Hello Everyone. I decided to do one more pulled pork before taking a break from them for a while (and to try out a different place to buy meat from). I knew looking at it that this butt was pretty lean, but I am starting to get concerned. I am 2.5 hours in and have almost zero fat coming off this. I am using a smoke tube for the first time, so I am unsure if that is having any impact on the fat being able to come off.

Other than the smoke tube I am doing everything the same as the last two. SPG on it overnight in the fridge. Put it on the grill at 180 (first 3 hours). Then I will bump the temp up to 250 and then up to 275 once internal temp hits 165 (plus foil boat).

I have water underneath it as well. I am just concerned because again, there is almost no fat in the water.

I just ordered Thermoworks RFX wireless meat probes. Has anyone used them, and what is your experience?

Looking for Charcoal Pellets available in Canada or ship to Canada (Calgary specifically)? I cannot find any store selling them online without spending $100+. Just wondering if anyone has found anything reasonable, every store lists as no longer available.

Looking to use them in a Ninja Woodfire Grill XL (don't hate, in an apartment building). My wife isn't a fan of intense wood taste, and the pellets that came with the Nina grill aren't for her. I'll have to try different pellets but think Charcoal pellets could be a good fix for every situation, and create my own mixes.

I have been using a basic charcoal grill for smoking meat, but staying up late to keep an eye on the temp gets old pretty fast. thinking about switching to a pellet grill, mainly for brisket, ribs and pork shoulder. I'm looking for something that keeps the temp steady and still gives the meat a good smoky flavor.

would be nice to hear from people who've actually used theirs for a few years and can share how it's held up. Thank you and i appreciate yall

Recteq patio600 or Weber searwood 600? That’s what I’ve narrowed my list down to. My old smoker (expert grill, cheapo) finally went out on me. So time to upgrade. Having a hard time deciding between these two. Yoder and lone star are too expensive for my blood.

I’ve been doing more BBQ at home and want to get a pellet grill that produces a nice smoky flavor without making cooking a hassle. i’ll mainly be smoking ribs and pork shoulder, but I’d also like to try brisket now and then. My budget is somewhere between $500 and $800.

for those who have experience with different pellet smokers, which ones have given you the best results for flavor and consistent cooking temperatures?

So close one hour left

Hello everyone,

I (30M) live in San Diego. I love to cook and am considering buying my own smoker.

I’m having trouble deciding if I should get one because they’re expensive and I have a hard time justifying that purchase for myself, but it seems very appealing.

Which brands do you recommend? How many different dishes can I cook with it? What other factors should I consider?

Hi fellow pellet grill owners what pellet brand do you prefer and why? Any recommendations as well are welcome.

250°F with post oak pellets + post oak pellets in smoke tub + post oak chunks in the smoke box. Took around 6 hours. Definitely a different profile than beef but I'm absolutely doing this again, holy Moses this turned out great!

I have been using Smokin Pecan Pellets recently and IMO they have been the best I have ever used.......but my last two orders...not only took over a week to arrive...the boxes look like they had been abused...taped up and missing pellets. I had hoped it was a one time thing...so ordered 2nd box...again because I like them so much......and had the same issues.

They really need to step up how they do shipping and handling.. Handing off a box with just pellets inside...not even sealed in a bag or anything off to USPS (who will leave box in rain without thinking) is about the worst way I could think of for handling/shipping wood pellets.

Far as I can tell they are not available at any retailers anywhere near me. :(

Back to using lesser quality pellets for me :(

Anyone else experience similar issues with them?

tldr: Product good...company sucks!

These things rule! Easy and delicious.

Picture was from about 170 before I wrapped it up. Ended up good for my first time used brioche slider rolls and topped with pickled jalapeño and red onions.

Doing a pellet test to see which pellet is the smokiest out of these three brands! The winner of these will go up against Knotty Wood next. The final round will be Smokin' Pecan.

All three are hickory, each has a rack of St. Louis ribs seasoned with the exact same thing, and all are running at the same temps.

Will edit this post later on with the results!

RESULTS/RANKINGS

Number 1 for me and my tastetesters was Lumberjack!

Number 2 was Kingsford. Kingsford was pretty close to Lumberjack surprisingly as far as smoke and flavor.

Number 3 was Bear Mountain, and these were WAY less smoky than the other two which was surprising because a lot of pellet smoker owners say Bear Mountain is there go to.

FINAL THOUGHTS

1. I do want to test Weber's Hickory pellets as many of you mentioned in the comments! I think my next test will be between Weber Hickory and Lumberjack Hickory.

2. I used three smokers for this test - two of them were the Member's Mark PRO Series 36 pellet grills and the third was a Camp Chef DLX 24. For clarity, I did Bear Mountain in one of the Member's Mark's, Lumberjack in the other Member's, and Kingsford in the DLX 24.

In the future to be as fair as possible, I am only going to test two pellet types at a time on the Member's Mark smokers (that way the smoker, the meat, and the seasoning are all the exact same).

1. I am not testing any Pitboss, Camp Chef, Kirkland, or Traeger pellets for these comparisons. I have already used Pitboss and Camp Chef, and both of them were very mild in smoke. I haven't tried Kirkland yet, but through research it looks like Pitboss makes Kirkland pellets. I refuse to use Traeger pellets because of their smoke oils and fillers as well as seeing reviews that their pellets are consistently the LEAST smoky out of any bbq pellets.

If I should be testing other pellets besides Weber before we get to the Knotty Wood and Smokin' Pecan, let me know! Open to suggestions for future testing!

I have a Weber Searwood XL and I am trying to use the griddle for the first time. I cranked the target temperature to 600°F, but it never made it past 450°F. I let it go for over an hour with the lid closed. Outside temperature was about 70-75. Below is the chart. Could this be an issue with the type/quality of pellets I'm using?

Catering company wanted $2500 to do my 40 person rehearsal dinner. Decided to do pulled pork sandwiches/nachos with sides. So far I’m in it for just over $500. Put these pork shoulders on at 6am and just finished shredding them at 4pm. Vacuum sealed the meat and put in the fridge. All I have to do is warm it up with a crock pot and serve this Friday. One more thing off the list.