Guns & Outdoors Forum

Yeah my pit boss has that, but it’s a smaller one model. You may have room for one steak. And even at that, it’s not as hot as I prefer. I want hotter than the hubs of hell.
But, mine IS a pellet *smoker*.

CPJ 2.0 wrote: ↑Sun Aug 17, 2025 2:49 am Yeah my pit boss has that, but it’s a smaller one model. You may have room for one steak. And even at that, it’s not as hot as I prefer. I want hotter than the hubs of hell.
But, mine IS a pellet *smoker*.

So is mine. The "sear" area is about a steak sized. I run steaks on smoke for a bit (5-7 min?) then crank it up. Open the lid and transfer the beef over the fire, then drop the lid and let them cook. It will run over 500F with Rural king or "good" pellets, havent really tired it higher. On a side note, I got some Royal Oak charcoal pellets. Tested them when I was trying to smoke something but the temp was running away, prob have to cut the P setting back. Get a bag and see if you can get the temp out of them and crank up the pellet input with the P setting.

They arent perfect but do a heck of a job.

Homade deep dish meat lovers last night with black olives, onions and mushrooms added.

Anyone have a good recipe to smoke salmon on a pellet grill?

Chiro1989 wrote: ↑Sun Aug 24, 2025 6:40 pm Anyone have a good recipe to smoke salmon on a pellet grill?

I prefer skinless, light coating of olive oil and seasoned with Kinder’s Woodfired Garlic. 225 degrees for an hour or until IT of 135. Easy peasy and very good. Wife makes a dill sauce that’s perfect on it.

That is more like grilled salmon than smoked salmon?

Just decrease temp to 180 or so but that will increase cook time of course.

Ive done a lot of salmon on my fishing friends smokers and grills. FJB is right on 200 is too hot. Also helps to keep a foil pan of water inside. We dont use olive oil and season with salt and coarse ground pepper.

Chiro1989 wrote: ↑Sun Aug 24, 2025 6:40 pm Anyone have a good recipe to smoke salmon on a pellet grill?

Smoked grilled whatever, this looks awesome.


https://www.instagram.com/reel/DNqmt36O ... JqbDJ2MmNs

Oh no! My hand grew in size!

Ho made bean burritos. Low carb/calorie tortillas. Are they REAL ho made tortillas? No. Nothing is. Except…ho made tortillas. But for 60 calories they are decent. Once you toss stuff in them and heat them they are actually good. Just a bit fragile.

Sirloin cabobs…….cause that’s what I had.

No pics, but I'm on the Carnivore diet again. I've put on 8 lbs since I started my desk job so they are leaving THIS week. 35 mins on the treadmill at the gym this morning and a pile of Chorizo and Eggs for breakfast. Nice dinner of cold cuts and cheese for me.

Got to go buy some good steaks tonight...

Grilled zucchini, jalapeños, onion, and deer meat.

Birria Tacos, first time we have tried it, tasty but kind of greasy with the dipping sauce

Grease is what makes food taste good.


I had blackened cock wraps.

The beef was greasy good enough, dipping in the extra drippings was not enhancing the meal, dipping in the wife’s salsa rojo was the ticket with some Valentina for a little heat

Birria can be awesome if done right. The 'consume' should not be 'greasy'

40# skinless chicken breast ready for the freezer. $65 is the cheapest I've seen in a few years. Was up to $130 a few months ago.

Deer sammiches. Got a meat slicer off Facebook today. She works a treat.

Ground beef stroganoff in the instapot last night. Still thinking about what I'll cook this evening, OR me and the wife going out???

CPJ 2.0 wrote: ↑Thu Sep 25, 2025 12:05 am Deer sammiches. Got a meat slicer off Facebook today. She works a treat.

I didnt think your deer meat came in steaks etc......I thought all your hunting efforts resulted in Minced venison

Orchidman wrote: ↑Thu Sep 25, 2025 7:11 pm

CPJ 2.0 wrote: ↑Thu Sep 25, 2025 12:05 am Deer sammiches. Got a meat slicer off Facebook today. She works a treat.

I didnt think your deer meat came in steaks etc......I thought all your hunting efforts resulted in Minced venison

I ground (minced in funny talker) ZERO of my last years deer. Grinder was kind of contrary on one before, and I figured I’d try eating the steaks. Between getting to actually let it hang for a week and age not be submerged in its own funk to “get the blood out” (if wet aging was a thing it would be a thing, fight me) and brining a good portion of it, it turned out to be almost like lean beef. Which, beef is superior to deer. (Fight me) So I’ll be doing more steaks and such from now on. Maybe shoot one specifically to grind.

The slices were from a previous years deer, a big buck. The meat is funky smelling. Not real tasty. But sliced thin and made into jerky or Heavily seasoned it’s tolerable.

Bacon wrapped Filet Mignon (rare) baked tater with butter and sour cream and a loaded salad with blue cheese ranch dressing.

CPJ 2.0 wrote: ↑Thu Sep 25, 2025 11:21 pm

Orchidman wrote: ↑Thu Sep 25, 2025 7:11 pm

CPJ 2.0 wrote: ↑Thu Sep 25, 2025 12:05 am Deer sammiches. Got a meat slicer off Facebook today. She works a treat.

I didnt think your deer meat came in steaks etc......I thought all your hunting efforts resulted in Minced venison

I ground (minced in funny talker) ZERO of my last years deer. Grinder was kind of contrary on one before, and I figured I’d try eating the steaks. Between getting to actually let it hang for a week and age not be submerged in its own funk to “get the blood out” (if wet aging was a thing it would be a thing, fight me) and brining a good portion of it, it turned out to be almost like lean beef. Which, beef is superior to deer. (Fight me) So I’ll be doing more steaks and such from now on. Maybe shoot one specifically to grind.

The slices were from a previous years deer, a big buck. The meat is funky smelling. Not real tasty. But sliced thin and made into jerky or Heavily seasoned it’s tolerable.

Awesome! I prefer venison to any other meat.......with the following caveat.
BH has a small chiller in his shed. Any deer we shoot get field dressed and hung in the chiller with the skin on for a period of time which depends on where it was shot....head and neck shots which drop the deer DRT get hung for about 5-7 days.....deer that continued to live, even if its only for a couple of minutes stay in the chiller for up to 14 days to age. Then they are skinned, cut up into steaks and the trimmings are minced. Using this method the meat is tender and can be cut with a fork once cooked. Some steaks get cut quite thin and are bread crumbed before cooking like schnitzel. Pork fat is added to the trimmings and its either turned into sausages or made into salami's. Shanks are cooked in a slow cooker for 12 hrs until the meat falls off the bone, vegetables added and red wine or Port to make a tasty winter rib sticking stew which is served with potato mash.

Hope you still have that Frankenstein mincer though.....that was a classic CPJ invention!