Pellet Smokers Thread

[Papa Zook]

Anyone running a pellet smoker or looking at buying one? What brand/model do you like or already own? I thought this would be a good thread to start to share tips and techniques, pellet brands, rubs, cook temps and times, successes and failures and such.

I just acquired a Rec Tec 300 Mini a couple of days ago from a new customer and friend who had moved up to the larger Rec Tec 680. I've been really wanting a Rec Tec pellet smoker for a while, but couldn't justify the price, but when I got a chance to take this one in on trade I was pretty stoked. Well I used it for the first time last night, smoked an 8lb boneless pork shoulder on it overnight, using Pit Boss Competition Blend pellets, slathered it with mustard and a liberal coat of Texas Grub Rub. I also misted it with 50/50 apple juice/vinegar apple cider a couple of hrs in to keep it from dying out before hitting the sack.

I was going to set it at 225* but it was a frosty 27* here last night, so I was afraid it might not maintain the temp and take forever to cook, so I set the Rectec at 250* and put it on at 10:30 pm. I pulled and foiled it at 3:30 am at 160* internal temp and put it right back on and dropped the temp to 230* so it wouldn't overcook. It hit 200* internal temp at 8am this morning so I pulled it off the smoker and put it still double wrapped into a cold oven to sit for a couple of hrs to draw the juices back in before shredding it. It turned out super tender and juicy and had a bit of a smoke ring but didn't have much smoke flavor. I was still pretty happy for the first cook on it.

 

[paws]

Randy..this is great! You’ll be an expert by next October when you can bring that rascal down to Kerrville and smoke it up for us!

:clapping:

 

[Papa Zook]

Randy..this is great! You’ll be an expert by next October when you can bring that rascal down to Kerrville and smoke it up for us!

:clapping:

Already in the master plan Carla! I have a lot of practicing to do between now and then. The Boston butts and ribs I'm not worried about, but the brisket is going to take a while to get right.

 

[hogcowboy]

I don't have a pellet smoker but propane. I was not too happy with my first attempt at smoking so gave up. It was much like your first attempt. I just didn't get much smoke after adding chips constantly during the whole process. Just seemed like it was going to be more work than it was going to be worth. After all the chips added I too got a smoke smoke ring and just a hint of smoke.

 

[FuzzyWuzHe]

I have a Champ Chef.



My mom was at Wally world awhile back. They had this one in the box as a winter closeout. It was only $199.99 (normally $399.99). She called me because she knew I was looking at them. This one is almost a clone of the Traeger which goes for $699.99. It is incredible and works way better than expected.

I can set the temp at 220* and let it run all night. The temp stays really consistent, although, in the cold temps, it does use way more wood pellets to get through the night. They make a warming blanket to put on the smoker to keep the temp in and to help use less pellets. I worry about things burning in the night, so, I haven't bought one, yet.

Great for doing a pork butt. In a 20 hour cook, I will have to top off the hopper in the morning. The pork butts that come out of this thing are out of this world. I can grab the bone with my meat gloves and pull it right out after 20 hours.



I do still brine the meat and use my rub.

Another favorite is "beer can" turkey. Although I use a coke can. I fill the can with apple juice and I have a stand that holds the can upright no matter how heavy the bird.

My next project on it will be a pork belly. I need to get well first, but, this is definitely a before not knee replacement project. Ribs are good on this thing also. I want to get a rack to hold them up. I think they would cook more evenly.

The pellets go for about $20 for a 20# bag. Some of the local hardware stores put them on sale for buy one get one free in the fall. I stock up when that happens. I like mesquite for beef, apple for pork and I tend to mix the two for bird. On long cooks, like a pork butt, I will sometimes smoke it over night and then take it out, double wrap it in foil and finish cooking it for about 9 hours at 200* in the oven. Saves pellets and keeps it really moist.

All in all, I love my smoker.

 

[Sully]

I haven't used any of the Pellets, I do it the Old School way. Charcoal for heat and a quarter cut of Hickory log for the smoke in my Green Egg. Your rub and smoke gives you the flavor. But hey, whatever works and tastes good is the way to go.

 

[RedOregon]

Damn things keep tearing holes in the ZigZags.

:laugh::Joker3:

 

[WOTS]

Lot of good recipes here.

http://www.smoking-meat.com/category/newsletters?awt_l=GLJl_&awt_m=J65oOqegQP9lWb

I have been using a Traeger grill. For extra smoke flavor I Came across this stainless-steel Pellet Tube Smoker at eBay for additional smoke.

The way I smoke my brisket.

Night before rub the brisket down with a dry rub and refrigerate.

Next morning let brisket come to room temp. fire up the grill on “smoke” load the Pellet Tube up with hickory. I smoke for at least 12 hrs.

Wrap the brisket in [FONT=&quot]aluminum foil, use a roasting pan and put in oven @ 225 deg. for roughly two hours and internal temp hits 190 deg.

[/FONT]

[FONT=&quot]I wrap the whole roasting pan in towels and put it into ice chest to rest for 2 hours. [/FONT]

[FONT=&quot]Cut ‘em up and enjoy![/FONT]

 

[Sully]

Here's a good site with some good info.

http://www.amazingribs.com/

 

[FuzzyWuzHe]

I haven't used any of the Pellets, I do it the Old School way. Charcoal for heat and a quarter cut of Hickory log for the smoke in my Green Egg. Your rub and smoke gives you the flavor. But hey, whatever works and tastes good is the way to go.

I love the old school method, but, I guess I don't have the patience to watch it. My favorite thing about the pellet smoker is set it and forget it.

 

[Dockem]

I love the old school method, but, I guess I don't have the patience to watch it. My favorite thing about the pellet smoker is set it and forget it.

I have a smaller electric Masterbuilt now, When it dies, the pellet smokers are looking very good!

 

[Mykneesbehurtin]

I have a Masterbuilt electric smoker and a Big Horn pellet smoker,since getting the pellet smoker i havent used the electric one.Started doing reverse sear stakes on the pellet smoker and the wife and i just love them.

 

[hogcowboy]

Dang....these pellet smokers will reduce the size of your wallet FAST. Yikes!!!

 

[BigD]

New forum member but long time pellet smoker using a traeger

I have been using a Traeger out on the drilling rig now for two years. My favorite technique is to cook anything low and slow. Ie......pork shoulder. 5 or 6 hours at 180 to get lots of smoke in it. Then I pull it and double foil wrap it. I pour some Dr. Pepper in the bottom of the foil. Usually a full can. Sometime use OJ or a mix of DP and OJ. Any Of your fav soft drinks fruit juice or beer works. Seal it back up, up the temp to 300-350 and cook for another 2-4 hours depending on size. It comes out Juicy and tender. Took me a few trial and errors to get it down. I have cooked nearly anything imaginable on it. Dont know why I didnt know about it sooner. Im sure any pellet grill works as well. I just happen to have a traeger. Smoke on........

 

[TonkaDriver]

Offset

I have an offset smoker with mesquite. It's more involved than a pellet smoker but I have enough practice that controlling temperature and smoke is really no problem. I like the 3-2-1 method for ribs. 250 for 3 hours wrapped in foil for 2 hours and the last hour unwrapped.

 

[FuzzyWuzHe]

I have an offset smoker with mesquite. It's more involved than a pellet smoker but I have enough practice that controlling temperature and smoke is really no problem. I like the 3-2-1 method for ribs. 250 for 3 hours wrapped in foil for 2 hours and the last hour unwrapped.

I'm gonna try that ... the only time I get really good ribs is to cooke them at like 190* for 15-19 hours.

 

[paws]

I'm gonna try that ... the only time I get really good ribs is to cooke them at like 190* for 15-19 hours.

Shoe leather your specialty, huh?

 

[Gone2Three]

Shoe leather your specialty, huh?

:laugh:

 

[FuzzyWuzHe]

Shoe leather your specialty, huh?

The meat falls off the bone and is very juicy ... but ... I'll wait to pass judgement until I get some more Texan BBQ.

I'm convinced there is as much bad BBQ in Texas as good, y'all just find the good ones cause there's hundreds of them there.

 

[Gone2Three]

The meat falls off the bone and is very juicy ... but ... I'll wait to pass judgement until I get some more Texan BBQ.

I'm convinced there is as much bad BBQ in Texas as good, y'all just find the good ones cause there's hundreds of them there.

That's the truth, y'a know...everyone's tase is different in what's called "good" Bbq.

Just have to get your map out and cross them bad ones off as you go along. You won't know until you try it, sometimes you can't even trust the online reviews to be accurate :Shrug: