What to put in the smoker this weekend?

[yz9890]

To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't

I got a fair amount of that kind of grief from one of my brothers. But if they would've had one that would also automatically spritz for me I would've bought it too. I'm not married to the process as much as I am the result. I love the idea of set and forget. And checking the temp of my brisket at 5am without having having to get out of bed sounds pretty great as well.

[xjtwo]

Never seen it done that way. Do you still cook it at 350?

Had it at 225 until I hit 160 internal, pulled and let the carry over do the rest.

[Gman]

I got a fair amount of that kind of grief from one of my brothers. But if they would've had one that would also automatically spritz for me I would've bought it too. I'm not married to the process as much as I am the result. I love the idea of set and forget. And checking the temp of my brisket at 5am without having having to get out of bed sounds pretty great as well.

Tell your brother it's time to leave the cave and embrace technology.

[Graves]

Tell your brother it's time to leave the cave and embrace technology.

LOL!
I'll second that. But I keep my log burner around because not only are the flavor benefits undeniable (if you have the time and patience)... but once in a while when the weather is nice and the yard work is all done and the garage is organized...I just want a reason to drink bourbon, smoke a good cigar out back, and be leftTF alone! The great eats that follow is only a perk. My pellet grill is the best thing to happen to me though!

[Rumline]

Had it at 225 until I hit 160 internal, pulled and let the carry over do the rest.

How long does it take at 225? I've only gone as low as 325 for chicken. Worried about the time in the danger zone.

[xjtwo]

How long does it take at 225? I've only gone as low as 325 for chicken. Worried about the time in the danger zone.

It usually takes about 2-3hrs haven't had any issues. I've done them between 275-325 as well...

[Rumline]

Good to know, thanks!

[yz9890]

I've done chicken at 225 but i have to put at 350 or so for a bit otherwise I get very rubbery skin.

[Aloha_Shooter]

I like the set it and forget it way pellet smokers work. To some it's not a real smoker since you don't spend hours over it adding wood , controlling the smoke etc as needed. To them i say Exactly. I don't

Nothing like being able to load it up first thing in the morning then go off to do errands, visit the gun show, etc. and come back to an almost finished dinner.

[Great-Kazoo]

I've done chicken at 225 but i have to put at 350 or so for a bit otherwise I get very rubbery skin.

Mayonnaise is the answer. Forget olive oil on poultry, mayo as your base produces excellent crispy skin.