1st Chicken Breast in the Pellet Smoker

[duffman]

I fired up my new Pit boss pellet smoker for the first time earlier this week. I had a package of chicken breasts I decided to smoke. I was planning on marinading them but time got away from me. I set the smoker at 270 and left them on there for about 3 hours. They had good flavor but came out a bit dry. I knew not marinading or brining them they would get a little dry. I also just guessed on time instead of probing them so they might have been a tad overcooked. It is a learning process. Luckily I was chopping it all up to use in home made burrito bowls.

Has anyone ever put a water pan in a pellet smoker to try and add some moisture in the Pellet smoker while it is cooking?

I am going to try some ribs this weekend and hoping they aren't as dry. Anyway here are some pictures from my first smoke on the PitBoss Pellet smoker.

 

[smokerjim]

They look good, I agree with you 3 hours is to long.

 

[Up_In_Smoke]

Try following the 3-2-1 (or 2-2-1) method for your ribs, assuming they are baby back.
Smoker temp of 225 deg.

They should turn out excellent.

 

[bigfurmn]

Nice looking rig there. Once you get used to the Pit Boss it turns out great food.

 

[chopsaw]

They sure look good . At 270 ( setting ) 1 1/2 hours was probably good .

Has anyone ever put a water pan in a pellet smoker

I have a SmokeFire . It has an open design ( makes it a great grill ) so I use an added drip pan for longer / fattier cooks . I add water to the pan , more to keep the drippings from burning . I noticed that it really evened out my temps with the water . I will mist or baste ribs , because mine likes to run the fan and will dry out the surface of meats .
I use this on ribs if you;re interested .

Monroe county mop ,

1/2 cup butter
2 cup red wine or apple cider vinegar
2 TBL black pepper
2 TBL brown sugar
1/2 tsp red pepper flakes , or to taste
1 TBL hot sauce of choice
1 TBL salt - I omit the salt

 

[fxsales1959]

I fired up my new Pit boss pellet smoker for the first time earlier this week. I had a package of chicken breasts I decided to smoke. I was planning on marinading them but time got away from me. I set the smoker at 270 and left them on there for about 3 hours. They had good flavor but came out a bit dry. I knew not marinading or brining them they would get a little dry. I also just guessed on time instead of probing them so they might have been a tad overcooked. It is a learning process. Luckily I was chopping it all up to use in home made burrito bowls.

Has anyone ever put a water pan in a pellet smoker to try and add some moisture in the Pellet smoker while it is cooking?

I am going to try some ribs this weekend and hoping they aren't as dry. Anyway here are some pictures from my first smoke on the PitBoss Pellet smoker.
View attachment 717203View attachment 717204View attachment 717205View attachment 717206

I don't pellet much since i became a kettle/WSM head but I do this.I have a vertical so it might be different if yours is standard. crap..... just went back and saw you're not vertical.

 

[duffman]

When I use my WSM for ribs I usually would dry rub them then throw them on for about 4 hours at around 230ish. I am thinking about trying that but putting a foil pan with some water in there with them to keep some moisture in there. We will see what happens.