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Pellett Grills
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Pellett Grills


Jan 29, 2017, 2:54 PM

Have you ever had or used one. What kind? Likes and dislikes. Am considering one but don't know much about them.

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Owned one for over 7 years


Jan 29, 2017, 3:16 PM

got my UDP version at Costco (Traeger) and it does the job. Would love to own a Mak 2 star or a Yoder 680.

Have you looked at amazingribs.com or pelletheads.com? Lots of info on those sites.

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Bought a Green Mountain Grill pellet grill...


Jan 29, 2017, 3:38 PM

last year.

Really like it. Makes smoking things way too easy and is a pretty good grill too (maxes out at 500F).

I got the Daniel Boone Stainless wi-fi. Plenty big enough for normal home use/entertaining. Gets to temp quickly and changes temp quickly. Hopper is plenty big for an all-day slow-cook.

The wi-fi is one of those things that sounds over the top, but is useful as ####. It ties in with an app on your phone and let's you monitor grill and food temp, change grill temp setting, alarms for low pellets, and allows you to set-up cooking profiles...like cook on 400 until food temp is X and then lower to 240 until food temp is Y and then lower to 150 until turned off, etc...

Comes in really handy if you use a crutch for cooking brisket, as it will alarm when your food reaches say 150F which tells you when to crutch the meat.

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crutch the meat


Jan 30, 2017, 9:32 AM

What's that? haven't heard that term, but never cooked a brisket either.

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When smoking a brisket, the cooking process can stall...


Jan 30, 2017, 9:48 AM

based on condensation on the outside of the meat or some sheet.

Normally occurs between 140-150F internal temp. So the meat will sit at that temp for 1-2 hours before the internal temp starts going up again.

I think the full term is Texas Crutch, but basically when the meat starts to stall, you wrap it tightly in aluminum foil (I think some folks use un-waxed butcher paper) and that helps the alleviate the temp stall so the meat will cook more quickly. In my limited experience, you have to wrap it very tight to keep from forming pockets where the liquids can leak out to and cause the meat to have the texture more like pot roast.

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Ah. thanks


Jan 30, 2017, 9:55 AM

and thanks for not telling me to go google myself.

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The one thing I would suggest in looking at pellet grills is


Jan 29, 2017, 3:52 PM

to go with the .25 caliber over the .22 or .177 caliber.

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i'm ole scool with my stick burner but have used a


Jan 29, 2017, 9:49 PM

green mountain pellet smoker. pretty much a set and forget like the cabinet charcoal kind and put a little more smoke on the meat than the pure charcoal smokers but not like the stick burners

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