Custom Baits - Forum
Fishing News and Reports => Fish and Wild Game Recipes => Topic started by: WALLEYE WACKER on 06/05/20 19:42 UTC
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Just wanted to see if any one has one and what they thought. Looking at a Pit Boss 820 or maybe a traeger.
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Hey Walleye Wacker. We have a GMG Davy Crockett pellet smoker. We have used it for 2 years now. It is awesome. Best boneless ribs I have ever had. Juicy and very tender. I have checked out the Pit Boss smokers. My former boss bought one back in November and he raved about it. I'm not sure which model he has. He actually brought some brisket to work, that he and his son made, and it turned out superb. I think Pit Boss makes a pretty respectable unit. The price is right as well. Just my opinion, but pellet smokers add a flavor that is second to none.
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Thanks Lines!!! My gas grill is in need of being replaced and thought I’d like smoke flavor to my outdoor cooking.
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Oh my! You're gonna love it. Different pellet flavors are fun to play with. It is very hard to ruin a piece of meat as long as your paying attention. You can sear steaks on high, or slow smoke some delicious pork ribs (my absolute favorite). We cooked some salmon steaks when my son was on leave, still drooling.....lol, they were excellent. I know of several friends who have Traegers and they highly recommend those as well.
Added: Pit Boss Competition Blend pellets are great.
Check out: https://www.letstalkbbq.com/
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Can’t wait for some baby backs on one. And would like to smoke some white bass on it too. If you have ever had white bass smoked there like chips you just can’t stop at one.
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I want to try a couple of big bluegill fillets on ours.
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Thanks Lines for the link have seen a learned a lot in a short time there.
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Lines you have me ready to break out some ribs lol that sounds mighty tasty.
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I have a green mountain grill Daniel Boone. They are terrific. I have the one with wifi, and I can control the whole grilling process from my iPhone. And their support team gives great help with the grill also. Definitely worth looking into!!!
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I have probably thirty pounds of assorted pellet flavors Mike. You can have them. Lets set a meeting somewhere half way for the two us and you can smoke the dickens out of a ton of food. I use all natural chunk wood for my smoking and won't ever use these up.
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Here it is????
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Looking Good Walleye Wacker. Smoke is rolling, what pellets did you decide on?
Used our smoker yesterday to do large chicken legs.............ChaChin g$$$........awesome!
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Lines you have me ready to break out some ribs lol that sounds mighty tasty.
Shaunm81, pork ribs are my favorite so far.
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I have a green mountain grill Daniel Boone. They are terrific. I have the one with wifi, and I can control the whole grilling process from my iPhone. And their support team gives great help with the grill also. Definitely worth looking into!!!
Hey slowguy, our Davy Crockett also has WIFI, but I haven't taken the time to learn how to use it yet. The way I am with technology things, I would probably start the neighborhood on fire, :D :o
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Competition blend is what I started with Lines
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Those are some fine pellets indeed.
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First off pork steaks OMG it really taste awesome. Don’t know why I hadn’t got one before now.
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My exact reaction on my first cook. It's unreal how much flavor they have with the pellets.
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It’s unreal how much better thing taste.
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Hey WW try this. Cook some hamburgers at 300-350 degrees. Then cook some burgers at 400 degrees. The same items can achieve different flavors depending on the temperature cooked. The lower the temperature the more smoky taste. A variety of pellets will give different tastes also. So play with the cooking temperatures and the pellets to find your favorite. Just make sure you keep some notes on what you do. So you can do it again.
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slowguy thanks for the tips going to do burgers tomorrow And still can’t believe how much better food tastes. I really like the blend I picked but I can see that depending on what your cooking you would want to change them.
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There just as good cold as left over / snack
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OMG Burgers are unreal
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LOL>>>>>>.......Told ya so!
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Thanks Mike....this just reminded me that I need to take a package of smoked Salmon from the freezer.
You've got to quit posting these pictures. I'm gaining weight just looking at them.
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Man, that looks good!
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Thanks Tom if I keep it up I’ll weigh 300 lbs. sorry but they’ll be a pic of brats tomorrow
Thanks Lines.
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Brats and sauerkraut...breakfast, lunch and dinner of champions.
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Heat that Tom there always in the house.
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I've done brats on the Davy Crockett. Be careful Walleye Wacker, 300# could be sooner than you think when you taste the first bratwurst you pull off of the Pit Boss.
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Hear ya Lines I have a 100 lbs. before 300 and I’ve seen that grilling this way is addictive. Can’t remember when I grilled three time in a week and tomorrow we’ll make four
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Glad the new grill is working well for you. I enjoy the pics and the satisfaction you are having! Cool!
Smoking temperatures are somewhere between 160°-220°, finished plastic baits won't melt at that temperature. Do you think a walleye might be attracted to a hickory, or competition blend scented Ripper?????????? :o :)
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Thanks again for the LTBBQ Link it’s been a lot of fun there.
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Yeah, I enjoy all the different cooking methods that are used. I learned a ton of things.
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Lot to learn just like fishing tackle crafting.
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Glad the new grill is working well for you. I enjoy the pics and the satisfaction you are having! Cool!
Smoking temperatures are somewhere between 160°-220°, finished plastic baits won't melt at that temperature. Do you think a walleye might be attracted to a hickory, or competition blend scented Ripper?????????? :o :)
(https://lh3.googleusercontent.com/proxy/RBo9uVda3cwjdiMZr8AzAAeIrkqJDWOP8ZDezueLD6HQWeWOGg_QFC2XJGJMT7tpUrYIa202dIHH9y8YWHOG6T5WiI826hswB9NgR3YPsBtoTO6bnCN1cLPUaLm3_GM1kNs4Q20h1wkJ8SlewCBhS3FZ_SoCjqdSiFOpQsIVLA)
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Lines don’t know what to think or say about that. 8)
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Yeah, on second thought it could ruin the rippers and the pellet grill. LOL
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I have another 25 pounds of pork shoulder that will soon become bratwurst. I make about 100 pounds of it each year.
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Tom try putting blue cheese in a small batch you won’t be disappointed. We have a butcher shop that makes some and there awesome.
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Done that and Ma wasn't crazy about it so.....I'll just stick with the spice blend I use from Waltons. That's a great bratwurst, the Waltons. I cook extra and gnaw on them cold for a quick snack.
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Hear that need to stay on the good side.