Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Dansons/Country Smokers...Louisana Grills...Pit Boss => Topic started by: martyhanson23 on January 15, 2019, 01:35:51 PM
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I bought a brand new Louisiana Grill 900 close to Thanksgiving, then I finally got to use it for the 1st time a week or so later. I have smoked Cheese in the side cold smoker, Jalapeno poppers and chicken wings, and then I smoked more cheese again just the other day. I smoked some St. Louis Ribs last weekend using the 3-2-1 method and they came out very good. That temperature stayed on 225 the whole time. I was impressed. Most of the weather I've had while using it has been in the lower to upper 30's.
At first use I had some temperature variations going on with it, but once it dialed in to the setpoint temp, it never moved. But, so far I have been very impressed with it and enjoy using it. My wife like's the fact she get's a break from cooking also. :)
Oh, I also smoked a few burgers the other day, had the temperature set to 225 for an hour. Then I reverse seared them at a higher temperature just for a minute or so. I could have taken the burgers out probably at 45 minutes, because there wasn't any pink in them, but they were still very good.
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I bought a brand new Louisiana Grill 900 close to Thanksgiving, then I finally got to use it for the 1st time a week or so later. I have smoked Cheese in the side cold smoker, Jalapeno poppers and chicken wings, and then I smoked more cheese again just the other day. I smoked some St. Louis Ribs last weekend using the 3-2-1 method and they came out very good. That temperature stayed on 225 the whole time. I was impressed. Most of the weather I've had while using it has been in the lower to upper 30's.
At first use I had some temperature variations going on with it, but once it dialed in to the setpoint temp, it never moved. But, so far I have been very impressed with it and enjoy using it. My wife like's the fact she get's a break from cooking also. :)
Oh, I also smoked a few burgers the other day, had the temperature set to 225 for an hour. Then I reverse seared them at a higher temperature just for a minute or so. I could have taken the burgers out probably at 45 minutes, because there wasn't any pink in them, but they were still very good.
Can you explain the dialing into the setpoint temp? Also, can you comment on the searing ability? I'm looking to sear steaks on this bad boy. I bought it from Costco for $450 and I haven't opened it yet as I'm weighing out my options. Sounds like your experience is positive so that's good. :)
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I'm just an amateur at this whole wood pellet grill/smoker still, but from what I understand is, reverse searing is used when you want to get smoke into the meat for awhile till you reach a certain temperature, then when done smoking, you sear the meat at a high temperature to finish.
I did this with the burgers, and they were really good. Instead of smoking at 225 for an hour though, I think I could have taken them off the grill after 45 minutes, then seared. I like a little bit of pink in my burgers, not too much though.
If you read the owners manual, it suggests if you want your setpoint temperature at 225 or whatever, you should set the temp higher and let it get to that point, then bring the temp back down by setting the temp at what you wanted, and open the lid to help it come back down to the temp you want. I had my cheese smoking, and the ribs, and the temperature never left 225 for over 5 hours during the process of the ribs once I got it to 225.
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I'm just an amateur at this whole wood pellet grill/smoker still, but from what I understand is, reverse searing is used when you want to get smoke into the meat for awhile till you reach a certain temperature, then when done smoking, you sear the meat at a high temperature to finish.
I did this with the burgers, and they were really good. Instead of smoking at 225 for an hour though, I think I could have taken them off the grill after 45 minutes, then seared. I like a little bit of pink in my burgers, not too much though.
If you read the owners manual, it suggests if you want your setpoint temperature at 225 or whatever, you should set the temp higher and let it get to that point, then bring the temp back down by setting the temp at what you wanted, and open the lid to help it come back down to the temp you want. I had my cheese smoking, and the ribs, and the temperature never left 225 for over 5 hours during the process of the ribs once I got it to 225.
Sorry if I wasn't clear. I know what reverse searing is. I am curious on how well the grill performed at searing the steak using their open flame diffuser thingy. :) Were you able to get a rip roaring fire going and really sear your meats with that direct flame option open?
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Oh, Ok :)
For using it as little as I did, it worked really well.
I'm loving the LG 900 so far.
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I have not cooked a steak on it yet.
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We will need to see some photos.
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DO I KNOW YOU ROSS :) :) :)
We will need to see some photos.
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I'll try and get some pictures up buddy!!!!!
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I'll try and get some pictures up buddy!!!!!
Cook some steaks pronto and take pics as well! ;)
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Some Pics
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Pics
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what was the temp in the side chamber where you smoked the cheese? it looks a little hotter than 90 degrees as some of the cheese looks like it started to deform
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DO I KNOW YOU ROSS :) :) :)
We will need to see some photos.
You just might. Nice looking smoker. Heck of a deal at Costco.
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The cold smoker where I had the cheese, on the bottom, said it was about 60-70 degrees. The top of the box was around 90. The only thing I can figure out is that Colby jack is a softer cheese to begin with? It deformed some, but did not leave anything on the rack like it melted.
quote author=Bar-B-Lew link=topic=3586.msg43313#msg43313 date=1547602256]
what was the temp in the side chamber where you smoked the cheese? it looks a little hotter than 90 degrees as some of the cheese looks like it started to deform
[/quote]
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do yourself a favor and buy a remote thermometer to be able to measure temps at grate levels in the smoker and cold smoker...i wouldnt trust the thermometers on the lid and door
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Thanks for sharing pictures and keep on sharing your thoughts! I like what I'm seeing!
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So, this is the very 1st cheese I smoked a few weeks ago. This was Mozzarella, Sharp Cheddar, and Pepper Jack. I remembered that I did a few things just a little bit differently on that 1st smoked cheese, than I did on this last one.
On this 1st smoke(pictures here), I used Pit Boss pellets, I also had cheese on the very bottom rack in the cold smoker, I also let the cheese sit out for a little longer to get to room temperature before putting them in the smoker, and I bought these blocks of cheese from the Meat Market. I think they might be a little better quality of cheese.
So on this second smoked cheese where they look a little more deformed or melted slightly, I used some different cheese. One is a pepper jack with jalapeno's in it. Another is the Colby Jack. And the other one is another Mozzarella. These were blocks of cheese I just picked up at HyVee and they were the HyVee brand. So on this second smoked cheese, I was using Lumberjack pellets, I was in more of a hurry and let the cheese not sit out and get to room temperature before putting them in the cold smoker, and I also didn't put them on the very bottom rack which may have made a slight difference, but I doubt it. (Quite Possible though)
So these pieces of cheese that I have attached here was my very first smoked cheese adventure, and all those other pictures I posted before this were my 2nd smoked cheese on the LG 900.
It's all a learning process of trial and error. My guess is that this last smoked cheese I did is really going to taste good........
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Bruh you better slow down on the cheese or you are gonna get backed up!
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I haven't hardly eatin' any of it. I gave some out for Christmas to my family, and my latest smoked cheese will be used for Superbowl party or something.
Thanks for worrying about me though! :)