pellets for my now defunct Traeger. Can I use those is my BGE, either scattering some or in a metal dish right on the coals? Or would the heat profile not be right for them to smoke properly?
I took a look on Google and yes, I can either scatter pellets or put them in a metal container or in tin foil, being sure smoked can escape from either
RE: RE: Wood question- I've got several bags of mixed hardwood
pellets for my now defunct Traeger. Can I use those is my BGE, either scattering some or in a metal dish right on the coals? Or would the heat profile not be right for them to smoke properly?
I took a look on Google and yes, I can either scatter pellets or put them in a metal container or in tin foil, being sure smoked can escape from either
You can but they’ll burn up rather quickly. You might be better off with one of those smoke tubes and fill it with the pellets so it’s more of a controlled long burn
pellets for my now defunct Traeger. Can I use those is my BGE, either scattering some or in a metal dish right on the coals? Or would the heat profile not be right for them to smoke properly?
I took a look on Google and yes, I can either scatter pellets or put them in a metal container or in tin foil, being sure smoked can escape from either
You can but they’ll burn up rather quickly. You might be better off with one of those smoke tubes and fill it with the pellets so it’s more of a controlled long burn
The guy who made the video I watched said he was surprised that the ones he threw fight on the coals lasted 45-60 minutes. I'll probably give it a try with tin foil before buying on of those tubes, but thanks. Those 3 bags'll probably last me a few years.
Here's Aaron's video on trimming and his rub. Link - ( New Window )
There’s no question about it, he’s great at what he does. He’s just not being 100% truthful about his rub (per former employees and those that have tried to replicate his house flavor). I mean think about it, there’s a reason his (and Goldees etc) are a step above everyone else. If it was just S and P everyone would be selling the same stuff.
Here's Aaron's video on trimming and his rub. Link - ( New Window )
There’s no question about it, he’s great at what he does. He’s just not being 100% truthful about his rub (per former employees and those that have tried to replicate his house flavor). I mean think about it, there’s a reason his (and Goldees etc) are a step above everyone else. If it was just S and P everyone would be selling the same stuff.
Having eaten many pounds of his brisket I also find it hard to believe it's just S&P. But, as I said, I was invited back to watch -- what I saw with my own eyes looked just like what's in that video. I can't say there wasn't anything else in the shaker.
Terry Blacks is my go to. They use more than S&P - definitely some celery salt and paprika and maybe chili powder.
Micklethwaits is pepper heavy but there's a lot going on with their rub. They prattled off a long list of stuff (and said they were leaving stuff out). I recall celery salt, chili, and garlic but there was more.
And did my first pulled pork. Gonna be fun. Subscribing for tips and recipes
Already did some modifications on it, running it with the fireboard drive 2 and the pit boss can.
Doing my 1st pulled pork on the grill (side smoker) ... Any tips?
I took a look on Google and yes, I can either scatter pellets or put them in a metal container or in tin foil, being sure smoked can escape from either
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pellets for my now defunct Traeger. Can I use those is my BGE, either scattering some or in a metal dish right on the coals? Or would the heat profile not be right for them to smoke properly?
I took a look on Google and yes, I can either scatter pellets or put them in a metal container or in tin foil, being sure smoked can escape from either
You can but they’ll burn up rather quickly. You might be better off with one of those smoke tubes and fill it with the pellets so it’s more of a controlled long burn
Zelda - ( New Window )
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In comment 16122529 Bill in UT said:
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pellets for my now defunct Traeger. Can I use those is my BGE, either scattering some or in a metal dish right on the coals? Or would the heat profile not be right for them to smoke properly?
I took a look on Google and yes, I can either scatter pellets or put them in a metal container or in tin foil, being sure smoked can escape from either
You can but they’ll burn up rather quickly. You might be better off with one of those smoke tubes and fill it with the pellets so it’s more of a controlled long burn
The guy who made the video I watched said he was surprised that the ones he threw fight on the coals lasted 45-60 minutes. I'll probably give it a try with tin foil before buying on of those tubes, but thanks. Those 3 bags'll probably last me a few years.
Here's Aaron's video on trimming and his rub.
Link - ( New Window )
Here's Aaron's video on trimming and his rub. Link - ( New Window )
There’s no question about it, he’s great at what he does. He’s just not being 100% truthful about his rub (per former employees and those that have tried to replicate his house flavor). I mean think about it, there’s a reason his (and Goldees etc) are a step above everyone else. If it was just S and P everyone would be selling the same stuff.
The salt helps pull the moisture out of the meat and helps to form the bark. It's why people say to put some kosher salt on steak before cooking too.
The salt helps pull the moisture out of the meat and helps to form the bark. It's why people say to put some kosher salt on steak before cooking too.
Yes and you can get a perfectly fine brisket just using S&P.
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Chips I use a foil pan.
Here's Aaron's video on trimming and his rub. Link - ( New Window )
There’s no question about it, he’s great at what he does. He’s just not being 100% truthful about his rub (per former employees and those that have tried to replicate his house flavor). I mean think about it, there’s a reason his (and Goldees etc) are a step above everyone else. If it was just S and P everyone would be selling the same stuff.
Having eaten many pounds of his brisket I also find it hard to believe it's just S&P. But, as I said, I was invited back to watch -- what I saw with my own eyes looked just like what's in that video. I can't say there wasn't anything else in the shaker.
Micklethwaits is pepper heavy but there's a lot going on with their rub. They prattled off a long list of stuff (and said they were leaving stuff out). I recall celery salt, chili, and garlic but there was more.
I never asked Le Barbecue.
Already did some modifications on it, running it with the fireboard drive 2 and the pit boss can.
Doing my 1st pulled pork on the grill (side smoker) ... Any tips?