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Get that grill out and treat your ma and pa to a nice meal. That's an order!Got my shelf, now just need @jmanz here to help me pull it out of the garage.
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Get that grill out and treat your ma and pa to a nice meal. That's an order!Got my shelf, now just need @jmanz here to help me pull it out of the garage.
Is there much for grease buildup on those? Seems like they have a good run off system.Picked up some of that Traeger all natural cleaner. It's working really good and cuts the grease quite well. Also picked up a new 5 gallon bucket and a gamma cap for it. I read these are great to store your pellets in and keep them dry and clean.
No there really is not, also since it is more on the side of a smoker and the grease don't run into the flames and splatter, there is very little compared to say a gas grill. I just like to keep my things new looking.Is there much for grease buildup on those? Seems like they have a good run off system.
I love using pecan wood when cooking out.@Junglist0682 I started looking at those first, but you need to have the wood available to you to keep it stoked. Unfortunately it would be quite cumbersome to have all the flavors of the wood on hand unless you lived in area with abundance supply. Also then there is the aspect of keeping it fueled then entire time. On something like a brisket you would have to watch it close. They are nice, but a lot of maintenance.
Go with Hickory. Mesquite is overused in my opinion, and generally the worst option for any smoking.I did some more research last night. One guy was using 'eye of round'. Another recommend 'bottom round'. One last one was 'flank steak'. So I will try one of those. For wood flavors they recommend mesquite or hickory. Working my way there. Might even try this weekend.