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Author Topic: PelletFan Picture thread  (Read 96698 times)

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Quadman750

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Re: PelletFan Picture thread
« Reply #345 on: February 07, 2018, 11:28:13 AM »
ABT’s
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Quadman750

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Re: PelletFan Picture thread
« Reply #346 on: February 08, 2018, 10:58:15 AM »
A couple more
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wilpark

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Re: PelletFan Picture thread
« Reply #347 on: February 08, 2018, 04:11:14 PM »
St Louis.

Sent from my SM-N950U using Tapatalk

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Bentley

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Re: PelletFan Picture thread
« Reply #348 on: February 11, 2018, 12:01:00 PM »
That can happen when you put something over an open flame with no diffuser or grease shield!  Must have been the way you achieved your 900° on the GG that you never respond to in the other thread...
« Last Edit: February 11, 2018, 12:02:49 PM by Bentley »
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Canadian John

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Re: PelletFan Picture thread
« Reply #349 on: February 27, 2018, 08:54:02 AM »
 Nice way to finish off a cook. 
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Free Mr. Tony

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Re: PelletFan Picture thread
« Reply #350 on: February 27, 2018, 09:26:13 AM »
Quote from: gtsum2 on February 26, 2018, 09:40:27 PM
Third try at pizza on the Memphis...getting closer








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Pizza looks great. You say getting closer. What are you trying to improve upon. Looks like you got pretty decent top and bottom heat, which is usually the trickiest part on a grill.
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Free Mr. Tony

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Re: PelletFan Picture thread
« Reply #351 on: February 27, 2018, 09:57:51 AM »
Ever tried a top stone and bottom stone? I've done that in my oven and grills with some success. It's hard to get perfect, but it usually works better than most other grill setups.
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Ralphie

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Re: PelletFan Picture thread
« Reply #352 on: February 27, 2018, 01:42:26 PM »
Quote from: riverrat49 on September 04, 2017, 12:40:37 PM
Dutch Oven Pecan/Crispy Bacon Cinnamon Pull-a-Parts [ Invalid Attachment ]

Any chance you can post a recipe for this?  I'm pretty sure I need this in my life. 
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DynoDan

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Re: PelletFan Picture thread
« Reply #353 on: February 27, 2018, 02:01:22 PM »
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Michael_NW

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Re: PelletFan Picture thread
« Reply #354 on: March 06, 2018, 12:34:45 AM »
Smoked some ribs, this past weekend. I chose St. Louis spares for a change up, as I usually cook baby backs and I wanted to try something different. Dry brined for 24 hours, then rubbed and on the MAK cruising at 275. Two hours later they had beautiful color so I spritzed them with apple cider vinegar and wrapped them in butcher paper; back on the grill meat-side-down at the same temp for the next hour and a half. They felt close to done so I cut away the butcher paper and lightly sauced and back on the grill to set for 30 minutes. They were wonderful! I'll be doing more spares in the future!

 [ Invalid Attachment ]

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okie smokie

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Re: PelletFan Picture thread
« Reply #355 on: March 06, 2018, 10:28:36 AM »
Super looking ribs.  Welcome to spare country.  :cool:
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Michael_NW

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Re: PelletFan Picture thread
« Reply #356 on: March 08, 2018, 12:49:38 AM »
Quote from: okie smokie on March 06, 2018, 10:28:36 AM
Super looking ribs.  Welcome to spare country.  :cool:

I didn't know what I was missing . . . 
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Sodaking27

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Re: PelletFan Picture thread
« Reply #357 on: March 08, 2018, 06:37:53 PM »
Meatloaf,tater and asparagus. Great meal.
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pmillen

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Re: PelletFan Picture thread
« Reply #358 on: March 08, 2018, 07:04:46 PM »
Quote from: Sodaking27 on March 08, 2018, 06:37:53 PM
Meatloaf,tater and asparagus. Great meal.

Yes sir!  A great meal.  I'll bring a good table wine.
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Paul

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Bentley

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Re: PelletFan Picture thread
« Reply #359 on: March 08, 2018, 09:27:54 PM »
Oh, that is one fine meal, although I am a mashed potato and gravy guy!
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"‘One who puts on his armor should not boast like one who takes it off.’”
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