefully the smoker will get my a good sear when I do the reverse sear method.

 

[CoonassBBQ]

I sous vide often. Hopefully the smoker will get my a good sear when I do the reverse sear method.

The wife gave me a sous vide for Christmas, haven’t used it though. Gonna have to give it a try.

 

[SmokeMeister]

The wife gave me a sous vide for Christmas, haven’t used it though. Gonna have to give it a try.

Check out a channel called Sous Vide Everything on Youtube.

Sous Vide Everything

Sous Vide Everything is all about amazing food! The channel is dedicated to the search of perfectly cooked proteins and more. The name says it all! Everythin...

www.youtube.com

 

[Brad S]

I reverse sear burgers and steaks. 250 until I get within about 20 degrees of desired internal temp and then crank it all the way to get the sear on the outside.

Ok I'll definitely try that method in the future.

 

[Brad S]

I broke in my EX4 with a slow n steady rack of beef short ribs. Worked really well and the temp was dialed in at 250 and never moved. 6 hours later, happy campers! Next cook, I cranked it up to 600 and grilled a couple steaks. I enjoyed lots of heat, fire, flames.... We're very happy!

Any pics of the steaks?

 

[DanaM]

Was going to do a chuck roast but it's getting late so we cooked hamburgers. Set the temp to 400 and used probe to cook to internal temp of 155. Tasted great. No much for searching marks... any suggestions? I'll try 450 next time.

I pre-heated my EX6 to 500 for burgers and got nice grill marks. Got to internal 160 in about 7 mins. They were very lean meat so didn’t get flame broil. Next up, pork loin low and slow at 250.

 

[CEd4jets]

Check out a channel called Sous Vide Everything on Youtube.

Sous Vide Everything

Sous Vide Everything is all about amazing food! The channel is dedicated to the search of perfectly cooked proteins and more. The name says it all! Everythin...

www.youtube.com

That guy is good. He is Brazilian and lives in Miami. Does a lot of stuff besides sous vide.

 

[ROZ!]

I did a burger night #1 but that doesnt really count.

Today was brisket. Small guy on there for 7 hours at 250.

Results were fantastic, and i give fill credit to the grill.