About halfway through the video, husband jumps up, says I’m getting a pork butt out of the freezer and smoke that thing Monday. Hmmmm….power of suggestion….must remember this. 😆💕
Good video guys ! That sure looks good !! To quote a great movie , " I love the smell of wood pellets in the morning " ,, well close to quoting it. THANK YOU FRANK FROM MONTANA.......
A couple more things. Try leaving your spices on the meat for about 30 min to 1 hour before putting on the smoker. Should see moisture pulled to surface of meat before putting on smoker. This will help with bark. Let it go at 225 for 3-4 hours before spritzing. Also pellet smokers, at least Traeger, will produce a cleaner smoke at higher temps like 275 as it burns the pellets more efficiently to reach those temps. So less smoke flavor at higher temps. The Lonestar pellet smoker is an exception to most pellet smokers with algorithms that amp up the smoke. Great that it does that but may not be as good for some foods like bread or casseroles depending on what one is after. By the way love both of your channels. You and your wife are a blessing!
Stoked to see that Que That is now available!! I’ll be placing my order soon to go along with my Smash That and Shake That!! I have a Grilla Silverbac that works great but am jonesing for your Lone Star Grillz Pellet grill-those things are killer! Happy Holidays gang-thanks for the great videos!
I have never cooked on a Grilla....but I honestly can say....the Lone Star if in the price range for ya...its 100 the way to go....just so versatile with the charcoal basket and open flame...etc...the fireboard stytem...
Love the channel, I just got the Ironwood XL too! Looking forward to getting some cooks on her, coming from a problematic MB1050 this grill is a beast!
Nice job! My Pit Boss probes also need to go between the seal and the cabinet. I run mine up from the bottom from the control panel with no apparent issues. I never cared for vinegar in my spritz. I've used peach brandy, Jack Daniels and Captain Morgen in place of the vinegar and sometimes add a squirt of honey. I smoked Italian Sweet and Hot Sausage with the honey added one time, and it was like eating candy! You're makin' me hungry, Neal!
How long was the cook in total? Also, on my Timberline XL I seasoned mine with avocado oil the way you would do yours and I use a plastic scraper on that drip tray. I do however, believe the reason they tell you don’t use anything to season it is that it would be much easier to clean it. Grease trap cover that has the date on it. I had to use two rounds of oven cleaner and a scouring pad to get everything off of it a few weeks ago. And I did notice when I tried to clean it after a couple cooks yesterday. It was much easier to clean when I just left it plain stainless steel after cleaning with that oven cleaner. I did the same thing on my timberline that you talk about at the end with putting the temp probes in the grill to see how close they are and both of mine were very close to the Reed out that the tent was for the inside of the grill, once everything stabilized at the set point temperature. it was on its way up to that temperature. They swung back-and-forth as much as 20° at times but once it reached it setpoint and held it for about 20 minutes they all leveled out together. All meaning the interior grill temperature probe and the two meat probes. Just be prepared for the grill to keep sending you an alarm saying that the meat probes fell out of the meat because that’s what it does when you just put them in there on the little probe stands.
two fantastic units..i like the fact they mirror each other....solid backporch look....One thing regardless of what ney sayers say....the new ones like this and the flatrock...are extremely well built...not much as compared yet...
I'd love to see you review a camp chef smoke pro and see what you think about the flavor being able to add real wood chunks or charcoal to the smoke box.
Great suggestion! I am closely eyeing the xxl from camp chef. 2 reasons. One exactly like you said ...what about this flavor etc...and the first vertical I would own..
Definitely understandable...its built solid for sure...did you ever have a unit with open flame availability....if so what did you think...thats the only thing holding my best ever opinion back...my pit boss and Lone Star have it and its absolutely fantastic
Successful first cook, even if you didn't get the bark you wanted! 👍😊That is interesting the temp probes are a different size than on your other grills.
When I watched your video about assembling grill you used avocado spray on drip pan before you seasoned the grill. You mentioned in the 1st pulled pork video that not sure it work. Wondering if it was worth doing. Also can i use tallow instead, I have plenty of that
I would think the first attempt worked. The more I use it the more seasoned it has become. But nothing like I thought. It’s just a build up of oils etc.
@@PelletsandPits Fantastic!!! After mine has rested about 8-10 min. I place a pad of bone marrow compound butter on each slice before serving. Looking forward to your prime rib and every video thereafter.
Couple questions Any more updates on your seasoning and adding the oil? Good idea or not? You mentioned it may not have worked like you thought. If good idea, can i just use talo? I don't have avocado spray Thx
Maybe im to late..but Im not understanding the question...I have seasonings available for sale...3 of them..and the oil question im not sure about...can you reword
When I watched your video about assembling grill you used avocado spray on drip pan before you seasoned the grill. In 1st pulled pork videos, you questioned the use of the spray because it did not scrape off well. Question 1 Is it still a good idea to do this, use spray, oil on drip pan? Or not recommend. Question 2 Can I use talo instead of avocado spray
im wondering why you dont use probes which are included with this smoker .i got mine week ago and they nare pretty accurate .just saying.otherwise good video and btw today i got your 3 seasoning and cant wait to use them.The best.Tomasz😍🥰👌👍
I just watched the video, I did use the probe that came with it....i dont need a probe the whole time....no way a pork butt cooked that low can reach a high enough temp to worry about a probe till around the 4-6 hour mark...which is exactly what I did...I also tested the accuracy of the probe that came with it with another thermometer
Awesome looking pork butt Neal! I was thinking if you measured the internal temp to see if it corresponded to the 275 setting. But then you mentioned it. Looks like a solid built cooker. Really nice smoke ring too. Cheers brother!
Thanks Neil and Amy for this updated review. It's good to know about the thoughtless engineers and the different size probe ports for the temperature probes forcing people to use TREIR PROBES ONLY. That is a bad design flaw. I like the way the pork butt turned out and could tell how good it was , keep up the great videos and the fantastic recipes. Stay safe and keep up the fun. Fred.
Well as you see in the side by side video on the pit boss battery powered the color was way darker...cooked at 250 vs 275 but completely different...I am a fan of sptiz and even on my other channel I do and mention this...I could not tell you honestly if it hurts or helps...but I prefer it...
Yum! Trying this! I do have a request. Please remove black plastic from your products. Black plastic is difficult to recycle, so manufacturers end up using recycled electronic parts. Electronic part are full of fire retardants. While the US has banned them from US sold products, there is no enforcement, so most black plastics are high in cancer causing fire retardants. So, we really shouldn’t have any black plastic touching food we eat. When your new Que seasoning is black plastic free, I will buy it!
No need to tread lightly on reviews. We don’t need more PC in the world (when it comes to product reviews anyway). Please be blatantly and brutally honest. I watch your channels because you don’t tip toe around cold hard facts. 👍🙂
Well I have other smokers as well...dont know unless you try...I can say its better than some I have had....I dont think its worth the price it sells at...but its a better built unit with above average results
About halfway through the video, husband jumps up, says I’m getting a pork butt out of the freezer and smoke that thing Monday. Hmmmm….power of suggestion….must remember this. 😆💕
ahahahah thats awesome
Funny thing is I’m here today about to smoke a pork butt tomorrow which is Monday and Labor Day 😂😂😂😂
Great job 🏆 on that pulled pork Neal. Looks amazing. Really liked the pellet smoker grill. Have a wonderful weekend 👍🏽.
Hey thanks bud...you as well
This video is what sold me on a smoker! Thank you guys!
Absolutely....cheers
Good video guys ! That sure looks good !! To quote a great movie , " I love the smell of wood pellets in the morning " ,, well close to quoting it. THANK YOU FRANK FROM MONTANA.......
Making this tomorrow. Thank you for the easy to follow video!
You are so welcome!
Thank you for your review! "When were you in the Navy?" I was in from 76-86
Great review on a nice grill. How's the Lone Star Grill chip/pellet combo going?
Fantastic....love that thing....just so versatile
Its being honest....I appreciate that. Well done.
Thank you
Awesome video as usual
Appreciate that
Looks delicious as always
TY
Cook longer at 225 and you will get much better bark. Don't over spritz either. Me and others get great bark on the Tiberline.
A couple more things. Try leaving your spices on the meat for about 30 min to 1 hour before putting on the smoker. Should see moisture pulled to surface of meat before putting on smoker. This will help with bark. Let it go at 225 for 3-4 hours before spritzing. Also pellet smokers, at least Traeger, will produce a cleaner smoke at higher temps like 275 as it burns the pellets more efficiently to reach those temps. So less smoke flavor at higher temps. The Lonestar pellet smoker is an exception to most pellet smokers with algorithms that amp up the smoke. Great that it does that but may not be as good for some foods like bread or casseroles depending on what one is after.
By the way love both of your channels. You and your wife are a blessing!
Stoked to see that Que That is now available!! I’ll be placing my order soon to go along with my Smash That and Shake That!! I have a Grilla Silverbac that works great but am jonesing for your Lone Star Grillz Pellet grill-those things are killer! Happy Holidays gang-thanks for the great videos!
I have never cooked on a Grilla....but I honestly can say....the Lone Star if in the price range for ya...its 100 the way to go....just so versatile with the charcoal basket and open flame...etc...the fireboard stytem...
Love the channel, I just got the Ironwood XL too! Looking forward to getting some cooks on her, coming from a problematic MB1050 this grill is a beast!
For sure...reach out if we can help
Nice job! My Pit Boss probes also need to go between the seal and the cabinet. I run mine up from the bottom from the control panel with no apparent issues.
I never cared for vinegar in my spritz. I've used peach brandy, Jack Daniels and Captain Morgen in place of the vinegar and sometimes add a squirt of honey. I smoked Italian Sweet and Hot Sausage with the honey added one time, and it was like eating candy! You're makin' me hungry, Neal!
Hey thats a great idea on the sausage...thanks bud
How long was the cook in total? Also, on my Timberline XL I seasoned mine with avocado oil the way you would do yours and I use a plastic scraper on that drip tray. I do however, believe the reason they tell you don’t use anything to season it is that it would be much easier to clean it. Grease trap cover that has the date on it. I had to use two rounds of oven cleaner and a scouring pad to get everything off of it a few weeks ago. And I did notice when I tried to clean it after a couple cooks yesterday. It was much easier to clean when I just left it plain stainless steel after cleaning with that oven cleaner.
I did the same thing on my timberline that you talk about at the end with putting the temp probes in the grill to see how close they are and both of mine were very close to the Reed out that the tent was for the inside of the grill, once everything stabilized at the set point temperature. it was on its way up to that temperature. They swung back-and-forth as much as 20° at times but once it reached it setpoint and held it for about 20 minutes they all leveled out together. All meaning the interior grill temperature probe and the two meat probes. Just be prepared for the grill to keep sending you an alarm saying that the meat probes fell out of the meat because that’s what it does when you just put them in there on the little probe stands.
Just straight 8 hours...we didnt hold or anything...we just allowed to cool for about an hour..thanks for the tips
Excellent video. I like that grill. Got to see one up close at the shop where i bought my flatrock.
two fantastic units..i like the fact they mirror each other....solid backporch look....One thing regardless of what ney sayers say....the new ones like this and the flatrock...are extremely well built...not much as compared yet...
I'd love to see you review a camp chef smoke pro and see what you think about the flavor being able to add real wood chunks or charcoal to the smoke box.
Great suggestion! I am closely eyeing the xxl from camp chef. 2 reasons. One exactly like you said ...what about this flavor etc...and the first vertical I would own..
Looks Great
Need to do a over night cook comparison with the trager vs. the LSG
Absolutely great idea
I got a meater plus probe, best thing ever
Thinking the same thing… if I spend that much on a Traeger I’m getting a Meater as well.
i have had my ironwood xl for awhile now. i like mine. i have had many other pits and ill keep this one. i got rid of all my other ones.
Definitely understandable...its built solid for sure...did you ever have a unit with open flame availability....if so what did you think...thats the only thing holding my best ever opinion back...my pit boss and Lone Star have it and its absolutely fantastic
None of my pits had the open flame . I used a charcoal grill for awhile but ran out of room have traeger griddle and smoker now. @@PelletsandPits
Successful first cook, even if you didn't get the bark you wanted! 👍😊That is interesting the temp probes are a different size than on your other grills.
Very true!
spritzing before bark is set probably the culprit.
Doing two this weekend using your new seasoning. 👍🏻👍🏻 I’ll let you know hot they turn out. Probably low and slow at 225-230.
Heck yeah
You should see if Thermopen would sponsor you, they have excellent temperature measuring devices
When I watched your video about assembling grill you used avocado spray on drip pan before you seasoned the grill.
You mentioned in the 1st pulled pork video that not sure it work. Wondering if it was worth doing.
Also can i use tallow instead, I have plenty of that
I would think the first attempt worked. The more I use it the more seasoned it has become. But nothing like I thought. It’s just a build up of oils etc.
Have you or will you do a 3 or more bone-in prime rib. Enjoy the holidays.
Tomorrow’s upload…. Smoked Prime Rib
@@PelletsandPits Fantastic!!! After mine has rested about 8-10 min. I place a pad of bone marrow compound butter on each slice before serving. Looking forward to your prime rib and every video thereafter.
Couple questions
Any more updates on your seasoning and adding the oil? Good idea or not? You mentioned it may not have worked like you thought.
If good idea, can i just use talo? I don't have avocado spray
Thx
Maybe im to late..but Im not understanding the question...I have seasonings available for sale...3 of them..and the oil question im not sure about...can you reword
When I watched your video about assembling grill you used avocado spray on drip pan before you seasoned the grill.
In 1st pulled pork videos, you questioned the use of the spray because it did not scrape off well.
Question 1
Is it still a good idea to do this, use spray, oil on drip pan? Or not recommend.
Question 2
Can I use talo instead of avocado spray
Guys ,, I sure hope these storms coming your way will miss you guys. FRANK from montana PS it's 9: 31 in montana , Saturday night..
Thanks Frank...cracy enough we actually were in Nashville this weekend all while it was going on...we missed the majority of it...thanks for asking.
im wondering why you dont use probes which are included with this smoker .i got mine week ago and they nare pretty accurate .just saying.otherwise good video and btw today i got your 3 seasoning and cant wait to use them.The best.Tomasz😍🥰👌👍
I just watched the video, I did use the probe that came with it....i dont need a probe the whole time....no way a pork butt cooked that low can reach a high enough temp to worry about a probe till around the 4-6 hour mark...which is exactly what I did...I also tested the accuracy of the probe that came with it with another thermometer
When my Z grills 11002b croaks, I'm going to get a Lone Star pellet grill.
Honestly I dont blame you one bit...I truly love it...especially the different capabilities...charcoal basket etc..
Awesome looking pork butt Neal! I was thinking if you measured the internal temp to see if it corresponded to the 275 setting. But then you mentioned it. Looks like a solid built cooker. Really nice smoke ring too. Cheers brother!
Thanks Jay....
Did I see you accidentally shut it down there toward the end? I've done that before!
Absolutely
Thanks Neil and Amy for this updated review. It's good to know about the thoughtless engineers and the different size probe ports for the temperature probes forcing people to use TREIR PROBES ONLY. That is a bad design flaw. I like the way the pork butt turned out and could tell how good it was , keep up the great videos and the fantastic recipes. Stay safe and keep up the fun. Fred.
Traeger now owns Meater wireless probes and that is the way they want you to go now.
Ya but doesn't constantly squirting prevent the bark from forming? Not trying sharps hoot anyone just a truly legitimate question.
Well as you see in the side by side video on the pit boss battery powered the color was way darker...cooked at 250 vs 275 but completely different...I am a fan of sptiz and even on my other channel I do and mention this...I could not tell you honestly if it hurts or helps...but I prefer it...
You didn't let the butt sweat before you put it on the smoker. I also would have left it on unwrapped till 201-204...like you did.
Yum! Trying this! I do have a request. Please remove black plastic from your products. Black plastic is difficult to recycle, so manufacturers end up using recycled electronic parts. Electronic part are full of fire retardants. While the US has banned them from US sold products, there is no enforcement, so most black plastics are high in cancer causing fire retardants. So, we really shouldn’t have any black plastic touching food we eat. When your new Que seasoning is black plastic free, I will buy it!
No need to tread lightly on reviews. We don’t need more PC in the world (when it comes to product reviews anyway). Please be blatantly and brutally honest. I watch your channels because you don’t tip toe around cold hard facts. 👍🙂
Well I appreciate that. I can do better just have to watch what I actually for forget to say ahhahahah
👍🤛🙏😎🦅🇺🇸
you buy a traeger your buying the name.
Well I have other smokers as well...dont know unless you try...I can say its better than some I have had....I dont think its worth the price it sells at...but its a better built unit with above average results