OG (pellet) Smoker thread (pics)

I haven't seen one of these or maybe I missed it. I just got my new camp chef smoker in and I'll be experimenting with it over the next couple of weeks. Last night was my first attempt at smoking anything, so I went with boneless/skinless chicken breasts. These titties were huge. 

 

Seasoned with some Pappys, garlic powder and crushed red pepper

https://imgur.com/gallery/2wMYW

 

after seasoning the grill by running it hot for 45 min I turned it down to 250f and put the titties on

 

little help from a blue

I smoked them for just over 2 hours until the internal temp was right at 160f then I pulled them

 

It's too cold to stand outside all day

 

https://imgur.com/gallery/32ZGu

 

the mesquite left a nice little smoke ring and the chicken was as tender and moist as I've ever had. 

 

https://imgur.com/gallery/ojdod

I'll be attempting 2 prime ribs today. I'll post up my progress. 

 

Hopefully some of you experienced smokers will add some food porn to the thread. 

 

https://imgur.com/gallery/Xp46n

waiting for glorification

 

In! 

Sub 

I want to buy the Dave Crocket tail gating model
I will get it soon I hope

You smoked something that doesn't have any fat on it.....but then you bought a pellet grill, so...

MagSlim -

You smoked something that doesn't have any fat on it.....but then you bought a pellet grill, so...

And it came out phenomenal. Maybe I did it all wrong?

In! I got a traeger timberline 850 in may 2017. It's awesome. Done 7 briskets, 12 pork shoulders, dozens of ribs, dozens of whole chicken, legs breasts, wings. Smoked steaks then reverse seared for the best steaks. Even made some corn bread a few times.

Bacon wrapped scallops, bacon wrapped mushrooms, prawn skewers, and marinated chicken thighs went on last night. Pellet grills are the bomb.

There's a time and place for all different types of smokers/grills/bbqs/pits. Each has their respective advantages and disadvantages. When it comes to convenient low temperature smoking or grilling, it's the pellet grill.

RollHighAllDay - In! I got a traeger timberline 850 in may 2017. It's awesome. Done 7 briskets, 12 pork shoulders, dozens of ribs, dozens of whole chicken, legs breasts, wings. Smoked steaks then reverse seared for the best steaks. Even made some corn bread a few times.

Bacon wrapped scallops, bacon wrapped mushrooms, prawn skewers, and marinated chicken thighs went on last night. Pellet grills are the bomb.

Are you using a sear box or cast iron for reverse searing yoir steaks?

Cast iron, a weber kettle, or my propane sear station. I prefer the weber, or cast iron with garlic rosemary and thyme.

The pregame 

 

https://imgur.com/gallery/Xp46n

the starting point

 

https://imgur.com/gallery/BWYQ8

 

The glorious finish in all it's meaty fucking goodness 

 

https://imgur.com/gallery/rCrZZ

Goddamn. I need to get one already.

How long does it take to start up?

How strong is the max setting? Is it enough to sear?

Hows cleanup?

Takes about 10 min to start up. Will go to 500 it claims but I don't think it'll sear. They sell a propane seat box attachment that I didn't purchase, I'll just use cast iron for a reverse sear. Cleanup is easy as shit. There's a drip tray inside that I cover with foil. Takes less than 3 minutes to clean thoroughly

In

I want to see them

I can't post pics and the blues aren't helping out much in this thread. 

 

I just tossed the bones from the prime rib into a pot to make beef stock. The house smells fantastic right now. 

Sub for embed

Surgeon308 - 

I haven't seen one of these or maybe I missed it. I just got my new camp chef smoker in and I'll be experimenting with it over the next couple of weeks. Last night was my first attempt at smoking anything, so I went with boneless/skinless chicken breasts. These titties were huge. 

 

Seasoned with some Pappys, garlic powder and crushed red pepper

https://imgur.com/gallery/2wMYW

 

after seasoning the grill by running it hot for 45 min I turned it down to 250f and put the titties on

 

little help from a blue


Skinless is fine at 250, but for skin on chicken you want it higher. You don't render the fats in the skin properly at 250, so you get chewy skin. Plus the point of smoking at 250 is to break down connective tissue gradually (ala brisket/pork butt/etc). Chicken doesn't have the issue of connective tissue.

Sometimes have tried doing at 250 for a while then finishing in oven at 450 or ramping up my smoker to 350-450, and sometimes that is awesome and sometimes it isn't. Shorter version: For skin on poultry I normally do the whole smoke at about 350.

Also with skin on chicken I usually salt the skin/chicken and let it sit airdrying in fridge for 24 hours. You'd think it would lead to dry meat, but it actually very moist.

Welcome to the club regardless of the instrument.

Btw, an alternative to pellet grills are the Masterbuilt Electric Smokers. Best 'starter' smoker for the price. Great insulation. Very good for smoking and has an external cold smoker attachment. Only downside is very limited temp range. Can't get to 350 for example. Nice and easy entry to the smoking world though for true low/slow smoking.