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  1. Tim Morgan

    Smoked Chuck Pot Roast

    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...
  2. Tim Morgan

    Smoked Chuck Pot Roast

  3. Tim Morgan

    Sunday Dinner

    3 lb chuck with a garlic paste marinade going on the smoker in about 3 hours
  4. Tim Morgan

    New Smoker, New to Smoking. Love Seafood and spicy! TIPS NEEDED!

    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.
  5. Tim Morgan

    New member from Saskatchewan canada

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

    My shorty's

    I used a pellet blend, hickory, apple, and maple
  7. Tim Morgan

    My shorty's

    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...
  8. Tim Morgan

    Not much smoke flavor

    Good point mine is too, lol
  9. Tim Morgan

    Pitboss mods

    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?
  10. Tim Morgan

    Getting Tubed

    Ya I have a maze also and the tube puts out more smoke
  11. Tim Morgan

    Getting Tubed

    Love my tube
  12. Tim Morgan

    Not much smoke flavor

    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
  13. Tim Morgan

    First post

    Sounds good, thanks for the feedback
  14. Tim Morgan

    First post

    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!!!!!
  15. Tim Morgan

    First post

  16. Tim Morgan

    Converting old freezer in pellet smoker

    That looks really cool
  17. Tim Morgan

    Converting old freezer in pellet smoker

  18. Tim Morgan

    First post

    Hello everyone Just joined today, doing my first jerk chicken breasts on my pitboss 700. I did buttermilk brine for 12 hours. Then 6 hours marinating with jerk seasoning. Gonna smoke at 300 degrees until internal temp hits 160 degrees. Looking for a good moisture content. Last run I did was at...
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