Rookie pellet grille/ smoker cooker

Discussion in 'Outdoor Cafe' started by Buckeye, Apr 8, 2018.

  1. Buckeye

    Buckeye Active Member

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    Just recently bought my first pellet grill and looking for recipes with cooking times and temperatures. And what flavor pellets to use for different meats.
     
  2. Elkaddict

    Elkaddict Well-Known Member

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    Favorite is chicken wings with a sweet rub (I coat with olive oil first). Smoke at 200 for 21/2 hours or until 165. Prefer hickory or apple. So good we don’t bother with dipping sauces anymore.
     
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  3. DocHolladay

    DocHolladay Well-Known Member

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    Chicken thighs- 225 until 165, about 1hr 45min- 2 hours. No oil, just add rub of choice. We use a mix of Sweet Rub and Sweet Heat(both made locally).

    Wild turkey breast- soak in Allegro Marinade for at least a couple of hours, place in aluminum pan(covered), cook at 225 for 30 minutes, remove from pan and place on grill to smoke for 30 minutes(leave the pan on the grill covered), place back in pan and finish until 165. Keep the juice from the pan and dip the cut meat in it. We bumped up the temp to 250 because we were at work and it was getting late. Total time was 1hr 35 minutes.

    Sausage patties- 200 for 1 hour or until done. You can add rub to them for more flavor. We use frozen and fresh. We make fresh patties big enough for bread slices.

    Bacon- 200 for 45 minutes- 1hr. Add rub to the slices once it is on the grill. You can flip if wanted.

    If you have a top rack, put sausage on it and place bacon under it.
     
    Last edited: Apr 9, 2018
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  4. catscratch

    catscratch Well-Known Member

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    I just did a pork butt yesterday...
    Injected with warm bacon grease, smeared with jalapeno mustard (you won't taste the mustard but it has vinegar for tenderization and is a sticky for the rub), rubbed with Lowry's season salt and a garlic rub. Smoked at 225 until internal temp reached 201. Melt in your mouth goodness!
    [​IMG][​IMG]
     
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  5. E_308

    E_308 Active Member

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    I made this yesterday (- the JD, I don't keep that in stock)

    https://heygrillhey.com/jackd-up-smoked-meatloaf/

    I have had mine for a month or so. Been really happy with it so far. Cooked a whole turkey on Easter. I have done a batch of jerky, backstrap, burgers and trout. The only fails so far have been Digorno pizza, topping always taste great but it burns the bottom crust. For pellets I like the pit boss competition blend. For the turkey I bought off brand apple pellets, worked well on the turkey but when doing the meatloaf yesterday (in 20 degree weather) they bridged up and let the auger run empty.
     
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  6. Triple C

    Triple C Well-Known Member

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    Buckeye...Download the Traeger app. There's bomb proof recipes on the app that are easy to follow. I just did my 1st bone-in prime rib roast at Easter and it was off the charts. Followed the recipe on the app. 3-2-1 ribs are hard to beat. Like Elk posted, butts are off the charts on pellet grills. For butts - I set temp to 225 and smoke for 4 hrs uncovered. Then wrap in foil with a little apple juice and let it go til internal temp hits 200 to 205. Let it rest for 30 minutes or so and it should shred easily with 2 forks. As others said, wings are off the charts on a pellet grill. I don't use any rub on wings other than salt n pepper and spritz with apple cider vinegar while cooking. I cook them at 300 for bout an hour as I like em with a nice crips skin. Then toss in Franks buffalo sauce. The most often cooked meat for me is chicken thighs. I marinade in Wishbone bold italian dressing for a couple hours and grill at 300 till done. Bout to try my 1st meatloaf cook next time i'm at the farm. Buddies that have pellet grills swear by cooking frozen pizzas on high. I've never tried that but going to. Pellet grills really shine when your doing long slow cooks like butts and roasts. Temps stay constant and you don't have to nurse the coals to maintain temps. Post up some cooks!
     
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  7. E_308

    E_308 Active Member

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    [​IMG]

    Here is that meatloaf from the link above. Might have went a little heavy on the pepper jack?


    Sent from my iPhone using Tapatalk
     
  8. Gator

    Gator Active Member

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    I just keep searching the internet for recipes. Most of my cooks are long slow cooks. I have a Big Green Egg and absolutely love cooking on it. I did some ribs recently that were perfect. My only real fail has been a whole chicken. I think that was b/c I put some hickey chips on the heat convector versus putting them down in the coals. I won't give up but it was terrible. My first brisket is in the very near future.
     
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  9. Triple C

    Triple C Well-Known Member

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    Gator...I've yet to do a brisket but it's coming soon.
     
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  10. Triple C

    Triple C Well-Known Member

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    Got me a spicy meatloaf recipe I'm gonna try next time down. No cheese in the middle. Let us know how yours tasted with the cheese stuffing.
     
  11. Elkaddict

    Elkaddict Well-Known Member

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    Briskets have all been fantastic. Low and slow is the key. I smoke at 200-250 depending on how much time I have. At 165-170, I wrap in foil with bbq sauce and honey and put in the oven till 203. Important to let it rest. If there’s any criticism with this method, it’s too tender and wants to fall apart.

    For those who haven’t tried it, give the Traeger Apricot bbq sauce a try. A little goes a long way. Very tasty!
     
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  12. E_308

    E_308 Active Member

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    It was good, but most of the cheese ended up rolling out this end when cut. I think I would use half as much cheese next time (the recipe called for 6 oz). My kids hate meatloaf and they both ate it! I am ready for some warmer temps running this thing in 15-20 degree weather eats a lot of pellets. My next trial is some of my wild caught Columbia River salmon on a plank. Probably give it a whirl next week.
     
  13. Gator

    Gator Active Member

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    Let me know how that goes. I have some sockeye salmon from my Alaska trip I would love to try
     
  14. Elkaddict

    Elkaddict Well-Known Member

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    I’ve done the salmon on a plank thing. A lill salt and pepper then smoke it low and slow to get the smoke flavor to permeate through out. I always cook more than I need for leftovers—mix with mayo for sandwiches. If it looks like it’s drying out, you can use butter.
     
  15. E_308

    E_308 Active Member

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    [​IMG]

    [​IMG]

    Coated in olive oil, thyme, rosemary, lemon zest and garlic. 350 for about 20 min.



    Sent from my iPhone using Tapatalk
     
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  16. Laker

    Laker New Member

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    Location:
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    "INJECTED WITH WARM BACON GREASE" ----- PURE GENIUS


     
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