What pellet grill?

[brokeno]

Pit boss

[Bazo]

If I won’t get more than 5 years out of a Yoder, I’m not buying one

You’ll get more than 5 years out of a Pitts & Spitts.


Sent from my iPhone using Tapatalk

[44magnum]

I splurged last year and went with the Pitts and Spitts 1250. It works great! I recently purchased the smoke daddy that goes over the burn pot. I modified it and now I can get more wood smoke flavor with it.

[Passthrough]

If I won’t get more than 5 years out of a Yoder, I’m not buying one

RecTec has 6 year warranty on the 700 and up models....just FYI

[Mike D]

I splurged last year and went with the Pitts and Spitts 1250. It works great! I recently purchased the smoke daddy that goes over the burn pot. I modified it and now I can get more wood smoke flavor with it.

Why would you need this on a P&S? Mine gets plenty of smoke flavor.


Sent from my iPhone using Tapatalk Pro

[44magnum]

I never could get a good smoke flavor out of the pit. I've tried various pellets and even called Coy at P&S. I currently use Lumberjack pellets with small chunks of pecan in the smoke daddy. I leave the ball valve open and sometimes crack the lid a little and it maintains temp. I cant stand too much smoke either however this seems to be the right amount.

[Mike D]

I never could get a good smoke flavor out of the pit. I've tried various pellets and even called Coy at P&S. I currently use Lumberjack pellets with small chunks of pecan in the smoke daddy. I leave the ball valve open and sometimes crack the lid a little and it maintains temp. I cant stand too much smoke either however this seems to be the right amount.

Interesting. Everything I cook has great flavor and when smoking brisket I get excellent bark. Not sure what the issue may be with yours.


Sent from my iPhone using Tapatalk Pro

[mjhaverkamp]

If I won’t get more than 5 years out of a Yoder, I’m not buying one

They are built like a tank, I would think they would last for many many years, may have to replace a thermal coupler or something down the road, the pit itself looks to be the last one I will have to buy unless I just want something different.

[aggieland]

Pitts & Spitts... I've owned a RecTec and now have a Pitts & Spitts.

[roaddawg]

I bought the Traeger Ironwood 850 earlier this year and love it. It gets up to 500 for grilling w/o a problem and I do most of my smoking at 225 on super smoke mode. Turns out great and it’s easy enuff to use that my wife has cooked a lot of stuff on it also

[Wall_Hanger]

I got my Rec Tec 590 friday and got is setup and seasoned this weekend. So far it has performed well, maintains temp evenly (within 2 degrees for 8 hours), and is able to recover fairly quickly after the lid is opened. I was a little worried how well it would do with recovering heat but it was back to temp within 5 minutes of closing the lid. I seasoned a new cast iron flat top in the pit which took about 6 hours total and each time it recovered within 5 minutes. You can also get insulated blankets for pellet grills if you want to.

[Pin Oak DXT]

Why would you need this on a P&S? Mine gets plenty of smoke flavor.


Sent from my iPhone using Tapatalk Pro

Mike, I have the Pitts and Spitts 1250 as you do. I have been very impressed for the most part with the smoker. I have only done a few briskets and admittedly haven't gotten the bark (color) you are getting. Do you mind telling me what temperature you smoke at and what internal temp you wrap?

[Mike D]

What pellet grill?

Mike, I have the Pitts and Spitts 1250 as you do. I have been very impressed for the most part with the smoker. I have only done a few briskets and admittedly haven't gotten the bark (color) you are getting. Do you mind telling me what temperature you smoke at and what internal temp you wrap?

I run my briskets at 225° for the entire cook. Be prepared to cook for 12-14 hours depending on the size of the brisket, probably longer on one over 15# or so. I season Texas style with corse ground kosher salt and coarse ground black pepper and nothing else. So far I only use 100% oak lumberjack pellets.

I pull around 165° if the bark looks good and wrap in pink butcher paper. I start probing for tenderness around 202 and have taken some as high as 205°. I pull, leave in the butcher paper and rest for a minimum of 2 hours. I used to rest them in a cooler but I now have a warming drawer in the house and I rest them in there on it’s lowest temp setting.

This is one I did recently. Pulled at 165 to wrap because of the stall and the bark was already well developed.






Sent from my iPhone using Tapatalk Pro

[Pin Oak DXT]

I run my briskets at 225° for the entire cook. Be prepared to cook for 12-14 hours depending on the size of the brisket, probably longer on one over 15# or so. I season Texas style with corse ground kosher salt and coarse ground black pepper and nothing else. So far I only use 100% oak lumberjack pellets.

I pull around 165° if the bark looks good and wrap in pink butcher paper. I start probing for tenderness around 202 and have taken some as high as 205°. I pull, leave in the butcher paper and rest for a minimum of 2 hours. I used to rest them in a cooler but I now have a warming drawer in the house and I rest them in there on it’s lowest temp setting.

This is one I did recently. Pulled at 165 to wrap because of the stall and the bark was already well developed.




Sent from my iPhone using Tapatalk Pro

Thanks Mike. Appreciate the information.

[Tx_Wader]

Rec Tec...thank me later.