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re: I'm picking up my Green Mountain Grill on Saturday
Posted on 2/25/20 at 8:38 pm to GeauxTigers0107
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.
1
Posted on 2/28/20 at 12:43 pm to cave canem
Or, get a smoke tube for 15 bucks if you're that worried about the smoke. I've never had an issue with it so mine goes unused.
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