Just got my first pellet smoker. Any tips?
 

Honestly, I wasn't even looking for one, but I was at Sam's Club on Saturday and their demo company was selling the Z-grill700-2F. The guy pitched it to me and I was sold. The fact that he had one left in the box, and 2 already built displays left, one which I was able to buy, closed the deal. The price was great too. It was only $399. They have the same model on the company website, on sale, for $529.
Anyway. I brought it home and immediately burned it in and grilled some steaks and pork chops on it, which turned out great. I plan to smoke a brisket or rubs on it this weekend. I watched some videos on YouTube. One guy smoked his ribs using the 4--1-1 method. Smoke 4 hours at 225, wrap in foil and add water. Cook for another hour, remove the foil, add BBQ sauce and smoke for another hour. I've never tried that method. Sounds like a short cut to get them tender in half the time. Do any of you like that method?
I know that you guys are the kings of all things BBQ, so any pointers would be greatly appreciated. It sounds like this is going to make smoking a breeze. Fill the hopper, set the PID, and go. Is it really that easy with pellet smokers?

Don't burn the house down.

That's all I got.

Should have picked up an Air Fryer while you were at it.

For practice, smoke a shit load of Chex Party mix, add some nuts, you can even add peanut M&Ms. After eating several pounds of that in a few days, you are ready for steak. Thick cuts work best...it will be the most tender, flavorful steak you've ever had.

I normally use Bar S hot dogs on my pellet smoker, although my co-worker swears by Oscar Mayer.

They’re pretty easy. Just make sure the pellets don’t get wet and if there is a shutdown procedure follow it.

cooper will be along shortly to criticize your purchase.

Low and slow prime rib is excellent... buy good pellets.

Don't tell the purists, but if you add enough liquid smoke to your BBQ sauce nobody knows whether you smoked your ribs or only grilled them.

















Unless you are the one doing the grilling and since I don't have a pellet smoker, I mess around with smoker boxes...

https://www.chiefsplanet.com/BB/show...t=grill+inside


Don't do this...






https://uploads.tapatalk-cdn.com/201...fb3b5f9163.jpg

Don’t do the entire cook on the smoker. Once you got enough smoke on the meat finish cooking in the oven. Saves pellets. If you need pointers go to howtobbqright.com

Not into the pellet smokers. Prefer and use stick burners.

Not understanding how a 4-1-1 method cut the time in half. It's 6 hrs either way. Just like a 3-2-1. Maybe I just don't get it.

Get a good remote reading thermometer to keep an eye on the internal meat temps.

Sounds like what a cafeteria's like Furr's would do. I'll have to just trust you on it.

Still any Furr's around?

Just your childish post.

Glad to see you're posting like the Bar S "Weiner" you really are.