so what's on the grill tonight?

propane or charcoal

  • propane

    Votes: 26 34.7%

  • charcoal/ lump wood

    Votes: 49 65.3%
  • Total voters
    75
3 racks and a belly for tonight
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Grilled some tuna steaks and filets this weekend. I certainly overlooked the tune. Filets were absolutely perfect. Tuna was still good, but looking forward to trying again.
 
mommucked said:
200* first time I smoked fish on my Pit Boss Austin XL. 200* is low. Smoked them almost 3 hrs.
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I don't trust my classic at 200. Had a flame out the other day and restarting (without cleaning out all the unburned pellets) about caused a full meltdown. I've since determined that set at 225 delivers close to 200 without fear of flame out. I'm going to have to try smoking fish at some point.
 
willness33 said:
I don't trust my classic at 200. Had a flame out the other day and restarting (without cleaning out all the unburned pellets) about caused a full meltdown. I've since determined that set at 225 delivers close to 200 without fear of flame out. I'm going to have to try smoking fish at some point.
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I've always used my old webber kettle and it makes the some damn good fish. Brine/ rub gently under running water to take some of the salt off the surface, set on a rack over tinfoil drip pan on the kitchen table and let the ceiling fan on high blow on the fish till they are about waxy, an hour or 1 1/2. I put 12 or 15 hot charcoals ( kingsford) on side of the kettle like a half moon. Put the fish on the other side of the grill and put the lid on w the top vent open, the bottom about 1/2. I put 2 or 3 un-lit charcoals on the the coals as they burn down about every hour. Could be 4 to 6 hrs. depending on how much fish is on the the grate. Spanish are oily and hard to dry out unless the fillets are small and thin like the ones I did last night. I prefer bigger fillets, I cut them in 1 1/2" fingers from the head down the fillet <* [ [ [ [ [ [ ==> and cut a flag of the thin tail meat.

I had this fish on the upper rack thinking it would be cooler than the main grates. If I use the PB again I might crack the door open a bit to a get cooler smoke.
 
willness33 said:
I don't trust my classic at 200. Had a flame out the other day and restarting (without cleaning out all the unburned pellets) about caused a full meltdown. I've since determined that set at 225 delivers close to 200 without fear of flame out. I'm going to have to try smoking fish at some point.
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I'm having trouble with my Pit Boss tripping the GFI if I don't clean out the unburnt pellets before a cook. Not sure why...
 
Nailed it w this recipe. I rubbed them w Plowboys Yard Bird rub, Traeger chicken rub, Kinder's brown sugar rub and some brown sugar and in the fridge for 8 hrs. before they went on the smoker.

Competition Smoked Baby Back Ribs | Pit Boss Grills Recipes

Make a great competition smoked baby back ribs for your next BBQ recipe and keep your eaters happy just by using your Pit Boss Wood Pellet Grill.
pitboss-grills.com pitboss-grills.com

the best bb ribs I've made
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