OT: Pellet smokers

[87Xfer]

Anyone using one? Got any recipes that you really like?

I got one in late Fall. After a bunch of research, I got a Camp Chef DLX over the arguably more popular (and more expensive) Traeger models. So far I'm happy with that choice. I've got the optional sear box which I really like.

But thus far, what I've made on the smoker has been a little hit and miss. Watcha got for recipes or tips and tricks?

 

[UC313]

A good thermometer. Trying to time bbq is damn near impossible. Its done when its done. Ive got a thermopro tp20.

 

[pepband99]

A good thermometer. Trying to time bbq is damn near impossible. Its done when its done. Ive got a thermopro tp20.

This is good advice, even though my GMG has a thermometer built-in, you need something trustable.

One-liner advice - go lower and slower on the big stuff. Pellet grills have a built in advantage of doing this easily, and few seem to take it to full advantage. Most recipes wouldn't tell you, for example, to go 5 hours on ribs. But you can. Why not?

Few recipes that are winners for me:

The Ultimate Smoked Chicken Wings (with crispy skin!)

The best method for Smoked Chicken Wings with crispy skin, Buffalo Style. Learn the secret to perfect crispy smoked chicken wings every time.

www.vindulge.com

Corned Beef and Cabbage - Green Mountain Grills Blog

St. Patrick’s Day is right around the corner and a time honored tradition for most is to make corned beef and cabbage for dinner. To be honest I never really […]

blog.greenmountaingrills.com

Smoked Mac and Cheese – Cookinpellets.com

cookinpellets.com

 

[mauconnfan]

I’m not a pellet smoker. Never tried them.

 

[Dove]

@87Xfer

OT: - Smokers

The Turkey thread got me thinking. So, let’s talk smokers. I got a Masterbuilt 3 years ago. It works, but is a bitch to keep clean and has started rusting in places. I think I can get another season out if it but I feel like there should be a better long term solution. A friend who is a good...

the-boneyard.com

OT: Smokers

I am looking for a small electric or gas smoker (I'll be cooking for one). Charcoal isn't an option for me - too much work. But I have found my Weber Q320 grill just isn't right for slow cooking. Suggestions? (And yes, I saw the recent post on grilling. Didn't answer my question)

the-boneyard.com

OT:BBQ Grill Smokers

Anyone have a reccommendation for a good, moderately priced, smoker? I tried the Brinkman Smoke 'N Grill but returned it after it failed to heat up enough. I should have checked it out ahead of time, but when I checked after trying to use it, I found lots of complaints from people who had the...

the-boneyard.com

 

[methodology]

Few recipes that are winners for me:

The Ultimate Smoked Chicken Wings (with crispy skin!)

The best method for Smoked Chicken Wings with crispy skin, Buffalo Style. Learn the secret to perfect crispy smoked chicken wings every time.

www.vindulge.com

That link is false advertising. The best smoked buffalo wings are at donahues in Madison

 

[Dove]

That link is false advertising. The best smoked buffalo wings are at donahues in Madison

My wife and I have never been. But if these are now a to-go thing I may need to order some this week.

 

[87Xfer]

@87Xfer

OT: - Smokers

The Turkey thread got me thinking. So, let’s talk smokers. I got a Masterbuilt 3 years ago. It works, but is a bitch to keep clean and has started rusting in places. I think I can get another season out if it but I feel like there should be a better long term solution. A friend who is a good...

the-boneyard.com

OT: Smokers

I am looking for a small electric or gas smoker (I'll be cooking for one). Charcoal isn't an option for me - too much work. But I have found my Weber Q320 grill just isn't right for slow cooking. Suggestions? (And yes, I saw the recent post on grilling. Didn't answer my question)

the-boneyard.com

OT:BBQ Grill Smokers

Anyone have a reccommendation for a good, moderately priced, smoker? I tried the Brinkman Smoke 'N Grill but returned it after it failed to heat up enough. I should have checked it out ahead of time, but when I checked after trying to use it, I found lots of complaints from people who had the...

the-boneyard.com

Crap. Should have searched first. I'll check those out

 

[pepband99]

That link is false advertising. The best smoked buffalo wings are at donahues in Madison

The difference between "recipe" and "made" isn't that hard

 

[87Xfer]

Few recipes that are winners for me:

The Ultimate Smoked Chicken Wings (with crispy skin!)

The best method for Smoked Chicken Wings with crispy skin, Buffalo Style. Learn the secret to perfect crispy smoked chicken wings every time.

www.vindulge.com

I may try the wing recipe, but I'm not sure that putting the uncooked wings on a baking sheet in the fridge for a couple hours is the same as "dehydrating" them.

 

[pepband99]

I may try the wing recipe, but I'm not sure that putting the uncooked wings on a baking sheet in the fridge for a couple hours is the same as "dehydrating" them.

Why will food dry up when uncovered in a refrigerator?

Answer (1 of 2): Refrigerators are constantly blowing air around the interior. The air is then passed over the cold coils in the back. This causes the water in the air to condense on the coils and drop into a ray where it evaporates. The water in the air comes from both ambient air and the mois...

www.quora.com

trust me. this recipe is great.

 

[spudzj6]

I may try the wing recipe, but I'm not sure that putting the uncooked wings on a baking sheet in the fridge for a couple hours is the same as "dehydrating" them.

Not really the same as dehydrating per say, but does dry it out. I do the same with my salmon to get moisture out before smoking. I cure it with salt first, then rinse/dry and put in the fridge for 8-12 hours. Gets a good almost sticky coating to help get the smoke flavor. Won’t spoil because of the salt brine used earlier.

 

[87Xfer]

Not really the same as dehydrating per say, but does dry it out. I do the same with my salmon to get moisture out before smoking. I cure it with salt first, then rinse/dry and put in the fridge for 8-12 hours. Gets a good almost sticky coating to help get the smoke flavor. Won’t spoil because of the salt brine used earlier.

I hear you. I get a nice slab of salmon and cure it in the fridge to make gravlax for Xmas eve every year. It's always a huge hit, and super simple.