Brand new to smoking

[mannince]

Wife bought me the Cuisinart Woodcreek Pellet Smoker. So excited. I started with the competition pit boss wood pellets. Smoked bacon and brats, and Seared burgers so far. I am a total noob. Going to smoke a chicken. Any pointers? Should I change out different wood pellets?

[HouseHomey]

Huntington Beach welcomes you and your new cooker. i love me some chicken. Don’t know much about pellets but I’d just roll with what you got.

can any of us really they’ll the difference in the long run? Perhaps on extreme ends maybe?

Welcome.

[tenphases]

Have a blast, dont change a thing if your enjoying the food. If you have any issues though, your in the right place! Welcome

[MBMorgan]

Welcome from Colorado ... stick with what you’ve got until you’re comfortable enough to start tweaking.

[Sweaty Paul]

+1

[LA Pork Butt]

Welcome to the Pit from Dallas!

[RonB]

Welcome to The Pit.

[Donw]

Welcome from Maryland. It might just be me but unless I’m using full wood hickory or mesquite pellets, on most meats I can’t really tell the difference in the taste. Now seafood is a whole different thing because I can tell.

[mannince]

Good word. Appreciate it

[Sweaty Paul]

Salutations from Hays, Kansas!

[ofelles]

Welcome from the California Delta.

[DavidNorcross]

Welcome from Virginia!

[Skip]

Welcome from Minnesota.

[Texas Larry]

Welcome from south Texas!

[HawkerXP]

Welcome to the Pit! Lucky for you, good wife.

[Jfrosty27]

I did chicken in my pellet cooker last night. I use a similar blend of pellets for all my meats. Works out great across the board. If you’re cooking skin on chicken, you need to at least finish at a higher temp to get crispy skin. For example, I did mine last night at the extreme smoke setting of 180 degrees for 90 min followed by about 45 min at 375. I did chicken very meaty quarters So adjust time to reflect the size and cut you are doing. Here’s a photo.

[mountainsmoker]

Welcome from the mountains of NC. Enjoy learning the ins and outs of your new toy.