First Pellet Smoker Members Mark 36

[TexasMuskrat]

So I talked the wife into letting me get a new smoker. I pulled the trigger on a Sam's Club MM36 pellet smoker and at the same time got my first ever griddle a MM 36 4 burner griddle. I just did the burn in last night and so far I am impressed with it. I plan on cooking some chicken thighs tonight on it. Any suggestions as to what temp to cook them at and time to full done?

 

[texomakid]

Hot & fast is my preferred chicken method. 325° (or higher) and I cook em to and IT of about 175° or a bit higher. Thighs are delicious and very forgiving on temps.

Nice looking rig! Be sure and post pics of your first cook. We love pics

 

[Torch&Tone]

Skin-on or skinless? Skinless chicken often requires a little extra prep so as not to dry out. My first thought goes to Malcolm's bacon-wrapped chicken thighs stuffed with jalapenos and cream cheese:
For just chicken, I usually go with at least a few hours of dry-brining in the fridge and then a thin coat of mustard (some like a light slather of mayo) and white pepper or other herbs. Final presentation matters, too, of course, whether you plan to shred it (salads, soups) or slice it/leave it whole.

 

[Blue Collar Pit Boss]

TexasMuskrat assuming you are using bone in thighs I typically smoke em at 250 for about 1 hour and 45 minutes. I have also done them on my griddle at 350, skin side down to crisp it up. I run my knife on either side of the bone ( not too deep just about half way) to even out the cooking and I don't flip them. I just go skin down on the griddle till internal temp is 170 usually about 20-25 minutes Then I hit the with a pad of butter and rest them for 10 minutes. Good luck with the new smoker.

 

[TexasMuskrat]

Hot & fast is my preferred chicken method. 325° (or higher) and I cook em to and IT of about 175° or a bit higher. Thighs are delicious and very forgiving on temps.

Nice looking rig! Be sure and post pics of your first cook. We love pics

Thank you. I plan on using this thing a lot. I have only ever used charcoal and stick burners before so the pellet game is a new and interesting step for me.

Skin-on or skinless? Skinless chicken often requires a little extra prep so as not to dry out. My first thought goes to Malcolm's bacon-wrapped chicken thighs stuffed with jalapenos and cream cheese:
For just chicken, I usually go with at least a few hours of dry-brining in the fridge and then a thin coat of mustard (some like a light slather of mayo) and white pepper or other herbs. Final presentation matters, too, of course, whether you plan to shred it (salads, soups) or slice it/leave it whole.

I will be doing whole bone in skin on thighs. Dry rub only. I am currently doing carnivore diet so probably going to go with SPG. Haven't thought of bacon wrapped before.

 

[smokerjim]

I usually start them at 225 for 45-60 minutes to get some smoke on them then up it to 350 until done to get skin crispy.

 

[TexasMuskrat]

TexasMuskrat assuming you are using bone in thighs I typically smoke em at 250 for about 1 hour and 45 minutes. I have also done them on my griddle at 350, skin side down to crisp it up. I run my knife on either side of the bone ( not too deep just about half way) to even out the cooking and I don't flip them. I just go skin down on the griddle till internal temp is 170 usually about 20-25 minutes Then I hit the with a pad of butter and rest them for 10 minutes. Good luck with the new smoker.

I appreciate the info. I never thought about the griddle. Wonder how smoking them and then putting on griddle to crisp would work out.....

 

[TexasMuskrat]

I usually start them at 225 for 45-60 minutes to get some smoke on them then up it to 350 until done to get skin crispy.

Only bump to 350 to crisp skin? Why not 400 or higher? JW

 

[smokerjim]

Only bump to 350 to crisp skin? Why not 400 or higher? JW

You can, seems like my smoker starts making lots of steam or bad smoke with the grease when I get close to 400. Dont know why

 

[texomakid]

Thank you. I plan on using this thing a lot. I have only ever used charcoal and stick burners before so the pellet game is a new and interesting step for me.

I will be doing whole bone in skin on thighs. Dry rub only. I am currently doing carnivore diet so probably going to go with SPG. Haven't thought of bacon wrapped before.

If you like your new grill as much as I like mine you're gonna be cooking on it a lot. Enjoy the journey (and the great food!)

 

[h8that4u]

What increments does that control offer for temp settings, it does not state on the website. Like the idea of the burner on the side and the smoke tray.

 

[Fueling Around]

I think I've looked at the same pellet pooper at Sam's. Does it have an induction side burner?
I bought a Duxtop induction unit and it is our favorite over the radiant top range.

I love brined chicken. My wife and I are low sodium and 1/2% salt is enough for our taste and to hold moisture in the chicken. Consider brining on your next round.

 

[bigfurmn]

TexasMuskrat please let me/us know about the wood/charcoal door. Does it actually do anything for flavor? Curious if it works. Thanks.

 

[TexasMuskrat]

What increments does that control offer for temp settings, it does not state on the website. Like the idea of the burner on the side and the smoke tray.

I will take a look in the morning for you so I can answer for sure. I believe from 200 to 300 it was 5 degree and then 25 from there on.

 

[TexasMuskrat]

I think I've looked at the same pellet pooper at Sam's. Does it have an induction side burner?
I bought a Duxtop induction unit and it is our favorite over the radiant top range.

I love brined chicken. My wife and I are low sodium and 1/2% salt is enough for our taste and to hold moisture in the chicken. Consider brining on your next round.

Sure does. Haven't messed with it yet though. I had to forgo the cook tonight due to my workout taking longer then usual. I think I will do a brine before I cook them on Monday. Thanks for the reminder

 

[TexasMuskrat]

TexasMuskrat please let me/us know about the wood/charcoal door. Does it actually do anything for flavor? Curious if it works. Thanks.

I will let you know for sure. It was what sold me the most on it. I tested it out during the burn in process and it sure smelled like a stick burner, but as to flavor it think I will jave to do several cooks with and without to figure out if it adds or not to the flavor.

 

[TexasMuskrat]

Morning, Temp adjustment is 5 degrees from 200 to 300, 25 degrees from 300 to 500. I am currently getting chicken ready. I put 2 charcoal briquettes and 2 cherry wood chunks in it. Ran it to 375 to catch those and now cooling to 245 to smoke for 45 min to an 1.5 and then I'll crank it up to crisp.

 

[TexasMuskrat]

Sure does. Haven't messed with it yet though. I had to forgo the cook tonight due to my workout taking longer then usual. I think I will do a brine before I cook them on Monday. Thanks for the reminder

Sorry for lying about waiting for Monday, woke up this morning a heard the call from the smoker. I JUST HAD TO DO IT

 

[TexasMuskrat]

143 IT now I am cranking it up to 400 to crisp. Removed chicken from smoker to allow it to hit temp to not over cook

 

[TexasMuskrat]

Pulled IT 168.. they smell amazing. One thing I noticed is at higher temp with charcoal and wood in the door it raises the temp 25 degrees higher then set temp. So at 400 I was hitting 425. I removed the charcoal and wood and it dropped to 405 within 5 mins.