Bought a new pellet grill and....

[Matt N.]

Did my first smoke on the new Daniel Boone yesterday. It was also the first time I've ever done a brisket, first time for duck and first time doing chicken wings. Everything came out great. The duck had an almost bacon smell and flavor. The wings were some of the best wings I've ever had. The brisket was pretty good too. Could have used a little more smoke and could have been a little more moist but all in all a pretty darn successful cook. Having never done brisket before and being short on time I used the hot and fast method. It seemed to work pretty well. I would like to see if the results are different on a low and slow cook. I could only find a flat so thats what I went with. It was 7.62 pounds. I started it at 7:30 in the morning at 190 for about 1 1/2 hours and then cranked the heat to 350 until I reached 170. Pulled, foiled and put it back on till it got to 200. Total cook time was 5 hours on the dot. Attached is a link to some pics from my cell phone that I posted on my facebook page. Not sure the link will work, but I'm gonna give it a try. If the link works, just have a look at the first 5 pics and ignore the rest.
http://www.facebook.com/album.php?a...6&saved#!/album.php?id=1048901426&aid=2020242

 

[bigabyte]

Sounds great!

 

[Matt N.]

Try this instead.

 

[topchefvt52]

What brand and wood type pellets did you use?

 

[BlkJeep]

Looks fuN! Congrats on the new toy!!

 

[BRBBQ]

Nice looking Q!

 

[Matt N.]

What brand and wood type pellets did you use?

I used the bag of pellets that came with the Daniel Boone. They are just the Premium Gold Blend from GMG.

 

[Rookie'48]

Good lookin' eats right there! It seems as though there's a very short learning curve on the pellet poopers. ;>)

 

[Matt N.]

I would have to agree. I'm a train wreck in the kitchen but this pellet cooking thing is a nice smoke filled breeze.

 

[woodwardbbq]

Hey Matt , looks good.I went to a cooking class last weekend and liked the green mountain smoker and the food that was cooked.They did pork butt,and brisket.It had a good smoke ring on the brisket and tasted good.They did a loin and when it was sliced , it was very juicy.The pellets are alder.They have a larger smoker coming out in about 45 days.It is 2100 sq. inches.the louisiana whole hog is 1320 sq. inches. I have been told that you need to keep the smoker temp. lower , is that true?.I have been loking at new smokers.

 

[bbq lover]

nice looking grub how do you like the frogmats ???????

 

[Matt N.]

Hey Matt , looks good.I went to a cooking class last weekend and liked the green mountain smoker and the food that was cooked.They did pork butt,and brisket.It had a good smoke ring on the brisket and tasted good.They did a loin and when it was sliced , it was very juicy.The pellets are alder.They have a larger smoker coming out in about 45 days.It is 2100 sq. inches.the louisiana whole hog is 1320 sq. inches. I have been told that you need to keep the smoker temp. lower , is that true?.I have been loking at new smokers.

I have only used it twice now, but from what I can tell, yes you do need to keep the temps down to get good smoke. It seems the higher the temp the cleaner it burns so you don't get as much smoke. Maybe I'm doing something wrong though. I guess I'll learn as I go.

 

[Matt N.]

nice looking grub how do you like the frogmats ???????

They are great. Really good for keeping things from sticking to the grill. They clean up relatively easy too. I just soak them in the sink for a little while, scrub them lightly with the spong and then stick them in the dish washer.

 

[The_Kapn]

I have only used it twice now, but from what I can tell, yes you do need to keep the temps down to get good smoke. It seems the higher the temp the cleaner it burns so you don't get as much smoke. Maybe I'm doing something wrong though. I guess I'll learn as I go.

BINGO,
That is the general thing for pellet cookers.
Very "clean" burning at higher temps.

Most of us start the cook on "Smoke" or the minimum temp to lay some smoke on there. Time varies from an hour or so to several hours.
Then we crank it up to actually cook.

Great machines--you will enjoy yours.

TIM

 

[Matt N.]

BINGO,
That is the general thing for pellet cookers.
Very "clean" burning at higher temps.

Most of us start the cook on "Smoke" or the minimum temp to lay some smoke on there. Time varies from an hour or so to several hours.
Then we crank it up to actually cook.

Great machines--you will enjoy yours.

TIM

Have any suggestions on amount of time to leave it at say 185 to 200 degrees to get good smoke penatration/flavor on a large piece of meat like a Boston butt, a chuckie or a brisket?

 

[The_Kapn]

Have any suggestions on amount of time to leave it at say 185 to 200 degrees to get good smoke penatration/flavor on a large piece of meat like a Boston butt, a chuckie or a brisket?

I try for 3 hours at 180 (FEC) and SMOKE setting (Traeger) for the big cuts. But even that varies with the pellets used ie. blended vs full flavor.

I know other cooks who use as little as 1 hour and some who cook at 180 (or so) all night.

I think it all varies with the exact smoker used, the pellets used, and the smokiness desired.

Just try a couple of variations, keep notes, and decide what works best for you.
It will all be good.

TIM

 

[topchefvt52]

A lot of the FEC100 guys will go 180 for 5-6 hrs and then kick it up to 250 till done, for briskets, anyway.