Forgot to post this last night. It’s basically salmon wellington.
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what kind of salmon?
I’m not really sure. It was a big 3 pound slab from Costco. I didn’t pay attention to what kind specifically.
Hot weekend here in the Seattle area! Tomorrow will be the peak. I’m a little crazy for doing this.
Edit: I have over cooked many salmon fillets in my life but today was perfection!
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well…at 106 you just leave it low n slow. don’t even bother turning the grill on!
Save the environment too.
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Think were all on the menu.
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we have excellent air quality up here. primary industry is the deep bay harbor for container ships. then outside of town we have a propane facility and a coal barge loading facility, which ship off to Asia.
Are really just shifting the pollution “over there” ? Like electric cars.
Sorry gang im taking it over to the grievance thread.
I definitely am now. Power in my area has been out for almost 3 hours. No work that means either, but will just have to make the time up at some point. Cleaning and some games on the Switch for me I suppose.
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Who out there has a pellet grill, what do you have, and would you recommend it? Why? I’m looking to replace a 10+ year old gas grill, which I know may not be fully replaced by a pellet grill, but I’d like the set and forget ability to do low and slow cooks in addition to steaks and burgers/dogs. Current front runners are Recteq RT-700, Traeger Ironwood 650, Grilla Grills Silverbac, and Camp Chef Woodwind 36.
have you looked at the pellet grills from Weber?
the EX-6 was a consideration, but there still seem to be enough issues even after the revision that I think I’ll steer clear.
I own a Rec Tec and I have cooked on Traegers several times. Almost all of them do really well, so your choice is a matter of how much cooking space you need. I’d have a hard time using only a pellet smoker, because, while you can sear a steak on there, you burn so much fuel in the process that it isn’t at it’s best. It’s perfect for low and slow, and even does a good job replicating a convection oven for temps up to 350. Above 350 you really don’t get much smoke that you can taste, so the pellets are just a more expensive way to cook. Another point of advice based on my previous errors is to not overfill the pellet hopper. It gets very humid in NJ and the pellets absorb that moisture, expand, and basically turn into cement. I’ve had to remove my augur twice to fix it. Other than that, pellet smokers are really like a great outdoor convection oven.
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I’ll put my response here as well.
I’ve owned a Traeger and currently use a Camp Chef, I’d take the latter not because it cooks better, but because you can empty the ash from outside the grill, which is a really nice thing to have.
Also agree couldn’t live with just a pellet grill, but the Camp Chef sidekick (don’t have one) might be enough for what I use my main grill for.
Yes this is a real issue in the rainy season here, but again the Camp Chef has a mechanism to empty the pellet hopper, which I don’t use as much but is a nice to have.
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The Sidekick and pellet dump definitely have me leaning toward the Camp Chef, with the added versatility of using Sidekick accessories with the 14" portable stoves for car camping too.
I’m impressed with the price range all the CC pellet grills are showing. I’ve never heard of these guys until today…how new / old are they and what is their track record for QC and response to issues?
I think they’ve been around since the 90’s, as far as I know the QC/service is fine, I haven’t had any issues, mine is in it’s 3rd year, gets used most weekends for about 9 months a year, then gets ignored and left out in the rain and snow for the rest of the year.
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