Let's Talk BBQ
Welcome Center => New Member Introductions => Topic started by: Walleyewacker on June 06, 2020, 02:55:33 PM
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New to the forum going to get my first pellet grill. I picked a pit boss 820 XL
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Congrats! I've had mine (MAK 2 Star) for 4 years and I love it. I currently have a 10lb pork belly in brine in the fridge. I'm going to make some pork belly burnt ends tomorrow.
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Thanks KJR hope to see a pic of the burnt ends can’t wait to do ribs ,briskets, pizza but what I’m looking forward to is smoked white bass. Anyone that has had smoked white bass you just can’t stop eating at one.
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Welcome from SE Georgia!
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Welcome to the forum from Alabama
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Welcome from North Carolina.
Art
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Welcome!...I see from your screen name that you fish for Walleye. Please allow me to volunteer to consume those for you. :D I think Walleye is the BEST fsht I have ever eaten...fried. Would love to try the smoked White Bass you speak of!
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You sure won’t have anyone walk off with it it’s a tank. Any suggestions on starting for the first time.
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Greetings from Indiana. Nice smoker. You will love pellets.
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You sure won’t have anyone walk off with it it’s a tank. Any suggestions on starting for the first time.
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Pulled pork. It's pretty easy and very forgiving. As a piece of advice, keep a log/journal of your cooks. Write down what you cooked, how you cooked it, etc., so if you cook it again you have a source of reference. Tweak the recipe if it didn't turn out right or recreate it if it did.
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Thanks guys/gals Got the competition blend pellets. It’s running hotter than set point of 350. Will have to play with it some.
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Welcome from Washington.
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Welcome from Minnesota. State fish is the Walleye
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Thanks from Wisconsin. Ran it for 1 1/2 to burn off manufacturing stuff and I’m read to go tomorrow with some pork steaks and burgers to start.
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Welcome Walleye Wacker, from Northeast Alabama! Glad to see you in here!
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Congrats! I've had mine (MAK 2 Star) for 4 years and I love it. I currently have a 10lb pork belly in brine in the fridge. I'm going to make some pork belly burnt ends tomorrow.
Now that sounds good!
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Welcome from CT
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Welcome from Southeast Texas! Pellet smokers are a great transition from stick burners, you'll love the consistency of them.
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First meal on it was pork steaks . Don’t know why I hadn’t changed before now. Great taste and very easy to operate.
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Nice looking plate there Walleye Wacker.
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225 for 1 hr than 350 for 1 hr lawry’s with black pepper and garlic powder. And it was juice and not dried out at all.
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Welcome to the forum from all of us here in middle Georgia.
A friend shared some "blackened bass" with me last week...first time for me. It was delicious. And to think that all this time I have been practicing "catch and release".
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Jaxon Changed you mind on the releasing from now on. White Bass are like potato chip‘s you just can’t stop at one it’s a oily fish so it handles being smoked real well.
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Hi from CT looks great
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Second round took a tip and did these at 400 and tasted mighty fine . Next time try it lower and see what the difference in taste.
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They look mighty fine!
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Thanks
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