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[ferniesnow]

No wind and no new snow.

 

[Trashy]

Going out for breaky

 

[TROLLCAT]

morning



-8c

 

[TROLLCAT]

Looking good.

was reading last night about cooking direct heat and indirect heat

whats going on side the metal plate over and expose the pellet flame !?!?

that would only heat a small spot on the grill !?

so need some advice guys/girls

 

[ferniesnow]

was reading last night about cooking direct heat and indirect heat

whats going on side the metal plate over and expose the pellet flame !?!?

that would only heat a small spot on the grill !?

so need some advice guys/girls

That is correct. So in my mind, this isn’t fast. It is slow and basically baking with smoke floating around. If I do ribs or brisket, I turn them 180 degrees or keep the thicker part nearer the pot. I have a small or junior model and it is a chore cooking for more than two; always moving meat around.
I don’t know if the other models (Traeger for example) have longer burning pots but it seems like it would be a good idea.

 

[TROLLCAT]

That is correct. So in my mind, this isn’t fast. It is slow and basically baking with smoke floating around. If I do ribs or brisket, I turn them 180 degrees or keep the thicker part nearer the pot. I have a small or junior model and it is a chore cooking for more than two; always moving meat around.
I don’t know if the other models (Traeger for example) have longer burning pots but it seems like it would be a good idea.

me thinks its called a sear plate (open flame)

so me ??? is now bbq'n steak close off the flame or leave flame plate open ....... help

 

[TROLLCAT]

New York Strip Steak¾" thick4 – 6 min direct high heat (450°F – 550°F), turning once1" thick6 – 8 min direct high heat (450°F – 550°F), turning once1¼" thick8 – 10 min direct high heat (450°F – 550°F), turning once1½" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat2" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heatPorterhouse Steak¾" thick4 – 6 min direct high heat (450°F – 550°F), turning once1" thick6 – 8 min direct high heat (450°F – 550°F), turning once1¼" thick8 – 10 min direct high heat (450°F – 550°F), turning once1½" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat2" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heatRib Eye Steak¾" thick4 – 6 min direct high heat (450°F – 550°F), turning once1" thick6 – 8 min direct high heat (450°F – 550°F), turning once1¼" thick8 – 10 min direct high heat (450°F – 550°F), turning once1½" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat2" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heatRib Roast, Boneless5–6lb1¼ – 1¾ hours indirect medium heat (350°F – 450°F)Rib Roast, With Bone5–6lb1½ – 2 hours indirect medium heat (350°F – 450°F)8lbsear 10 min direct medium heat (350°F – 450°F), turning once;
grill 2 1/3 – 3 hours indirect low heat (250°F – 300°F)Skirt Steak½" thick4 – 6 min direct high heat (450°F – 550°F), turning onceT-Bone Steak¾" thick4 – 6 min direct high heat (450°F – 550°F), turning once)1" thick6 – 8 min direct high heat (450°F – 550°F), turning once1¼" thick8 – 10 min direct high heat (450°F – 550°F), turning once1½" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 4 – 6 min indirect high heat2" thicksear 6 – 8 min direct high heat (450°F – 550°F), turning once;
grill 8 – 10 min indirect high heatTenderloin, Whole3½–4lbsear 15 min direct medium heat (350°F – 450°F), turning a quarter turn every 4 min;
grill 20 – 30 min indirect medium heatTop Sirloin1½" thickSear 6 – 8 min direct high heat (450°F – 550°F),
turning once; grill 4 – 6 min indirect high heatTri-Tip Roast2–2½lbsear 10 min direct medium heat (350°F – 450°F),
turning once; grill 20 – 30 min indirect medium heatVeal Rib Chop1" thick6 – 8 min direct high heat (450°F – 550°F), turning once

that didn't work like me wanted

 

[TROLLCAT]

in direct heat is upper rack

direct is lower rack

and sear is flame open

me thinks I got this

 

[ferniesnow]

me thinks its called a sear plate (open flame)

so me ??? is now bbq'n steak close off the flame or leave flame plate open ....... help

I don’t really cook very much on the Pit Boss. I will smoke things away from the area of the pellet pot and then finish on the BBQ. The hot searing area for burgers/steaks is way too small to do a good job on anything other than a small steak or 1 burger, IMHO.

 

[TROLLCAT]

I don’t really cook very much on the Pit Boss. I will smoke things away from the area of the pellet pot and then finish on the BBQ. The hot searing area for burgers/steaks is way too small to do a good job on anything other than a small steak or 1 burger, IMHO.

so smoke burgers how long for , time or change in appearance of meat

 

[ferniesnow]

so smoke burgers how long for , time or change in appearance of meat

We make thick burgers, maybe 1/2 pound. Depending on outside temps, 1/2 hour to an hour. I would start on the smoke setting and then turn up the heat to 350-400. It still makes smoke but being away from the pot the inside temp is too low. That’s why I finish on the BBQ. But that is just me.
You will figure out what works for you and you will be a master in no time. Happy cooking.

 

[Trashy]

Troy, I have a few friends that put foil between the flame and the bottom of the grill, for indirect heat cooking.

I have a vertical Pit Boss, which is mostly for smoking or long term cooking. Can do 5 turkeys at once, in about 8 hours.....

 

[Trashy]

Just put muriatic acid in the HT for a 24 clean cycle. Will have fresh water fill on Wednesday

 

[TROLLCAT]

Troy, I have a few friends that put foil between the flame and the bottom of the grill, for indirect heat cooking.

I have a vertical Pit Boss, which is mostly for smoking or long term cooking. Can do 5 turkeys at once, in about 8 hours.....

me new to me grill thingy has a sliding plate where the slots line up and you can see the pellet flame or move it and close off the slots and not see the pellet flame

was confused at first because everything was in a pile and not together when me found it

but me has it figgered out me thinks

 

[arff]

Busy last few day. no post time

 

[Lightningmike]

Well I haven't seen this thread for awhile

 

[Lightningmike]

But it looks like

 

[Lightningmike]

I showed up just in time

 

[Lightningmike]

For the prize

 

[Lightningmike]

️strikes