Lamb, pork belly, potatoes. 4 hour smoke taking off.

I picked up an Oklahoma Joe canyon combo a couple years ago. It has the gas on the left and offset smoker on the right. It’s a crap of all trades and master of none. Last year at the year-end I was able to pick up a Weber Slate griddle on clearance for $325 so with it being that time of year this year I decided to start checking the local stores whenever I was there. I stop by Walmart this morning and saw this Onyx edition pit boss Austin XL on clearance for $282. I’ve been wanting to try a pellet grill for a while and I’ve been keeping an eye on marketplace for a Yoder brand but so far I haven’t found one on the cheap I’m selling my Oklahoma Joe to a guy for 200 bucks. I figured for $82 on the Pitt boss I could see if I liked pellet grilling and if so I could look for a deal on a beefier one.

Both on sale at my local Ace for $899. Ace will do 20% off on all accessories (cover, pellets, shelves, etc). I am curious if there is a better time to purchase? They also offered free delivery and setup.

I'm leaning towards the Searwood 600 as reviews seem overall very positive, but I'm really open to anything in that price range. Also considered the larger XL versions for both, but don't think I'd take advantage of the space often enough, and would be burning a lot more pellets.

Hey y’all. I’ll soon be moving to a really remote area and I’m going to buy a pellet grill as part of the move. Where I’ll be, I won’t be able to buy pellets reliably and won’t be able to ship them. Was thinking of stocking up and saw this deal. What do yall think? On that note, how much should I buy for 6 months of usage give or take? Thanks for the help.

Does anyone here have much experience with a Weber Smoque XL? My local WM has them priced down to $488 right now, I don't necessarily need another pit but I feel like I'll regret not picking it up at that price.

Used Ooni neopolitan pizza dough mix. Franklins spicy BBQ sauce, shredded cheddar jack cheese, diced white onions. Put pizza stone on Searwood and cranked it to 600 degrees. Let preheat for about 30-45 minutes. Put pizza on stone and closed lid for 7 minutes. Super easy

I have $500 in Amazon gift cards and looking into a pellet smoker. I have an electric smoker that Im.not a fan of, I have a gas grill that I'll probably get rid of.

Looking for something that can cook chicken, pork chops and steak as well as ribs and brisket.

Would love a wifi option so I can control and/or check meat temps.

Was wasting time at Walmart in north Texas (Frisco/Prosper area) and ran into this little guy. Pulled the trigger to replace my smokefire that did well but gave me problems most of the time

Yesterday, i bought a Weber Searwood 600 648sq. in since they were $100 off. I'm no social butterfly, so this is plenty for me.

To put it bluntly, i just wanted one. IDK what i'm doing. After i picked it up, i picked up a 55" TV for my back pation and ordered a patio couch set, and I want to enjoy my back porch instead of just having it.

So give me recommendations:

Accessories, pellets, recipes, tips and tricks that might make cleanup easier. Whats some good budget meats for meal prep for myself? Whats some good cuts or meats for the whole family? Give me something i didnt know i could even do with this thing.

Just looking to make the most of this and instead of selling in a year, thinking "hell yeah that was $1000 well spent"

I’m sure I can’t be the first, but I am losing my mind over vertical pellet grill options.

Currently running a Traeger ironwood 650 but looking to move into a vertical smoker. The smaller footprint and larger cooking space is the main reasoning.

My issue is I can’t seem to find any vertical smoker that is on par, quality wise, with a Traeger. The Grilla mammoth is heavy duty but the app/customer support/future growth is lacking. Pit-boss is allegedly cheaply built and has untold issues.

My Traeger has truly never given me an issue, but I do love the vertical look and capacity.

Just looking to get some insight on anyone that made the Traeger jump and their opinions!

I've been eyeing this pellet grill since the spring. Walmart originally had it for $800 which I couldn't justify given that I had a propane grill and have been using my Pit Boss Series 5 vertical smoker for 3 years now and have made some really amazing things with that one. The other day walking through walmart I saw that they had the last 2 machines on clearance. After a little convincing the wife how it was calling to me, she agreed and I finally got this home. I figured I should so something special that we don't do very often so I picked up a nice 3.2lb tomahawk steak to try out.

Let me tell you, I'm very impressed with how it turned out. I did a dry brine for about 6 hours, then used the Kinder's Buttery Steakhouse seasoning. Put it on at 225F and it took about an 1.5 hours to get up to 135. I then turned up the heat and reverse seared it for a few min on each side and then let it rest for 15 while letting some garlic butter melt on top.

I'm still thinking about how good it was! My wife was skeptical at first but after she's not a true believer! I'm looking forward to a lot more cooks with this before winter comes😁

I've been smoking the standard fare as far as meat/cuts are concerned but this weekend I smoked a chuck roast after seeing several videos about it and being excited about it filling a brisket-like role.

The cook: 225 for 4 hours on the Woodwind Pro replacing mesquite chunks in the smoke box regularly to max out smoke flavor. After that, go to foil boat with a splash of beef broth to get the braise going, temp up to 275 until the internal read 202-204 throughout.

Now, it was just your garden variety chuck roast from a big box store so the marbling wasn't PERFECT but even after a rest, I found it a little dry. Flavor wise it was right on the money but it certainly lacked the moisture and bounce that I've seen from other people's cooks.

Was 275 too hard on it once I boated it? I've done it before on brisket/pork butt but I could see needing to baby such a small cut of meat more.

Just curious if anyone had experience smoking chuck roasts that might have some secret sauce to get it just right?

Is it possible to call Sam’s Club and replace the legs of an older version with the legs of the newer version with the wheels?

About 8 hours total.
185 SmokeBoost for 2hours
250 with hourly apple vinegar and water spritz
Wrapped at 175 and pulled at 200.
One hour in cooler (should've left it more)

Saw the post on here about the TSC deal. Was late to the game and went today to get some. They were all out and i asked the manager if she had anymore in the back. They didn't, but they told me they would do the pitboss competition blend for $7.

Needless to say i grabbed 6 of them..

First time doing pork ribs. Tried the 3-2-1 method. Came out pretty good.

Smoked and seared artichokes on Traeger. Maple and Alder pellet mix

Cut them in halves, Blanche them for about eight minutes. Then made up a marinade to soak in olive oil, black truffle oil, basil, garlic, lemon juice, and parsley. Plus, add extra marinade afterwards for extra taste and butter.

Seasoned with 16 mesh and Hardcore Carnivore Red. 275°F with oak pellets and post oak chunks in the smoke box, no wrap. Held overnight at 150. Made the most incredible pulled pork sliders I've ever had!

I have the grill set to 250, and I have two other thermometers that are telling me it is 325.

The Weber app shows it at 250, rock solid for 2 hours, where as my other thermometers tell me it is swinging +/-50 degrees.

Earlier, I moved the temp from 200 to 250 and just a couple minutes later, the app sent me a notification saying it had reached set temperature.

Is this a user error or is it just telling me what I want to hear?