Walking around Costco yesterday, came across Kirkland smoker pellets.
Never seen them before. It's a blend of oak, hickory, maple, and cherry.
The bag says 100% natural wood, I grabbed 120 lbs to try them out.
Anyone have any experience with them? Any reviews on the flavor?
I'll report back after I run through about half of them and share my thoughts.
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One of the things I, and my entire family, miss the most having moved into an RV, is my smoker. It's just too big to bring along. It's currently in storage.

We're kicking around the idea of my wife pulling an enclosed trailer behind her van (I pull the 5th wheel with my truck). This would allow us some extra room for things, possibly including my smoker. We'll see.
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I still haven't tried these, BTW.

Did a Thor's Hammer for the 4th.
It's essentially a tomahawk rib roast, but it looks cool as hell and gets a lot of gawking stares and more than a few comments.

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Just some salt, pepper, and garlic for the seasoning.

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On the Pit Barrel Cooker

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That looks amazing Dom!
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:-)

:-)
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Forget the hammer, you look great Dom!
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Two racks of ribs on the stick burner today. They came out great, almost gone never enough.
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Holy fvck... That's not Dom... That's like Dc. Where the hell did the other half of him go?

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Looking good bro.
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The better question is what isn’t in my smoker
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:-)
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What time is dinner? :-)

Sweet smoker. What kind/size?
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I have a slingin steel. Ultimate game day. 48” chargrill, with a 48” barrel with 3 racks. I can do 150 racks of ribs at one time in the main chamber. Then I have a warming box over the fire box that I can convert into another smoker with dampers. I can do an additional 50 racks in the warming box. When I get off work I’ll see if I can post a pic of the front view of the smoker. I also have a triple sink in the back with a propane fed water heater
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I apparently I’m dumb. What’s the best way to upload a photo from your phone? Every time I try it says upload faild. I’m so confuzzled
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You can go to an image hosting site like Imgur.com upload there and then use the link here. You can insert the pic (make sure that aren’t huge like 800x600 is ok) or just post the link as a link. :-)
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Here she is
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I'm not seeing a photo.
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Did a small brisket (5.5lbs trimmed). 4hrs@225 high smoke, 3.5hrs@275 to an internal temp of 202, rested about 1.5hrs till internal temp got down to 170, then into 155 oven to rest for 4 hours. Tender, juicy, super tasty. The pic doesn’t do it justice as to how juicy it was.
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It's a Facebook video but on topic. And as an egg owner I'm almost hurt, lol

https://www.facebook.com/reel/826892...?s=yWDuG2&fs=e
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Reverse seared a 2” thick ribeye on the pellet smoker/gas grill. About 1.5 hours on the pellet smoker on high smoke to an internal temp of ~115? Finished on the ripping hot gas grill. Wow! Love this method. First time trying it. Will be doing again. First I’ll have to clean the gas grill. Had a massive grease fire. Lol. :-)
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I've been doing that method with really thick steaks and rib roasts for a couple of years now, and yep, it's fantastic. I smoke to IT 118F, let it rest for an hour tented in foil, then blast it on a screaming hot grill for about a minute to a minute and a half a side.

I've also done it in the oven when the weather was severely uncooperative. 225F oven until internal temp of 118F, rest, then crank the oven to its highest setting and finish for about five minutes or until the outside is as desired.
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