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Posted: 7/27/2013 5:11:00 AM EDT
[#1]
Quote HistoryQuoted:
#4. He burns steaks. Actually is quite the opposite. With a lower temp you can't get a good char on the outside, and blood rare on the inside. |
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Posted: 7/27/2013 5:19:15 AM EDT
[#2]
Pellets are better than all.
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Posted: 7/27/2013 5:53:22 AM EDT
[#3]
I went to their website and watched their video. That thing looks very cool. I was considering a Weber Genesis, but the Lousiana 680 looks much more versatile for my needs. Very impressive.
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Posted: 7/27/2013 5:54:23 AM EDT
[#4]
Quote HistoryQuoted:
I went to their website and watched their video. That thing looks very cool. I was considering a Weber Genesis, but the Lousiana 680 looks much more versatile for my needs. Very impressive. IM me, I'll see if I can drop ship you one. There is no reason to ever use propane with this on the market. Just as easy, better product. ETA: Be advised, the 680 is a monster. It will hold 5-6 20lb briskets. |
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Posted: 7/27/2013 7:31:29 AM EDT
[#5]
Here's the smaller, and most popular model.
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Posted: 7/27/2013 7:33:29 AM EDT
[#6]
Quote HistoryQuoted:
Here's the smaller, and most popular model. http://i914.photobucket.com/albums/ac341/J77257/B4DCC704-4EC9-441C-8BD2-226F6A0473E4-5701-0000037F1484CCC6_zpseee0d29f.jpg Dimensions and cost? 
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Posted: 7/27/2013 7:36:52 AM EDT
[#7]
Quote HistoryQuoted:
Dimensions and cost? Quote HistoryQuoted:
Quoted:
Here's the smaller, and most popular model. http://i914.photobucket.com/albums/ac341/J77257/B4DCC704-4EC9-441C-8BD2-226F6A0473E4-5701-0000037F1484CCC6_zpseee0d29f.jpg Dimensions and cost? 450 sqin. Large enough for a 20-25lb Turkey. Retail is $879, you can have one for my cost + whatever freight I paid. Here's mine. 680 sqin. 
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Posted: 7/27/2013 8:17:29 AM EDT
[#8]
OP,
So how does all that work? Fill the side thing with pellets, light it off and the heat is blown into the cooking area? Or do you lay the pellets down like wood/ charcoal? How long from light off to cooking does it take? |
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Posted: 7/27/2013 9:13:44 AM EDT
[#9]
Quote HistoryQuoted:
OP, So how does all that work? Fill the side thing with pellets, light it off and the heat is blown into the cooking area? Or do you lay the pellets down like wood/ charcoal? How long from light off to cooking does it take? The pellets are fed in to the burn pot via an auger. The thermostat controls control the auger speed. A fan is also tied in to the thermostat to accelerate burning. It's ready to cook time is about the same as a large gas grill. I also has a "prime" function to recover from door opening. Fill the hopper with pellets, set the temp, and walk away. |
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Posted: 7/27/2013 9:18:05 AM EDT
[#10]
Quoted: I am/was a BBQ purist. Wood only, blah blah blah. My wife (no pics) bought me a Lousiana 680 pellet grill for my birthday (at my cost, I signed on as a dealer last week). Holy shit this thing is bad ass. I may never touch wood again. Last night I smoked some chicken, and it came out perfect. I thought there was no way a smoker could char a steak properly. I was way wrong. I cranked that bitch up on high, and produced the BEST porterhouse I have ever eaten. The grill temp at the char area was pushing 1000 degrees. Going to order the cold smoke kit for it Monday. Best grill/smoker I have ever used. I know, CSB. At first when he told me and showed me the pellet grill I was like  then, after eating a burger from it I was all  Nothing wrong with going all ARFCOM when outdoor cooking... GET BOTH!!  |
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Posted: 7/27/2013 10:05:57 AM EDT
[#11]
Quote HistoryQuoted:
Actually is quite the opposite. With a lower temp you can't get a good char on the outside, and blood rare on the inside. Quote HistoryQuoted:
Quoted:
#4. He burns steaks. Actually is quite the opposite. With a lower temp you can't get a good char on the outside, and blood rare on the inside. I like em not burned on the outside and still red on the inside. |
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Posted: 7/27/2013 10:08:28 AM EDT
[#12]
Should have bought a Big Green Egg
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Posted: 7/27/2013 10:18:52 AM EDT
[#13]
I love my pellet smoker even though it's an entry level one.
As already mentioned, my pellet smoker doesn't get hot enough to sear but it sits right next to my gas grill which does. So when I need to sear a steak I do the steak on the pellet smoker and when it reaches 111 degrees I toss it on the gas grill for 60 seconds a side - works for me.... |
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Posted: 7/27/2013 10:19:48 AM EDT
[#14]
Quote HistoryQuoted:
I like em not burned on the outside and still red on the inside. Quote HistoryQuoted:
Quoted:
Quoted:
#4. He burns steaks. Actually is quite the opposite. With a lower temp you can't get a good char on the outside, and blood rare on the inside. I like em not burned on the outside and still red on the inside. Microwave it then. |
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Posted: 7/27/2013 10:20:01 AM EDT
[#15]
Quote HistoryQuoted:
Should have bought a Big Green Egg No. |
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Posted: 7/27/2013 10:22:35 AM EDT
[#16]
wrong thread
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Posted: 7/27/2013 10:25:48 AM EDT
[#17]
i have a Traeger ,works great no complaints, i also recently bought a WSM , that Im also happy with, my BBQ addiction is second only to my gun addiction !
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Posted: 7/27/2013 10:25:59 AM EDT
[#18]
Barbequing some SPAM, I see. You should think about getting a sponsorship.
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Posted: 7/27/2013 10:26:38 AM EDT
[#19]
I actually prefer propane
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Posted: 7/27/2013 10:28:55 AM EDT
[#20]
Quote HistoryDQuoted: Sometimes I'll cook up a can of that canned chicken breast in the microwave (take it out of the can...I won't make that mistake again). Top it with that Kroger-brand BBQ sauce (its cheap so you can use A LOT!) Goddamn its good. I'll never go back. |
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Posted: 7/27/2013 10:34:22 AM EDT
[#21]
Quote HistoryQuoted:
Barbequing some SPAM, I see. You should think about getting a sponsorship. ??? |
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Posted: 7/27/2013 10:40:45 AM EDT
[#22]
Been wanting a pellet grill for a long time. Tending the fire was fun for awhile.
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Posted: 7/27/2013 11:19:26 AM EDT
[#23]
Went to the website. Looks like a nice setup, especially if you get all the add-on's. The digital controller with the probe looks like a good option to have.
Have you smoked anything on it yet? |
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Posted: 7/27/2013 11:37:11 AM EDT
[#24]
Quote HistoryQuoted:
Went to the website. Looks like a nice setup, especially if you get all the add-on's. The digital controller with the probe looks like a good option to have. Have you smoked anything on it yet? Yep. Chicken thighs. Perfect over apple pellets. |
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Posted: 7/27/2013 4:49:17 PM EDT
[#25]
Pics in OP.
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Posted: 7/27/2013 4:59:08 PM EDT
[#26]
Quote HistoryQuoted:
As long as you are not using propane, you have not committed a mortal sin.  
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Posted: 7/27/2013 5:12:50 PM EDT
[#27]
That steak is still alive toss back on grill
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Posted: 7/27/2013 5:14:20 PM EDT
[#28]
I could probably bring that steak back to life.
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Posted: 7/27/2013 5:24:10 PM EDT
[#29]
Quote HistoryQuoted:
That steak is still alive toss back on grill Quote HistoryQuoted:
That steak is still alive toss back on grill Quoted:
I could probably bring that steak back to life. That steak is perfect!
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Posted: 7/27/2013 5:24:38 PM EDT
[#30]
Steak was perfect. To rare to bleed.
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Posted: 7/27/2013 5:25:30 PM EDT
[#31]
Quote HistoryQuoted:
That steak is perfect!
Quote HistoryQuoted:
Quoted:
That steak is still alive toss back on grill Quoted:
I could probably bring that steak back to life. That steak is perfect!
Finally a real man shows up. Just goes to show you, don't judge a beard by its cover. |
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Posted: 7/27/2013 5:25:48 PM EDT
[#32]
IN. Man I am getting hungry!
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