Pit Talk -- Comments and Questions Regarding These Pellet Pits > Memphis
Memphis Beale
okie smokie:
The Beale Street only goes to 550* which is enough for steaks and chops. However, I have enjoyed open flame, as it is more like a charcoal cook. I am sure that the open flame mod will increase the temps significantly. Meanwhile, this Memphis will allow me to do it all on one cooker instead of two. Also, the option to do long brisket and butt cooks with the meat on the upper shelf, and a large disposable foil pan below to catch all the drippings is appealing to those of us who do not like to end up with a very greasy grill after a fatty cook. Makes the cleanup much easier. It must be ideal as I have seen lots of videos using this method. Doesn't erase the need to clean up the inside after long cooks, but should make it easier.
Gonna find out about the interior SS tomorrow.
okie smokie:
--- Quote from: Canadian John on March 27, 2022, 12:43:35 PM ---
My :2cents: Re the direct flame insert in my Memphis Pro. Firstly I don't use it much. That said, I find the touch of fire does the best job of cooking bacon wrapped turkey medallions: the flame, fire and
sizzling goodness are tops... If doing steaks for the two of us, I use a kamado. Baked potatoes done on the same cook. I can direct cook everything on the same pit with less effort. If done direct flame method
on the Memphis , it would be one steak, move to the side & on to the next one.
If flavour is your goal, the touch of fire may be tour ticket.
--- End quote ---
Isn't flavor everyone's goal? I can get two, ribeyes, strips, 4 filets in that space. Usually, however, my wife and I share a single 1.25 lb steak or two 8oz filets. Might be a problem with several guests, in which case would do them without the flame plate, using GG's instead to sear.
02ebz06:
--- Quote from: okie smokie on March 27, 2022, 12:51:37 PM ---The Beale Street only goes to 550* which is enough for steaks and chops. However, I have enjoyed open flame, as it is more like a charcoal cook. I am sure that the open flame mod will increase the temps significantly. Meanwhile, this Memphis will allow me to do it all on one cooker instead of two. Also, the option to do long brisket and butt cooks with the meat on the upper shelf, and a large disposable foil pan below to catch all the drippings is appealing to those of us who do not like to end up with a very greasy grill after a fatty cook. Makes the cleanup much easier. It must be ideal as I have seen lots of videos using this method. Doesn't erase the need to clean up the inside after long cooks, but should make it easier.
Gonna find out about the interior SS tomorrow.
--- End quote ---
Sorry, was thinking of my Elite that goes to 700.
I use my gasser for steaks. Tend to use the Memphis for low and slow stuff.
Besides, I foil the drip tray to make cleanup easy, and when you get above 500 the foil will start to melt.
Canadian John:
Well okie, You sound like me. I will convince myself over & over 'ill I bite the bullet & do it. Took me two years to convince myself to buy a Big Green Egg. I now have two. Had three.
Re the greasy mess... Lately I have been cooking just about everything greasy on a low height rack in a pan. The pan sits on the cooking grates. There just isn't any mess to clean out of the pit. The pan & rack
are easier to clean than the pit.
okie smokie:
--- Quote from: Canadian John on March 27, 2022, 01:14:25 PM --- Well okie, You sound like me. I will convince myself over & over 'ill I bite the bullet & do it. Took me two years to convince myself to buy a Big Green Egg. I now have two. Had three.
Re the greasy mess... Lately I have been cooking just about everything greasy on a low height rack in a pan. The pan sits on the cooking grates. There just isn't any mess to clean out of the pit. The pan & rack
are easier to clean than the pit.
--- End quote ---
Good info CJ. I spoke to Memphis this AM and answered some of my questions: the internal parts of the Beale Street are also 430 SS except the grill grates which are 304 SS and 5/16" thick. The rep said that there have been no problems to date with the choice of 430, except he would not rec. if you live in "salt air" regions, or have pool chemicals stored in the same area. No such problem with the 304 SS models of course. I am most impressed with the ability to place slow greasy cooks over a disposable aluminum pan. Currently on my 590, that is not available, and cleanup after a brisket is a mess. I wish that the hopper was bigger, but that would not cancel my interest since a full hopper will easily do for overnight cooks. Still pondering.
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