I Pooped, I Cooked, I Ate.

In the past week, (beginning last saturday) I have cooked every day on my new(to me) pellet poopin pit. Sat, Sun, and Tues, we did 2 separate sessions the other days was one session.

4 Roasters(Big yard Birds).
11 racks of Ribs
14 keilbasa
2 packages of Sausage
4 Pork Tenderloins
3 Pork loins
1 Butt
2 family packs of wings
36 thighs
6 Shell steaks(NY Strips)
2 flank Steaks
2 Brisket Flats
1 Pastrami

Thats just one weeks worth of cooking... there is NO room left in either of my fridges, and even my neighbors are getting a little smoked out. I WILL learn this pit.. Lesson #1. Pellet cookers DO have a learning curve.

So, yes ladies, Im cookin with pellets this week.. . 12-13, maybe 14 cooking sessions towards getting the hang of this thing. The FE-100 is truly a cooking machine.... I will admit.. the foods getting better, and its nice to go outside, push a couple of buttons, then come back in from the cold. But.. but... well.... lets just say for now.......but............. :twisted:

So.. i cook on it, I eat from it..Im learning it.. I push the button, I go in the house and I go back out hours later to a cooked rack, or finished roast. Willie was here today and we kept finding ourselves going outside and stirring the hopper. And staring at the big silver box. I guess in Pelletville, that's tending the fire. But....But...Well.. .But...

All I will say that if you put chunks of Hickory or Cherry in the fire pot, you get a better smoke ring. :mrgreen: yes it DID happen.. willies a witness and I took pics but cant get the damn phone to talk to the computer!

ya think if i split the chunks into small logs, will that make my pooper a stick burner? Stay tuned, this thread will be the Stickburners Guide to the Dark side.

Lets just say I'm circling the prey.

uh..yeah.. I got a note from Candy yesterday. Cats out of the bag.

holy chit..Brisket for Breakfast! On the way to bed, I went to put away the brisket that's been resting in the oven. It was a short 6lb flat that i took to 185, put in a covered pan and let rest in a warmed(but turned off oven for 3 hours).

of course i had to sample it before bed...

tiny little, may 1/8 inch smoke ring. Cooked the brisket at 160 for 2 hours, then up to 255 for the duration. took about 6.5 hours. But the taste was excellent.. super tender, not overcooked(crumbly) and extremely juicy.. some nice smoke too..

probably from the wood chunks I put in the fire pot.

Nothing like going to bed with a belly full of brisket and greasy smokey smelling hands.