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Pellet smoker?

Beat95yj said:
Getting close to wrapping the pork butt. Who likes paper? Who likes foil? Why? Making pulled pork sandwiches.
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The last pork butt I did fat side down and didn’t wrap at all, but mopped with apple cider vinegar and soy sauce ever 60-90 minutes after 4 hours. It was my best one yet. It didn’t dry out at all and the bark was great.
 
Takotruckin said:
The last pork butt I did fat side down and didn’t wrap at all, but mopped with apple cider vinegar and soy sauce ever 60-90 minutes after 4 hours. It was my best one yet. It didn’t dry out at all and the bark was great.
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I don't wrap or mop my butts and they do fine. But I do like a little bark on the outside

Ribs and Brisket get wrapped
 
Has anyone tried the new Silicon Nitride "hot rods"?


I had a fuckin hot-rod burn out just as I was starting to smoke.... Fucking shit show changing it out; smoker now has the bottom cover held in with magnets. IMHO: They should ship the rods without the connector shell inplace. :idea:
 
3rd cook.

Rack of ribs, did them 225 2,2,1

Boneless thighs 225 for 75 mins

Also did some jalapenos but ate them all up.

Everything was awesome!

Super easy, easiest smoking I have ever done.

100% loving it!

PXL_20240527_225444062-EDIT.jpg
 
Guys, esp with the 380's

Do you do a hot burn at the end of your cook to burn off all the grease and drippings?

I have been running mine at 750 for about 10 mins at the end of each cook but do not see anyone else talking about doing that.
 
How much grease are you getting?

Doesn't your grill have a grease trap?
 
crispins said:
Guys, esp with the 380's

Do you do a hot burn at the end of your cook to burn off all the grease and drippings?

I have been running mine at 750 for about 10 mins at the end of each cook but do not see anyone else talking about doing that.
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I do not. I try not to do really greasy unless I put in a drip pan.
 
We empty our grease bucket every cook. Every third or fourth she cleans out the entire grill and vacuum out any wood dust.
 
crispins said:
Mine is a little different as I have the fire pot directly under the cooking surface as I have the 380x bullseye

I think I need to start using a drip tray each time
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Mind the fire pot is dead center. There’s a metal tray that funnels the grease towards the trap above the fire pot. It also kind of diffuses the heat a little
 
I purchased an Even Embers unit from Tractor Supply a couple years ago during the week of the Fourth of July, and got a $50 discount. Nothing fancy, but I smoke skinless chicken breasts weekly for the family, and it has worked well for that, along with the occasional racks of ribs and steak.
 
Kurtastrophe said:
I purchased an Even Embers unit from Tractor Supply a couple years ago during the week of the Fourth of July, and got a $50 discount. Nothing fancy, but I smoke skinless chicken breasts weekly for the family, and it has worked well for that, along with the occasional racks of ribs and steak.
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How are you doing the chicken breasts?
 
Anybody ever smoke a baked potato? Seems like it could be a good idea. Somebody online did a stuffed loaded smoked potato that I saw today.
 
Beat95yj said:
Anybody ever smoke a baked potato? Seems like it could be a good idea. Somebody online did a stuffed loaded smoked potato that I saw today.
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I haven’t done baked potatoes but corn on the cob and green beans turned out well.

I don’t wrap anything anymore unless it’s brisket. Butts and ribs get left for the duration of the cook.

You guys with the 380s need to do pizza.
 
Beat95yj said:
Anybody ever smoke a baked potato? Seems like it could be a good idea. Somebody online did a stuffed loaded smoked potato that I saw today.
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That's the only way I do bakers now. Wash, oil the skin, salt and cook at about 375. 40-60 minutes and you'll have the best potato skin you have ever eaten. Tater tots are big hot too.
 
I've done twice baked with the second baking on the smoker. Pretty yummy
 
Jwredneck said:
That's the only way I do bakers now. Wash, oil the skin, salt and cook at about 375. 40-60 minutes and you'll have the best potato skin you have ever eaten. Tater tots are big hot too.
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This. It’s so easy to just throw the potatoes on with the meat you are cooking.
 
Stuck said:
How are you doing the chicken breasts?
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I marinate a couple groups of four breasts overnight with grillmates marinade, such as garlic, herb and wine. I have a large shallow pan that I line with tin foil for easier cleaning, and load the pan with the 12-16 breasts, and set the marinade aside.
I set the smoker to “smoke” for 30 minutes, then spread the marinade over the chicken, and turn the heat up to 250 degrees. It takes 2-2.5 hours at 250 degrees to get the internal temp to 155 degrees. I’ll flip the chicken over once during mid cooking, after it has browned a bit.
I find this is a good way to keep boneless skinless chicken breasts juicy. The family and I really enjoy them cooked in this manner
 
Kurtastrophe said:
I marinate a couple groups of four breasts overnight with grillmates marinade, such as garlic, herb and wine. I have a large shallow pan that I line with tin foil for easier cleaning, and load the pan with the 12-16 breasts, and set the marinade aside.
I set the smoker to “smoke” for 30 minutes, then spread the marinade over the chicken, and turn the heat up to 250 degrees. It takes 2-2.5 hours at 250 degrees to get the internal temp to 155 degrees. I’ll flip the chicken over once during mid cooking, after it has browned a bit.
I find this is a good way to keep boneless skinless chicken breasts juicy. The family and I really enjoy them cooked in this manner
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Thanks! Ill give it a shot, mine always end up dry.
 
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