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I like how you can add a split to maximize smokiness. My new dream pellet grill. Start saving lol. 😂
When it comes to pellet grills and smoke flavor, the Grilla OG should definitely be in the conversation. Because of it's unique shape, it really has a better smoke profile than traditional pellet grills.
I like how most people coming to video probably have a sub-$1000 tragger/rec-tec/camp chef… and Jeremy is using a $4000 pellet grill that you can whole wood splits to.
I'd love to know how the temperatures compare. Because what I found on my pellet grill, a broil King, is that when I set it to 350 the box is only going to be around 300. There's a huge discrepancy in the temperatures so I often end up using a far higher temperature than I should purely because the box is so much cooler than what I want.
And I've tested this with other people's pellet smokers and they all pretty much behave that exact same way. They're measuring the temperature very close to the fire which is higher than what is actually happening in the pit and as such you get a drop off curve as far as the temperature you set and the heat you get.
My smoker can supposedly get to 600 f. But it doesn't because the box only goes to about 520 with that setting.
Traeger lied to me for their pellets
Tried to order Fiesta Season it all and “due to California labeling laws we are unable to ship” I’m so happy I have the nanny state watching over me.
do you bring your meat to room temp before putting on the smoker? I have seen so many people say to bring meat to room temp before smoking.
Great video. It seems like it would get a lot of ash from the open fire settling on top of it.
Just a generic statement; burning hunks of wood and pellets are two different animals; expecting to get the exact same results just isn't going to work. But that doesn't mean you can't get close!
The surface are to mass ratio is much higher on pellets. On hunks, there's an interior that gets exposed to higher and higher temperatures, but is not burning; or better said, not being exposed to oxygen and combusting. That can't happen in pellets. So I think a lot of flavor-laden gasses are given off instead of burning immediately. Some may also burn, but will make different combustion chemicals than just the wood itself. Sometimes you can see the sap running out, and hear the gasses escaping. Pellets just don't do that; there's no interior to "cook". They burn up immediately, IF any of them are left after the pellets are compressed. And then when it does burn to that layer, it's now a very dry substance, more closely akin to a pellet burning. Perhaps at a different temperature, because those combustible gasses and some sap components certainly add a little to the heat produced, already gone when small pieces are burned. Same amount of heat, probably, but a different process.
Different compounds burning at different times yields different flavor. You want burning wood hunk flavor, you have to burn wood hunks somehow. The way this smoker incorporates hunks does look like a good idea. Doing it in other pellet smoker is more of a challenge. One guy said he lays his smoke tube on a small slab of wood, which gets it going some without having to be right up against the burner chamber; I'm going to try that next in my ZGrill.
I sleep. Wake up to check my phone every once in a while.
I use a cheap brand pellet smoker, I put down foil and a cookie sheet on the bottom rack to dissipate heat and I put meat on top rack. And get incredible results
I bought 2 briskets a few days ago, one is a 13LB and the other is an 18LB, they are both black angus beef and cost 110, and 160 canadian dollars (80 and 116 USD). Is black angus a high quality brisket?
Does the RFX wireless work with a Weber SmokeFire EX4? My Inkbird didn’t work—not even through the exhaust. :/
I'm a "pellet pro" but I wanted to watch anyway… great job as always!
I do board games with the boys while my traeger dies the thing.
Btw, I never miss a vid, Jeremy. Love your channel. You, Malcolm Reed, and Guga are the ones I watch the most. Cheers!
The torn happy disappointment is palpable. 😅
Your infomercials are getting a little more subtle normally is to much for me
That being said I'm still watching sometimes because you do have some knowledge to contribute
Just for curiosity, have you tried to use the split without putting the top back over it but still closing the smoker? Seems like it could possibly give good smoke and cleaner burn
Why would MSG be a caution? MSG is an absolute must…
I thought you (and Smokin' Joe) did a video on how not trimming a brisket was the way to go… I get the reasoning behind why, but for newer barbecuers, woulnd't not trimming, or very minimal trimming be an option worth considering?
isn't there carry over heat that would push a 205 temp to 215 which is over , no?
does that cooker work on a mobile app as well?
Ive been wanting to build a outdoor kitchen, could we see your setup?
Hey, what was that little metal pen looking thing you put in the brisket after wrapping??? Should have explained that part…..
I was 100% thinking earlier to recommend you doing this. Thank you for reading my mind.
How to make the best pellet brisket on a almost $4,000 pellet smoker. Sorry but most of us can't afford that.
I've had good results on my woodwind 24, top rack fat up with a water pan on the bottom. Fat prevents moisture from escaping and drying out the meat.
I wanna see this but for a drum smoker like a Oklahoma Joes Bronco or WSM
Has anyone tried mixing some chainsaw sawdust into a pellet grill? I only have an offset so I can't try
I have a Yoder pellet smoker
What is the average size of your briskets that you cook on these videos?
If your in Texas try B&B mesquite pellets, absolute best smoke flavor Ive gotten compared to my offset
Just assembled my ne weber searwood and did the initial burn this morning. Going attempt my first brisket next Monday. Just trying to get the approximate time durations down so im not getting up 2 am to wrap etc. I do also have a warming oven, What is the approx time frame from wrapping the brisket at 180 degrees to 208 degrees. We are planning on eating at 4pm on Monday. Just trying to dial in the timing and I also understand all temps and timing is approximate. Love everything you do. Thank you
Looking for more information on the knife, please.
Would you recommend still wrapping with tallow if you're smoking an American wagyu brisket?
Do you use coarse salt or table salt? Is the S/P a 1:1 ratio? thanks. I have an older Cookshack PG1000 that is wonderful. I use it weekly. The additional accessory for holding splits looks great. Thanks for the video.
How much the brisket weighed before and after trimming ?
Hey Jeremy i just tried this it's in my oven currently.
I took info from this and from a recent Bar A video on brisket on pellet grills.
I laid a cold smoke for 13 hours and used your temperature increments when it was time to smoke.
All i can say is not only is the bark insane for a pellet grill but it's so bloody dark i love it.
I miss judged my timing and it's gonna be a 20 hour rest so I took it out of the smoker…wrapped it with tallow in butcher paper and put back in the foil boat.
Traeger sucks ass, overpriced BS
A couple more tweaks & Jeremy will be abandoning the offset altogether very soon! 😂
Hey bro, swing over to London sometime. I'll fix you a nice plate.
lol – Step 1: Get a $5000.00 pellet grill.
<sigh>
The Fiesta Texas Style Steak Seasoning is better…….do yourself a favor and try that one too…….. maybe a side by side comparison with their season all. Just a thought
Great video as always! Thanks for sharing all your knowledge in bbq! What was the salt and pepper mix ratio?
Excellent video, thank you sir!
whats your opinion of royal oak charcoal pellets?