If it does then R.I.P. Mami Chingona and your beer fridge fam..I just bought a pellet grill. It's getting delivered on Saturday, hopefully. I'm pretty stoked.
I hope the black guy doesn't come with it.
Lifestyle Whatcha cooking?
- Thread starter mysticmac
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I love mineI just bought a pellet grill. It's getting delivered on Saturday, hopefully. I'm pretty stoked.
I hope the black guy doesn't come with it.
Mac and cheese I made last week. Smoked a pork loin, chicken thighs, with hot dogs, cheddar wurst, Mac salad, and potatoes for the 4th but forgot to take pictures
Do you have the same one? If so I'll be hitting you up for tips.
Mines a camp chef. My big piece of advice is to make sure you always clear out the ash tray before you smoke something. Otherwise you start a big fire and almost burn your garage down. I had to use a whole bag of potting soil to put it out.
I watched a video that talked about that issue, but didn't know it was an every time thing. Thanks for pointing that out. I think I need to take the heat shield out in order to access the cup (not sure yet since some have it accessible from outside the smoker, then others are inside).
Have you tried the Costco/Kirkland wood pellets? If so, thoughts? I purchased two bags when I placed my order since they were good value and the mixes of woods seemed nice.
Mine has a way to clear it on the bottom it’s simple enough without having to take the grill apart. It’s definitely good to get into the habit of it so you don’t forget.
Weird. That’s annoying as hell. Mines a pull bar underneath. Might have to look at the instructions close.Mine doesn't. I have to take out the grates and remove the heat shield.
The pro model has the can accessible from underneath. This one doesn't. Sucks, but I guess that will get me to clean the interior more often than I normally would.
Fired up the new pellet grill/smoker for the first time after break-in. Glad I started with something cheap because it was not as I expected. dry brined with himalayan pink salt, pulled them from frige 45 minutes before cook and used an olive oil binder, then seasoned with honey hog, and eventually sauced with womp naked. Chicken quarters cooked far quicker than i thought they would. i didnt get them at 160 to sauce them and get it tacky. instead i caught them at 180-190. i sauced them and gave them 5 minutes but it wasnt enough time for them to tack up. As always i sauce them again after pulled and put them under a tinfoil tent. Oh well, chicken quarters should be great, albeit messy. Hard to fuck up dark meat.
Looks good man. What temp did you cook at?
300 for about 45 minutes and it was already temping at 180-190. I read something saying they would take an hour and a half to hour and forty five minutes. I thought I'd be saucing at about an hour and fifteen minutes. They were kind of small quarters so that had something to do with the cooking time, but to cut the time by half? Obviously something isn't right. They tasted good though, other than the skin being rubbery. Lesson learned, but I don't really know what lesson that is other than I need to use it more to figure it out. No briskets anytime soon, that's for sure. Can't fuck up expensive meats when I don't know what I'm doing.
Would it be better without the glass pan(if you used that)?
Seems like you may need air flow on that skin to get the crisp
The glass casserole dish was just used to pull them from the smoker/grill. The smoker/grill when set to smoke acts as a convection oven kind of. It has a fan that circulates the air. I thought dry brining would assure crispy skin. I thought wrong.
Got it
I also would expect more crisping of the skin, love me some crispy chicken skin
They might take that long at around 180-220. 300 is pretty hot for a traditional smoke. Much closer to typical oven. Especially for smaller pieces of meat. To avoid the rubbery skin sear them bad boys quick then finish smoking.
Briskets took me awhile. Had to read a ton online especially with how much they cost. Pork shoulders, pork belly, beef short ribs, and roasts are my go to’s on there.
I have some beef back ribs to try and not fuck up over the weekend.
This is the fuckass I took advice from:
How To Smoke Chicken Quarters On A Pellet Grill? (TOP 5 Tips) - St John Restaurants OCEAN GRILL at Cruz Bay, St John USVI
Preparing smoked chicken leg quarters on a pellet grill is a simple operation. Here are some tips. Cut away any excess fat from the back of the pieces, season with your favorite rub, and cook with the skin side up on the grill. Numerous recipes call for using a combination approach, which...
www.oceangrillstjohn.com
Yea much lower temp will do. Good luck man and be sure to post pics. I’m due to smoke something soon.
OK, so I removed the membrane on the beef back ribs, used mustard as a binder, and seasoned. I should go heavier based on what I've seen online, bit these have barely any meat, so I went somewhat light. Should I go heavier? If so, now or tomorrow? Apparently it's best to do this the night before. I didnt hear anything about covering or not, so I'm going uncovered. Basically bring with rub...Hopefully that's the right thing to do. I'm going low and slow tomorrow at 225. The 3-2-1 method I doubt would apply here with such thin ribs. Don't know whether I'm even going to wrap honestly. Probably just smoke, then put them into a foil boat to finish. Anyone have any thoughts? Should I go lower in temp? I don't have butcher paper, btw, just foil, so if I have to wrap, it's in foil.
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Have never had a bad time with going low and slow
225 is solid for temp. If you foil wrap pull out maybe half hour before they are done to allow the crust to harden back up a touch. I got some country style pork ribs to smoke today.
