(Topic ID: 217481)
Tempe, AZ
Unknown City
Double beer can chicken.
One with a honey, mustard, lemon juice and thyme marinade using Guinness.
The other with a spicy BBQ rub using lager.
45 mins in the Weber, cooked to perfection.
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Kitchener, ON
3 weeks later
3 months later
A Christmas present to myself this year, following the recommendation of a friend, was the The Green Mountain Grill (GMG) DB PRIME EITH WiFi.
I’ve been smoking with a Weber Smokey Mountain (WSM) for about 4 years now and learned a lot about a traditional charcoal system. This was a really nice upgrade. I love the mobile app and fine control features.
Just as I enjoy the online social community for Pinball, both WSM and GMG have nice online communities to share ideas and offer help.
WSM has a forum, https://www.virtualweberbullet.com/
GMC has a Facebook Group, Green Mountain Grill Owners
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Quoted from Nevus:A Christmas present to myself this year, following the recommendation of a friend, was the The Green Mountain Grill (GMG) DB PRIME EITH WiFi.
I’ve been smoking with a Weber Smokey Mountain (WSM) for about 4 years now and learned a lot about a traditional charcoal system. This was a really nice upgrade. I love the mobile app and fine control features.
Just as I enjoy the online social community for Pinball, both WSM and GMG have nice online communities to share ideas and offer help.
WSM has a forum, https://www.virtualweberbullet.com/
GMC has a Facebook Group, Green Mountain Grill Owners
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How you liking the GMG? I was looking at them but ended up with a red tec bull. Man I love that thing. If only I stocked up on pellets before quarantine ...... 
I love it and have been using it pretty much every weekend. I get pellets at Academy, cheap and in bulk. The bag in my pic is $14.99 for 40lbs. 
Quoted from tjprice222:All done. Am I the only one grilling during this whole quarantine thing??[quoted image]
We are still grilling, we just temporarily moved to a quarantine grilling/cooking thread.
https://pinside.com/pinball/forum/topic/quarantine-cooking-thread
1 week later
Quoted from cdnpinballer:Tenderloin tonight![quoted image]
Sam's had beef tenderloins for ~$7.50/lb. today. I shoulda bought one. That looks good!
Quoted from mcluvin:Sam's had beef tenderloins for ~$7.50/lb. today. I shoulda bought one. That looks good!
Grocery store near me had uncut full tenderloins for $8.99/lb CAD so actually cheaper than $7.50 usd. There was a 1 bag limit per person or else I would have bought more.
Don't forget we have quarantine cooking thread going strong over here:
https://pinside.com/pinball/forum/topic/quarantine-cooking-thread
2 weeks later
Quoted from Rascal_H:Any suggestions for a new propane grill brand? Mine finally died and want a new grill to go with my new house.
Get a Weber with an aluminum grill box. They can be pricey, but will last a long time. If u dont mind used, deals can found on CL.
Quoted from mcluvin:Get a Weber with an aluminum grill box. They can be pricey, but will last a long time. If u dont mind used, deals can found on CL.
+1 on this. I've had my Weber for several years now, and having owned other, cheaper grills in the past, this is by far the best grill I've ever owned. Just take care of it, and it will last a good long time.
At least for the Genesis series, the weak spot is the frame. It is prone to rust, but it will last for years, and there are things you can do to mitigate that anyway. Beware the top of the line Summit series has a porcelain coated steel firebox for some reason. Those can rust out.
Everything you could ever want to know about Webers is in this forum. Good luck!
I bought a Weber Genesis in 2011 or 2012. I've since replaced a lot of the parts including part of the rotted frame. Some of it was covered under warranty, some they sold me at a discounted price. Looking at it this year I wish I re bought the entire frame. It's still by far the best gas grill I've ever owned, but I can guarantee I'm not getting another 9 years out of it before it rusts to nothing.
Quoted from yellowghost:First time grilling rib-steaks and screwed it up like always. About 8 minutes a side because they were so thick and ended up fully cooked. Should done half of that. Still tasty but not medium-rare the way I like. Bah
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My go to method is 2 minutes each side of nuclear level heat.... then push them off direct heat until they have the right level of springiness to the touch. Looks like you had them at a medium temp the entire time? Thicker steaks can be tricky though.
Quoted from yellowghost:First time grilling rib-steaks and screwed it up like always. About 8 minutes a side because they were so thick and ended up fully cooked. Should done half of that. Still tasty but not medium-rare the way I like. Bah
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Sous Vide for the win and get it right 100% of the time.
7090461B-83EE-48FD-8785-98552E2297C6 (resized).jpeg36DF5FB2-3007-45C4-9C8D-744FF662878C (resized).jpeg47C62785-3DB7-47A2-A5A2-FED73D45E2DC (resized).jpegB766213F-52DE-4787-A42A-A71DDE3EC9DC (resized).jpegSous Vide is great for thicker steaks. It really is borderline fool proof, there is so much room for error.
Some people seem to have a knack for cooking steak, personally found this thing to be a game changer. I've had a few cheaper knock offs and they are garbage. I wish I bought the good one the first time.
https://www.thermoworks.com/Thermapen-Mk4
I was watching this video yesterday, this dude is entertaining. Around 2:30 he talks about the need for a thermometer. Funny thing is, I've had great results doing exactly what he says you cant. Reverse sear on the Traeger. I think it's some of the best Ribeye I've made. I'm using the built in probe on the Traeger.
Quoted from Rascal_H:Good price?
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I paid 699 for mine a couple years ago during a nice sale and no regrets, it’s a great grill.
I’ve got steaks down because my wife and I both like them Rare or Med Rare so I always err on the Rare side. That said, I’ve definitely had company give me the ooshka ooshka look when they see any pink.
What kind of sous vide devices do you guys recommend? I figure if all the steakhouses are using them I can give it a shot too.
Quoted from jalkelly:I’ve got steaks down because my wife and I both like them Rare or Med Rare so I always err on the Rare side. That said, I’ve definitely had company give me the ooshka ooshka look when they see any pink.
What kind of sous vide devices do you guys recommend? I figure if all the steakhouses are using them I can give it a shot too.
I have an Anova, I've had it for years. It did crap out on me once, but they replaced it for free. I think it was even out of warranty. I have no experience with anything else.
Quoted from Rascal_H:Good price?
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That's more or less regular price. In your area, you'll find it cheaper towards the end of summer.
No pics, but we've been bbqing wild asparagus. butter, sesame seeds, Johnny's seasoning and sweet hot seasoning. Wrapped in tinfoil, 10 mins ea side. Best way to cook!
Quoted from mcluvin:That's more or less regular price. In your area, you'll find it cheaper towards the end of summer.
I've also got a Weber Q with a stand and full size tank adapter. When I'm just grilling for the 2 of us, it gets used the most. You can find those real cheap on CL.
1 month later
Anyone ever have a pellet grill catch on fire? I was 15h into a brisket smoke, walked outside and found the grill temperature at 405 degrees. I thought, what the hell is wrong with this thing, turned it down, opened the lid and it went up like a brush fire.
The inside of the grill was on fire, the butcher paper was on fire, there were flames coming out the grease tube and the grease bucket was on fire....which just happens to sit right next to the propane tank.
I had to empty a fire extinguisher on the damn thing. The brisket was wrapped and seems fine. Might try it later. 
Anyway, has that happened to anyone? I'm guessing the pellet feed went bananas and it got so hot that the grease caught. But that's weird since it was just cleaned and the grease tray was working.
Quoted from tjprice222:Yeah! A few hours in.[quoted image]
Is that one of those fancy modern grill?
Quoted from Spyderturbo007:Anyone ever have a pellet grill catch on fire? I was 15h into a brisket smoke, walked outside and found the grill temperature at 405 degrees. I thought, what the hell is wrong with this thing, turned it down, opened the lid and it went up like a brush fire.
The inside of the grill was on fire, the butcher paper was on fire, there were flames coming out the grease tube and the grease bucket was on fire....which just happens to sit right next to the propane tank.
I had to empty a fire extinguisher on the damn thing. The brisket was wrapped and seems fine. Might try it later.
Anyway, has that happened to anyone? I'm guessing the pellet feed went bananas and it got so hot that the grease caught. But that's weird since it was just cleaned and the grease tray was working.
What brand is your pellet?
Quoted from Spyderturbo007:Anyone ever have a pellet grill catch on fire? I was 15h into a brisket smoke, walked outside and found the grill temperature at 405 degrees. I thought, what the hell is wrong with this thing, turned it down, opened the lid and it went up like a brush fire.
The inside of the grill was on fire, the butcher paper was on fire, there were flames coming out the grease tube and the grease bucket was on fire....which just happens to sit right next to the propane tank.
I had to empty a fire extinguisher on the damn thing. The brisket was wrapped and seems fine. Might try it later.
Anyway, has that happened to anyone? I'm guessing the pellet feed went bananas and it got so hot that the grease caught. But that's weird since it was just cleaned and the grease tray was working.
Yes, I did. What happened was the thermometer inside got caked with old grease. It wasn't reading the temp right and thought the grill was cooler then the temp it was set. This caused it to keep adding pellets to the hot box area(not sure what to call it.) Eventually they were over flowing and caught fire. If this is what happened to yours just wipe off the thermometer and it should work fine. You will remember from this day forward to wipe that thing with paper towel before any long smoking sessions.
Hope this helps and good luck.
Mine is a Traeger. Thought that might be important to know.
Trollhättan
Quoted from Spyderturbo007:Anyone ever have a pellet grill catch on fire? I was 15h into a brisket smoke, walked outside and found the grill temperature at 405 degrees. I thought, what the hell is wrong with this thing, turned it down, opened the lid and it went up like a brush fire.
The inside of the grill was on fire, the butcher paper was on fire, there were flames coming out the grease tube and the grease bucket was on fire....which just happens to sit right next to the propane tank.
I had to empty a fire extinguisher on the damn thing. The brisket was wrapped and seems fine. Might try it later.
Anyway, has that happened to anyone? I'm guessing the pellet feed went bananas and it got so hot that the grease caught. But that's weird since it was just cleaned and the grease tray was working.
I have a Napoleon 665 pro built in modell.
If I dont clean the drip tray, it catches fire so often i end up clean the tray every time.
Well, i have a very good encasement, so i just remove the Meat and let it burn out.
Btw you can use baking soda to put the fire out.
Quoted from Dr-pin:I have a Napoleon 665 pro built in modell.
If I dont clean the drip tray, it catches fire so often i end up clean the tray every time.
Well, i have a very good encasement, so i just remove the Meat and let it burn out.
Btw you can use baking soda to put the fire out.
We had one tiny container of baking soda in the fridge and I didn't think it would have been enough. The fire was right up against the propane tank, so I was pretty freaked out when it happened and just grabbed the fire extinguisher. Good thing that didn't happen at 3am....
Quoted from romulusx:What brand is your pellet?
It's a Camp Chef Woodwind. I tried to get them on the phone all day yesterday and was greeted with the "your call cannot be completed as dialed" or when I did get their auto attendant it was the "your hold time is greater than 60 minutes". At one point I stayed on hold and it hung up on my after 30 minutes. 
Quoted from Spyderturbo007:It's a Camp Chef Woodwind. I tried to get them on the phone all day yesterday and was greeted with the "your call cannot be completed as dialed" or when I did get their auto attendant it was the "your hold time is greater than 60 minutes". At one point I stayed on hold and it hung up on my after 30 minutes.
Sorry for your trouble,customer service sucks now and it seems people want to blame it all in the virus!I’m trying to decide on a Weber Smoke Fire pellet.They had issues like yours upon introducing it in January.Anyone else have any recent info ?
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