Was doing 0-400 on my freshly cleaned Louisiana grill 800. Came out about 50 minutes in and this was happening. I out it out and everything is fine. Guess I gotta go clean my patio off in 98 degree temps.

Chicken was actually done already though haha

Just got my searwood and made a tritip and some chicken thighs. Tritip was smoke then sear. I did 250 degrees until internal was 120, then took the steak off, then put a cast iron pan directly on the grates, cranked the searwood up to 10, waited about 15 minutes, then seared the trip tip. Worked OK, but how can I make this better?

There is a carbon steel griddle I can add, but I can't smoke with that in right? So Id have to smoke with the grates, wait for them to cool, put the griddle in, then warm it, then sear?

Maybe th MadeIn Carbon Steal griddle would work better, as I can just put it on the grates?

im thinking 5-6 minutes total. 4 min skin side down and 2 after flipping.

First time doing wings on my new Member's Mark Pro 36.

Dry brined with kosher salt for 24 hours. Two flavors of rub layered. On half of them I applied a mixture of Sweet Baby Ray's sauce and hot honey, the other half was just the rub.

400 degrees for 25 minutes, flip, then 20 more minutes at 400. My grill has a built in smoke box that I can fill with wood chips to get a bit more smoke flavor. They were great!

10lbs. Got it in the fridge to thaw by Thursday. Thinking sometime Thursday night I'll put it on and want to have it ready to eat by Friday evening. Watched a lot of YouTube and gonna watch some more between now and then. Hope it turns out!!

Was thinking of doing the Mad Scientist method - 200f for a couple hours then 225f then 250f then let it ride at 275f until wrapped and done.

Context of the decision: I am primarily looking for low and slow cooking, I already have a Weber kettle and Blackstone griddle. I have a Pro 575 which has served me well for five plus years, but it is at the in-laws now and will be staying there, so this will be a replacement for that device.

Prices (discounts included):
- Traeger Timberline 850 (Gen 1): $810
- Weber Searwood 600: $900

The wild card: I am in South Dakota where the wind blows a lot and I like to smoke outdoors all winter long. It seems the Timberline made have better insulation than the Searwood to better handle the cold and wind.

I am leaning towards the Searwood because it appears cleanup would be easier and the folks at AmazingRibs seem very high on the Searwood (although they liked the Timberline as well). right now the only thing intriguing about the expanded capabilities of the Searwood is that I enjoy a steak cooked over wood more than charcoal. I'm intrigued by the rotisseries option, but beyond the usual smoked meats the only big item I cook every year is the Thanksgiving Turkey which I have spatchcocked on my Pro 575 for the last couple of years, roasted whole before that. The Timberline feels like it was a big step in the right direction when it released, but still wasn't quite there and won't be quite as refined as the Searwood for cleanup, grease management, smoke levels, etc. Either way it seems there is not a bad choice to be made here, and I am in the paralysis by analysis phase of the decision making process. Help me, Obi-Wan Kenobi r/pelletgrills, you're my only hope!

Meatloaf green beans and baked beans. Bonus beef ribs from over the weekend.

Hey all. Looking to purchase a new pellet grill. Had a traeger tailgater 20 from 2019 that just recently broke down. Always had minor issues with it but it did ok for the 6ish years I had it. That being said, I think I’ve narrowed it down to 2.

Reqtec patio legend 600 ($799)

Traeger Timberline 850 ($809). Has the D2 direct drive terrain. New in box and direct from traeger. Is a previous gen model so not sure if that plays a huge role.

I mostly cook for the family and the occasional backyard bbq. Burgers. Ribs. Pork butt. Etc. also have a black stone for searing if I need to. Anyone have these models? I hear great things about recteq

Hi smokers I'm looking at purchasing a used older traeger model bbq124. Is there anything I should be worried about when looking at this older model? Thanks in advance for your help.

5 pound pork belly halved and cured. Did one brown sugar and one Cane Syrup. Both came out great but the cane was just awesome. Dry cured for 6 days, soaked in water for one hour, overnight in the fridge to develop a pellicle. One hour cold smoke with the smoke daddy loaded with apple chips and pecan chunks and then turned the Recteq on 200f until 145f internal. Wrapped in Saran Wrap and overnight in the fridge before slicing this morning.

Smoked at 225 for about three hours and pulled at 125.

Have some friends in town and decided to smoke something. Was going to do tomahawks but couldn’t find them so pivoted to picanha and boy was it the right choice. Will definitely be doing it again!

Went to Walmart to look for a gaming chair for my son, they had none in stock. Decided to check the smokers on my way out just to see, they had this sitting there with a killer deal. Went and rented a trailer from Uhaul and will be smoking ribs tomorrow, and pork butt later this week.