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<blockquote data-quote="dennishoddy" data-source="post: 4136114" data-attributes="member: 5412"><p>Wife and I used to do the BBQ circuit around Oklahoma with a stick burner I built from scratch. Did ok getting 5th in the overall Oklahoma State Championship one year. We smoked meat almost every day for a couple of years trying out new ideas and such, finally getting burned out on smoked meat.</p><p>Cooked at home on a propane grill for a few more years and was wanting to get back into smoked meat, so we bought a pellet grill. Worked great on everything but steaks. Won't mention the brand, but it was difficult to get over 400 degrees to sear a steak.</p><p>It caught fire in the control panel area which that brand is prone to do and is in the scrap yard now.</p><p>Bought a Pit Boss that will get to 600 degrees in short order and never looked back. The temps stay steady and the built in meat thermometers are spot on when comparing them to some good quality units we have.</p><p>Brisket is insanely high. Chuck roast done low and slow is just as good as brisket. Ribs can be cooked at 225 degrees for 5 hours uncovered and come out perfect. Just a little bite to get it off the bone.</p><p>I'm sure this comment is going to rile some up, but fall off the bone ribs is nothing more than pulled pork on a bone and is overcooked.</p><p>The perfect rib needs a little bite to get it off. That is the holy grail competition cookers are after when putting some ribs in front of a judge.</p><p>Back to the grill, BBQ beans made on a pellet grill add another layer of flavor to the beans.</p><p>Bacon cooked on the grill is incredible.</p><p>Pellet grills are the king!</p></blockquote><p></p>
[QUOTE="dennishoddy, post: 4136114, member: 5412"] Wife and I used to do the BBQ circuit around Oklahoma with a stick burner I built from scratch. Did ok getting 5th in the overall Oklahoma State Championship one year. We smoked meat almost every day for a couple of years trying out new ideas and such, finally getting burned out on smoked meat. Cooked at home on a propane grill for a few more years and was wanting to get back into smoked meat, so we bought a pellet grill. Worked great on everything but steaks. Won't mention the brand, but it was difficult to get over 400 degrees to sear a steak. It caught fire in the control panel area which that brand is prone to do and is in the scrap yard now. Bought a Pit Boss that will get to 600 degrees in short order and never looked back. The temps stay steady and the built in meat thermometers are spot on when comparing them to some good quality units we have. Brisket is insanely high. Chuck roast done low and slow is just as good as brisket. Ribs can be cooked at 225 degrees for 5 hours uncovered and come out perfect. Just a little bite to get it off the bone. I'm sure this comment is going to rile some up, but fall off the bone ribs is nothing more than pulled pork on a bone and is overcooked. The perfect rib needs a little bite to get it off. That is the holy grail competition cookers are after when putting some ribs in front of a judge. Back to the grill, BBQ beans made on a pellet grill add another layer of flavor to the beans. Bacon cooked on the grill is incredible. Pellet grills are the king! [/QUOTE]
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