Both models are available for shipping with complimentary pellets on the Z Grills website.
I recently received a copy of “The Wood Pellet Smoker and Grill Cookbook” from Ulysses Press. Written by California resident Peter Jautaikis, pitmaster of smokinpetebbq.com, the illustrated 180 page hard cover book has a bevy of recipes – appetizers, poultry, red meat, pork, seafood, “extras” and brines and rubs. A lot of the recipes are classic barbecue and grilling fare – ATBs, bacon-wrapped asparagus, spatchcocked chicken, brisket and ribs – but the book includes some non-traditional and interesting recipes as well.
Over the years Dave DeWitt has collected more hot and spicy stories than a Las Vegas escort service. That’s part of being the Pope of Peppers– you don’t get to wear the name without learning a ton about chile peppers, capsaicin, and, in this case, smoke cooking. Although a lot of Dave’s knowledge makes it into his books, there’s great advice to be had at the Fiery Foods & Barbecue Super Site. Here are just five of the ones good for anyone new (or intermediate) to the sweet art of smoke.
I gave up smoking meat a few years ago because it was getting to be too much trouble. First I had to locate the wood, which meant calling firewood lots and asking if they had any pecan or fruit woods around. And then, during the smoking process, was the constant adding of the wood to the firebox, which interrupted anything else I was trying to do. The best time to smoke was during a football game when I could add wood during the timeouts for commercial breaks. But football isn’t on during the summer, which is the traditional time for smoking. Finally, I gave it up and just went to the Pork and Brew Cookoff and bought a year’s supply of pulled pork and brisket from my friends, the Texas Rib Rangers.