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Message
re: I'm picking up my Green Mountain Grill on Saturday
Posted on 12/13/19 at 9:49 pm to Jax-Tiger
Posted on 12/13/19 at 9:49 pm to Jax-Tiger
quote:
Chicken picks up smoke flavor pretty quick. I've never had a problem with chicken not having any smoke flavor at that temperature. I prefer 325 or so, because it cooks quick and the skin is crispier. I don't use a pellet grill, though. That is probably in the near future.
The higher the temp setting on a pellet, the less smoke you get. It would actually be better to do 215 for the first 30 minutes then bump to 350 the last 30 if crispy skin is what you're after.
quote:
That has been a point of contention on this board - that some pellet smokers give a much more subtle smoke flavor than a traditional smoker.
Correct. Farva, you may like a lighter smoke flavor. If you do, you probably won't need an A-Maze-N tray or smoke tube. I did.
This post was edited on 12/13/19 at 9:52 pm
2
Posted on 12/13/19 at 10:35 pm to GeauxTigers0107
Thanks for all the info. My brother had told me to get a can of shite biscuits, as he calls them 
, to find the hotspots. He has a Yoder so he said he wasn’t familiar with the GMGs and didn’t know if they had hotspots.
, to find the hotspots. He has a Yoder so he said he wasn’t familiar with the GMGs and didn’t know if they had hotspots. 
Posted on 2/25/20 at 8:38 pm to GeauxTigers0107
quote:
The higher the temp setting on a pellet, the less smoke you get. It would actually be better to do 215 for the first 30 minutes then bump to 350 the last 30 if crispy skin is what you're after.
I throw em on at 220º till internal gets to around 100º then crank it up to 350º till done and they come out perfect.
Meat stops taking smoke flavor after it heats up.
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