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I am almost convinced. One more question. How is the taste of the meat. Is it comparable to a "manly smoker"(stick burner offset)?

I don’t think you get as much smoke flavor on a pellet smoker and that is why I add the smoke tube to help supplement the smoke.

The smoke tube by the way in my opinion is the only way to “cold smoke” cheeses.

I love smoked cheeses

I was never fond of pepper jack until I smoked a few pounds and it is my favorite. My wife doesn’t like sharp cheddar so I smoke several pounds of the mild cheddar at a time. During the summer I put a bag of ice inside the smoker a long with a smoke tube and that way the cheese never reaches over 85 degrees.

I am amazed on the shelf life of the smoke cheese.

Wow... great idea.

I'm in a couple of smoking and grilling groups on facebook and am finding out opinions of grills and techniques are as strong and hotly debated as 1911vs glock, caliber and political opinions.

I currently have an old electric bullet smoker and Weber Genesis gas grill. They both produce some awesome food. I have also had some great food off of pellet grills but I just want to move to the next level in smokers and get away from electric.

Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

03Lightningrocks wrote: Tue Jun 26, 2018 4:33 pm I am almost convinced. One more question. How is the taste of the meat. Is it comparable to a "manly smoker"(stick burner offset)?

I'll say this... 2 of my brothers cook competition and they cater. We are all meat snobs, to say the VERY least. The 2 that cook for real, both have pellet grills in addition to their comp and catering rigs... and both use them for anything that's under about 20 people. There is a little different technique/method to the pellet grill vs the comp rig but it's subtle.

My church group, family and extended family around here all ask me to cook for them vs. the BBQ joints in town. (and one of those is on the top 10 list in TX) And I'm not in the top 2 best cooks in my family!

If you like 5 star meat and rate it by taste instead of cooking method, you'll call pellet grills "manly." You can do this too, if you know how to cook and own a thermapen.

carlson1 wrote: Tue Jun 26, 2018 7:32 pm Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

8F6769BD-6ED2-48FE-8B99-243639513CAA.jpeg

Did you smoke it low and slow or grill it at a higher temp than smoking? How long did the potato and corn take?

mojo84 wrote: Tue Jun 26, 2018 8:37 pm

carlson1 wrote: Tue Jun 26, 2018 7:32 pm Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

8F6769BD-6ED2-48FE-8B99-243639513CAA.jpeg

Did you smoke it low and slow or grill it at a higher temp than smoking? How long did the potato and corn take?

Cooked at 425 degrees. The potato and corn took about an hour and twenty minutes. I cooked the steak for 16 minutes to medium on a set of grill grates.

carlson1 wrote: Tue Jun 26, 2018 8:47 pm

mojo84 wrote: Tue Jun 26, 2018 8:37 pm

carlson1 wrote: Tue Jun 26, 2018 7:32 pm Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

8F6769BD-6ED2-48FE-8B99-243639513CAA.jpeg

Did you smoke it low and slow or grill it at a higher temp than smoking? How long did the potato and corn take?

Cooked at 425 degrees. The potato and corn took about an hour and twenty minutes. I cooked the steak for 16 minutes to medium on a set of grill grates.

You can tell a real Texan because there is no blood under that steak. I am more the medium rare type.

03Lightningrocks wrote: Tue Jun 26, 2018 8:56 pm

carlson1 wrote: Tue Jun 26, 2018 8:47 pm

mojo84 wrote: Tue Jun 26, 2018 8:37 pm

carlson1 wrote: Tue Jun 26, 2018 7:32 pm Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

8F6769BD-6ED2-48FE-8B99-243639513CAA.jpeg

Did you smoke it low and slow or grill it at a higher temp than smoking? How long did the potato and corn take?

Cooked at 425 degrees. The potato and corn took about an hour and twenty minutes. I cooked the steak for 16 minutes to medium on a set of grill grates.

You can tell a real Texan because there is no blood under that steak. I am more the medium rare type.

Is that cause we know how to cook steaks or because we suppose to like them like boot leather?

jason812 wrote: Tue Jun 26, 2018 9:28 pm

03Lightningrocks wrote: Tue Jun 26, 2018 8:56 pm

carlson1 wrote: Tue Jun 26, 2018 8:47 pm

mojo84 wrote: Tue Jun 26, 2018 8:37 pm

carlson1 wrote: Tue Jun 26, 2018 7:32 pm Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

8F6769BD-6ED2-48FE-8B99-243639513CAA.jpeg

Did you smoke it low and slow or grill it at a higher temp than smoking? How long did the potato and corn take?

Cooked at 425 degrees. The potato and corn took about an hour and twenty minutes. I cooked the steak for 16 minutes to medium on a set of grill grates.

You can tell a real Texan because there is no blood under that steak. I am more the medium rare type.

Is that cause we know how to cook steaks or because we suppose to like them like boot leather?

Well, I think I will just pass on the answer. LOL... let's just say I like medium rare.

03Lightningrocks wrote: Tue Jun 26, 2018 10:14 pm

jason812 wrote: Tue Jun 26, 2018 9:28 pm

03Lightningrocks wrote: Tue Jun 26, 2018 8:56 pm

carlson1 wrote: Tue Jun 26, 2018 8:47 pm

mojo84 wrote: Tue Jun 26, 2018 8:37 pm

carlson1 wrote: Tue Jun 26, 2018 7:32 pm Ribeye, corn, and sweet potatoes on our pellet grill for supper tonight. Don’t ask because there is nothing left.

8F6769BD-6ED2-48FE-8B99-243639513CAA.jpeg

Did you smoke it low and slow or grill it at a higher temp than smoking? How long did the potato and corn take?

Cooked at 425 degrees. The potato and corn took about an hour and twenty minutes. I cooked the steak for 16 minutes to medium on a set of grill grates.

You can tell a real Texan because there is no blood under that steak. I am more the medium rare type.

Is that cause we know how to cook steaks or because we suppose to like them like boot leather?

Well, I think I will just pass on the answer. LOL... let's just say I like medium rare.

Good answer

I do too but I'm a native and so is my wife and she likes hers burnt, or done, which ever you prefer to call it.

03Lightningrocks wrote: Tue Jun 26, 2018 11:50 am I am sorry if it has been asked already but this thread is lengthy. It is like reading War and Peace.

Are the pellets expensive when accounting for the cooking times?

I use approximately 1lb of pellets per 10 hours of smoke with my Masterbuilt Electric Smoker and Amazen brand pellet tray. I have bought a 20lb bag at Winco that is 100 percent wood (no flavoring oils) on sale for $8. Just to give you an idea.