Completely off topic advice
 

Since we’re all here on IOW, we at least have a common good taste in one thing, that’s our preferred choice of racing. I would not be the least offended if the moderator kicks this thread off for violating whatever, but in some cases I value a lot of your opinions. This question that I would like advice on. I think this is valid as I’ve seen many of you grilling at various race tracks. My question is, Pellet Smoker or Flat Top. Not necessarily for taking it to the track, but overall, what’s your choice? Thanks

Re: Completely off topic advice
 

Z-Grill

Re: Completely off topic advice
 

These are two completely different forms of cooking. May need to set some parameters as to what you're wanting to cook.:32:

I have both. Depends on what the situation is and what you are trying to accomplish.
Pellet grills are keep it simple and are convenient to use. I have a Big green egg and you need to be on your game and watch your temps but it’s rewarding and tastes great.

At the racetrack I use a 15 year old aluminum grill and can make anything taste as good as at home. It’s all in know what to do and how to do it.

Just like race cars. Knowing which nut to twist and when to twist it and how much.

Re: Completely off topic advice
 

Coleman table top grill is what we’ve use for quite awhile. When Rpracing1 ‘s stared leaving rust grill marks I bought my own :3: Grilled everything from Spam to Filet Mignon on it. Cheap, easy to use and clean. Downsides are the size. If you need to grill for more then 5 you’ll want something bigger.

Re: Completely off topic advice
 

I'm a charcoal man myself. Kingsford. Both at the track and at home in the backyard.

In years' past, however, I rigged a grill under the hood and on top of the exhaust manifold of my 4 banger Ford Ranger. Had an aluminum lid over the top of the grill to keep the heat in. Nothing like getting to the track, parking, popping the hood and having some nicely cooked Eckrich kielbasi to delve into.

Man, I miss that truck.

Charcoal, Charcoal, Charcoal, i am a Weber guy myself. I own a Weber Smokey Mountain 18.5 smoker and a Weber 22” kettle. When it came to a smoker i wanted to learn how to do it instead of a set it and forget it method. Real wood and charcoal not propane or electric. To each there own but that’s how i fly.

Re: Completely off topic advice
 

BGE for smoking. You have to keep an eye on it to keep the temp below 250. Weber kettles for burgers and steaks.

I done a whole beef tenderloin that was a 6 pounder xmas eve for the family. -9 out and my WSM hung tough at 250 and it was done in an hour and a half. Pulled it at an internal of 130 and it was magnificent. I have done numerous brisket, chuck roast, pork butts, baby backs, tri-tip, pork chops, whole turkey and ham and i have never been let down. Brother in-law has a BGE and my neighbor does to. For $1,000 i’m not really impressed compared to my $400 WSM.

Doing drip chili as we speak. It rocks!!🍺

Believe me our racing family is glad to have him show up at the racing tracks when he gets some down time with the family business. He can definitely cook up some very good food. Hell we now go to his house for a great time after the indy 500 . He always makes it to kings royal and Knoxville and that 15 year old charcoal grill gets a great workout. Lmao. I think that his father got a new grill for Christmas and for the million dollar racing events at Eldora I want to see what he can do with a brisket. Lmao. It is always a great show. When we get done racing he goes to work on the preparations and puts his magic on it and when we get up the next morning you can start smelling the great stuff coming out and 14 hours later it is game time for some great food and another great night of racing events and probably some Kodak moments and life memories are made again 😀. Unbelievable stuff. God bless America 🇺🇸. Thanks ❤️

Re: Completely off topic advice
 

I have buddies that use the cheapest smoker yet their efforts are totally delicious. The biggest issue is keeping track of the temp.

I have zero issues with my WSM on holding my desired temperature. I fire it up and get it to 250 add the meat and close the bottom vents to the size of a #2 pencil and it holds 225-230 for hours on end. My longest smoke has been 14 hours and all i do is add some Kingsford occasionally along with some more water for the water pan. If i need a little more heat i adjust the vents accordingly. Pretty damn simple in my opinion. Gonna do 3 racks of baby backs today.

Thought i would freshen this post up and maybe get people to share what they are grilling/smoking. Just pulled a 8.5 pound pork shoulder. I am quite fond of Famous Daves Devil Spit or Smokin Hoggz their Smokin’ Applewood Rub. Been honing my recipes/skills for wings, baby backs, pork shoulders, chuck roasts, and love me some brisket. Still on the Weber Smokey Mountain 18” and doing Kingsford and apple/cherry/hickory chunks and eating like a fat rat. Super satisfied and love my WSM❤️

Re: Completely off topic advice
 

pellet smoker. thank me later.

Re: Completely off topic advice
 

BBQ restaurants work best for me.

I have a Traeger and love it. It is very versatile and so easy to use. If you want a grill that you don’t have to constantly monitor this is for you. Fire it up, put the meat on, plug the thermometer into the meat and go about your day. Check the app occasionally to make sure all is good. They aren’t cheap, as you probably know. Wish I would have got a pellet grill sooner. Oh, meat comes out great as well.