Sold our Pit Boss

JimG

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Sold our Pit Boss. Admin can delete this thread if you want.
 
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YOU ARE SO RIGHT I AM GOING TO SMOKE A BRISKET ON MY WEBER KETTLE FOR FIRST TWO HOURS THEN PUT IN THE BRUNSWICK TO FINISH...SEE HOW THIS WORK.....
 
I smoke this brisket on my Weber grill for two hours with lump charcoal and wood chunks.... then I put it in Brunswick to finish and it came out great good smoke flavor.. My answer to less smoke taste from a pellet grill….
 

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Tried Pitboss Charcoal but did not care for them. Ended up mixing them with other blends just to use them up. Saw a YouTube review claiming real charcoal smell and taste but but didn't' come out that way for me.
I completely agree, I thought that added little to no charcoal flavor. I have a full bucket of them but I won't mix them in with my good pellets because I don't want to mess with the flavor of the Cookin Pellets. Everyone's tastes are different but I was really disappointed.
 
I completely agree, I thought that added little to no charcoal flavor. I have a full bucket of them but I won't mix them in with my good pellets because I don't want to mess with the flavor of the Cookin Pellets. Everyone's tastes are different but I was really disappointed.
Thanks for the perspective. I’ll keep that in mind but I’m still tempted to try it out on something where smoke isn’t a big deal.
 
I read this article about pellet grills thought I would share it... This tells me why you get a lighter smoke taste......

Smoking on Pellet Grills​

This is what pellet cookers are really built for. They’re constructed so that those new to BBQ smoking can adopt a new cooking style with ease, whereas a large offset or cabinet smoker usually requires a good deal of know-how to operate. Even better, pellet grills generate thin smoke that’s free of creosote, a byproduct of incomplete combustion common to improperly operated charcoal or wood-burning offset smokers. Vertical wood pellet smokers in particular infuse smoked foods like ribs and pork butts with a cleaner flavor than that of electric or charcoal grills, which rely on smoldering wood chips that may not completely combust.
 
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