Pellet folks...couple questions...

A

AWilliams

Full Fledged Farker
Joined
Mar 13, 2018
Messages
392
Reaction score
163
Points
0
Location
Ramona,Ca.
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 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.
 
It's a matter of personal preference. I still prefer low and slow on my Memphis Pro.
 
AWilliams said:
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
Click to expand...
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.
 
I cook most stuff at 275 but I'm trying lower tomorrow, we shall see
 
WilliamKY said:
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.
Click to expand...

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.
 
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.
 
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.
 
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.
 
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.
 
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
 
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
 
Still low and slow, except I can get six hours sleep on a Brisket cook now, get up to wrap, and go back to bed until it's done.
 
Bacchus2b said:
Still low and slow, except I can get six hours sleep on a Brisket cook now, get up to wrap, and go back to bed until it's done.
Click to expand...

I would never be able to go to sleep if i knew i had to get up to wrap. I prefer to start earlier so i can wrap, then sleep.
 
Bacchus2b said:
Still low and slow, except I can get six hours sleep on a Brisket cook now, get up to wrap, and go back to bed until it's done.
Click to expand...

Having done a few briskets on my Rec Tec Stampede now, I’m up to a full 8 hrs or more of sleep on an overnight cook. I set it for 225 and let it ride.

I don’t even bother to do overnight cooks on my Kamado Joe or my WSM anymore.

I can’t beat the convenience.
 
My process varies depending on when/what I want done.

If I'm cooking a bunch of large meats for lunch or even dinner the next day I may start the night before around 11PM low n slow knowing I will hold stuff in the Cambro.

If I don't feel like getting started the night before I just raise my temps and go hot n fast. Lots of versatility and options.


For competitions I always start low n slow the night before turn-ins in order to get more smoke flavor and develop a more pronounced smoke ring.
 
You must log in or register to reply here.

Similar threads

ironhavoc
Pellet & Kamado ?
Replies
6
Views
160
WeberWho
W
Headgear
Pellet Grill Smoke Flavor
2
Replies
31
Views
3K
Headgear
Headgear
S
High-end pellet grill rec?
2
Replies
33
Views
1K
oldgfbbq
O
J
Electric smoker dying
Replies
16
Views
626
JIMSMOKES
J
Anchors Smokeshop
Buying my first pellet grill
2
Replies
20
Views
974
16Adams
16Adams
Back
Top