John is hysterical! How Joe was able to keep a straight face during this video is amazing. You two have convinced me that my next grill will be the Twin Eagle.
The twin eagles rep in this video says the grill maintains a steady temperature within a few degrees of where it is set. This is not my experience. Mine shows temperature variation up to several tens of degrees up and down from the set temperature, with the lid kept closed.
I bet you can hear the crickets in the Twin Eagle area because there are high end pellet grills on the market with heavy duty SS that cost way way less
I have one. It is beautiful. However, it blows a lot of ash into the cooking area and onto the food, irrespective of cooking mode and pellet type…. Not good and the reps say there is no fix for this. It uses pellets faster than my large GMG or Traeger grills, and it does not produce enough smoke to put a good bark on a pork butt. It does do a nice job on steaks when used in the sear mode, but my gas grill does that job already. If you want great smoke flavor, you have to use a stick burner or charcoal with wood chunks, or a really good single function pellet grill, but they are not as pretty.
They were using the smoker as a convection oven to 136 degrees with the pellet hard wood fuel. For the charcoal there could be two methods used. Directly on the coals and flipping continuously until done. Or a reverse sear. Use the the pellet grill to get to an internal temp of 110 degrees and then use the charcoal to sear and colour and get to desired doneness. The reverse sear especially with thicker steaks is the best method IMHO. So basically cook the steaks like they did above but then rest the steaks at 110 degrees and light the charcoal and finish.
John is hysterical! How Joe was able to keep a straight face during this video is amazing. You two have convinced me that my next grill will be the Twin Eagle.
The twin eagles rep in this video says the grill maintains a steady temperature within a few degrees of where it is set. This is not my experience. Mine shows temperature variation up to several tens of degrees up and down from the set temperature, with the lid kept closed.
I bet you can hear the crickets in the Twin Eagle area because there are high end pellet grills on the market with heavy duty SS that cost way way less
I have one. It is beautiful. However, it blows a lot of ash into the cooking area and onto the food, irrespective of cooking mode and pellet type…. Not good and the reps say there is no fix for this. It uses pellets faster than my large GMG or Traeger grills, and it does not produce enough smoke to put a good bark on a pork butt. It does do a nice job on steaks when used in the sear mode, but my gas grill does that job already. If you want great smoke flavor, you have to use a stick burner or charcoal with wood chunks, or a really good single function pellet grill, but they are not as pretty.
Hilarious! If I ever decide to spend that kind of money on a grill, it will definitely be through you guys!
So when you cook your steaks are you cooking with charcoal or are you using charcoal just when searing at the end?
They were using the smoker as a convection oven to 136 degrees with the pellet hard wood fuel. For the charcoal there could be two methods used. Directly on the coals and flipping continuously until done. Or a reverse sear. Use the the pellet grill to get to an internal temp of 110 degrees and then use the charcoal to sear and colour and get to desired doneness. The reverse sear especially with thicker steaks is the best method IMHO. So basically cook the steaks like they did above but then rest the steaks at 110 degrees and light the charcoal and finish.
Why does he calling you john, you are clearly Jack Nicholson. Hey Jack, how do I put one of these in my wife's kitchen?
Cool video.
Joe has pretty lips!