Pellet folks...couple questions...

AWilliams · 05-17-2019, 07:51 PM

ok, so I am going to apologize now about the all pellet questions I am going to post in the very near future.

So anyway, those of you that have pellet grills, now that you don't need to baby sit all night and are able to do other things like yard work, going shopping etc...do you still like hot and fast or low and slow? Do you still cook the same way? Do certain things come out better H&F or L&S? Thanks

Free Mr. Tony · 05-17-2019, 07:54 PM

I cook nearly the same on both. Maybe slightly lower on pellet, but not much. Ribs at 275 on pellet grills have always been my favorite way to do ribs. Something about ribs and pellet grills work.

cowgirl · 05-17-2019, 07:54 PM

It's a matter of personal preference. I still prefer low and slow on my Memphis Pro.

WilliamKY · 05-17-2019, 08:02 PM

Quote:

Originally Posted by AWilliams

ok, so I am going to apologize now about the all pellet questions I am going to post in the very near future.

So anyway, those of you that have pellet grills, now that you don't need to baby sit all night and are able to do other things like yard work, going shopping etc...do you still like hot and fast or low and slow? Do you still cook the same way? Do certain things come out better H&F or L&S? Thanks

I plan accordingly to babysit a cooker because it's a labor I enjoy. If I didn't like doing it I would just order carry out BBQ. That's just me. Anyhow, I've been much more impressed with my buddy's low and slow Rec Tec over hot and fast. I honestly can barely taste any smoke profile when he does brisket HAF.

tom b · 05-17-2019, 08:06 PM

I cook most stuff at 275 but I'm trying lower tomorrow, we shall see

AWilliams · 05-17-2019, 08:11 PM

Quote:

Originally Posted by WilliamKY

I plan accordingly to babysit a cooker because it's a labor I enjoy. If I didn't like doing it I would just order carry out BBQ. That's just me. Anyhow, I've been much more impressed with my buddy's low and slow Rec Tec over hot and fast. I honestly can barely taste any smoke profile when he does brisket HAF.

Don't get me wrong, I still have a Weber 22 and a Smokey Joe w/ Cajun Bandit ring if I do feel like babysitting and want charcoal/wood chunk flavor.

Dweverett · 05-17-2019, 08:28 PM

I find the Rectec works best when I go low and slow and therefore normally use it when I'm cooking overnight. Most of the time when I need a decent volume, i.e., when I'm having a party, I need to do a bunch of things to get ready for it so don't have time to babysit a cooker. The pellet has the capacity and ease I need for those situations and the overnight timeline is perfect for the low temps that seem to work best. I also use it occasionally when I need the capacity for chicken at which point I will use a higher heat -- but for chicken I'm not looking for much smoke flavor either.

When it's just the family on nice weekend day I use the kettle and cook hotter and during the day.

I've always wanted a stick burner with decent size but I've realized is that for me, I need the capacity on something really easy like the pellet and can easily live with something smaller (and that can go hot and fast) for the times when I want to hang out cooking during the afternoon.

SlowmotionQue · 05-17-2019, 09:25 PM

I use my Rec Tec Stampede mainly low and slow.

Brandon_Lutz · 05-17-2019, 09:27 PM

I cook the same I always have. Low and slow for most things. Now when I cook something that requires hot and fast I go back to my kettle or BSK.

I like cooking on all my cookers though. The Gridiron for me just makes things super convenient. However the basics still apply. You have to know your times and temps for the food you are cooking and I still check things at certain intervals. Just like I would if I was cooking on the stick burner or any of my charcoal smokers.

AWilliams · 05-17-2019, 09:58 PM

Can I ask what a BSK is?

cfi1234 · 05-17-2019, 10:02 PM

I prefer to cook ribs, pork butt, brisket..etc at 250...if you go hot and fast on a pellet smoker the amount of smoke will be lighter than if you go low and slow. I only go high with poultry...usually 325.

EyeBurnEverything · 05-17-2019, 10:08 PM

If you want more smoke flavor, you definitely want to start of as low as your pellet smoker can go without burning out. With the Rectec controller on Extreme smoke setting, it hovers around 180F-190F with a consistent thin blue smoke in bursts. For Ribs you want at least 2 hours of smoke, for Butts and Briskets, 3-4 hours. Then wrap and raise temps to anywhere from 225F to 265F until probe tender. At least thats my method, and has worked well for me.

AWilliams · 05-17-2019, 10:13 PM

Thanks all....

pjtexas1 · 05-17-2019, 10:23 PM

I start out lower, around 225 for a couple hours, then ramp up to 275 or 300. I'm still getting used to starting earlier. Kind of annoying after all these years of cooking 300-325. I never cook overnight or leave the house while a cooker is running.

Sent from my SM-G955U using Tapatalk

Bucknekked · 05-17-2019, 10:40 PM

I am a long time BGE user and a 1 month old owner of a pellet grill (YS640).
I don't know that I cook any different than before.
My low and slow cooks I now do on the YS640 and they are easier and more controlled.
My hot and fast stays on the BGE pretty much unchanged.
I love the convenience and control of the pellet pooper, but, its still to me a low and slow platform. Not that it can't do hot and fast, but, already have the bugs worked out of hot and fast on the BGE

05-17-2019, 07:51 PM	#1
AWilliams Full Fledged Farker Join Date: 03-13-18 Location: Ramona,Ca. Name/Nickname : SoCal	Pellet folks...couple questions... ok, so I am going to apologize now about the all pellet questions I am going to post in the very near future. So anyway, those of you that have pellet grills, now that you don't need to baby sit all night and are able to do other things like yard work, going shopping etc...do you still like hot and fast or low and slow? Do you still cook the same way? Do certain things come out better H&F or L&S? Thanks

05-17-2019, 07:54 PM	#3
cowgirl somebody shut me the fark up. Join Date: 07-18-07 Location: Oklahoma Name/Nickname : jeanie	It's a matter of personal preference. I still prefer low and slow on my Memphis Pro. __________________ jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/

05-17-2019, 08:06 PM	#5
tom b somebody shut me the fark up. Join Date: 10-12-15 Location: Temecula, CA	I cook most stuff at 275 but I'm trying lower tomorrow, we shall see __________________ LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe

05-17-2019, 08:28 PM	#7
Dweverett is Blowin Smoke! Join Date: 11-28-13 Location: North Granby, CT Name/Nickname : Bill	I find the Rectec works best when I go low and slow and therefore normally use it when I'm cooking overnight. Most of the time when I need a decent volume, i.e., when I'm having a party, I need to do a bunch of things to get ready for it so don't have time to babysit a cooker. The pellet has the capacity and ease I need for those situations and the overnight timeline is perfect for the low temps that seem to work best. I also use it occasionally when I need the capacity for chicken at which point I will use a higher heat -- but for chicken I'm not looking for much smoke flavor either. When it's just the family on nice weekend day I use the kettle and cook hotter and during the day. I've always wanted a stick burner with decent size but I've realized is that for me, I need the capacity on something really easy like the pellet and can easily live with something smaller (and that can go hot and fast) for the times when I want to hang out cooking during the afternoon. __________________ Recteq 1070, XO 42” gas grill, Weber 36” Griddle, Blackstone pizza oven, Weber 26” kettle Gifted to various children — Kamado Joe Classic, 36” Blackstone Griddle, Weber Genesis, Rectec 680

05-17-2019, 09:27 PM	#9
Brandon_Lutz Got Wood. Join Date: 05-26-14 Location: Forest Hill, LA	I cook the same I always have. Low and slow for most things. Now when I cook something that requires hot and fast I go back to my kettle or BSK. I like cooking on all my cookers though. The Gridiron for me just makes things super convenient. However the basics still apply. You have to know your times and temps for the food you are cooking and I still check things at certain intervals. Just like I would if I was cooking on the stick burner or any of my charcoal smokers. __________________ Pits: Various Kettles, BSK, GMG Davy Crockett, Pit Boss Tabletop and a Blaz'n Grillworks Gridiron.

05-17-2019, 07:54 PM	#2
Free Mr. Tony is One Chatty Farker Join Date: 07-30-15 Location: Fort Wayne, in	I cook nearly the same on both. Maybe slightly lower on pellet, but not much. Ribs at 275 on pellet grills have always been my favorite way to do ribs. Something about ribs and pellet grills work.

05-17-2019, 09:25 PM	#8
SlowmotionQue Full Fledged Farker Join Date: 03-01-17 Location: Pittsburgh, PA	I use my Rec Tec Stampede mainly low and slow.

05-17-2019, 09:58 PM	#10
AWilliams Full Fledged Farker Join Date: 03-13-18 Location: Ramona,Ca. Name/Nickname : SoCal	Can I ask what a BSK is?

05-17-2019, 10:02 PM	#11
cfi1234 On the road to being a farker Join Date: 05-13-13 Location: Hacienda Heights, Ca Name/Nickname : Smokin' Chemtrails	I prefer to cook ribs, pork butt, brisket..etc at 250...if you go hot and fast on a pellet smoker the amount of smoke will be lighter than if you go low and slow. I only go high with poultry...usually 325. __________________ Cooking on a Mak 1 Star General, Pit Barrel Cooker, and a Weber 22"

05-17-2019, 10:08 PM	#12
EyeBurnEverything is One Chatty Farker Join Date: 06-04-18 Location: In the Matrix Name/Nickname : Candice	If you want more smoke flavor, you definitely want to start of as low as your pellet smoker can go without burning out. With the Rectec controller on Extreme smoke setting, it hovers around 180F-190F with a consistent thin blue smoke in bursts. For Ribs you want at least 2 hours of smoke, for Butts and Briskets, 3-4 hours. Then wrap and raise temps to anywhere from 225F to 265F until probe tender. At least thats my method, and has worked well for me. __________________ Timberline 1300, Rec Tec Controlled Pit Boss 820D, Weber Master touch, MES30, Fireboard Extreme

05-17-2019, 10:13 PM	#13
AWilliams Full Fledged Farker Join Date: 03-13-18 Location: Ramona,Ca. Name/Nickname : SoCal	Thanks all....

05-17-2019, 10:23 PM	#14
pjtexas1 somebody shut me the fark up. Join Date: 12-28-11 Location: Belton, Tx Name/Nickname : Texas Pete	I start out lower, around 225 for a couple hours, then ramp up to 275 or 300. I'm still getting used to starting earlier. Kind of annoying after all these years of cooking 300-325. I never cook overnight or leave the house while a cooker is running. Sent from my SM-G955U using Tapatalk __________________ Paul (aka Texas Pete) SF 24x36 Midnight Edition / Mak 1-Star /Abe's 48" Insulated Cabinet / 22.5 OTG / 28" BS / Jimmy with CB Roti and pizza kit / Red Box on custom cart / Char-Griller Kettle / Barrel House Cooker / Pit Boss Copperhead / Char-Griller Akorn Jr Sign Up for The 2022 Texas BBQ Brethren Fall Bash Here! ([URL="https://docs.google.com/spreadsheets/d/12NjP4bH3uLyH6-RJnI4gSfDr0nKQ6_4cxdw_GhmrKq0/edit#gid=1935530835"]Link[/URL])

05-17-2019, 10:40 PM	#15
Bucknekked Full Fledged Farker Join Date: 07-04-18 Location: Gilbert, Arizona Name/Nickname : Terry	I am a long time BGE user and a 1 month old owner of a pellet grill (YS640). I don't know that I cook any different than before. My low and slow cooks I now do on the YS640 and they are easier and more controlled. My hot and fast stays on the BGE pretty much unchanged. I love the convenience and control of the pellet pooper, but, its still to me a low and slow platform. Not that it can't do hot and fast, but, already have the bugs worked out of hot and fast on the BGE __________________ Yoder YS640 Smoker on an [COLOR=DarkOrange]Orange[/COLOR] Competition Cart \| Large BGE \| Thermopro TP20 Dual Probe [COLOR=darkorange](Orange) [/COLOR] \| Thermapen MK4 (in[COLOR=darkorange] ORANGE[/COLOR], what else?) \|