Been loitering around this site for months and finally convinced the wife that we NEEDED (not a "want" a "NEED"!) a pellet smoker. I thought there were only a couple of manufacturers around but boy was I surprised when I started researching. Finally settled on a Camp Chef DLX. It won't be here until Tuesday and I'm like a kid the day before Christmas.
Anyway, got meathead's book and want to try just about anything. So tell me what my first cook on it should be!
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
dtbach514 Welcome to The Pit from Northern Virginia! After seasoning your new cooker, I recommend cooking a Boston Butt for pulled pork. BBs are very forgiving and there's a zillion uses for pulled pork. Remember, if you don't post pics, it never happened! Good luck!
Welcome to The PIt. Since you have a lot of cooking space, I suggest adding a chuck roast to go with the butt. They are cooked the same, but the chuckie should cook a bit faster as they are normally thinner than butts.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
Weber Kettle -- 22.5" (In-Service Date June 2015)
Slow-n-Sear/Drip-n-Griddle/Grill Grates (In-Service Date March 2016)
Pit Boss 820 (Retired)
GMG Jim Bowie WiFi (In-Service Date April 2017)
Maverick ET-733
Fireboard
Home-brewer
Welcome! I started this adventure with a pellet gril also. Pulled pork and chuck roast for pulled beef will both give you a really good idea of burn rates and personal effort required for low-and-slow as well as how much smoke flavor the grill will provide. Shoot for 225-250 during the cook. A good independent thermometer will help give you confidence that the digital temp controller is giving you what your asking it to give.
Second cook maybe some skin-on chicken parts where you want the temps a little higher to give you an idea of its versatility
whatever you cook, starting with the tested recipes on this site will prove very enjoyable. Have fun!
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Welcome to The Pit dtbach514! Thanks for the support and nice to have you here!
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