Food Smokers and Smoking Tips/Tricks/Techniques

Never know, coulda made a Solar by now for all I know. Likely less……oh, nevermind

 

Pit Boss pellet smokers use electricity for the fan and the auger. This is far different than an electric smoker that uses an element like an electric oven.

And I own a KC Combo that's half Pellet Smoker and half propane. AND has a griddle plate for the propane side.



They also make tailgate ones that run off small propane bottles.

 

She's rolling along nicely. Just wrapped in foil with some apple juice.

Didn't get the pronounced bark I'm used to with the offset wood smoker. I do love that I can wake up in the morning, and be 3/4 the way done with a smoke.



210 degrees IT. Letting sit in a cooler for at least an hour.

 

Why put it in a pan?

 

Likely bc there’s no Mac ‘n Cheese underneath.

 

I saw a couple big youtube channels recommend it. Makes less mess, easier to move the butt, easier to wrap. I swapped pans before wrapping and adding apple juice.

Downside is you get no bark on the bottom side.

 

Interesting. Hope you enjoy!

 

I've done at least 10 pork butts. This one is up there in the top 3 for pull apart, quality, taste, texture. A night and day difference to the one I smoked last weekend.

Got some potatoes going on the smoker, will be making pulled pork loaded potatoes today!

 

Did you get ‘em both at the same place.

 

Yes. Smart and final. Also almost exactly the same weight.

I rushed the process last week. Pulled it too early, and didn't let it rest enough. I was at hour 12 and out of time. The pellet smokers are way more consistent on the heat. It leads to a faster and more consistent cook IMO.

 

Wife said she wanted ribs and mac n cheese for mothers day. I said ok

 

I put my baby back ribs in a pan with juice after they’ve cooked in the smoker for a while, steam them more or less like wrapping them just less of a mess. Then back on the regular grill to put on the sauce.

 

You mind sharing the temp you set it at and how long? This has definitely piqued my interest.

 

230 degrees on the pit boss. I put it on at 11:30pm. It was ready to wrap at 7am. Could have gone without the wrap and apple juice. It's a personal choice to wrap. All about temperature. Wrap at about 180 degrees or higher. Done at 205-210 internal temperature.

I don't brine the night before. I smother in mustard and then use a pork rub to heavily season the pork shoulder. I really like cimarron pork rub.

 

Sorry to post bomb. We did pulled pork potatoes and pulled pork mac N cheese.

 

Awesome, thanks! I really want to do a pork shoulder first. I get up at 5:30am on my weekends so I'll probably get it all started around then. Gonna try that butt afterwards. So many things to try now!

I almost uncovered mine, put it on high, and do some steaks this evening. But I have a brand new bag of charcoal so used that instead. Right now I got a gas, charcoal, and now pellet grill. My back patio is just BBQ stuff

 

Looks great! And this thread requires photo bombs! Did you smoke the Mac and Cheese too?

Starting early is good if you don't start over night. Holler in here or PM if you have questions.

 

I do believe I'm gonna have to expand my patio if I keep adding cooking stuff

 

Same here lol, too many grills. I'm considering selling my oklahoma joes, even though I enjoy the real offset smoker taste. Just so much work. Pellet smoker is 1/4 of the effort for similar results.

 

Mac N cheese was boiled and cooked by my sister. Then I threw pulled pork and some Stubbs bbq sauce and threw it in the smoker for a little while.