Grills and 'Que

[Eman]

Texas Elite 34 | Traeger Wood Fired Grills

Had that brand on my mind... Hmm. I wondered if they had something on the bigger side. There's another place near me that sells traeger stuff, I'll have to take a ride over there this weekend.

I'm officially doing ribs this weekend now that this thread has taken place.

 

[Wunderpus]

Had that brand on my mind... Hmm. I wondered if they had something on the bigger side. There's another place near me that sells traeger stuff, I'll have to take a ride over there this weekend.

I'm officially doing ribs this weekend now that this thread has taken place.

I use my traeger NO LESS than 2x a week.... Burgers, steaks, whole chickens, tri tip.. You name it. Easy as it gets, and fucking delicious.

 

[gr8whitetrukker]

I use my traeger NO LESS than 2x a week.... Burgers, steaks, whole chickens, tri tip.. You name it. Easy as it gets, and fucking delicious.

Damn that sounds good...whole smoked chickens?
Woooooooooooo

 

[hurricane]

So I have given up my mancard for the last year and a half or so I'm ashamed to admit. I moved and didn't want to bring a POS grill with me so I went grill-less since last year. I have since grown tits and a vagina bc of the lack of grilling and 'que'ing so I decided to say fuck big pharma and SERMs and invest in a new grill. My main issue is idk if my landlady will allow me to store it outside. If not I already have plans in place to go John Wick on her and her family and I'll settle for a small grill I can disassemble and bring inside (sucks hairy Asian penis but it is what it is). If she says it's ok to store one outside I'm looking to make up for my small penis with a decent size pit.

Currently I'm looking at 2- 20x30s or 20x36's. The two builders are Pits by Klose and Pits by JJ. Both are Texas based builders. Both use 1/4in steel, custom builds, heavy duty construction and good welds, etc. if I go with Klose, I can only really afford the 20x30 model grill which is still 840 sq in. Plenty of room to cook for the fam and friends and even do dual zone cooking so I can still smoke some ribs, brisket, pork butt, etc. if I go with Pits by JJ, I can do either the 20x30 which should be the same 840sq in or go with the 20x36 which should be around 1000-1100sq in.

Here are some links and pics:

Klose:

https://bbqpits.com/wp-content/uploads/2016/04/20x30_Grill_2016.pdf

JJ:

https://pitsbyjj.com/?product=jj-20x36-grill#prettyPhoto

View attachment 71746

View attachment 71747

Any of you juicers have experience with either of these two builders? Anyone have one or has friends/family that do?

Anyone in the area is free to swing by for some ribs and rubNtugs.....

I love my Pits JJ. I have 20x30 which is plenty big Doc. I've had 25+ over the house and this bad mother gets the job done easily. Well worth the money. I'm grilling chicken right now. I'm sure the other brand is similar but I don't know anyone who has it. I hope you get your man card back soon. LOL

 

[Docd187123]

Had that brand on my mind... Hmm. I wondered if they had something on the bigger side. There's another place near me that sells traeger stuff, I'll have to take a ride over there this weekend.

I'm officially doing ribs this weekend now that this thread has taken place.

Traeger is a good brand but it's giving you 646in^2 and it looks like it's a pellet grill. It can't be thick steel if it only weighs 125lbs

Another option is Yoder. They have a the Cheyenne model which has a little more room at 703in^2 but it weighs 320ish lbs so it's 1/4in steel or 3/16 at the thinnest. The one thing that bugs me is why they didn't put the stack at grate level.

Yoder Smokers | Competition Grade BBQ Grills And Smokers

 

[Docd187123]

I love my Pits JJ. I have 20x30 which is plenty big Doc. I've had 25+ over the house and this bad mother gets the job done easily. Well worth the money. I'm grilling chicken right now. I'm sure the other brand is similar but I don't know anyone who has it. I hope you get your man card back soon. LOL

This is the info I need lol. First hand. I really don't expect 25ppl at once so that would def be a maximum for me. How has the heat consistency been? Any issues keeping steady temps? How much food can you fit on there? And is there enou room to do both indirect cooking and direct?

 

[hurricane]

This is the info I need lol. First hand. I really don't expect 25ppl at once so that would def be a maximum for me. How has the heat consistency been? Any issues keeping steady temps? How much food can you fit on there? And is there enou room to do both indirect cooking and direct?

The heat consistency is as close to perfect as it gets. These grills are made extremely well. Throw your food on and don't keep opening the lid every 10 seconds. LOL. More then enough room for indirect and direct. I'll have chicken on indirect while direct heat for multiple steaks. I'll hit the steaks for 3 minutes direct heat on each side and take them off. I like rare to medium rare. But plenty of room for both cooking types. As for quantity I could probably do 8 chicken breasts, 2-3 steaks, 2-3 burgers and hot dogs each. Probably a little more if I packed it full. I prefer not to do that. Your going to love whatever you choose. If its not snowing I'm using the grill. Keep us posted on your choice. If any more questions just fire away.

 

[Dr JIM]

So I have given up my mancard for the last year and a half or so I'm ashamed to admit. I moved and didn't want to bring a POS grill with me so I went grill-less since last year. I have since grown tits and a vagina bc of the lack of grilling and 'que'ing so I decided to say fuck big pharma and SERMs and invest in a new grill. My main issue is idk if my landlady will allow me to store it outside. If not I already have plans in place to go John Wick on her and her family and I'll settle for a small grill I can disassemble and bring inside (sucks hairy Asian penis but it is what it is). If she says it's ok to store one outside I'm looking to make up for my small penis with a decent size pit.

Currently I'm looking at 2- 20x30s or 20x36's. The two builders are Pits by Klose and Pits by JJ. Both are Texas based builders. Both use 1/4in steel, custom builds, heavy duty construction and good welds, etc. if I go with Klose, I can only really afford the 20x30 model grill which is still 840 sq in. Plenty of room to cook for the fam and friends and even do dual zone cooking so I can still smoke some ribs, brisket, pork butt, etc. if I go with Pits by JJ, I can do either the 20x30 which should be the same 840sq in or go with the 20x36 which should be around 1000-1100sq in.

Here are some links and pics:

Klose:

https://bbqpits.com/wp-content/uploads/2016/04/20x30_Grill_2016.pdf

JJ:

https://pitsbyjj.com/?product=jj-20x36-grill#prettyPhoto

View attachment 71746

View attachment 71747

Any of you juicers have experience with either of these two builders? Anyone have one or has friends/family that do?

Anyone in the area is free to swing by for some ribs and rubNtugs.....

I've no experience w either of those manufacturers but for GRILLING both look more than adequate.

I gave up a similar made in Texas product and bought another one of that I can SMOKE and GRILL on but to each their own mate.

 

[Eman]

bought another one of that I can SMOKE and GRILL

This is what I have... I'm hesitant to buy anything else too, I'll never use my combo again.

 

[Eman]

Traeger is a good brand but it's giving you 646in^2 and it looks like it's a pellet grill. It can't be thick steel if it only weighs 125lbs

Another option is Yoder. They have a the Cheyenne model which has a little more room at 703in^2 but it weighs 320ish lbs so it's 1/4in steel or 3/16 at the thinnest. The one thing that bugs me is why they didn't put the stack at grate level.

Yoder Smokers | Competition Grade BBQ Grills And Smokers

The weight is a good point, I'm not sure how they get away with it. It must be high quality steel. I know of more than one person who has one and they really like them.

I'm not real big on pellet either, but I wouldn't mind having one because wood chunk and coal is a serious labor of love... I'd really like to have a smoker that I can walk away from for more than 30min without having to check heat. I could set this thing in the AM, go to work, come home and have brisket. Another thing is being able to run it overnight in anticipation of a party the following day. Pork shoulder for instance, if you want to entertain people and make legit fresh pulled pork, it takes forevvveeerrr. It takes enough work to entertain a big group of people on the day of, getting up and running the pit at midnight the night before until the first guests show up the next day is not fun.

The one thing that bugs me is why they didn't put the stack at grate level.

It's a personal preference thing, I don't think it matters a whole lot. Just have to learn how it affects the function of that particular pit. I imagine it would help clear the smoke faster, which isn't a bad thing. Most guys use way too much smoke... Gives the meat almost a chemical taste. No bueno.

 

[Docd187123]

I've no experience w either of those manufacturers but for GRILLING both look more than adequate.

I gave up a similar made in Texas product and bought another one of that I can SMOKE and GRILL on but to each their own mate.

Most of the time I'll be doing grilling, burgers, steaks, kabobs and stuff like that. I do want to be able to smoke also but my issue is space. I'm limited to how big the unit can be and the pits with side fireboxes are just too big for what I can fit. It sucks I know but that's the hand I'm dealt.

 

[Docd187123]

The weight is a good point, I'm not sure how they get away with it. It must be high quality steel. I know of more than one person who has one and they really like them.

I'm not real big on pellet either, but I wouldn't mind having one because wood chunk and coal is a serious labor of love... I'd really like to have a smoker that I can walk away from for more than 30min without having to check heat. I could set this thing in the AM, go to work, come home and have brisket. Another thing is being able to run it overnight in anticipation of a party the following day. Pork shoulder for instance, if you want to entertain people and make legit fresh pulled pork, it takes forevvveeerrr. It takes enough work to entertain a big group of people on the day of, getting up and running the pit at midnight the night before until the first guests show up the next day is not fun.



It's a personal preference thing, I don't think it matters a whole lot. Just have to learn how it affects the function of that particular pit. I imagine it would help clear the smoke faster, which isn't a bad thing. Most guys use way too much smoke... Gives the meat almost a chemical taste. No bueno.

With a well built and designed smoker you should be able to walk away and get consistent temps. Every smoker is different so once you get a hang of the curve for it, you should be set. I don't mind pellet but I would prefer lump coal and wood.

 

[Eman]

With a well built and designed smoker you should be able to walk away and get consistent temps. Every smoker is different so once you get a hang of the curve for it, you should be set. I don't mind pellet but I would prefer lump coal and wood.

Ideally, yes. Never seen one that actually did it. Lump coal and wood is just unpredictable... It's fine for two hours then when it needs heat, it needs it NOW lol. Which is to be expected. You can't load it with too much wood and coal either or you'll overshoot your temps. It's just a constant game of getting the temp where you want it and keeping it there... It's fun, but sometimes it would be fun to just set it and forget it too.

I'm actually thinking about building the assembly that the traeger has and putting it on my smoker or a new cheaper one... I don't think it would be too hard, somewhat my area of expertise.

I'm making ribs, doc... Start the car.

 

[Docd187123]

Ideally, yes. Never seen one that actually did it. Lump coal and wood is just unpredictable... It's fine for two hours then when it needs heat, it needs it NOW lol. Which is to be expected. You can't load it with too much wood and coal either or you'll overshoot your temps. It's just a constant game of getting the temp where you want it and keeping it there... It's fun, but sometimes it would be fun to just set it and forget it too.

I'm actually thinking about building the assembly that the traeger has and putting it on my smoker or a new cheaper one... I don't think it would be too hard, somewhat my area of expertise.

I'm making ribs, doc... Start the car.

I've got a few buddies who are good smokers and with their units are able to get consistent temps for maybe around 1.5hrs. One of them took a BBQ class down south so this fucker is meticulous. He's like I need 26pcs of coal. One time I counted out 27 and he damn near had a heart attack hahahaha.

Def your area of expertise. That would be a fun project for sure.

I'm at the restaurant now but I'm sure my boss wouldn't mind if I took a cooler's worth of 30day aged prime rib steaks, skirt steak, filet mignon, beef short ribs, and some NY steaks.....right????????

Edit* I'm telling my boss I don't feel good and need ribs to feel better. I'll be over in a few hours lol

 

[Ngtmarpete]

klose all the way. I have the deluxe pipe smoker and I love it for the house. I also have a custom build competition setup on a trailer and the Klose will give it a run for its money. My buddy has a Green Egg and I'm very impressed with that thing as well.