I'm afraid I went over to the dark side

[Gator]

Nice color and pull away from the bones.

[Papa Tom]

You got it!
My favorite rub/glaze combo on the ribs...
I run the first hour on "Smoke" then go to 275° seems to work best. The only changes I might make are foiling to speed things up and retain moisture. Always the last half hour glaze then run open.
Never felt I needed additional smoke although I have a couple of devices. BTW cherry does give a really nice color.

[bondobill]

Thanks all for the support
Learned a lot on this forum

So PT.....how much time to you give yourself for smoking the SL cut ribs usually ?
This pellet smoker is a whole new breed of cat for me...but this dog ain't too old to learn new tricks.

Thanks
Bill

[bondobill]

My second smoke on the pellet
Tryed a whole bird







Sorry bout the fussy 2nd photo... got some steam on the camera lens :

Brushed the bird with Habanero Tequila Oil, then a good coat of SBs Clucker Dust. The last 15 minutes of cook applied some SBs original BBQ sauce.

I still be trying to figure this new contraption out.
I'll get there eventually .....

Bill

[Swamp Donkeyz BBQ]

That's a great looking bird!

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[Gator]

Nice color - cherry pellets?

[bondobill]

Nice color - cherry pellets?

Thanks Gator and SD
RecTec sent a 40lb bag of perfect blend pellets with the grille
Blend of hickory, hard maple, Apple and cherry. That's what I been using so far.
Also been adding cherry pellets in a 12" smoker tube. I don't know if I need to add the tube smoker during the cook but so far I have been very pleased with the flavor and color of the combination.
I'm going to have to find some more pellets here shortly. Been looking around locally and all anyone carries are Traeger. I see our local Cash and Carry restaurant supply outlet carries Bear Mountain pellets. Anyone every tried that brand ? They have up to 30 percent filler of Alder....so in other words not premium grade pellets
Looks like I may have to order a large quantity on line to avoid the shipping charges or buck up and join Amazon prime, they offer free shipping the way it looks if your a prime member.

What do you all do ??

Thanks
Bill

[Gator]

I use Traeger which u get at the local Ace Hardware.

[CaptJack]

I'm a recent convert too
I bought a CampChef a couple of months ago
for any cook over 3 hours it can't be beat
..although... I love my OldSmokey and will continue using it for anything under 3 hours

[Papa Tom]

Thanks all for the support
Learned a lot on this forum

So PT.....how much time to you give yourself for smoking the SL cut ribs usually ?
This pellet smoker is a whole new breed of cat for me...but this dog ain't too old to learn new tricks.

Thanks
Bill

5 Hours,
1 hr "Smoke"
2 Hr @ 275°
May foil for 1 hr here depending how they look if you want fall off'n the bone definitely do it. My wife really wants the FOB ribs so I usually foil.
Glaze and go 1/2 hr then rest under foil.

This is general things vary so play by look and feel.

[OldUsedParts]

I'm going to have to find some more pellets here shortly.
What do you all do ??Thanks Bill

Bill, I've been getting my pellets (B and B) at Academy Sports and Outdoors.

[spacetrucker]

BB I get pellets from cookshack in Oklahoma...I have tried several other brands, did not like the Traeger (no offense to anyone who likes them, they are just not for me) did not like branch creek either, I had temperature problems with them, on both my cookshack, and my Traeger, our preference is for the mesquite pellets that cookshack sells, their filler wood is oak, then what ever flavor wood is up to 30% of the pellet. BBqr's delight has good pellets, I found that the shipping from cookshack was slightly cheaper, hope this helps you find a good pellet source...

[bondobill]

Thanks for the replies all
I ended up joining Amazon prime and ordered 2 40lb bags of Perfect blend Cooking pellets. Price was a little higher then from the manufacturer per bag but with free 2 day shipping it was a no brainer

Got a chance to cook a small Salmon fillet this last weekend. For me this was my ultimate test of the grille. I like to slow cook it at around 200 degrees and give it a nice mellow smoke flavor. Also want it to have a nice color and form a soft crust on top of the Salmon. The crust holds in the moisture and helps to maintain the fat content.


It took just around 3 hours.....pulled it off at 135 IT. For me at least the grille past the test. The fillet was moist.... been in the freezer since January.... and had a nice smoke to it.

Thanks PT for the advice on the ribs. Will try that on my next go round...but I got another question for ya.
I'm doing pulled pork this Sat for my daughter 30th birthday party. About a 100 adults have rsvpd. I told her we needed around 50lbs total of pork butts. It's a pot luck but the pulled pork will be the main. I was hoping she would bring me six 8lb bone in pork butts. She dropped them off today and they are 10 to 11lbs each
It looks like I should have no problem getting at least 5 of them on the grille, 6 maybe a squeeze but I think I could make 6 work
They need to be served around 7 pm Sat night
I'm thinking I should maybe start them around 12 am Sat morn at 225 and raise the temp as needed throughout the day on Sat. I plan on foiling them at a IT of 170 to 180

I maybe asking too much of this grille with this amount of meat but what's ya think. Any and all recommendations will be greatly appreciated


Thanks
Bill

[Gator]

Looks great Bill!

[Swamp Donkeyz BBQ]

Looking good!

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