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Pellet smoker?

Did my 2nd cook last night.

I did brats and a ribeye, my gosh they were both great!

However, I did end up with a grease fire.

I need to get some alum pans to keep under fatty meat going forward.

I could not be happier with my grill, it is truly the best grill I have ever had.
 
I use whatever pellets are cheapest. Usually the Costco ones, but I'll grab whatever else if it's on sale somewhere. I run the better ones in my smoke tube though.
 
I use the Pit Boss pellets. Competition blend is our favorite. If we cook something like cinnamon rolls or bread we’ll swap the pellets for Pit Boss Applewood
 
BustedCrank said:
What does everybody use for pellets? Use a mixed hardwood, whatever's on sale, just stick with one for everything, or you change out different pellets for whatever you're cooking that day?

Been wanting one for years, finally ordered one.
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When we bought our smoker, it was the end of the season and Home Depot was selling Traeger pellets from $4 to $6 per bag. we rotate through a meat church blend for pork, a brisket blend for brisket and beef and a turkey blend for poultry.

Just about out of the meat church blend bags. It’s been about a year and a half of ownership. We started with 10 bags total and half about five left.

That being said, I opened this thread to say that the pork butt went on at 6 AM
 
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crispins said:
Did my 2nd cook last night.

I did brats and a ribeye, my gosh they were both great!

However, I did end up with a grease fire.

I need to get some alum pans to keep under fatty meat going forward.

I could not be happier with my grill, it is truly the best grill I have ever had.
Click to expand...


Good to hear. I still haven't bought one. :lmao: I want one, and will be getting one. Just my shop build/organizing/set up and trying to get business stuff going is taking all my $

Well and the kids, and their activities, and the Turdeau the tax man.
 
The research I've done says to make sure you get 100% hardwood pellets. They burn cleaner, taste better, and have less dusting.

If you want fruitwood flavor, use a smoke tube, or mix a small amount of the flavor pellets in when you're doing the burn.
 
Trying pizza on the recteq today.

IMG_2242.jpeg
 
I like using paper, no real reason other than that’s what I’ve always used.

What did you stuff the jalapeños with?
 
crispins said:
Did my 2nd cook last night.

I did brats and a ribeye, my gosh they were both great!

However, I did end up with a grease fire.

I need to get some alum pans to keep under fatty meat going forward.

I could not be happier with my grill, it is truly the best grill I have ever had.
Click to expand...
A round 16" fits perfect.

 
For paper, I use butcher paper - keeps the juice and smoke in without steaming it. I usually tie when stuff hits 160-165.
 
Beat95yj said:
Getting close to wrapping the pork butt. Who likes paper? Who likes foil? Why? Making pulled pork sandwiches.
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Briskets I'll either do foil or butcher paper. No reason for either, just depends on what I feel like doing at that particular time.

For the pork butts, I like to put them in a bake pan, then cover with foil.
 
I’m kind of torn on what recteq to get. I’m looking at the B380x, 410, and 590. I would like the higher temperature capability of the B380x, but I’m worried it will be a little small for a brisket. The sear kits say they’re good for an additional 100-200 degrees, which would get a 410 or 590 in the temperature range of a B380x.

Anyone try doing pork butts or brisket on a 380?
 
if 380 refers to size, that’s the size of my pit boss (square inches). I can do two pork butts or a brisket. I’m pretty sure I already put a picture above from today. There’s only two of us so we don’t need a giant smoker and this was cheap.
 
Aggie06 said:
I’m kind of torn on what recteq to get. I’m looking at the B380x, 410, and 590. I would like the higher temperature capability of the B380x, but I’m worried it will be a little small for a brisket. The sear kits say they’re good for an additional 100-200 degrees, which would get a 410 or 590 in the temperature range of a B380x.

Anyone try doing pork butts or brisket on a 380?
Click to expand...
I’ve done 2 butts in my b380x.

Brisket fits too.

One thing I do when I’m doing a long smoke and it’s really full is put a pizza stone under the grate to help keep the direct heat off a little more.
 
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Aggie06 said:
Ordered the b380x as I think it will work well for what I want it to do. Added the griddle pan as well.
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I did a ton of research reading this thread and many reviews from other sites before purchasing my 380x

While I have never had another pellet smoker to compare it to, I am so very happy with my 380x I think it is perfect.

I do like the above recommendation to use a pizza stone on longer cooks as I do worry about the heat source being right below the meat.
 
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Pt_Ranger_v8 said:
The research I've done says to make sure you get 100% hardwood pellets. They burn cleaner, taste better, and have less dusting.

If you want fruitwood flavor, use a smoke tube, or mix a small amount of the flavor pellets in when you're doing the burn.
Click to expand...
This I didn't know.... That explains alot...:beer:
 
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