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Shouldn't be a problem mixing at all. In fact, on the Smoke Daddy site, they recommend 2/3 wood pellets and 1/3 charcoal pellets. they say it will work with any pellet brand.
Yeah, sorry you have not gotten much response. I've been away for two weeks and just getting back on. Below is a link from the site owner. Should get you started.
http://www.smoking-meat.com/tag/thanksgiving
Goldmine1965
prices on the Pellet Pro are a little cheaper than the Pellet Pro site. I don't have any knowledge of prices some stores or dealers might charge though. BBQ Delight pellets don't sound like a bad deal. Little over $1.00 per pound and includes shipping.
I can get LumberJack pellets, 20lbs for...
What kind of smoker do you have? I have the MES 30 and I just checked and the Smoke Ring does not fit on the bottom where most people put the AMNPS. I thought of putting on the shelf above the food but don't want to get ash on the food.
Just bought one a couple of days ago. Haven't used it yet. Plan to do a boneless turkey breast roast in my MES 30 using the ring. Tried everything and could not get the AMNPS to stay lit. Even did the mailbox mod.
If it works out, I'll use it on my Green Mountain Pellet grill/smoker too.
I haven't done ribs yet, so can't help there. But..
1. I think a lot folks here do not use wood chips. They use BBQ pellets in a smoke generator like the Amazen Smoker (AMNPS). The website is https://www.amazenproducts.com. Also there is the Smoke Daddy Pellet Pro Smoke ring.
2. Vent...
Yeah, it does take awhile. If you look at my profile, there is a thread I started about this very subject. I don't know how to copy and paste threads so you should be able to find it in my profile. But there is one guy doing all the approvals and someone intervened for me and got the approval done.
about 225 degrees should be good. No higher than 240. The lower the temp the more smoke penetration. I was always told fat side down. That way if anything sticks to the grates, all you are losing is fat and not the meat.
I would think there is some difference. Though I am not a smoking expert. I did these burnt ends in a GMG DB(Green Mountain Grill - Daniel Boone) and finished the last few minutes under the broiler. The pellet smoker/grill has been called a "convection" smoker/grill by some. That convection...
Yeah, I hear you. I don't know how long I will keep up with that pelletsmoking.com forum. I don't have the permission to start a thread or reply to one. Kind of defeats the purpose of joining a forum. If I don't hear anything from pelletheads, then at least I have this one.
Thought I would try my hand at faux burnt ends with a 3.7 lb chuck roast. Smoked it at 170 degree for an hour and then upped it to 240 degrees. Chuck roast must have had a lot of connective tissue or marbling because after 8 hours it was only at 175 degree IT. So I took it in the house in our...
There is another forum out there and you don't have to wait over 2 weeks to join. If only one guy is doing the approvals and he is already 240+ people behind, he will never get caught up. There is not enough hours in the day.
http://www.pelletsmoking.com/
Here is the reply from one of the admins.
"Guys, I don't know how to put this as I have been ask to keep it private. Larry does all the approval. I have had a few folks contact me and I have got them in. It has become an overwhelming job, as there are 240+ waiting to be approved. They have...
Anyone here know anything about the pelletheads.com forum? I registered 16 days ago and still have not been approved. If I try to log in, I just get a message that I have not been approved yet. I have not received any emails or anything. Just silence. I did look in my spam folder too. Nothing...
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