Love smoking, trying to learn more and get better at it. I moved up to a Rec-Tec Pellet Smoker from a Weber Bullet about 9 months ago, and love the ease of the pellet smoker. However, still learning the pros and cons of making the move. I have the book "The Science of Great Barbecue and Grilling" by MEATHEAD, but any ideas, tricks, etc, send my way. I have done Pork shoulders and they have turned out awesome! I have also done ribs, most of the time they turn our really good also, but not always. Have done two briskets, one turned out very tough and the other one turn our very good. Have done some smoking of vegetables....other than that, have not done much..so looking for more things to do on the pellet grill.
New member from Southwest Minnesota
- Thread starter chris ulrich
- Start date
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.
Chris, welcome to SMF! Glad you are here and enjoying your exploration of the smoking gadgets.
Pork shoulders and butts are the most forgiving chunks of meat on the planet. And they ARE awesome!
Ribs can be finicky, baby back more so than spares. Learn the "Bend Test" and you'll eliminate the "not always" results. I've had two racks of the same size finish at two different times on the same smoke.
Brisket can be as easy as pork shoulders. When they turn out tough, they haven't been cooked long enough. Learn the "Probe Test." I use an old meat thermometer these days for my probe tests. When it slides into the meat like it would into warm butter, its done. The final IT can vary quite a bit.
Use the search feature of the forum to get a treasure trove of answers, and always remember to ......
Have fun!
Ray
Pork shoulders and butts are the most forgiving chunks of meat on the planet. And they ARE awesome!
Ribs can be finicky, baby back more so than spares. Learn the "Bend Test" and you'll eliminate the "not always" results. I've had two racks of the same size finish at two different times on the same smoke.
Brisket can be as easy as pork shoulders. When they turn out tough, they haven't been cooked long enough. Learn the "Probe Test." I use an old meat thermometer these days for my probe tests. When it slides into the meat like it would into warm butter, its done. The final IT can vary quite a bit.
Use the search feature of the forum to get a treasure trove of answers, and always remember to ......
Have fun!
Ray
Welcome to the forum Chris!
I agree with everything Ray suggested, there is also a free e-course available on this site. Like Ray said, have fun!
Mike
I agree with everything Ray suggested, there is also a free e-course available on this site. Like Ray said, have fun!
Mike
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
Similar threads
Hot Threads
-
Chorizo or Sausage? Help a newbie!
- Started by I-am-Chorizo
- Replies: 53
- Sausage
-
Getting to the bottom of what happens to cure in smoked sausage
- Started by hog warden
- Replies: 26
- Food Safety
-
Ready For The Farmers Mkt
- Started by BGKYSmoker
- Replies: 24
- General Discussion
