Just got my first pellet smoker. Any tips?

[jjchieffan]

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?

[Sorce]

I wouldn't do a brisket right away. Things like pork butt are almost can't screw up. Brisket is one of the most difficult and expensive cuts to get right. Make sure you've got temp measurement and meat prep right on cheaper cuts first I would say.

[notorious]

People think they can taste a big difference between pellets and sticks?

[Sorce]

Originally Posted by notorious

People think they can taste a difference between pellets and sticks?

Pellets melt in your mouth, sticks are more tough.

[notorious]

Originally Posted by Lzen

Get one of these to use exclusively for cleaning out the ash in the firebox.

https://www.homedepot.com/p/Bucket-H...0100/202017218

A friend of mine roasted his vacuum by cleaning too soon.

[notorious]

Originally Posted by Sorce

Pellets melt in your mouth, sticks are more tough.

What about a bundle of sticks?

[Sorce]

Originally Posted by notorious

What about a bundle of sticks?

They need Jesus.

[htismaqe]

Originally Posted by Sorce

I wouldn't do a brisket right away. Things like pork butt are almost can't screw up. Brisket is one of the most difficult and expensive cuts to get right. Make sure you've got temp measurement and meat prep right on cheaper cuts first I would say.

This.

Go with pork butts or whole chickens to start with.

Work your way up to ribs and brisket.

[htismaqe]

Originally Posted by ChiTown

Yeah, I like the smoke flavor, but you can absolutely get too much smoke on the meat. I want the smoke to be an additive to what I've got on the smoker, but I want the marinade, rub, etc of the meat to be the main event.

Too much smoke leads to creosote buildup which will make everything taste bitter.

[MTG#10]

Originally Posted by htismaqe

Too much smoke leads to creosote buildup which will make everything taste bitter.

Not the first time I've read this, but I have a ton of buildup in my WSM and it has never put out any meat with even a hint of bitterness.

[Bwana]

Originally Posted by ChiTown

I had an island built and bought the drop in version of the YS640. You are correct, colder temps don't bother the smoker with the thickness of that unit. Hell, it's so heavy, my wife can hardly open the hood

Yeah if not for the counter weight on top, it would be a bicep abuser.

[Eureka]

Originally Posted by jjchieffan

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?
Is it really that easy with pellet smokers?

I've cooked baby back pork ribs a few times using this method you mentioned on my Traeger and they turned out great. I used apple juice instead of water. After smoking them added a mixture of seasonings, honey, yellow mustard etc. Here's the link of the recipe.

https://www.traegergrills.com/recipe...baby-back-ribs

Everyone at the family BBQ loved them.


Last night I cooked a 2lbs tri-tip on my Traeger. First I rubbed some dry seasoning on then smoked the meat for 2 hrs. Then I put it in some foil after basting it with Mustard, Korean hot sauce, Worchester sauce, and Mmmm BBQs sauce. I cooked it at 275 for about 40min. Came out great. This was me just experimenting with different sauces.

Have some fun with it and try to experiment with what you may like.

[KCUnited]

Feel the thick dirty gray smoke produces the off flavors, at least in wood burners.

People tend to put their meat on too early when its billowing like a campfire instead of waiting for the wood to burn clean.

[htismaqe]

Originally Posted by MTG#10

Not the first time I've read this, but I have a ton of buildup in my WSM and it has never put out any meat with even a hint of bitterness.

Buildup on the smoke isn't the issue. Too much smoke will actually deposit creosote on the meat itself.

[htismaqe]

Originally Posted by KCUnited

Feel the thick dirty gray smoke produces the off flavors, at least in wood burners.

People tend to put their meat on too early when its billowing like a campfire instead of waiting for the wood to burn clean.

Absolutely true.

[GloryDayz]