re: Pellet Grill or Big Green Egg?

I have the 1050 & it's a beaut!

The hopper hold about 12-14lbs of briquets &, depending on cook temperature, you get 8-12 hours of smoking out of it.

Recovery time is short & you're actually cooking with charcoal & not sawdust pellets so the flavor of your product is much more authentic.

A grill & smoker combo for under $800 is like a sore dick, you can't beat it!

Yep. Friend of mine has one .. pretty damn cool.

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BigDropper

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fricking chicken skin... my Everest. frick.

I threw some legs and thighs on last week at 400, were crispy bois

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Next pellet grill will have wifi and the ability to turn it on from anywhere.

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I know right. It sort of feels like cheating. And the ash removal is a breeze. I like my Primo, love it, but my pellet grill is just too easy. And all that mess about you can’t get a good smoke ring or sear is wrong. People said the same exact thing years ago when I bought my Primo.

Truth be told I like a light smoke more than I do a heavy smoke anyway.

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fricking chicken skin... my Everest

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That's one reason I remove it. All of the chicken in the pic is skinless. I get better seasoning penetration and, if saucing, sauce doesn't come off when the skin is removed.

I coat the whole chicken with mayonnaise after the first two hours to prevent the meat from drying out near the surface. Most of the mayonnaise melts off leaving a protective layer for the remaining duration of the cook.

The legs get lacquered with a few coats of sauce to finish.

I've got the Rec Tec 700...had about a month now and love it!! Also have a WSM and PK grill and haven't used either since getting the bull.

That looks awesome. How long have you had it? Any problems yet?

I found the other thread where someone else reviewed it. I am pretty sure that will be my next purchase when my oklahoma joe bites the dust.

Looks like the gas grill and smoker haven't been touched in a while!

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Yeah the smoke ring is there, especially in things like brisket and chuck roast (my favorite)

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For those concerned about a smoke ring, here's some info on where the smoke ring comes from.

LINK

Getting the Best Smoke Ring

Opinions vary on how to get a good smoke ring. Generally, water-soaked wood produces more nitrogen dioxide in the smoke than dry wood, but only by a small margin. The type of wood also matters in producing more nitric oxide. Charcoal briquets beat lump charcoal. Propane and electric smokers produce far less of the desired gases.

A wet, sticky meat surface will also hold more nitric oxide, so mopping or spraying the meat rather than cooking it dry will enhance the smoke ring. Or, a pan of water in the smoker keeps moisture condensing on the meat. However, you should avoid acidic components like vinegar or lemon juice as that can prevent the smoke ring from developing.

Removing fat from the surface of the meat also exposes the meat to the smoke and will allow more nitric oxide into the meat. Cooking the meat at low and slow temperature will allow the nitric oxide to penetrate more before the meat's temperature is high enough to turn the myoglobin brown.

If you really want to make sure you get a smoke ring, then cheat. Coating meat with a salt tenderizer like Morton's Tender Quick will load up the surface of the meat with nitrogen dioxide and give you a great smoke ring. Because of the prevalence of this kind of "cheating", smoke rings are no longer taken into consideration in barbecue competitions.