Former KCBS Judge. Smoke with a Vertical offset, Lump Charcoal wood slabs from logs. Getting a pellet smoker because in Minnesota I'm limited to smoking above 50 degrees Fahrenheit because my insulated smoker fights & mostly fails to keep temp. Have vacillated on acquiring a pellet smoker because I prefer a heavier bark than I think they are capable of producing. But I am sick of running out of my pulled pork and/or ribs in Feb. Any experienced pellet smokers have tips? I slather with mustard & rub on pork, that what I mostly do. Some Brisket and actually found this site looking for lamb plate ideas, so...
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Greetings from the Buckeye State.
Smart people will be along soon to help you with your choices. -
Welcome from Missouri!Comment
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Welcome, I love that profile pic!Comment
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Welcome from the First State.
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Howdy from Houston and welcome to The Pit! No pellet pooper experience here but we have tons of folks who have one. Any particular questions you have about em?Comment
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You can get good bark on a pellet but probably not the heavy smoke flavor you get with an offset or other wood based cookers. I start with cold meat and put it in early as the cooker is heating up. Here is a photo of pork butts finishing in a Yoder 640.
and some beef ribs another from a different cook.
Another pork butt cook
Close enough for the convenience.
And, welcome to the Pit.Last edited by Donw; February 4, 2024, 10:21 AM.Comment
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As Donw I also have a Yoder and am satisfied with my barks and cooks. Personally we don't like a real heavy smoke profile so the pellet pooper works great for us. Fun to learn on. I smoke all winter long with winds and very low temperatures here in the mountains, the Yoder pumps right through it with no issues. Welcome to the forum and post your cooks.Comment
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Welcome to the pit from Southern Illinois.
I cook on a reverse flow, wood smoker, and also a pellet grill. I like to start the pork on the wood fire, and after three or four hours move it to the pellet grill to finish. Works great
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Welcome from Colorado (Original Grilla (OG) owner here) ... and if you haven't found it yet, there's a wealth of useful info about various pellet rigs to be found here: https://amazingribs.com/grill-and-sm...l_type=pellets
As you search, you'll find that there are a particular few makes/models that have a reputation for having a more pronounced smoke profile than others. Those may be the ones you primarily want to focus on ...Last edited by MBMorgan; February 4, 2024, 12:43 PM.Comment
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Welcome from the Land of Enchantment!Comment
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Welcome
to the Pit from the Florida Suncoast. Like Donw I smoke on a Yoder YS 640. I too have no problem getting a great bark on my meats. Here’s my most recent brisket:
This bark is typical of what I get by wrapping in butcher paper when coming out of the stall. I also agree that you don’t get as much smokiness from pellets as from wood or charcoal with wood chunks. Like Donw I put my meat in as the smoker is heating up. I also run the first 45 minutes or hour at a low temp (usually180F).
If you get a pellet smoker, I’d recommend getting an insulated blanket for it. You’ll need the help battling those cold northern winters.
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Welcome from Western Massachusetts.Comment
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Welcome!Comment
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Welcome from the California Delta.
As mentioned above I see no difference between my insulated vertical and Yoder 460 than the smoke profile. The bark is comparable.Comment
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