Country Smokers Wood Pellet Grill and Smoker

[JEBar]

today we smoked our first rack of baby back ribs on our Traveler .... our process remains the same ===> remove membrane, dry ribs, rub with yellow mustard, sprinkle heavy with Tex Joy Steak Seasoning, pats of butter along the way to add moisture, smoke at 225 - 250 degrees for 3 hrs, more butter, wrap in aluminum foil, back in smoker for a couple of hours, remove from foil and smoke for an additional hour, wrap in foil and let rest a while .... the ribs turned out OK .... lesson learned for the future ===> next time set temp at 225 and leave it there, start earlier to give the ribs the full 6 hours to cook ....

[JEBar]

today we grilled Bacon Wrapped Sirloin Steaks on our Traveler ===> https://countrysmokers.com/recipes/baco ... loin-steak .... its a simple recipe that yields really good eating .... we follow the recipe to the letter but grill them longer at a lower temperature ....

[JEBar]

one of the things I noticed in reading through many pages of pellet grill/smoker recipes is, a good number of recipes require the use of a cast iron pan .... largely due to the size of its grilling grate, it took a good bit of looking to find one .... with the long handles on standard round cast iron pans, using one really wasn't practical .... I finally found a TableCraft Pre-Seasoned 10" Cast Iron Square Fry Pan ====> https://www.amazon.com/gp/product/B011K ... UTF8&psc=1 .... it arrived today and very much lives up to info in the link .... the lid closes perfectly .... it cost a bit more than I anticipated but it is a restaurant quality pan and most importantly, it fits .... I hope to get it seasoned tomorrow and then find something to cook ..

[fortyshooter]

Looks very tasty!! I had my ol' smoker going Sunday with a pork loin. Buster of course was keeping an eye on it too!

[JEBar]

first cooking in our cast iron grill pan .... bacon first, followed by sausage .... both cooked well .... made one fine sandwich ....

[JEBar]

Looks very tasty!! I had my ol' smoker going Sunday with a pork loin. Buster of course was keeping an eye on it too!

does your smoker use pellets, chips or chunks .. .. good looking ham

[JEBar]

earlier today we smoked our first Pork Tenderloin on our traveler .... the loin was purchased at Sam's and was 24" long .... to fit it in our Traveler smoker, we had to cut it in half

[JEBar]

today we smoked/grilled Baby Back Pork Ribs 6 hours at 225 degrees .... no leftovers ..

[JEBar]

as noted earlier in this thread, historically, we use pure Hickory pellets/chips/chunks in our smokers ..... the more we spend time smoking various foods we have found that they do a great job for short periods ..... for longer periods we've found that the hickory taste can get much heavier than we like .... I just got back from our local Walmart where, based on a recommendation from a fellow I trust, I purchased 2 40lb bags of their Pit Boss Competition Blend Pellets ===> https://www.walmart.com/ip/Pit-Boss-Com ... 5/40583459 <=== for $14.86 per bag .... contrasting that price with the one in the link, I'll probably drive back over there tomorrow and literally load up .... as a side note, I've found that a standard 5 US Gallon bucket will hold about 30 lbs of pellets

[JEBar]

earlier today we used Pit Boss Competition Blend Barbecue Pellets (link above) in our traveler for the first time .... in my eyes, the results were rather dramatic .... basic observations :

1. while burning they give off a much softer (for lack of a better term) aroma than the solid Oak Pellets we have been using

2. they do not seem to burn as hot as the solid Oak Pellets

3. they appear to be a bit longer and to have a tiny bit larger diameter than the Oak Pellets

4. compared to Oak, they leave almost no ash which cuts cleanup time to almost nothing ....

5. they impart a much milder flavor which to my taste is a good thing

bottom line is we are very pleased with them