Pellet grill newbie recipe?

[scotsman]

After lots of whining Mama got me a Pit Boss 22” grill for Christmas. Now I’m  looking for a recommendation for the first relatively fail safe / yummy recipe. Let me know what’cha think I should try first, thanks.

[Smokeploe]

SMOKED turkey

[wadu1]

After the 2 hour pre-season of my grill (last month) I did a flat iron steak for my first attempt. Used some Pit-Master steak rub from Wal-mart it came out great. 

[Russ McDonald]

Ribs

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[Magnum_Willys]

SMOKED turkey

Do pellet grills smoke turkey well?

[3boys]

Ribs

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use the 3-2-1 recipe.

[ellensburgpo]

Ribs

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use the 3-2-1 recipe.

 

[jrebel]

Chicken is super easy and always turns out great.  I would highly reccomend duing chicken for your first go round.  Make sure you have a good meat thermometer for all meet.  Chicken on a pellet grill is as good as it gets. 

[Sr15]

Stuffed venison back strap on a pellet grill is better than sex!
Butterfly open and fill with sauteed onions and mushrooms (preferably morrels) along with fresh parmesan  then fold back over and secure with toothpicks or twine.use a meat thermometer and don't over cook
Camp Chef website has a good variant of this  recipe

[Crunchy]

Pork shoulder/butt is probably the easiest/less likely to screw up.  You just need a good thermometer.  Tons of recipes on the net.  I prefer to marinate an 8lb butt for at least 8 hrs.  Throw on the grill at 225 degrees at say 8PM.  Should be ready around noon the next day.  My grill has a 20lb hopper so I never run out of pellets.  This time of year your smoker will eat up some pellets so make sure you dont run out. 

[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.

[Smokeploe]

Forty years of cooking turkey, only have cook 5 turkeys in an oven the rest have been in a Weber.
To help keep the meat moist and juicy, the night before cut up celery, onions, apples and either(optional) oranges and lemons, put in a large bowl and use a bottle of wine to soak the vegetables in.  The next salt and pepper the inside cavities of the bird, then stuff and close up the openings.  Oil the outside with olive oil no salt and pepper or use your favorite herb or spice. Wrap the wings with 2 layers of foil, they burn and crisp up very easily.  Put in cooker and wait.  In the Weber I can cook a 23 pound bird in 3 1/2 hours.  Once you do it you never go back to the oven

Merry Xmas to all H-W family's
Smokeploe

[Caseknife]

Rack of ribs seasoned with a good dry rub smoked for one or two hours at 175 then wrapped in foil for another 3 hours at 300.  Pretty simple, fall off the bone good.

[MtnMuley]

Take a whole chicken and cut out the backbone, spread flat, and press the breast bone down (spatchcock). Rub in olive oil and generously season with your favorite  dry rub.  Cook directly on the grill with breast side up at 375° for 50 minutes or until internal temp is 160 degrees in the largest portion of the breast. (95% of the time 50 minutes at 375° is perfect) I've never heard nor had any complaints.

[Pnwrider]

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.

[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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