What to put in the smoker this weekend?

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Originally Posted by newracer

Good info. This is a better page for the specs. https://www.campchef.com/pellet-grill-smoker-dlx.html

The hopper holds 18 lbs of pellets. I don't know if that is a lot or not. I am pretty sure the smoke and temp are independent with the temp adjustable between 160* and 550*.

I think one around this size would be fine as most of the time I'll be cooking for just my wife and myself. I'll take a look at the ones you recommend.

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The CC hopper is more than adequate for your needs. As for the control settings. IF it's the original controller, not the wifi screen. On the original you can do either a Lo, or Hi smoke setting. I use either or for my initial smoking. Say 4-5 hrs high smoke for pork ribs, than foil for 1 hourish @ 225. When it comes to smoking food, like grilling and sous vide. Everyone has a baseline then finds what works best for them, for the results they want.

Got a Kamado Joe Classic III; waiting on the fire ban to be over so I can try it out.

Any tips for a first time grill/smoke?

You can?t use a grill during the fire ban? They usually get a pass.

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Originally Posted by CS1983

Got a Kamado Joe Classic III; waiting to see if that guy in Kremling gets away with arson, before I can try it out.

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Fixed.

If you like wings, I've been doing that a lot lately with great success. I posted the recipe in one of the recipe threads, or here.

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Originally Posted by Gman

You can?t use a grill during the fire ban? They usually get a pass.

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El Paso county was propane only, but I just looked and apparently they downgraded to stage 1 on Monday: https://www.epcsheriffsoffice.com/ne...l-paso-count-1

I ended getting the above grill/smoker for $430 plus tax. So what's everyone's recommendations on pellets?

I like Lumberjack competition blend or fruitwood blends. But i use a lot of the cheap stuff from Sam's Club too

Today - pork shoulder, maybe small elk roast.

Tomorrow is sausage making day, brats and breakfast sausage. Some of them will get lite smoke before freeze.

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Originally Posted by newracer

I ended getting the above grill/smoker for $430 plus tax. So what's everyone's recommendations on pellets?

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SW has CC pellets for $12.95 per bag. Walmart has some good deals on pellets running $10.99 per. Look at the bag to see, for the price whether it's 20# or 40# .

Oak, cherry, hickory, apple are my main use pellets. I'll mix some mesquite in to what ever as i want. IMO mesquite by itself is too harsh and bitter tasting. But that's my taste buds.


What ever is not used, from the hoper gets dumped in to a bucket labelled MIX. I'll add from that bucket, as needed when the hopper gets low .

From what I understand, competition pellets may often the best way to go, but a bit more spendy. And the reason why is they are supposed to be 100% smoke/flavor woods, while the others (apple, cherry, hickory, etc.) are actually blends of a large proportion of fuel wood (pine) coupled with the targeted wood (say, apple), often with the smoke wood constituting only like 30-40% of the pellet. Still, some manufacturers cheat on their competition pellets too. And, rarely certain types of meat you may not want a blend of smoke and want a targeted wood, such as fish or cheese.

But, it is good to know about the "fuel wood" secret on pellets when you make the decision of what to buy.