Comments on: I Finally Cooked On A Pellet Smoker…With Surprising Results

By: Jeff Sawyer

Jeff Sawyer — Fri, 16 Jun 2023 04:02:24 +0000

Use a smoke tube at the start of your cook. It will add a ton of additional smoke flavor. You just fill it with pellets, light it, and let it go for 3 or 4 hours.

By: Derrick Tyler

Derrick Tyler — Fri, 16 Jun 2023 04:02:24 +0000

Great Vid! I literally just put a brisket on my pellet smoker and saw this. A smoke tube (or two) can make a pretty big difference. I add a cold smoke with the tube, then progressively go up from there, 165, 185, 200, 225, 250… MAYBE 275 and get really good dark bark too. Another nice little trick is pre-loading the fire pot in the pellet smoker with some thin damp wood chunks to get some extra smoke at the beginning too.

By: BbqBourbonJu

BbqBourbonJu — Fri, 16 Jun 2023 04:02:24 +0000

I do a hybrid. I cook on my offset at 200 to get that smoke and bark for the first 3-4 hours. Then I move to the pellet smoker at 250 and so on. If I have time I just do the offset the whole way but with kids this makes life easier.

By: Adrian Holder

Adrian Holder — Fri, 16 Jun 2023 04:02:24 +0000

Dude, don't mind the pellet snobs. Temp control is why i need a good pellet in my arsenal. Plus nursing a cook is too time consuming. Only thing I would change is hickory pellets. Results look good enough for a Saturday cook.

By: robbtwalters

robbtwalters — Fri, 16 Jun 2023 04:02:24 +0000

Great video… brisket looks YUM! Sold my offset back in 2015 when I stumbled upon a used MAK pellet smoker. Bought it to use when time was limited. It quickly became my preferred smoker which I did NOT expect. From clean flavor, to ease, to consistency… it was and remains my favorite smoker of all time… and I have had many go through my backyard over the years. All that to say, I do still think that a properly run stick burner puts out the pinnacle of BBQ. If tending a fire, all day, is your thing, 100% go for it! Otherwise, once you learn the in’s-n-out’s of a pellet smoker, it really does put out a fantastic end product, IMO. It lays down more of a smoke seasoning vs. “smoked”… which to me, balances very well, with the meat and seasonings applied. To each their own 🙂

By: IZZY Eatz

IZZY Eatz — Fri, 16 Jun 2023 04:02:24 +0000

Do some baby backs!!!!!

By: sean sloan

sean sloan — Fri, 16 Jun 2023 04:02:24 +0000

I do all my briskets overnight on my Traeger's set at 165 degrees then bump the temp up around 8am to 225-275 till done, plenty of smoke flavor.

By: Rum and Cook

Rum and Cook — Fri, 16 Jun 2023 04:02:24 +0000

Great first attempt!

Couple tips:
Use Oak, Pecan is too light
Use a smoke tube, should run for about 4 hours
Run it at 200 for 4 or 5 hours with the smoke tube so you can maximize smoke while it's cold
Then step it up as you did
Add a water pan on the side and spray a bit more often to attract more smoke
You can also run it at 200 for 12 hours and then step it up to 275 in the am until cooked
It won't match an offset, but you can get some decent smoke into it.
🍻

By: Andrew Pope

Andrew Pope — Fri, 16 Jun 2023 04:02:24 +0000

I prefer my charcoal smokers as well. When I do use my pellet smokers I make sure to use lumberjack 100% hickory or 100% mesquite. They will give you more smoke flavor than the blends. Also, you can add a smoke tube, or place wood chunks on top of the fire pot shield. It won't be the same but it might give you that little extra smoke flavor you were looking for.

By: Benji Smith

Benji Smith — Fri, 16 Jun 2023 04:02:24 +0000

I did demos, and sold pellet cookers. They do everything well, but not one thing better than the other. Its an outdoor, wood fired , convection oven. I even made cookies, pies, and cakes on them. For bbq theyre great for sides, crutching or if you're not in the mood to control a fire all day. You can go to bed even. Great when the weather sucks too.