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re: Pellet smoker thread
Posted on 12/20/15 at 2:35 pm to highcotton2
Posted on 12/20/15 at 2:35 pm to highcotton2
Ask and you shall receive.
Ribs first last night
2 Boston butts going now
Ribs first last night
2 Boston butts going now
1
Posted on 12/20/15 at 3:47 pm to Dr Beardface
Damn, those ribs look great.
Posted on 12/21/15 at 11:03 pm to highcotton2
Posted on 12/22/15 at 2:21 am to Dr Beardface
Well done Doc. Looks good. IWE
Posted on 12/22/15 at 1:16 pm to GeauxTigers0107
Thanks. Trying to decide if I'll try chicken or a brisket next.
Posted on 12/22/15 at 1:54 pm to Dr Beardface
I would go with the brisket. You also need to try a pork belly and you would never do a butt again.
Posted on 12/23/15 at 1:21 pm to highcotton2
I think that's what I'm going to go with. I've got a brisket injection and a rub that I want to try out. I'll probably still try the chicken soon as well.
Posted on 1/10/16 at 11:13 pm to Dr Beardface
Finally got around to doing a brisket. It turned out pretty well, but I'll be doing some tweaking to things to change it a bit. I cooked it at 225 and let it get to 150 before wrapping it in foil. It only took about 2 hours to get it there and I think I'd like to let it go longer next time to get more of a smoke ring, but it was tasty nonetheless.
Here were some ribs I did on the same day. They seem to be dialed in pretty well.
Here were some ribs I did on the same day. They seem to be dialed in pretty well.
Posted on 1/10/16 at 11:50 pm to Dr Beardface
looks great man! glad you got it in and all ready to go. 
Posted on 1/11/16 at 11:52 am to Dr Beardface
Do the pellet smokers make enough smoke? With my simple barrel smoker I get smoke billowing out but was looking to change to something that needs less attention during the cook.
Posted on 1/19/16 at 1:45 pm to Jake88
quote:
Do the pellet smokers make enough smoke?
Yes, there's plenty of smoke as long as you are cooking at the lower temperatures. If you go above 300 degrees, you won't have as much smoke. It's a good, clean smoke as well since it's just pressed wood with no chemicals added. I've been very happy with mine and I've gotten lots of compliments on the food it's produced. The best thing about it is that it does all the hard work. Just set the temp and make sure there are pellets in there and it does the rest.
Posted on 1/19/16 at 3:28 pm to Jake88
quote:
Do the pellet smokers make enough smoke? With my simple barrel smoker I get smoke billowing out but was looking to change to something that needs less attention during the cook.
Thick white smoke isn't necessary and leads to bitter tasting food. A thin blue smoke is what you want. Pellet smokers do that perfectly without any work.
This post was edited on 1/19/16 at 3:29 pm
Posted on 1/20/16 at 11:03 am to Dam Guide
quote:
Thick white smoke isn't necessary and leads to bitter tasting food. A thin blue smoke is what you want. Pellet smokers do that perfectly without any work.
This. I've had several folks claim "there's not enough smoke coming out, you need more wood", but they are surprised by the results. I think so many have grown up with folks getting a thick white smoke that they feel like that is the right thing.
Posted on 1/20/16 at 12:37 pm to Dr Beardface
I love doing chicken wings on my traeger fwiw. My only complaint about pellet grills is the local availability of pellets
Posted on 1/20/16 at 2:29 pm to PokerPastime
Will have to look into one of these. I saw an egg type smoker the other day at a BBQ store here in Katy that used Pellets. Black Olive Smoker
This post was edited on 1/20/16 at 2:32 pm
Posted on 1/20/16 at 2:45 pm to Dr Beardface
If you haven't done chicken thighs or quarters yet, I'd recommend it. I do thighs pretty much every time because they're quick and so frickin good
Posted on 1/21/16 at 11:37 am to PapaPogey
quote:
If you haven't done chicken thighs or quarters yet, I'd recommend it. I do thighs pretty much every time because they're quick and so frickin good
That's one of my next projects. What's your process?
Posted on 1/21/16 at 11:40 am to Dr Beardface
Did some pork tenderloins last night on the Yoder. Got a 4 pack of tenderloins from Sam's Club. Trimmed and dried them. Used a little mustard to act as a paste and used Victory Lane All Purpose BBQ rub and Victory Lane Sweet Peach rub. Seared them for a few minutes on each side with the heat diffuser door off then moved them to the side and dropped the temp to 225 and smoked them for between 2-2.5 hours and pulled them at 145 degrees internal and let them rest for 10 minutes. They came out very juicy and tender and had a nice smoke ring for a short smoke.
Posted on 1/23/16 at 4:47 pm to Dr Beardface
Anyone want to share their method for chicken thighs? Seems like brining is a must and many argue to go slow until end and crank it up to crisp up the skin
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