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Author Topic: PelletFan Picture thread  (Read 110744 times)

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cookingjnj

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Re: PelletFan Picture thread
« Reply #525 on: December 08, 2019, 07:48:37 PM »

Nothing wrong with those buns!!!
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Bentley

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Re: PelletFan Picture thread
« Reply #526 on: December 24, 2019, 05:44:53 PM »

3.5lbs of Wal-mart home peeled Rib Roast.  Sous vide at 140° for 7 hours.  Best sous vide beef I have ever done!


« Last Edit: December 24, 2019, 05:46:54 PM by Bentley »
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Canadian John

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Re: PelletFan Picture thread
« Reply #527 on: December 25, 2019, 09:52:09 AM »


 Looks darn good to me.. RE the  string: As children we used to suck on the string. I still do it on occasion - so flavorful.
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Bentley

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Re: PelletFan Picture thread
« Reply #528 on: May 31, 2020, 08:24:46 PM »

Cottage Pie, with a bottom pie crust, a 1st for me.  In the oven as I type.  No paprika, so had to make do with Turmeric.  Which I just found out this week is good for joint health!


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Bentley

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Re: PelletFan Picture thread
« Reply #529 on: May 31, 2020, 10:46:50 PM »

That's the Best Cottage Pie I have ever made!


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pmillen

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Re: PelletFan Picture thread
« Reply #530 on: June 01, 2020, 01:14:24 PM »

The Cottage Pie looks fantastic.  They probably had a little smoke flavor 100 years ago.  Are you ever tempted to bake it in your Memphis for some?
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Paul

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Canadian John

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Re: PelletFan Picture thread
« Reply #531 on: June 01, 2020, 01:24:08 PM »


 It does look good, from the top all the way down.
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Bentley

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Re: PelletFan Picture thread
« Reply #532 on: June 01, 2020, 07:15:43 PM »

It is simple laziness that prevents me from doing it in the Memphis.  Everything is already cooked when it goes in the oven, I guess the potatoes might take on a smokiness.
« Last Edit: June 02, 2020, 04:29:05 PM by Bentley »
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Bacon is a Gateway Food...

pmillen

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Re: PelletFan Picture thread
« Reply #533 on: June 02, 2020, 10:54:03 AM »

 :2cents:

I think it'll take smoke, cooked or uncooked, and at any temperature as long as it's a bit moist to "catch" the smoke.

A lot of people believe that food stops taking on smoke at a certain temperature.  It's easy to test that.  Let the food get to that temperature (or above) in the kitchen oven,  put it in the smoker and spritz it.  See if it takes on smoke flavor.

There is a point where food stops taking on more smoke flavor.  It's when the surface is dry.  People that observed that no more smoke flavor was added after a certain point attributed it to the food's temperature rather than the surface condition.
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Paul

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Bentley

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Re: PelletFan Picture thread
« Reply #534 on: June 14, 2020, 10:07:41 PM »

Beginnings of  1/3 lb Burgers on Memphis Pro.


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ZCZ

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Re: PelletFan Picture thread
« Reply #535 on: June 18, 2020, 11:43:52 AM »

What temp do you grill your burgers at and how long on each side?
Z
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Bentley

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Re: PelletFan Picture thread
« Reply #536 on: June 18, 2020, 03:14:14 PM »

From frozen state, 550° for about 5 minutes on each side for a 145° IT.
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Bentley

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Re: PelletFan Picture thread
« Reply #537 on: June 20, 2020, 08:09:05 PM »

Note to self, don't use a 63% hydrated dough when you are trying to make a hand tossed type pizza and you are cooking it for 15 minutes!




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Bar-B-Lew

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Re: PelletFan Picture thread
« Reply #538 on: June 21, 2020, 01:13:29 AM »

whats the deal with the battery charger
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Kristin Meredith

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Re: PelletFan Picture thread
« Reply #539 on: June 21, 2020, 08:30:36 AM »

whats the deal with the battery charger

We felt that this one, which came with the golf cart, used, was not perhaps charging the full charge for the cart overnight.  So Bent bought a new one and put in the garage for overnight charging and brought this around and plugged in on the patio.  He uses the cart a lot during the day and will then just buzz up to the patio door and leave the cart sitting there for some of the hottest hours of the day. So we thought we could also use this one to charge it when it sits in back.
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