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It appears this model is discontinued.
The Tailgater Grill pellet smoker by Blaz’n Grill Works their smallest model. The basic design is typical of many pellet smokers, but Blaz’n Grill offers a few unique features. Foremost is the easy clean burn pot which allows you to bypasses the task of lifting the greasy grates and drip pan to clean out ash. Simply slide out the burn pot with a handle located on the right (see below). Just be careful when it is hot!
These smokers also utilize a stainless steel, disc shaped heat deflector that rests under the drip pan. The bottom firebox is double walled for better insulation and a hood insert is optional for the lid. The Blaz’n crew also believes their round rod auger transports pellets more smoothly than square rod augers, thus reducing wear on the motor. They will even do custom powder coat colors and/or cut your name into the grates.
All Blaz’n Grill pellets have a 30 pound capacity hopper and an Ortech digital temperature control with a notched dial to select Off, Smoke, 180, 225, 250, 275, 300, 325, 350, 375, and High. This enables owners to enjoy the set it and forget it ease of use that can only be achieved with thermostatically controlled pellet smokers. A large stainless steel drip pan under the grates tilts downward and empties into a small bucket outside the firebox. Stainless steel cooking grates, warming rack and front shelf are standard. The body and cart are powder coated metal with caster wheels.
Owner, Mark Setzer, has been in metal fabrication since the early 1970s. A lover of BBQ, Setzer began making his own pellet smokers and found a strong local interest. In the summer of 2011, he started Blaz’n Grill. Distribution is limited. For more information contact the company direct.
Manufacturer:
Blaz’n Grill Works in Beatrice, NE manufactures a line of residential pellet smokers that have some unique design features. Owner, Mark Setzer, has been in metal fabrication since the early 1970s. A lover of BBQ, Setzer began making his own pellet smokers and found a strong local interest. In the summer of 2011, he started Blaz’n Grill. They will do custom powder coat colors and/or cut your name into the grates. Distribution is limited and most sales are direct.
Published On: 12/26/2012 Last Modified: 2/15/2021
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When you make rubs at home we recommend you add salt first then the herbs and spices because salt penetrates deep and the other stuff remains on the surface. So thick cuts need more salt. We put salt in these bottled rubs because all commercial rubs have salt and consumers expect it. You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock.
Sprinkle on one tablespoon per pound of meat two hours or more before cooking if you can. Called “dry brining,” the salt gets wet, ionizes, becomes a brine, and slowly penetrates deep, enhancing flavor and juiciness while building a nice crusty “bark” on the surface. Sprinkle some on at the table too!
Are they hot? No! You can always add hot pepper flakes or Chipotle powder (my fave) in advance or at the table. But we left them mild so you can serve them to kids and Aunt Matilda
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