Packers Huddle

Spirit E-310, had it for 7+ years now. Grates are getting a bit gross. Just replaced the flavorizer bars, should have done that a year or 2 ago. Otherwise it is looking great. The bun rack is freaking pointless though.

Yeah, does that version have a way to tuck the rack in when not using it? My new one does, where my old one did not. It is a great feature. I use it probably 25% of the time for random things.

APB wrote: ↑

04 May 2020 03:59

salmar80 wrote: ↑

04 May 2020 03:32

APB wrote: ↑

04 May 2020 02:38

I prefer grilled over charcoal. If short on time or lazy, I'll put 'em on the gas grill. If it's raining outside and the frying pan becomes an option, I'll stand in the rain over my gas grill or cook something else. I'd feel like I was wasting a good brat if I fried it in a pan.

Really? I'd choose cast-iron pan over a smelly gas grill anytime. Over charcoal beats both. Also UNDER ashes of a bonfire, wrapped up in tin foil.

I can still get a grill taste in a brat over gas with wood chips or other techniques. I can't get that on a stovetop. Plus, we have a glass top stove so we limit our cast iron cooking to over a flame on the outside gas burner. Mama said I ain't scratching -or cracking! - her stove top up with my heavy ass pan!

Same with the glass top stove and cast iron. You should get a little side induction burner. They work amazing on cast iron. Heats up so incredibly fast in like 30-45 seconds, which is so awesome for cast iron.


Does anyone have a carbon steel pan? I feel like I've seen a lot of cast iron lovers rave about using them, possessing most of the same features, but with more conveniences.

Packfntk wrote: ↑

04 May 2020 09:56

Yeah, does that version have a way to tuck the rack in when not using it? My new one does, where my old one did not. It is a great feature. I use it probably 25% of the time for random things.

You can take it out and put it underneath, which I have done. I just never use the thing. It isn't wide enough for anything put bums really and it is a stupid finger burner when the grill is full and you are trying to get to the meat in the back!

BF004 wrote: ↑

02 May 2020 08:14

I tried corn on the cob several different ways one day so I could try them side by side.

Just stuck them in after soaking, shucked them and loosely wrapped them in foil and one or two other ways.

However by far the best, most smoky flavor, was to peel them back, add a little butter and salt right on the corn, bring the husks back up and tie them back closed. Smoked em for like 90 mins. Was incredible.

I did them the first way, with seasoning, butter. Turned out pretty good.

I like the second way too, just was more messy.

Carne Asada tonight. In the marinade as we speak!

Pckfn23 wrote: ↑

05 May 2020 12:04

Carne Asada tonight. In the marinade as we speak!

Taco Tuesday.

My daughter's 9th birthday today. Her food of choice is Taco Bell.

Can't say I'm upset.

BF004 wrote: ↑

05 May 2020 12:11

Pckfn23 wrote: ↑

05 May 2020 12:04

Carne Asada tonight. In the marinade as we speak!

Taco Tuesday.

My daughter's 9th birthday today. Her food of choice is Taco Bell.

Can't say I'm upset.

HAHA. I heard they are doing to go make your own taco bar.

BF004 wrote: ↑

05 May 2020 12:11

Pckfn23 wrote: ↑

05 May 2020 12:04

Carne Asada tonight. In the marinade as we speak!

Taco Tuesday.

My daughter's 9th birthday today. Her food of choice is Taco Bell.

Can't say I'm upset.

You better have about a 24 pack of Schlitz first. It will make it so much better!

Packfntk wrote: ↑

28 Apr 2020 12:39

NCF wrote: ↑

28 Apr 2020 12:07

Packfntk wrote: ↑

28 Apr 2020 11:03

If you get one, and have any questions, I think I have smoked every animal/veggie on the planet, don't be hesitant to reach out.

What model do you have? Bigger, the better? Just curious your thoughts on all the various models and variations.

I have the older version, the 34 series which is a lot of grill in my opinion. This is before they came out with WiFire "Wifi on your grill for temps", but I don't think you need that. I don't like to sit on my couch and smoke, it has a probe reader on it so you can tell internal temperatures, etc. I have a deep blue lid.

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Thoughts on the Pit Boss smokers vs the Traegers?

NCF wrote: ↑

05 May 2020 12:52

Thoughts on the Pit Boss smokers vs the Traegers?

Traegers are put together way better and operate better from my experience. Have a buddy with a pit boss and he has had problems, and one returned his after 2 uses and got a Traeger. I guess it is all personal preference.

The more bells and whistles you have, obviously more that can break. Smoking isn't complicated, just burn wood to make smoke, lol.

That being said, the ability to set the temperature, just like 225 or something, would be amazing to have. It is enjoyable for me to check on the smoker every 15 minutes or so throughout the day, I so I don't make playing with it, can usually keep it in a 20 degree range no problems.

I have also heard people not love their pit bosses, but people really seem to like their Traegers. The other one that people just rave about when they get them are the green eggs. So hard to spend that much to get one without ever trying one first.

If I ever feel like dropping a bunch of money, I think I'd try green egg. Can bake, grill, smoke, pretty much everything. Could get rid of my other grills and smokers and save some room.

Yeah, you can grill, bake, smoke, etc on the Traeger as well, for half to a third of the cost. A good buddy has a green egg and he does love it, but they are not cheap, and come with nothing. You have to buy everything extra, and if you get a crack in the ceramic, you are hosed. The bond does not work.

BF004 wrote: ↑

05 May 2020 13:03

If I ever feel like dropping a bunch of money, I think I'd try green egg. Can bake, grill, smoke, pretty much everything. Could get rid of my other grills and smokers and save some room.

Yeah, my Father-In-Law has one (and does it use it nearly enough). I don't like the idea of having to convert it every time I want to switch back and forth between smoking and grilling. The Eggs are super-heavy duty, top-of-line construction, but you could probably get a high end gas grill and high end smoker for the price of your all-in-one.

NCF wrote: ↑

05 May 2020 13:41

BF004 wrote: ↑

05 May 2020 13:03

If I ever feel like dropping a bunch of money, I think I'd try green egg. Can bake, grill, smoke, pretty much everything. Could get rid of my other grills and smokers and save some room.

Yeah, my Father-In-Law has one (and does it use it nearly enough). I don't like the idea of having to convert it every time I want to switch back and forth between smoking and grilling. The Eggs are super-heavy duty, top-of-line construction, but you could probably get a high end gas grill and high end smoker for the price of your all-in-one.

Yep, to get a lot of space you need to get the XL one, which is $1895, plus you have to buy the extras separately. All in you are probably over $2500. To put it in comparison, I bought my Traeger about 8 months ago, and a brand new Weber Genesis ll two weeks ago, and combined I spent $1700.

Holy crap is the Green Egg expensive.

Traeger's tippy top is $2000:
https://www.traegergrills.com/pellet-gr ... rline/1300

BF004 wrote: ↑

04 May 2020 10:04

APB wrote: ↑

04 May 2020 03:59

salmar80 wrote: ↑

04 May 2020 03:32

Really? I'd choose cast-iron pan over a smelly gas grill anytime. Over charcoal beats both. Also UNDER ashes of a bonfire, wrapped up in tin foil.

I can still get a grill taste in a brat over gas with wood chips or other techniques. I can't get that on a stovetop. Plus, we have a glass top stove so we limit our cast iron cooking to over a flame on the outside gas burner. Mama said I ain't scratching -or cracking! - her stove top up with my heavy ass pan!

Same with the glass top stove and cast iron. You should get a little side induction burner. They work amazing on cast iron. Heats up so incredibly fast in like 30-45 seconds, which is so awesome for cast iron.


Does anyone have a carbon steel pan? I feel like I've seen a lot of cast iron lovers rave about using them, possessing most of the same features, but with more conveniences.

I love my cast iron. But, the wife just recently bought a set of Hexalcad non-stick. And I have to say I'm impressed with them. Although, for cooking my eggs over easy I still prefer my cast iron Griddle. The wife isn't allowed to clean it. She scrubbed the non-stick coating off a wok one time.

Got this exact set on Amazon half price on sale and have to say, I am very pleasantly surprised. I always use a little butter when making eggs, but otherwise nothing ever sticks.

Couple of T-Bones for dinner!

Looking good. What’s that tasty drink you have there?