Watcha cookin'?

swampdog said:
Hmmmm, my inlaw's has some pretty sizable venting on the back that I would think would keep it from getting to that 650-750 sear / pizza sweet spot. I've never used it for a high temp cook so I stand corrected.

Regardless, I love their traegar for smoking, it's damn near foolproof.


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Dafaq? You sear at 750? That's more than a sear.


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OverlanderJK said:
Dafaq? You sear at 750? That's more than a sear.


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15-20 sec a side using the reverse sear method at around 650-750 gives a great sear. Most steakhouses will cook the steak at around 750 in a IR broiler, but on my grill I've found the reverse sear (cook at around 300 until about 6 degrees before ideal temp, pull meat and let grill raise to 750, then sear) produces the most consistently cooked inside while still getting a slight crust on the outside.


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swampdog said:
15-20 sec a side using the reverse sear method at around 650-750 gives a great sear. Most steakhouses will cook the steak at around 750 in a IR broiler, but on my grill I've found the reverse sear (cook at around 300 until about 6 degrees before ideal temp, pull meat and let grill raise to 750, then sear) produces the most consistently cooked inside while still getting a slight crust on the outside.


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750 & above is the way to go for pizza...comes out great on the green egg, in about 90 seconds...
 
I have to agree the pellet grills are not the best for searing, but they are king for convenience.
My Green Mountain pellet grill is a set it and forget it smoker, great for brisket and pork buts. It only maxes out at 540 so I rarely use it for anything but smoking. I like it because you dont have to tend to it, just select a low temp, fill the hopper and come back to it 12 hours later. It's even too slow on 540 when trying to feed a hungry crowd burgers quickly.

I have a gas assist charcoal Webber Performer and a char-grill lowes knock off Akorn that I love for searing, smoking and grilling. I'm sure I would enjoy a Green Egg but I had to go the cheap route.

My family still owns Coastal Gas Grills but we quit producing them a few years ago. Our natural gas grills would peg 750 no problem, we sold replacement knobs often because the heat would deform them. Best steak cooker I have ever used! Anyone ever heard of a Coastal? We sold a ton in the southeast all the way down into Florida.
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That's a pretty useful nugget of info, thank you for taking the time to post that. I keep flip flopping between a pellet grill and an egg, probably the knock off. It seems both have their advantages. As far as pellet grills, I was looking at green mountain. Maybe I need a pellet grill and a replacement for my old Weber kettle from who knows when, it's falling apart! It still works though. I finally figured out how to do some shorter smokes with it like ribs, chicken, and turkey. This is a 16 pound bird from last Christmas, it BARELY fit in the ol' kettle! IMG_1475640869.942754.jpgIMG_1475641083.575775.jpg

RUBEERCON said:
I have to agree the pellet grills are not the best for searing, but they are king for convenience.
My Green Mountain pellet grill is a set it and forget it smoker, great for brisket and pork buts. It only maxes out at 540 so I rarely use it for anything but smoking. I like it because you dont have to tend to it, just select a low temp, fill the hopper and come back to it 12 hours later. It's even too slow on 540 when trying to feed a hungry crowd burgers quickly.

I have a gas assist charcoal Webber Performer and a char-grill lowes knock off Akorn that I love for searing, smoking and grilling. I'm sure I would enjoy a Green Egg but I had to go the cheap route.

My family still owns Coastal Gas Grills but we quit producing them a few years ago. Our natural gas grills would peg 750 no problem, we sold replacement knobs often because the heat would deform them. Best steak cooker I have ever used! Anyone ever heard of a Coastal? We sold a ton in the southeast all the way down into Florida.
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Wife made roasted red pepper, Italian sausage and 4cheese ravioli with pesto.

All store bought items but it still hit the spot tonight!
 
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Smoked a 15lbs brisket on Sunday. It was awesome. Didn't even last 30 minutes once I sliced it, my friends ate all of it. I thought for sure I'd have leftovers but that wasn't the case. Next time I'll invite fewer people over.

Doing a pork butt this Sunday. Can't wait.


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