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-Kosher Salt
-16 Best Black Pepper
-Granulated Garlic
►Full list of things I use and recommend:
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Pots & Pans
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►Made In Stainless Clad Set
►Made In Carbon Steel Set
►Made In Wok
Knives
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►8″ Chef’s Knife
►6″ Nakiri
►Boning Knife
►Bone Saw
Meat Processing
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►Meat Grinder
►Sausage Stuffer
►Meat Mixer
►Meat Slicer
Appliances
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►Weber Kettle
►Chamber Vacuum Sealer
►Sous Vide
►Toaster Oven
►Deep Fryer
►Vitamix Blender
►Kitchenaid Mixer
►Food Processor
Ingredients
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►Chud Rub and 16 Mesh Black Pepper
►Fogo Charcoal
►Wagyu Tallow
►Dough Conditioner
►High Temp Cheese
►Pink Salt
►Sodium Citrate
►Hog Casings
►Sheep casings
Small Cooking Tools
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►Garlic Mandolin
►Pepper Cannon
►Instant Read Thermometer
►Flame Thrower
►Fire Blower
►Cold Smoke Generator
►Injector
►Scale
►Rub Tub
►Burger Press
►Butcher paper
►Paper stand
►Cutting Board
Welding Tools
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►Blowtorch
►Welder
►Angle grinder
►Grinder Blades
►Chop Saw
►Pipe Level
Camera Gear
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►Camera
►Camera Lens
►Tripod
►Drone
22 Comments
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I do love my pellet grill. The offset a lot gets pushed aside due to time restrictions
not interested in pellet grills at all – but I enjoy your content anyhow! 🙂
And here we are…. The Dark Side.. I'll ride.
Overnight brisket.
Love it! and 100% agree! They have their place. Every cokker does something better than another for a particular purpose but you cant beat the conveinace of a pellet smoker. That being said, I'm looking forward to these series! I'm sure you will find something I havent tried on one.
wow …I watched ur video while eating chicken drumsticks cooked in Air Fryer Oven (not Air Fryer) …have always smoked them in my vertical bbq …. really need ur video to justify my action ….Thanks mate 😁
dang she's got a ring on her finger
Let's go i can get some Traeger action.
I'd love to see you push the boundaries of the grill, like hot fast pizza, low temp smoking (without utilizing a pellet tube), and searing stuff like steaks and burgers.
Poultry, specifically turkey breast, is fantastic. It’s easy to over smoke normally, and almost impossible on a pellet. I have never been able to over smoke it on a pellet anyways and that’s running “super smoke” majority of the cook.
Bonus points if you make Smokey turkey stock, then use it to make smoked stuffing
You need to use it for a reverse sear with a steak or Tritip; smoked on the top, then remove the baffle and crank the temps and sear with the grill grates…so good!
Brad! Love that you’re getting a series going on your Yoder (big ups to Kansas!). I’ve done so many of your recipes on my YS640, including brisket, pastrami, pork butt, Dino ribs, pork ribs, etc. So curious to see what you think!
Pellet grill cooking a brisket, 4 hours in.
Power goes out. What do you do 😂😂😂
The very reason I trust old school
Newish(year and a 1/2) pellet pooper owner here.. rotiss whole chicken, 1/4s, spares, butts, beef ribs, and brisket cooked. GMG Peak Prime model. Got the pizza insert as well for more fun. I originally bought cos I didn't want to nurse an offset fire in our 104 degree summer.. It has performed very well for me. As far as pellets, the B&B post oak is a solid choice! Their championship blend is great for ribs, butts, birds etc. Post oak for beef. Start at lower temp and increase for more smoke flavor.
When the pellet grills came out I was asked a million times “how do you cook a brisket?” after I had spent billions of dollars on briskets cooking them on a UDS. Drove me nuts. I’ll never accept pellet grills as a bbq pit/cooker.
Thanks for doing this series Brad! As a dingus who lives in California I can only afford an apartment, and one of their stipulations is only electric or gas bbqs on the patio. My workaround is a pellet grill since it is technically an electric grill… I feel like a black market meat smoker. Thank you again!
I love calling pellet grills easy bake ovens lol
bacon wrapped hotdogs with grilled peppers and onions cooked with the pellet grill deli shoes
Just bought a vertical electric smoker. It uses pellets but more like a smoke tube. This should be helpful.👍
It has been colder than a mfer and I’m 3 hrs north
I wonder if you’d get different results on the bottom left part of the grill if you didn’t have a GrillGrate in that spot? My understanding is that aluminum plate like that will transfer heat much more efficiently than steel grates, which may have contributed to those legs cooking so much faster.
Those Grill Grates Absorb A lot Of The Heat….So That's The Reason Of The Char On The 4 Pieces…!!! Keep The Great Videos Coming…!!!!