Pellet grill newbie recipe?

[Russ McDonald]

Ribs

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use the 3-2-1 recipe.

3-2-1 for spareribs, 2-2-1 for baby backs and I usually never make it a full hour after I sauce em at the end.

I never use this method.  Rub on over night.  5 hours on the smoker at 225.  I have a Traeger.  I never put sauce on.  I leave that up to the person eating them.  Fall off the bone everytime.  The nice thing is about pellet smoker is that you can bake on them to.  I cooked my turkey this year at 300 for 4 hours, cooked skillet apple pie also chocolate chip cookies.  Wild tukery jalapeno poppers.  Those are awesome.

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[wadu1]

I'm with Russ McDonald "I never put sauce on.  I leave that up to the person eating them."

[slavenoid]

SMOKED turkey

Do pellet grills smoke turkey well?

Absolutely! Only catch is everyone will demand you make the turkey for Thanksgiving from here on out.

I would add to my turkey recommendation. If you don't mind brining meat then definitely do a turkey. If you dont want to brine then go with pork shoulders. Pork shoulder is as close to fool proof as it gets.

[scotsman]

Wow, lots of great ideas. Keep ‘em coming... I did the initial fire up today and will prolly try a pork butt tomorrow.

[Twispriver]

Keep the tips coming - I got my son a Rec Tec grill for Christmas and I'm going to make sure he checks out this thread

[ridgefire]

Chicken drumsticks are really easy. I pull the skin off and thenrinse them and pat dry. I then mop them with a mixture of mustard, brown sugar and apple juice. Coat them with some of your favorite rub and then smoke them for an hour or so then crank up the heat til they are done. I mop a heavy coat of sweet baby rays on at the end and pull them off once the bbq sauce starts getting almost caramelized. Really easy and turn out great. Also, the 3-2-1 ribs turn out great as well.

[elksnout]

What's the 3-2-1 method?

Thanks
Elksnout

[wadu1]

If you are really a Scotsman try grilling a haggis, it's on my to do list. 

[Twispriver]

As I understand it, the 3-2-1 method is 3 hours on the grill, in the smoke at 200-225 degrees - remove and double wrap in foil after mopping the ribs in Apple juice or a juice and vinegar mix then back on the grill for 2 hours - and finally unwrap and back on the grill for up to 1 hour to finish. It's all theory and no practice for me as I have a different way I like to do it so those experienced with it may correct me if I am wrong.

[Gobble Doc]

Ribs

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use the 3-2-1 recipe.

 

I like this too. If they are baby back I’ll do 2-1-1


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[Mike450r]

Pizza is easy and way better done in a pellet grill than the oven

[Sakko300wsm]

Doing a 18# turkey in my GMG now! Brined for 36hrs

[scotsman]

Ok, my wife came home from costco with a brisket. Just a 2#flat, not the whole brisket. I did 3 hours at 225 (smeared with mustard and dry rub), then 1 1/2 hours sealed in foil with beef jus, then rested for 1/2 hour. Wow, it turned out GREAT! Really tasty tender and juicy. Gotta say I sure like the Pit Boss with automatic thermostat and meat probes.  Next is to get a wireless probe so I don't need to keep walking from the shop to house to check progress.

[slavenoid]

There's something nice about maintaining a smoker all day but my wifi pellet grill allows me to barbecue far more often. I think other methods can produce better results but you cant control it from work or while hunting.

[Russ McDonald]

Here are my ribs.  Just shy of 5 hours at 225 on my Traeger.  Used 3 different rubs and all fall of the bone.

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