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I haven't posted for quite a while. I thought I would share a picture of this 10# bone in pork butt. This is my first over night cook on the Memphis Pro. Rubbed it with a Bobby Flay rub recipe and saran wrapped it a couple days ago. Put it on at 10:30 PM Saturday at 200 degrees. Got up this...

Pork steak with some 17th Street Magic Dust. Corn on the cob with some Big Poppa's seasoning. Baked beans !! All in all a great Fourth of July meal ! Happy Fourth of July to all of you !!

My wife picked up some fresh pork burgers from a local butcher shop for lunch. I decided to practice making some sear marks with the Grill grates. I'm getting closer and they were yummy !!

This evening my wife made one of her famous homemade pizzas. We decided to cook it on a stone in the Memphis Pro. First I warmed the grill up to 400° Then put the pizza in Waited about 35-40 minutes It was delicious !!

I cooked some burgers and dogs for lunch today. Smoked the burgers for 30 minutes at 250° using hickory and charcoal pellets. Pulled them and fired the Pro up to 450° Cooked about 3 minutes on each side and tried to get some decent sear marks. Threw on a couple of hot dogs and some swiss...

First time using the grates on the Memphis Pro. The Ribeye was thin sliced for sandwiches and seasoned with Big Poppa's Double Secret Steak Rub ! I preheated to 375° Turned them after 3 minutes And then finished them off Can't wait to do some regular thickness steaks !

Well I smoked some fresh Bass filets using the Frogmat in the Memphis Pro this evening ! Turned out real tasty ! Smoked @ 225° for an hour Then at 300° for twenty minutes

The Pro arrived yesterday evening as I was leaving for the golf course. I assembled it and did the initial burn off this morning. :cool:

Hello All, After much deliberation and research I finally pulled the trigger on ordering a pellet grill. I landed on the Memphis Pro. I'm excited to get started and love reading the stories on this site ! :cool: