Food Smokers and Smoking Tips/Tricks/Techniques

Very happy with my 1100 pro. I usually cook at lower temps around 200°, it seems to produce less smoke if you go over 250°.

And I use a smoke tube if I want a lot of smoke flavor, but even without the tube it makes everything delicious. I just need to get my seasoning down

 

I have an upright. Can't speak for the grill style.

My pellet smoker is pretty much the only smoker I use now. And I treat the thing like a smokey oven. From day one the output has been awesome. Want black cherry? Want Alder or apple or mesquite or hickory or pecan?I love it!

Didn't take much getting used to, but I do need to keep my pellets dry - to me that's the largest hassle. I have a HUGE pellet reservoir - guessing it will hold 100 pounds plus. I've never filled it even half way......I have six wood types...........it's not difficult to empty, just a bit messy. The pellets poof and turn to sawdust, well wet sawdust if you get water on them. Or even too much water vapor .... I store my pellets in buckets with these lids:

$17 GAMMA2 Gamma Seal Lid - Pet Food Storage Container Lids - Fits 3.5, 5, 6, & 7 Gallon Buckets, Red, Made in USA

https://www.amazon.com/Gamma2-4120-...386JEAH8232&psc=1&refRID=SHEE9F809386JEAH8232 (Shop around there are deals)

 

Had some boudin last weekend, older bro grilled/smoked a pile of different types of sausage for a football party he hosted.

 

Pellet grills/smokers are like cheating. Some even call them “easy bake ovens” I’ve owned and ran all types of smokers over the past 30+ years, and I can never see me going back to any other type. Put on a butt, go to bed knowing temp will be perfect all night long with zero figiting.

 

I still say it’s not the cooking chamber it’s the cook that determines the quality of the food.

 

Yes indeed! It's been a great buy for the price!

 

My little brother broke the louisiana grill a couple weeks ago so Im back to cooking on the disc.

I also have that big pit, but it requires a lot of wood to get it going and it aint worth it for a few cuts of meat.

 

But do they sell mesquite pellets?

Edit: Ill take mesquite and a full day of working the grill over an easy peasy ply wood tasting piece of meat.

 

Sorry if its sounds ignorant, I dont know squat about pellet smokers

 

So my mom made a meat run...

 

I personally wouldn’t trade a truck load of mesquite for a arm load of hickory.. But that’s just me. You can do as much “working” as you like, I simply don’t give a fuck!!! I’m fairly certain with your plywood statement you haven’t ever cooked on/with a pellet grill/smoker. And yes, they’re several options for the bastard wood that you call mesquite.

 

Can anybody tell me what kind of rib eye this is?

Looks like a NY to me, but I ordered a rib eye once at a higher end steak restaurant and got one of these instead. It happened again today to my mom at HEB. I wanna make sure I aint wrong before I start criticizing them lol

 

Woah woah there, it was a joke didnt mean nothing by it. As I stated earlier Ive never even wanted to go near a pellet smoker because the pellets seem too processed to me. The whole point of smoking my own meat is that I know the wood I get is from a ranch nearby. I dont know the process for making wood pellets, but I do know you dont get shreds of wood to stick together very naturally.

 

They sell every type of wood pellets you can think of. Just have to pay attention if its 100% of what u want or not. A lot of cheaper pellets will be mixed with mostly oak usually

 

Yes they mesquite pellets. If you have stuff coming off tasting like plywood get better pellets. A pellet smoker is nothing more than a way to deliver the fuel to the smoke pot. A lot of the taste of the food has to do with the person running the show.

 

I use charcoal and I’m pretty sure they use compression to stick it together to make briquettes.

Probably similar process for pellets.

 

I like that!

I use a Weber kettle and I have yet to taste better BBq!

Although I don’t really eat at Bbq places.

 

They stick together very naturally. You shred the wood, press the pellets out in a big press and the natural binders in the wood hold them together. It’s just like anything you buy crap pellets you get crap. You buy good pellets you get get smoke and flavors.

 

The toughest part of cooking meat is keeping people away from it when its suppossed to be resting.