I received my Blaz’n Grill Works Grid Iron about noon today. Not too bad of a turn around since I ordered it on September 9th.
Here it is after putting the legs on. Man, this thing is a tank! Getting ready to finish taking off the protective padding and do the
initial burn in.
While the Grid Iron was going through the burn in I fired up the Traeger Junior and put on a rack of babybacks. Seasoned with
Killer Hogs BBQ rub and let the rub set in before putting on the TJ. Put a small container of water to try to help some of the temp
swings until I can get some fire bricks. My new digital controller should be here in the next few days which I know will help.
After the initial burn in for 30 minutes I let the Grid Iron cool down and then foiled the drip pan. Put 1.5 pounds of Wright’s thick cut
Smokehouse bacon on it for seasoning.
I let the bacon go for about 2.5 hours and then removed it. There seemed to be a slight hot spot on the right from corner, thus
the two crispier pieces of bacon. I also monitored the temp of the Grid Iron with my Maverick and it showed some temp swings
at 225 degrees of about 5-10 degrees. When I was running it at 180 there was only a slight difference of 1-2 degrees. I can
definitely live with that!
Ribs were foiled for an hour then put back onto the TJ to firm up. About 30 minutes prior to pulling them I basted them with
Lambert’s Sweet Sauce O Mine.
Here’s half the rack sliced and waiting for our plates.
Plated with some steamed asparagus and Bush Smokehouse Tradition beans that I also put on the TJ.
Dinner was awesome as the ribs came out just the way we like them and there was a slight smoky flavor that we really love
compared to the smoky flavors from my WSM. We actually could taste the pork!
I am very pleased with the build and the performance so far with the Grid Iron. I know I will be working it this weekend as
I plan on doing a 9 pound pork butt and also will be doing a 15 pound turkey. But not both at the same time. One Saturday
and the other Sunday.
Thanks for visiting!
