Pellet Smokers

[NTDawg]

In the middle of the flag vote yesterday my wife insisted that we get out of the house. To my surprise we were picking up a Traeger pellet grill. I am doing the burn in process now. Any of y’all have any recommendations. I’m ready to buy some dead animal to put in it. Not sure what I should try first. I usually research stuff to death before making any purchase but I was really surprised so I haven’t done any research.

 

[Xenomorph]

The easiest thing in the world to get right is a whole chicken, pat dry, cover with cooking spray and coat with some sort of poultry rub.

If kids are eating and like drumsticks get a pack on the cheap and treat them the same.

Cook to 165F. Takes about 3 hours.

 

[NTDawg]

Thanks. Most recipes that I have read on the Traeger app take a lot of prep time. Read one for a whole chicken that sounded good but involved over night brining. I’m sure that will make it better but I want to cook now.

 

[Rebeldude]

You don't need to overnight brine. Just pat it dry, put on some seasoning (salt and pepper will be just fine if thats all you have) heat the pellet grill up to 350 and put the bird on. I spatchcock mine, but its not necessary. Let it cook until a thermometer in the thigh hits 180ish. Take it inside and let it cool for about 10 minutes and cut that sucker up. It will be the juiciest chicken you've ever eat.

 

[57stratdawg]

Nice job OP. Here’s a good brisket video from the Meat Church guy on a Treager. The first 5 minutes is trimming and rubbing the brisket, explaining flat vs point. So, you can FF to 5:00 if you want to hear the time, temps, etc.

 

[oxfordrebel22]

You don't need to overnight brine. Just pat it dry, put on some seasoning (salt and pepper will be just fine if thats all you have) heat the pellet grill up to 350 and put the bird on. I spatchcock mine, but its not necessary. Let it cook until a thermometer in the thigh hits 180ish. Take it inside and let it cool for about 10 minutes and cut that sucker up. It will be the juiciest chicken you've ever eat.

This is 100% spot on in my experience. You don’t have to overnight brine. I like to soak any chicken I cook in just salty water for 30-60 minutes, depending how big a hurry I’m in. Then pat dry, and prep like normal. I’ve done all the fancy overnight brines, and outside of MAYBE a whole turkey, I can’t tell any difference in chicken/turkey versus a simple saltwater soak.

I’m really intrigued by the pellet grills. I’ve got a BGE and a propane smoker, and have found myself loving the simplicity of the smoker with a thermostat. So, I think I’d really enjoy a pellet grill. I’ve also got two cases of Dale’s in my supply closet, so I’m set.

 

[NTDawg]

Wife came home from fresh market with a whole chicken, chicken breast, wings, pork chops and more. I’m starting with the whole chicken on a stand at 300 for couple hours. Then I will check the internal temp. Assuming it needs more time I might turn it down to 250 and add the breast and wings. I’m probably messing up and trying to do many different things but it’s just us. I feel like a kid on Christmas morning playing with my new toy. Yay me.

 

[Xenomorph]

Heck naw.. don't brine a chicken. I've done tons of them. Just get one at the grocery and toss that sucker on.

 

[Xenomorph]

Running at 300 (or any time really).. I highly recommend 2 things:

Something like this...

And something like this:

 

[Lowdog]

I’ve owned a Trager for approximately 10yrs. I would cook ribs next. Just follow the recipes on Trager’s website. Experiment with different rubs and such. It will take a few different cooking’s to get them awesome. If you are ever in the Jackson area go by grills of Ms and stock up on rubs, sauces and pellets. Also always use quality pellets. There is a difference. My stepson was on a bar-b-que cooking team out of Memphis(MSU grad) his team always placed in top 10 in the World Barbecue Championship/Memphis in May!

 

[NTDawg]

What is that in the first picture?

 

[PBRME]

Wife came home from fresh market with a whole chicken, chicken breast, wings, pork chops and more. I’m starting with the whole chicken on a stand at 300 for couple hours. Then I will check the internal temp. Assuming it needs more time I might turn it down to 250 and add the breast and wings. I’m probably messing up and trying to do many different things but it’s just us. I feel like a kid on Christmas morning playing with my new toy. Yay me.

From experimenting. I usually cook my chicken around 350. Takes about an hour for pieces. Whole about an hour and half. High temps crisp up the skin. I’ll take the temp up to 375-400 Depending on what else I’m cooking with it.

 

[NTDawg]

Found him on Youtube. Lots of fun learning

 

[NTDawg]

Update The wings were delicious. We made up our own rub. They were a little salty but thats ok for me I love salt

 

[Xenomorph]

It’s known as a smoke tube. Fill it with pellets and light it for a couple of minutes with the torch. Creates good smoke while your grill is running in modes that don’t create much.

 

[Dawgpoundrock21]

Hunsaker drum for me is my favorite