Ain't it mane.
How do pellet grills usually perform for quick high temp grilling? Like just regular ole burgers and dogs?
Grilling/BBQ Thread
- Thread starter Wildin
- Start date
How do pellet grills usually perform for quick high temp grilling? Like just regular ole burgers and dogs?
Personally i would not use a pellet grill for burgers and dogs - takes too long , but you do get that wood fire flavor
and you have to experiment - cooking temps vs meat thickness
you can use higher temps to cook faster but you don't get the smoke ingestion like you do if you cook at a lower temp (like 180 degrees)
but them that may take up to 45 minutes to an hour to get it to internal temp.
I would most likely by a pellet grill with a charcoal insert, so you can have both
or get a ninja woodfire grill so you could smoke and grill at the same time and its great for reverse seared steaks and chops
Best rub to get a dark bark but also plenty of flavor ?
Am I being converted to propane. I think I prefer ribs cooked on gas grill, getting a slightly smoke flavor by sitting wood wrapped in foil on the grill.
Ever since I've been grilling, I've been charcoal, until last year when I got a $15 gas grill, because I recalled gas grilled burgers having a distinct taste because of the flavorizer bars, it became my preferred way of cooking a burger when I'm not in the mood for a charcoal burger.
So I recently upgraded to a Weber Q 1200, unfortunately I didn't realize the Weber Q doesn't have true flavorizer bars, so the $15 grill still going to get that work.
Not to worry, the Weber still has its uses,
These was the best ribs(baby backs) I ever made, I had a packet of Cherry Wood and Hickory wood on there, seasoned with McCormick smokehouse Maple, and I was able to eat a good amount of them without getting sick. I think I may be one of those people that can't eat a large amount of heavily smoked foods. Usually I can eat no more than two small ribs. They weren't as tender as 4+ hour ribs(I did 3 hours on the gas grill), but the taste.
I basically did this, (just use roasting rack and a few layers of foil)
Ever since I've been grilling, I've been charcoal, until last year when I got a $15 gas grill, because I recalled gas grilled burgers having a distinct taste because of the flavorizer bars, it became my preferred way of cooking a burger when I'm not in the mood for a charcoal burger.
So I recently upgraded to a Weber Q 1200, unfortunately I didn't realize the Weber Q doesn't have true flavorizer bars, so the $15 grill still going to get that work.
Not to worry, the Weber still has its uses,
These was the best ribs(baby backs) I ever made, I had a packet of Cherry Wood and Hickory wood on there, seasoned with McCormick smokehouse Maple, and I was able to eat a good amount of them without getting sick. I think I may be one of those people that can't eat a large amount of heavily smoked foods. Usually I can eat no more than two small ribs. They weren't as tender as 4+ hour ribs(I did 3 hours on the gas grill), but the taste.
I basically did this, (just use roasting rack and a few layers of foil)
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Doing a large cookout for MDW with some of my boys. Burgers, hot dogs and chicken drumsticks 
Expecting 100-120 people
Looking to recreate that DMV summer cookout vibe
Expecting 100-120 people
Looking to recreate that DMV summer cookout vibe
Last edited:
Doing a large cookout for MDW with some of my boys. Burgers, hot dogs and chicken drumsticks
Expecting 100-120 people
Looking to recreate that DMV cookout summer vibe
Where's the invite?
I need a big one, so I can smoke, grill whatever. I got some prime rib in the freezer that I’m adamant I’m gonna smoke this summer.
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