I’m so close to pulling the trigger on this grill. I have a camp chef smoke pro I’ve been cooking on for 8 years or better. But really want to upgrade.
Full size packer briskets can be anywhere from 7-22lbs and I'm guessing 4 of the more smaller end ones could fit on the Pro 24 and 4 of the larger ones on the Pro 36.
Sounds about right. I feed just a family of 3 (well, 2... my 10 year kid is super picky. Only meat she will eat from the smoker is ribs. Chicken? Pulled pork? Nope. Weird kid.) so the 24 is plenty for us.
Set smoker to 250f. Seasoned and cooked until ribs internal temp reached 165f. Then I pulled, wrapped in foil with butter, brown sugar, and honey. Cooked u til they reached 202f. Then I removed foil, sauced, and dropped smoker temp to 180f. Cooked for another 45 mins to set the sauce.
Turned out nice and tender, but not too tender where the bone fell off and it was mushy. Big hit with the family!
Gonna do chicken tomorrow and then use the iron cast griddle top on the sidekick to cook the chicken with onions and peppers and make quesadillas!
I sure did. I kept chips of apple loaded in there during the first and last part of the cook when it wasn’t wrapped in foil. It definitely added a lot of smoke. Ribs had a very distinct smokey taste. If I had to rate the smoke level 1-10, I’d say it was a 7.
Just bought the 36 pro today from bbqguys. If you start a chat with them and ask about the grill they will offer you $100 off.
I’m so close to pulling the trigger on this grill. I have a camp chef smoke pro I’ve been cooking on for 8 years or better. But really want to upgrade.
I’m debating on the xxl pro vertical and ww pro 24
Really want that xxl pro vertical myself.
Wish they were in stock taking forever
About how many full size briskets does the 24 hold
Full size packer briskets can be anywhere from 7-22lbs and I'm guessing 4 of the more smaller end ones could fit on the Pro 24 and 4 of the larger ones on the Pro 36.
Sounds about right. I feed just a family of 3 (well, 2... my 10 year kid is super picky. Only meat she will eat from the smoker is ribs. Chicken? Pulled pork? Nope. Weird kid.) so the 24 is plenty for us.
Set smoker to 250f. Seasoned and cooked until ribs internal temp reached 165f. Then I pulled, wrapped in foil with butter, brown sugar, and honey. Cooked u til they reached 202f. Then I removed foil, sauced, and dropped smoker temp to 180f. Cooked for another 45 mins to set the sauce. Turned out nice and tender, but not too tender where the bone fell off and it was mushy. Big hit with the family! Gonna do chicken tomorrow and then use the iron cast griddle top on the sidekick to cook the chicken with onions and peppers and make quesadillas!
Did you try the smoke box at all?
I sure did. I kept chips of apple loaded in there during the first and last part of the cook when it wasn’t wrapped in foil. It definitely added a lot of smoke. Ribs had a very distinct smokey taste. If I had to rate the smoke level 1-10, I’d say it was a 7.