The shelf under my grill is a great place to keep tools handy for grilling. I was in menards yeaterday and purchased a 4 gallon tub. I use it for things like tongs, spatulas, Gloves, cooking spray and grill cleaner.
I really enjoy ribs. While I do prefer Baby Backs a good sale on St louis Style Spare Ribs is hard to beat. I used a modified version of the Malcom Reed Method
I seasoned them with a pork rub. I placed them on the grill and cooked at 225 the entire time. I didnt wrap them or glaze them. I did spray with apple juice every 30 to 45 minutes. In the foil pack are Yukon gold potatoes I left them on for the entire cook. They came out good but a little firm.
So many people complain about temp swings with their Pellet Grills. A Pellet grill is really just an outdoor convection oven. Here is an interesting read about the history of ovens and the Temp swings they experience. Oven Temperture Swings
I really enjoy cooking frozen Pizza on my Pellet Grill. Here I am using a metal pan with holes it makes it easier to turn every 4 minutes to get it to bake evenly. Others use a pizza stone and some do it directly on the rack. The 2nd Tier grill rack is an after market rack designed to fit the Traeger JR but it works great in My Cabela's Pro 24 (Made by Danson they make Pit Boss). I just follow the package directions and turn every 4 minutes.
My current pellet Grill (The Cabela's Pro 24 made by Pit Boss) does not come with a folding front shelf nor is it available as an add on accessory. I really like the ease of sliding heavy items like pork butts, briskets and sirloin roasts directly onto the shelf. It is also extremely handy to put a tray of food on the shelf and load up the grill.
I was going to run with Idea 2 and I even ordered all the components which will now be given as gifts or returned. I leave it in this article to give choices.
Idea # 1
I was in hardware/fireplace store in Troy MO and saw a Folding stainless steel shelf made by green mountain grills for there Daniel Boone Model. I Like this shelf better because it will be outside and stainless steel does hold up better then wood. It is also longer and lighter then the shelf in idea 2.
My buddy who is a Finish Carpenter helped me with the install the hardest part was drilling a 2nd ser of holes into the stainless steel bracket so he could add an extra nut and bolt on each side.
Here is a Youtube video showing the install ona Geeen Mountain Grill We had to improvise a little bit since the brackets aren't attached to the shelf it worked out Great.
Idea # 2
I got this idea from the Pit Boss Grill owners sight on facebook. You essentially attach folding brackets to the front of your grill and attach a piece of shelving to it. I have seen people using wood and metal.
While this might be a great Idea if you have the ability to attach the brackets to the Bolts from the legs (where the metal is heaver it might not work as well when screwing into the thin piece of metal
between the legs.
I decided to go with a 1.5 inch thick wood cutting board. It is 12 × 18.
It might seem a bit extreme but I don't have to sand or stain it and it is food safe. I did buy an elixir to rub on it to help maintain it against the elements. click for -----> Wood cutting board
(This board was very heavy so I shelved this idea while I searched for a lighter board.
Along with the cutting Board I purchased the Following Elixir to condition and maintain it.
Click Here I learned afterward that any food grade mineral oil available in a kitchen supply store should work also.
I purchased this 11 inch folding brackets on amazon they are rated for 300 lbs, overkill perhaps but why not.
I season my steak with an SPG blend (salt, pepper, garlic) you can use your favorite rub.
Arrange the steaks on the grill and Smoke them at about 225 until the internal temperature reaches 115 degrees F.
Remove steaks from grill. I let them rest tented until the pit is ready
Turn the grill temperature up to 400 or more and preheat, lid closed until the Grill Reaches Temp. ( As an optional step you can use grill grates, I did. I place the Grill Grates on the grill to heat up before the sear)
When the grill comes to temperature, sear the steaks until they reach an internal temperature of 135 degrees F for medium-rare. ( see flame broiler below)
Remove from grill and top with a pat of butter. Let steaks rest for 5 minutes before slicing. Enjoy!
My Pro 24* has a flame broiler, it is a game changer, after the grill came up to temp I opened the flame broiler to Sear. All I can say is, I will never yearn for a Charcoal grill again.
* The pro 24 is a Cabelas Labeled Pit boss with a few distinctive feature
