Good afternoon I plan on using my new GMG Daniel Boone this weekend to smoke a pork shoulder. I figure it's the most forgiving cut when using a new a smoker. I'm tempted to smoke with just hickory for my pellets, and wanted to know others experience using hickory ? I've never used only hickory in my pellets normally some sort of blend. Please share you wisdom with me
Weber Summit Charcoal Grilling Center
Pit Barrel Cooker
Weber Kettle 22" Original
Ultra Chef Gas Grill
Slow n Sear Low Profile with Drip n Griddle Pan
Thermoworks Thermapen MK4 - Blue
Thermoworks Smoke and Gateway
Maverick ET not sure which
GrillGrates
Golf
Beer
Brisket
Thanks everyone for the replies I just want to follow up with a quick question hopefully it doesn't start a debate. What is the best but I do use for sandwiches I thinking maybe pretzel roll King Hawaiian rolls I want to hear your thoughts?
Good afternoon I plan on using my new GMG Daniel Boone this weekend to smoke a pork shoulder. I figure it's the most forgiving cut when using a new a smoker. I'm tempted to smoke with just hickory for my pellets, and wanted to know others experience using hickory ? I've never used only hickory in my pellets normally some sort of blend. Please share you wisdom with me
thanks!
Advantage49 ... I see you are in Milwaukee. I'm just north of you in Port Wash. Welcome to the pit!
I don't like smoking chicken on the pellet smoker. The skin has always come out rubbery and the meat has been... I dunno, bland somehow. I just quit doing chicken on the Traegar.
As for the butt, that looks great! Good job! I typically use apple or peach pellets, have occasionally used hickory, seldom if ever have I used mesquite. As noted above, the "smoke" on a pellet grill is mild and palatable to most people fairly easily, I think. Some of my friends with stick burners have brought me some stuff I thought was way over-smoked - particularly bologna. The ribs are fine with a heavier smoke, but I don't care for the bologna that way.
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