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The Water Cooler
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Pellet smoker update
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<blockquote data-quote="rawhide" data-source="post: 3468680" data-attributes="member: 3448"><p>Rather than continue to hijack the Pit Boss thread, I thought I would start a new one about pellet cooker smoking. </p><p></p><p>As stated in the other thread, my first experience smoking on the pellet grill was sub par. Tonight round 2. I smoked 2 chickens, spatchcocked, and used the A Maze N smoke tube filled with hickory pellets. I prefer pecan, so the first pellets I bought were pecan, but in pellet form it was too mild for my taste. </p><p></p><p>The result was much, much better. While I can't say the chicken was better than I've cooked on an offset, vertical, or kettle. It was very good and the process is so easy. Using the 2 included temperature probes, I removed each bird at exactly 165° and both were cooked perfectly. The most moist smoked chicken I've ever had. The legs, thighs and wings were the best. Breast were very moist and juicy but not very smoky. </p><p></p><p>The smoke tube is an easy improvement that allows a simple way to get more smoke flavor & experiment mixing wood flavors. </p><p></p><p>Next up is a pork loin. </p><p></p><p>Again, I can't say the food on the pellet grill is better, but with the ease of use, I can see using this thing weekly rather than a few times a year using an offset or kettle. And, with experience my results should continue to improve. Maybe in a couple of years I'll move up to one of the premium cookers.</p></blockquote><p></p>
[QUOTE="rawhide, post: 3468680, member: 3448"] Rather than continue to hijack the Pit Boss thread, I thought I would start a new one about pellet cooker smoking. As stated in the other thread, my first experience smoking on the pellet grill was sub par. Tonight round 2. I smoked 2 chickens, spatchcocked, and used the A Maze N smoke tube filled with hickory pellets. I prefer pecan, so the first pellets I bought were pecan, but in pellet form it was too mild for my taste. The result was much, much better. While I can't say the chicken was better than I've cooked on an offset, vertical, or kettle. It was very good and the process is so easy. Using the 2 included temperature probes, I removed each bird at exactly 165° and both were cooked perfectly. The most moist smoked chicken I've ever had. The legs, thighs and wings were the best. Breast were very moist and juicy but not very smoky. The smoke tube is an easy improvement that allows a simple way to get more smoke flavor & experiment mixing wood flavors. Next up is a pork loin. Again, I can't say the food on the pellet grill is better, but with the ease of use, I can see using this thing weekly rather than a few times a year using an offset or kettle. And, with experience my results should continue to improve. Maybe in a couple of years I'll move up to one of the premium cookers. [/QUOTE]
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