We just bought a pellet grill - any suggestions for great stuff to cook in it? (bbq, cupcake)
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Also, do you find a big difference between types of pellets? Like mesquite, oak, cherry, etc.
We are super excited about trying it out!
Well what about the T-day turkey? Grab a copy of "Smokin with Myron Mixon" and go for the "Cupcake Thighs". You will not be disappointed. Whole chickens are also great. Ribs are also great. Brisket (whole Packer) and beef ribs. I prefer fruit and nut woods for smoking. I don't have a pellet grill/smoker, but know people that love them. Make some homemade sausages and smoke them, andouille, keilbasa, and chaurice. Pork shoulder/butt for pulled pork. I ordered some peach splits for our turkey on the BGE.
We've had a pellet smoker/grill for about 2 years now, apart from all the delicious slow cooked meats we've tried my favourite is spatchcock chicken, rub with your favourite spices and cook 325 ish for about 2 hours, alternatively put on a low smoke for hours and hours until it just about falls off the bone.
Corned beef soaked for 2 days ( water changed daily) then herbed and spiced and smoked makes delicious pastrami
Well what about the T-day turkey? Grab a copy of "Smokin with Myron Mixon" and go for the "Cupcake Thighs". You will not be disappointed. Whole chickens are also great. Ribs are also great. Brisket (whole Packer) and beef ribs. I prefer fruit and nut woods for smoking. I don't have a pellet grill/smoker, but know people that love them. Make some homemade sausages and smoke them, andouille, keilbasa, and chaurice. Pork shoulder/butt for pulled pork. I ordered some peach splits for our turkey on the BGE.
Thank you and yum, this all sounds great!
I don't want to experiment with a turkey for Thanksgiving this year but it might happen next year, who knows? I think we are going to try out pork chops along with corn on the cob today - something simple. We are going to do a brisket Tuesday! We got, I think apple pellets and mesquite pellets.
We've had a pellet smoker/grill for about 2 years now, apart from all the delicious slow cooked meats we've tried my favourite is spatchcock chicken, rub with your favourite spices and cook 325 ish for about 2 hours, alternatively put on a low smoke for hours and hours until it just about falls off the bone.
Corned beef soaked for 2 days ( water changed daily) then herbed and spiced and smoked makes delicious pastrami
Sounds great! I love that chicken idea especially.
I've had my pellet grill (Camp Chef Woodwind SG) for about six months. Absolutely love it!! I also have a Weber Smokey Mountain, and a offset firebox stickburner, and the pellet grill is by far my favorite.
Everything I've cooked so far has been incredible. Seriously, 100% success ratio. That's how good it is. I've cooked ribs, pork butt, chicken parts, whole (spatchcocked) chicken, whole turkey breast (but not a whole turkey). I haven't done a brisket yet, plan on doing one in the next couple weeks.
I love the ability to set the temp and pretty much leave it. Now when I smoke for friends, I don't have to babysit the food 24/7. You still have to pay attention, and baste or flip as the recipe calls for, but you don't have to babysit the temp or wood. And the steady temps turn out much more tender meat than anything else I've used. There's a reason many competition teams use a pellet grill.
It's a nice mix of hardwoods, top quality, but no oak or mesquite. Good price, too. This is a good mix for 90% of what you might smoke. Typically for brisket I would use oak, but I haven't done a brisket yet. I will probably try a brisket using these, and then a brisket using an oak mix, and see if there is any difference. YMMV.
Does your grill have an integrated food thermometer? It is essential for knowing how your meat is cooking. Mine has a temp gauge for the smoker itself, and two probes for food. Knowing where your meat is temp-wise is critical if you want delicious tender meat.
I brined my chickens, and they were the most tender chicken I've ever had. I'm cooking them again tomorrow for out of town guests. First time I've ever brined.
You might try a pork butt first. They're pretty easy to cook; as long as you give them enough time, and cook them low & slow, they are easy-peasy. I've smoked butts both as-is, and injected, and find when you inject they stay juicier, and require less attention on the grill. Allow some time, if you put a 8-10 lb pork butt on at 9am, it will be ready to shred by dinner time. Here's one recipe, you don't have to follow it to the tee, but it gives you a starting place: How to Smoke Pork Butts | Pulled Pork Recipe | BBQ Recipe | HowToBBQRight.com
Enjoy your new pellet grill, and let us know how it's going! Happy to answer any other questions you might have.
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