So I finally got my new cooker, the BFG from Rec Tec. As I stated previously I feel like a hypocrite as I've pretty aggressively bashed pellet cookers, but I have to say I'm pretty impressed with this cooker. I can cook all night long and not worry about tending a fire...feels a bit like cheating and truth be told cooking on this thing is pretty boring. All you have to do is set the temp and you can walk away all day long and not even worry about it. I've got a pork butt on right now for dinner...just putting it through its paces to make sure it's exactly what I want to use for my business.
https://www.rectecgrills.com/bfg-rt-2500-wood-pellet-grill/
Welcome to the dark side. I told you pellet smokers rock!
I know you ragged on me a bit for it, because I've had electric and now pellet, but it makes life so much easier, as you've now noticed.
Nothing beats a traditional wood/charcoal fire for smoking, but if you can get 95+% of the way there, with amazing flavors and less headache, why wouldn't you do it?
Strange. Mine's never shut down. I bet if there's not enough air flow/oxygen to get to the burner it may turn itself off. I think I saw in that video they used trays to cook everything in, and it may block airflow. Just a thought.
I know my pellet smoker is smaller than yours, and it could probably fit 50 lbs of brisket at a time. The 13.5 lb one didn't even take up 1/3 of the smoke area. It's awesome.
Too bad that shadow ruined the picSo I had to make a small lateral move from the pit I wanted to this pit due to timing issues. Here's what I've got in the works now... already paid for, just waiting for it to be built and delivered.
I'm pretty excited about it... my only concern is that the main smoking chamber is only 5 feet long, so I'm not too sure about the size of a hog I can get in there. I live in North Carolina so hogs are king out here, but I'm thinking I could probably get a 100Lb hog in there without too much trouble. Truth be told I don't even know how to cook a whole hog right now, so we'll see if I end up getting a lot of requests for them.
This pit is pretty great though... reverse flow offset, two door smoking chamber, and then the charcoal grill at the end. Great thing is the grill has a damper to the smoking chamber, so I can actually get some smoke on the meat as I'm grilling it. The vertical smoker on top of the firebox has a damper system as well, so it can act as a warming box or a smoking chamber.
Overall I'm pretty stoked... got my business all setup, just need my pit and the paperwork for the permits to be fully processed and I'll be ready to go. I even got my logo finished off, but waiting for the trademark to go through before I post it. haha
Too bad that shadow ruined the pic
god damn this thread is making me hungry and making me miss the states.
Do you guys listen to Dan Patrick "Meat Friday" songs?
Yeah. They're fucking hilarious
The "Don't Stop Meat Eating" one was hilariously bad.....but awesome. It lost in the first round of the Meat Friday tournament though. lol.
"Meat On" is going to win
A week from now, I'll be doing brisket for a Wrestlemania tailgate. Thing is, I'll be at the Hall of Fame ceremony in Brooklyn the night before and covering a convention the morning of. I use a BGE.
I'm thinking of smoking it on Saturday morning (Mixon method,) packing it and dropping it off at a friend's place for him to transpo on Sunday. Should I slice or pull and, either way, should I do on scene or the day before?
I know that brisket deserves better but it was special requested by the guy organizing the trip so brisket it is.
Could have been a fluke...I'm also thinking that MAYBE my cats hit my phone. On the app there's a power button dead center on the app...so MAYBE my cats accidentally pushed that button when they stood on my phone? My cats have been known to take selfies from time to time. haha
So far I've been going for about 3+ hours since the shut down and no more issues. Right now I'm just cooking a single pork butt (no tray)...it looks fucking ridiculous in that huge cooker. haha I'm spritzing it about every 90 minutes with water and just relaxing and cleaning up the house. I'm very much enjoying not having to babysit the cooker.
My propane cooker was pretty solid as well, but after a couple of hours the temps would always tend to drift up...makes sense as everything inside gets warmer it's going to take less heat to keep things at a solid temp. I love having the PID controller so I don't even have to think about temps. So far the highest deviation was a 3° "spike" about an hour ago. It fixed itself pretty quickly and has been riding 250° perfectly for the last couple of hours.