Recent content by Tim Morgan

That turned out very well, I have tried this but twice it came out very dry. Your wet method at 160 degrees might be the trick. I have a pit boss classic, was using hickory blend set at 225, I also did a 6 hour wet paste brine, basil, garlic, EVOO salt and pepper, I added chicken broth to the...

3 lb chuck with a garlic paste marinade going on the smoker in about 3 hours

Welcome, my first smoker was an electric smoke hollow. I used it about 6 times then upgraded to a offset. I also have a pitboss pellet grill. I have had great luck smoking salmon. I recommend doing a dry brine 12 hours prior to hitting the smoker.

Welcome from New Hampshire, this is a great group lots of great advice and info.

I used a pellet blend, hickory, apple, and maple

Finally did some beef short ribs on the smoker. Went to my local butcher, rubbed night before. On the Pitboss classic smoke setting with amazin tube for 1.5 hours. Bumped to 225 degrees, spritzed with beer, beef broth, and a splash of apple cider every 45 minutes. Pulled off at 170 degrees...

Good point mine is too, lol

I blocked off the top vents and opened the side hole and got a better smoke flow, what's everyone doing for mods on there pellet grill?

Ya I have a maze also and the tube puts out more smoke

Love my tube

Smoke mode is the way to go, use this setting for 1-2 hours and then bring temp up to normal setting, you can also introduce additional smoke with a smoker box or an amazin tube

Sounds good, thanks for the feedback

Went with the smoke setting for 1.5 hours with amazin tube filled with apple pellets, then raised temp to 350, internal temp got away from me and went to 190 in some spots, turned out dry and tough, flavor was good tho. Another loss with chicken breast, the battle continues!!!!!