For fast and tasty I do those Smithfield pork loins from Wallmart.
The premartinated kind. They cook fast, and generally turn out surprisingly well.
Just DO NOT overcook them!
Burgers - big half pounders. I like burgers, but I’m not a huge fan like lots of people, I usually order fish, chicken, sausage at a bar and grill or fast food joint. That being said, pellet grill burgers are my favorite burgers. Cook at 375-425. Next in line would be meatloaf and pork butt probably. I put ribs on the WSCG when I want the best I can make. They’re just ok to me on a pellet grill (and you know I’m a pellet junkie).
What kinda pellet grill is it? A lot of longer cooks do better at 200-225 for the first couple hours at least to get more smoke on many poopers.
I've done all of the above on my pellet pooper and have had good results, but like Lonnie I find that I use it more for baking with a kiss of smoke. Meathead's Crack 'n Cheese is really good from the PP as well as tater tots, meat loaf, lasagna, and ABT's. Let us know what you decided and what your thoughts are.
Weber Genesis S330 with GrillGrates
Weber Summit Kamado E6
Weber Performer with SnS, DnG and Pit Viper mod
Weber 26" kettle with SnS, DnG and Pit Viper mod
Traeger Flatrock Griddle
PKGO
Fireboard (2)
Thermoworks Smoke
Thermoworks MK4 (2)
Themoworks Thermapen ONE
Bronco Pro Barrel Smoker
PBC
Pit Boss 757GD Griddle (2)
Blaz'n Grill Works Grid Iron
Weber Genesis E-310
Original Original Grilla
Smokey Joe® Charcoal Grill 14"
Fireboard 1
Thermoworks ThermoPop
Thermoworks Thermapen Mk4
Thermoworks Smoke Thermometer with gateway
2 iGrillminis - from before they were Weber.
I've got 2 pellet burners, and the type of controller and what flavor/brand of pellets you use will make a big difference in how much smoke you get. PID controllers that keep the temp nice and even are all the rage, and I'm amused by the people who are distraught because their smoker varies temps by more than 10 degrees. Oh, The Horror! But when the temp swings you get more smoke. My Original Grilla with an old dial controller gets more smoke than my digital Blaz'n Grid Iron. Then again, the design of the Grilla also make a difference. Unlikely that's what you'll have to work with. But again, the pellets will make a big difference.
That being said, I don't have much new to add. For 2 years I used my pellet burners for everything. This summer I started using the gasser for more hot and quick foods, using the pellet burners for the low and slow stuff. Pork butt, ribs, brisket, thick cut pork chops and salmon. Meat loaf and low and slow burgers are also good. I've done a couple of beef sirloin roasts recently, to an IT of 135, and then thin sliced, that my wife loved.
Well, I pulled a full packer brisket out of the freezer it's around 10 pounds. Wish me luck or offer me advice.This is probably going to be dinner next Thursday.
Attjack, the only difference between a pellet burner and any other smoker/cooker, is that the pellet burner is easier to set the temp you want to cook at than some other smokers/cookers. Just do what you always do, and it'll be fine. Not really all that different.
Comment