Thanks for all the great videos. My pellet smoking experience has grown considerably due to your tips. Thanks for keeping it real and sharing some of the bloopers because even experienced chefs make mistakes.

Just got a pot boss 850 competition under the rarest of conditions, work my wife permission! Can wait to try some of these recipes

Awesome tips Andrew! Cheers brother 🍻

Just bought a Pit Boss Pro Series 1150. Looking forward to start smoking following your tips!

Great video, bud. Always a great Saturday morning watch.

@GrillSergeant

7 ай бұрын

Love ya bro

First! Thanks for the tips!

Great video, Andrew. We have been thinking about a pellet smoker, it's good to have this video available if we take the plunge lol that steak was massive 🥩🥩and it looked so good! 🔥

Brunswick to go along with/pair up with my offset...still using the old-school GS pellet combo!

I have rhe 1150 pro series. Love the thing, its a beast.

Right on man I just got a z grills ZPG-7002e and I appreciate all the tips I’m ready to smoke some stuff

Love it

I'm an old school, offset wood smoker kinda guy. But to keep up with the times and the yungins😜, I bought the K.C. Combo. It's definitely a learning curve. But very easy and convenient. BTW, the steak looked perfect!

Super helpful! Could you share what knife you used at the end to cut into the steak?

ReqTec RT-1250 with the cold smoke box!!

I have a question. I have the pitboss 850 pro. Love it and have used it do cook so many things that have turned out great. I never checked the internal smoker temp in the middle of the smoker before with temp gauge. I tried it this weekend and noticed that. Even though the smoker says let’s say 250 it is not according to my therma pro. It was anywhere from 10-40 degrees different as I move to the right away from the pellet hopper. I am sure this is completely normal as my fire is in the center. So if you have a cook where you want it at 250 do you just keep the meat to the left or right side? Or don’t rotated the meat around so the one in the middle doesn’t cook hotter and quicker? I just subscribed after watching so many videos and appreciate any feedback

@GrillSergeant

7 ай бұрын

Maybe try putting the bbq on the second rack with a water pan under the bbq. It will help even out the temps AND catch what comes off the bbq

im fixing to get the pro series 1600, however im new to the smoke game and stumbled upon your channel which is great by the way. my question is, is there a particular brand of pellet you found works best? and if so what is that brand

@GrillSergeant

7 ай бұрын

I’m rocking Pit Boss Mesquite pellets, I feel that gives me the perfect bbq smoke flavor that I personally like. Also stuff from Manchester Pellets and Knotty Wood Pellets are very good as well.

I want an honest thought. You have a pellet grill and a pellet cabinet. Which one gives you the best smoke flavor all things equal. Meat, seasoning and pellets all the on both.

@GrillSergeant

7 ай бұрын

If you are looking for a dedicated backyard smoker, the vertical cabinet is hard to beat…BUT if you are looking for a smoker that can do it all (slow and fast cooks) get the pellet grill.

@jonathandelrosario5843

2 ай бұрын

​@@GrillSergeantwhat kind is the best for small business use?

Is it normal to get burn outs in smoke mode. My temp will spike over 100 degrees of where my temp is set and then just stop feeding and I have to restart smoker

I actually got a Copperhead Onyx Vertical for my birthday

hello again slowly following along, i was wondering about the vertical vs horizontal smoker, is it worthwhile for the average person to have both or will the horizontal do all the things the vertical will?

@GrillSergeant

5 ай бұрын

I love having two as they both are good for doing things the other can’t. That being said, if I had to start with one, I would go with the horizontal first. The vertical is a great smoker with even temps at each rack if you plan on just doing low and slow bbq.

1 tip i give. is allow at least 1 hour for the pellet grill to settle in.

@gosman949

7 ай бұрын

that takes too many pellets!

@ScottysBackYardBBQ

7 ай бұрын

no it dont. maybe 1 half a cup. @@gosman949

@hadtocheathimtobeathim6549

7 ай бұрын

“Settle in?” Hahahaha

@ScottysBackYardBBQ

7 ай бұрын

ya it takes a few for it to settle down @@hadtocheathimtobeathim6549

Where do you get these tomahawk steaks!?! A guess a butcher...... But that meat looks amazing

@GrillSergeant

7 ай бұрын

Ask the butcher at your local supermarket. You will be surprised what they have back there.

@georgiascookies

7 ай бұрын

Publix hooked me up! I made six steaks exactly like you showed on this video. Best steak we've ever had!!! Thanks for the awesome tutorial!

@GrillSergeant

7 ай бұрын

@@georgiascookies Awesome! Glad to hear they turned out great! 👍

I got a green mountain Jim Bowie pellet smoker, and I’m still trying to figure out how to get the smoke flavor into the meat. The flavor has been underwhelming each time I’ve done it. Only had the smoker about a month and got it used

@GrillSergeant

7 ай бұрын

What pellets have you tried so far? I would suggest tying out some oak or hickory pellets. Also look into using a smoke tube for extra smoke. 💨

@nitrous4blood19

7 ай бұрын

@@GrillSergeant I have only used the trager applewood pellets so far. I’m not really sure which pellets would give good flavor as of yet. However I’m thinking the applewood might be a little too light on the flavor

@GrillSergeant

7 ай бұрын

@@nitrous4blood19 Apple is great for jerky because it does not make it too smoky. Here is a video worth watching to dial in how much smoke flavor you want kzread.info/dash/bejne/fpOIo9B9g6m-Y5M.htmlsi=1IgIPtKr8oaamnqw

@Paul-ge7dg

7 ай бұрын

Sorry, you will never get that "smoke" flavor from compressed sawdust. I have had one of these pellet things and quickly discovered no matter what you do, you just can't get that smokey flavor. What you do get is a smoke ring from burning ash which is toxic. Why should you not want a Smoke Ring on your food? It is a reaction of NO2 coming in contact with myoglobin, a protein found in meat. There is no flavor, and there is no benefit of seeing this ring of red in meat other than the evidence that you and your family are ingesting high levels of Nitrogen Dioxide. Want smoke flavor buy a SMOKER not a pellet grill. You can't shortcut this one.

@Paul-ge7dg

7 ай бұрын

​@@GrillSergeantSorry, I don't care what pellet you use or smoke tube, you cannot attain that smoke flavor from compressed sawdust.

I can still never figure out the point of the gloves during prep. Watching you cross contaminate everything. Please explain.

@GrillSergeant

7 ай бұрын

It may look like that but I go through about a dozen or more gloves during the filming process changing them out to move the camera around.

lol or you can just run hickory. Can’t miss.