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I am on my second CampChef pellet grill. I moved up to the larger Woodwind. I am not an expert, as I am still learning, but I typically set the smoke to a 4 and always cooking on 225 to 275. Gives me a nice smoke ring and the smoke flavor is not over powering. My family isn't a big fan of...

I have found a recipe for jerk chicken that I am going to use but u have a few questions. I saw someone mentioned putting allspice berries mixed with pellets in the bottom. Anyone try this??? Work okay? Obviously this is in place of pimento pellets. also best way to crisp up the skin. I will...

when you say a world of difference...meaning that the lumberjack pellets are better? I have used Traeger, but reading that Lumberjack are pretty good. Kevin

I am about to smoke 2 butts and I have a question for those that have used/use a camp chef pellet grill. Is it “better” to use 225 or hi-smoke as a temp settings and if I use hi-smoke is that done for the entire cooking time. I am thinking about not wrapping this time. Is that a crazy idea...

Is there any issues with thawing a pork shoulder in water and then the fridge and have ready for late Friday early Saturday smoking??? I have already started the thawing process. Had it in the fridge and then water. Will put back in the fridge overnight. And then cook late tomorrow evening or...

That makes sense. Thanks so much. I am excited to give this a shot and see what happens. Kevin

Thanks so much. Excited to give this a try and see what happens. kevin

Thanks so much. Yeah a lot of what I am liking is the fact that there are no strict rules. Sounds odd, but taken me out of my comfort zone and I am enjoying. Never really thought I would enjoy this that much. Thanks again. Kevin

Thanks so much for the help. How do you reheat? Kevin

Yeah decided to make sure it is finished in the morning of the event. How do you keep it warm till it is time to serve? And how do you warm it up when ready to serve? Kevin

Thank you all so much for the help and reassurance. Going to give this a shot, and so excited about it. Never realized I would have so much fun with this. Decided that since these are my first ones and a little time constraint, going to try the following: 2 8 to 10 lb Boston butts Going to...

Got is, so 16 people, get 2 ea. 8 lb butts. So if I start these at 6 pm Friday, do I need to be worried about finishing by 1-2 pm on Saturday afternoon. I am reading some very conflicting times. I have a friend that did his between 7-9 hours, but then I read up to 18 hours. That is a very...

I would like to do a pork butt for a small gathering, about 20 people. I have read 1/2 lb per person, is this correct? Also would like to finish around 1:30-2 in the afternoon but only eat at 6:30. Best way to do this? KHert

Would like to try some wings. Need to find a good recipe for them. I am excited to do a butt, but need a good weekend day and a good recipe to get that accomplished. Having fun and enjoy learning from all you great people. Kevin

I will have try these 2 recipes. We have only don’t quartered so far. Has been great. So far we have smoke 2 sets of chicken quarters and St. Louis ribs and haven’t been left down. Not sure how that relates to what others might call good, but we like them. Need to learn how to make some...

Awesome. Thanks so much for the help. Time to try something else. Chicken Quarters and Ribs done...what next???? Kevin

The bones did come out very easy. I used a digital probe and the temp was 205 on both sets of ribs. Should I have done something different? We thought they were pretty good. I should not have used the words over cooked, the IT was a bit higher than what I had read they should be. I thought...

Yes, I have don’t room temperature and make sure I pat everything dry with towel. But I do have a question for you. What is your recipe for the thighs wrapped in bacon. Very interested in trying it, if you don’t mind. Kevin

So a question I forgot to ask above. There was a cartilage running across the back of the ribs. Is this something I should have trimmed off before making? Again, they were St. Louis Ribs. Thanks for the help Kevin

Well gave it a shot today and it turned out pretty darn good. They were a little over cooked, but lesson learned and in the end they still tasted very good for our first time. Used 3 different rubs, cooked for 2 hours at 275, then wrapped and cooked 1 more hour. They were good and no need...