Any pellet smokers out there ? A companion to thin blue smoke thread.

[bob.e]

Pellet Smoking is a bit different than regular smoking, requiring different techniques so I'm starting this thread for all the Pellet Smokers out there. What kind of smoker do you have, what's your favorite wood? What brand pellets or rubs do you use? Any recipes or techniques to share ?

My smoker is a Traeger Jr, I've upgraded the control from the stock 3 way to the 180 control panel enabling me to control temperature from around 160 to 450 degrees. I've added side chutes in the hopper for better pellet feed, I'm planning on adding a cold smoke tube for smoking at low temperature for cheeses etc. and to supplement the normal smoking process. I'm planning to add a hopper extension to enable long smoke periods without having to refill the hopper. I've also got a frog mat ( a smokers best friend )

Cherry is my favorite wood but I've got some Oak, Hickory, Apple & Maple I've yet to try

So far I've smoked chicken several times and a pork roast. I'm planning on doing a Brisket and some Lamb or Mutton. Today I smoked and cooked a couple of chicken beasts and smoked a can of spam ( I could not resist LOL ) At high temperature you can grill on the Traeger, bake cookies or pizzas, or cook beans etc. It doesn't quite sear as well as a gass or charcoal grill many people will pre-smoke their burgers then sear over charcoal or gas, I've found the burgers I've grilled on it are just fine.

 

[COHunter]

I have some friends with a Traeger, and while I like the way it performs I just can't justify the price tag on one, plus I think if I get another grill/bbq device my wife just might whack me upside the head!

I've had some really fresh antelope (pronghorn) ribs done on the Traeger after a hunt and they were awesome!

 

[Commander Quan]

While it's not the same, I use the A-maze-n pellet smoke generator to cold smoke bacon and cheese. It can also be used to add smoke to hot smoked foods, but I just use wood chunks for that.

 

[American1911]

We have been using the Traeger Texas for about two plus years. Our favorite is smoked brisket (full packer cut). Garlic, onion, salt, peper, chili power, brown surger, touch of cayenne pepper, dry rub. Cook on smoke for five hours then 180 for ten hours. Wrap and place in 200 degree oven (or turn up the temp on the traeger to 225) until internal temp hits 190. Enjoy!

 

[American1911]

Mesquite and cherry are my favorite woods for beef.

 

[bob.e]

I just ordered an amazin pellet cold smoke generator just two minutes ago before signing into the forum I got a 6 inch version

 

[bob.e]

Recieved my Amazn pellet cold smoker thursday, so far have smoked a block of Kerrygold Dubliner Cheese and a block of Colby Cheese

 

[Trenton]

Well I hope I didn't make a mistake, but I just bought one. Slightly used with the upgraded controls. It was a friend's and he has problems with smoke, and found he couldn't use it. I comes with Four different bags of pellets. I have a Gas grill, charcoal grill, a wood fired brick oven. I guess this will round things out.

 

[bob.e]

I've really enjoyed mine if you have any questions about usig it or mainntaining it please post or message me

 

[Pebcak]

Would a Bradley puck smoker be close enough?

 

[bob.e]

The Bradley looks to be in the pellet smoker family from my little web search

 

[Crixus]

Pellets? You got pellets?

 

[Trenton]

I gave the Traeger a try today. Did ribs, it worked pretty good, the digital control is nice as I was opening up the cabin and it just kept everything at the set temperature more less. It really is great for when more than one thing is happening which is often at the cabin. I was a little short on supplies for making sauce so had to make do with what I had. It was not to my liking but I got asked for the recipe. I can see that these smokers have their place. I'm thinking it will take me time to really make it shine. So while not really jumping up and down for joy with my first results, I'm not blaming the smoker I just need to learn what works.

Okay one thing bothers me why do we have to have flavored pellets, can't they be out of real wood, like hickory out of hickory, oak out of oak etc. I select different woods for my oven, anyway to me it seems a bit off. YMMV

 

[kats]

I love my Traeger! Always good results - almost impossible to screw up a good piece of meat.

The cherry wood pellets are my favorite.

 

[bob.e]

My first brisket 10&1/2 hours low and slow I covered it with mustard and brown sugar and a blackened rub, I sprayed it periodically with apple juice while it cooked. You can see how moist it was, I served it with an apricot bbq sauce
It was a 3&1/2 lb brisket I cooked it at 160°~180° till the meat reached 160° I then wrapped it in foil and raised the temperature to 225° and cooked it till it reached 195° and let rest for 30 minutes before serving The wood I used was Cherry

 

[bob.e]

Trenton they are not flavored pellets they are actually made from the actual wood, the oak is 100% oak the cherry is 100% cherry wood, all the different woods are reduced to sawdust then pressed into pellets so you are burning the pure woods

 

[mark the shoeshine boy]

I am considering a pellet grill. In my neighborhood, I have the Louisiana grill, Traeger, and the Smokin' Brothers available to me to compare. My Father, the Yoda of gilling/smoking/bbq owns five different grills, one of them being a Louisiana that he is considering selling/trading for a Traeger. I have looked at both of them and prefer the Traeger system better. I like the drip pan. However, I would like to check out our locally produced Smokin' Brothers grill and see what they are like.

I understand the cost being somewhat high "for a grill"...if you want steaks, burgers and dogs then you can stick with a Weber (Like I use) but go search how to modify one to really make it better. While I have cooked everything under the sun on my Weber with very good results, a pellet grill would be a convenience item. I wouldn't have to remove the lid to check the charcoal to maintain (thus losing heat and adding to the cooking time) the fire for long cooking time. Maintaining the low temps would be great.

BTW...if you think these are expensive, check out the Stump's Grill made in Georgia....like anything else, you get what you pay for....starting price for a small one....$2,000....

 

[Trenton]

Trenton they are not flavored pellets they are actually made from the actual wood, the oak is 100% oak the cherry is 100% cherry wood, all the different woods are reduced to sawdust then pressed into pellets so you are burning the pure woods

This is good to hear, I thought I read on the the bag Hickory then Flavored. I have the Traeger at the cabin so next time I'm out I will double check.

The Brisket looks good I want to give one a try.

 

[ksblazer]

I've been using Lil Devils pellets. They are made with an alder base and a mixture of hardwood.

They seem to work well. But I've heard a lot of good things about BBQr Delight or Traeger and plan to try them next.

 

[Commander Quan]

Trenton they are not flavored pellets they are actually made from the actual wood, the oak is 100% oak the cherry is 100% cherry wood, all the different woods are reduced to sawdust then pressed into pellets so you are burning the pure woods

This isn't completely accurate.
http://www.smokingmeatforums.com/t/116254/new-info-on-whats-in-traeger-pellets#post_753080