Out door cooking?

[WiltonRanch]

Pellet grills are slower but a lot more forgiving than a barbecue. I use a temp probe and get my timing down to pull stuff off a couple degrees before desired temp. Meat keeps cooking after you take it off the grill. I’m fussy. I hate over cooked meat but hate undercooked pork and hamburger.

[seldomseen]

Thanks for the suggestions guys.
As far as replacing the burners its just so rusty in there it might be a challenge getting the old ones out with out wrecking everything.

[WiltonRanch]

Thanks for the suggestions guys.
As far as replacing the burners its just so rusty in there it might be a challenge getting the old ones out with out wrecking everything.

Or getting tetanus

[sumdumguy]

Remember the old Hibachies? It went with us wherever we went, up past La Ronge to Black Hills.

[Braveheart]

Geez, don't you guys know that barbecuing using propane or nat gas and the fumes from smokers causes cancer!

Nothing but a Slum propane barbeque here, cheap tin burners burned out once, replaced them with cast iron ones, replace the lava rock(or what ever) occasionally and good enough for me. Tastes good enough to me. Gotta live with the odd flare up at times, but the process is usually baby sat anyway.

Always two steps behind.

Internal dialogue important. If you say you're two steps behind, then you become two steps behind. If you're happy there that's ok.

[Braveheart]

Remember the old Hibachies? It went with us wherever we went, up past La Ronge to Black Hills.

Our first "grilling thing" was an Hibachi. Mom and Dad had no grilling experience and was all they could barely afford. That said, the charcoal in those things made burgers just delicious. We use a propane grill currently, mainly for simplicity, but if I was going after flavour I'd go with one of those Green Egg charcoal grills.

[sumdumguy]

Its hard to get a good barbecue prime rib steak nowadays. Or shishlikis.

[farmaholic]

Internal dialogue important. If you say you're two steps behind, then you become two steps behind. If you're happy there that's ok.

Thanks for that. I am what I profess?

[woodland]

Geez, don't you guys know that barbecuing using propane or nat gas and the fumes from smokers causes cancer!

Nothing but a Slum propane barbeque here, cheap tin burners burned out once, replaced them with cast iron ones, replace the lava rock(or what ever) occasionally and good enough for me. Tastes good enough to me. Gotta live with the odd flare up at times, but the process is usually baby sat anyway.

Always two steps behind.

I’m one step behind you😉 ...... always get hand me downs from family members who upgrade. Never bought one yet. Doesn’t get as much use as most do since my wife uses the crock pot mostly for roasts and poorer steaks anyways. Mmmmmmm beef dip sandwiches 😋

[AGisFUBAR]

I have 4 pellet grills and 1 Napoleon NG bbq. Calls me a gourmet if y’all like. The 2 traegers have trouble heating up past 475 which is a joke for searing. The 1 traeger is the latest greatest insulated timberline monster. Total junk for anything but jerky and snack sticks. $3000 for a fuking jerky maker that won’t get past 475 after 45 minutes. Wrote 4 reviews for traeger and they never posted one. Bunch of spineless pussies. Direct called 3 times and no response. Purchased 2 SS Louisiana’s and they get real hot. 600f is no problem in the summer. Absolutely superior to any of the traegers I have owned and so far love them. The Napoleon I paid $1200 for last fall
And it’s yet to get past 525f. Guess it will
Rot on one of the decks. Totally useless POS. Same deal their reps refuse to do anything about it. Good luck and may yer meat be smoky and tasty this summer.

[WiltonRanch]

I got my traeger used for less than half of new. It works alright but definitely doesn’t get too hot. Been burning cherry and now hickory. Buddy says the competition blend burns hotter. Might have to try it.

[LWeber]

I have 4 pellet grills and 1 Napoleon NG bbq. Calls me a gourmet if y’all like. The 2 traegers have trouble heating up past 475 which is a joke for searing. The 1 traeger is the latest greatest insulated timberline monster. Total junk for anything but jerky and snack sticks. $3000 for a fuking jerky maker that won’t get past 475 after 45 minutes. Wrote 4 reviews for traeger and they never posted one. Bunch of spineless pussies. Direct called 3 times and no response. Purchased 2 SS Louisiana’s and they get real hot. 600f is no problem in the summer. Absolutely superior to any of the traegers I have owned and so far love them. The Napoleon I paid $1200 for last fall
And it’s yet to get past 525f. Guess it will
Rot on one of the decks. Totally useless POS. Same deal their reps refuse to do anything about it. Good luck and may yer meat be smoky and tasty this summer.

This is what they are doing in Argentina. Soon they will be able to make them in 2 seasons, have less inputs and have better, cheaper avenues to export than anything made in North America. BBQ's in North America are screwed with what is going on in Argentina.