My first cook on pellet grill...

[cssnms]

Hi new to the forum and new to the smoking scene. This forum and others were very helpful when deciding which pellet grill/smoker was best for my needs. After a lot of back and forth I purchased a Pitts and Spitts 850. I didnt want to settle only to regret my purchase later and I wanted a grill that was going to withstand the test of time.

Well on Easter sunday I had my first cook, 3 racks of spare ribs, added some asparagus to the mix towards the end. While I was generally happy with the outcome, I learned a few lessons. I chose to go with a recipe that was more of a 2-2-1 at higher heat (275). The next one will be lower and slower.

The good news is my family enjoyed the ribs.

 

[Cookb4]

The ribs look great.

 

[sudsandswine]

Nice lookin’ cooker :thumb: one of the things I found with pellet grills is that to get the results how I want, a longer cook time and lower temp is required than what I might use on a different style smoker.. I’ll always do at least an hour on “smoke” for ribs and still do the whole cook at 250* or below, larger cuts of meat will get longer on the smoke setting. Luckily since they literally run themselves, an extended cook time usually is not a problem for me and it’s simply an adjustment to when I start. Enjoy!

 

[rwalters]

Congrats and welcome to the wonderful world of pellet cooking! Ribs look great!

 

[cssnms]

Thanks all, looking forward to this new adventure. I'm sure I will have lots of questions or looking for advice.

Up next a prime brisket.

 

[cssnms]

Nice lookin’ cooker :thumb: one of the things I found with pellet grills is that to get the results how I want, a longer cook time and lower temp is required than what I might use on a different style smoker.. I’ll always do at least an hour on “smoke” for ribs and still do the whole cook at 250* or below, larger cuts of meat will get longer on the smoke setting. Luckily since they literally run themselves, an extended cook time usually is not a problem for me and it’s simply an adjustment to when I start. Enjoy!

Thanks and appreciate the input.

Part of what influenced the direction on the higher temp, shorter cook was my start time and the timetable I was given to have dinner ready by. I'll plan a little better next time. I was inspired by a video I watched on YouTube of a P&S owner that did a long cook at 225, seemed to produce more smoke too.

 

[Bob C Cue]

Congratulations. I'm so close to getting my first pellet grilled delivered I can almost taste the "just right" smoky flavor!

It's such a pretty pit the photo deserves to be right side up!