Search results for query: Pellet Tube

I use Cookin comp pellets. I've tried most all of them. Jersey Devil is good also. In a bowl, I mix 50/50 hickory pellets and Lone Star hickory wood chips. I then fill my tube, light it with a torch, and pop it in my GMG pellet pooper. I usually cook ribs and butts at 275. I get plenty of smoke...

If you have issues with pics just ask, someone can help you out... probably not me... I can add photos but I'm the type that believes every computer should be sold with a hammer, if it doesn't work right, hit it! As others have mentioned you won't get the same smoke from a pellet smoker as your...

This is what I do.I'm using a tube(s) with my MES as my primary smoke generator.

...is the lowest my unit will hold a steady temp. I found it is about 45 minutes per # or less depending on the cut of meat. I also run a pellet tube for a bit more smoke flavor. I often pan my meat and foil cover and move to the oven until it is probe tender. Let cool until able to pull and...

My point was just that too much airflow will seriously reduce the amount of time the smoke is in contact with the meat.

There are lots of third party reporting therm options. Mine are from ThermoWorks. If you are going to continue smoking I'd recommend getting one. The higher the temp a pellet smoker is run, the less amount of smoke. Many recommend starting at 170-200º for the maximum amount of smoke for the...

I tried those Royal Oak charcoal pellets. They seemed too hard for the auger on my GMG grill. Now I mix them with other, softer pellets to prevent jams in the auger tube. Since then, I use them in the pellet tube as a supplement smoke generator. That seems to work and helps with the smoke flavor.

...I did add some cracked black pepper prior to curing, and a little more before smoking. For cold smoking, I used my mini-WSM and a pellet tube with my stash of A-Maze-N Pitmaster Blend. Smoke time was 5 hours on 2 consecutive days, with vents wide open. Outside temp was 45° both mornings...

Plumbing torch. Gets the pellet tube/tray going, puts a good sear on sous vide meats, toasts everything from sesame seeds to peppers. Will also get a campfire going in a hurry.

Thanks Ryan Not my dog, i love the breed though. I loved the avatar because my wife thinks i look at her that way when she ask`s me a question, lol. I lost my Black Lab, "Missie" a couple years ago, she passed away in my arms from cancer. At my age, i don`t want to get another dog again, she was...

Ryan @Brokenhandle has you covered on the basics. Cool weather is your friend. I have limited days in Florida, but I still got in a couple of rounds. I'm still in the window here in Minnesota and will cold smoke a few bricks You will not be able to use your Bronco with any kind of fire to smoke...

I disagree, not the best advice IMO. With a traditional off-set you can likely get away with that door crack, but a pellet grill is a automatic machine. As such if you crack the door the machine will simply keep feeding pellets trying to overcome that and stabilize temps. This creates an even...

You know I hadn't considered that, although it seems obvious now that I'm reading it. It doesn't scratch the itch for a new toy, but makes much more economic sense!

Leave it unplugged and use a pellet tube to smoke your cheese, no heat required and you might melt it.

...after a single round is due to the size of your smoke chamber. You need more smoke in a 250 gallon unit than a single tube produces. I get really nice color and flavor in a kettle after a single round of smoke with a pellet tube. Smoked cheese needs to age at least 2 weeks. Longer is better

Totally agree with this as well! I will just try harder and harder to get the heat up. =CF. Run it at 180 and enjoy some sausages.

Given that I use my pellet smoker for sausage, (with cure#1 added). I usually run just a smoke tube a few hours before actually starting the grill. The lowest setting on mine is 150°, so I run there awhile longer until I have the color I want, then poach in sous vide to 151° for the finish...

I'm cheating a bit, using an SPK-500 rotisserie smoker. Wood chamber just takes a just a couple small logs for a cook.

Bet you'll get many recommendations for a rectec smoker. I don't own one but most that do, love them! A pellet tube can always be added for additional smoke if you want. Happy New Year Ryan

Hi there and welcome! Good work on the smoker, it's looking great! Are you wanting to permanently mount the PID or just be able to ensure it sits well on/against the smoker? I ask because most of us have PID controllers we can easily remove from the unit. My current PID sits on top of my...