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Old 12-23-2014, 08:39 PM   #11
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The searing locks in the juices when baking but the rub and seasonings could hold the juices instead when smoking.
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Old 12-23-2014, 08:40 PM   #12
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The searing locks in the juices when baking but the rub and seasonings could hold the juices instead when smoking.
My smoker is indirect heat to.
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Old 12-23-2014, 08:46 PM   #13
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The pellet grill will knock that out of the park. It is a convection cooker. That will seal it just fine. Let 'er rip!!
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Old 12-23-2014, 08:48 PM   #14
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Now I'm waiting to hear how the smoking worked out. YUMMM.

ps It's snowing up here, just kinda wet. Getting colder by Saturday.
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Old 12-23-2014, 08:48 PM   #15
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Now I'm waiting to hear how the smoking worked out. YUMMM.

ps It's snowing up here, just kinda wet. Getting colder by Saturday.
Pictures o plenty tomorrow!
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Old 12-23-2014, 09:07 PM   #16
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We are gonna do ours on the rotisserie on the gas grill. DH adds some hickory charcoal and some Apple wood to help flavor it. I rub it with a mixture of garlic, sea salt and pepper. It comes out really well this way too. That is with the exception of our ill-fated prime rib two years ago. That year DH forgot to soak the wood chips, had come back inside when a neighbor began banging on the back door. DH set the whole grill on fire. We got the fire out. Brought the blackened but completely rare thing in, trimmed off the burnt ends and put it back on the spit. Later, he thought it was done, brought it in and began to cut into it. He then realized the thermometer didn't work right so the meat was way under done. He put it back on the spit and went to carry it back out to the grill. DH then tripped over the door and the prime rib went rolling across the patio. Back in it came to get washed off and then sterilized on the grill.....for all it went through, it actually didn't taste too bad. Rest assured dh has not lived that one down.
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Old 12-23-2014, 09:22 PM   #17
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Looks good. I'll have 16oz of med with a side of au jus.
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Old 12-23-2014, 09:31 PM   #18
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OK...so when you do that in the smoker....how long should it take. And whats the difference between a pellet smoker and others...have often seen them at Cabela's but have always wondered how these smokers work...never seen one in action, but sure am curious to know more.
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Old 12-23-2014, 09:34 PM   #19
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OK...so when you do that in the smoker....how long should it take. And whats the difference between a pellet smoker and others...have often seen them at Cabela's but have always wondered how these smokers work...never seen one in action, but sure am curious to know more.
20 minutes a lb @ 275 degrees.

Pellet smoker takes all the work out of smoking !

Turn it on and make sure the bin stays full of pellets.

I put ribs on at midnight and go to bed.
6 am I go out and shut off smoker and remove ribs!


I have a pit boss.
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Old 12-23-2014, 09:36 PM   #20
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Pellet grills rule!
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