Recent content by Derrick H

I do love that we have so many options these days to get the taste we are looking for.

I really don't dump my pellets, but I have a bag that is designed for pellet storage and I would use that if I ever did have to dump the pellets. It stands up on it's own so it would make it easier. You probably could use a plant grow bag as well.

Now that you mention it, outside of the one I have, I haven't seen one in person either. Lowe's used to carry the SF and I guess that experience scared them off from Weber pellet grills. I need to check out an Ace Hardware to see if they have them on the floor.

I have the 600 as well. Mine was an exchange for my extremely faulty Smokefire, so I really didn't have much of a choice. I recently had to cook wings for a large family gathering and had to do 2 batches/cooks instead of 1, but otherwise I have had no issues with the 600. I have to echo...

I thought it was too, but that's not the case. Also, I am not sure if there is enough difference between the Smoque and the Searwood to require a new sku. I am just not sure the average consumer is going to get the difference.

Brisk It pricing and the accompanying teaching app really could disrupt the market, if it is made of quality materials and lasts.

Probably trying to get out ahead of the $399 Brisk It grill coming soon too. Their entire lineup is competitively priced and targets beginners. I hate the name, but this Smoque seems to be a really good option. Geared for people who only want to smoke, it seems. The sub-$1000 market is getting...

First thing I am going to do next time is bump the temp to 250 to start the cook. Maybe bump it to 275 when the stall hits. 220 was just torture.

Thanks. When it hit 150, it stayed there for about 3-4 hours. I pumped it up to 250, then 270 to push it through. We had a quick power outage When it hit 192 and that put the grill into shutdown mode. I had guests coming a couple of hours from that time so I just decided to take it off, let it...

There was a very little liquid in the pan, but not enough to affect anything. I only let it rest about 2 hours, but after eating, it was fine. Just the pull was not fall apart at all. For all I know it was the cut of meat that I got. The good thing about this hobby is practicing and...

Update - The pork turned out good. Not as tender as I wanted but it was good. One thing I think I figured out about the Searwood is that it does not like drip pans. It was in the stall for hours, I mean like 3-4 hours. Then once it got out of it, it was very slow to climb in temps. I was...

Trying out an overnight cook on the Searwood. A single butt at 220 all night long. I put it on at 10 p.m., won't touch it until the morning. I debated between 200 and 220, but 220 should be fine. Not wrapping and using the pan to catch drippings. One thing I am noticing is how much smoke the...

My wife really doesn't like overly smoky foods, so she loves the pellet smoker meals. I still have my kettle so I will cook on that when it's just for me. I like having an entire slab of ribs just for me, haha.

Happy Birthday! That looks great. How long did you cook it?

Yes, next time I will just go with 250. I was watching college football and wanted to rush it a bit. I did no wrapping or spritzing this time. Turned out well but would be even better at 250 vs 275.