I'm a first time pellet smoker. -hoping to learn

[Captain Jim1]

I bought a Memphis Elevate grill a couple of months ago. Have tried a few things but im looking for help and advice on what to cook and how.

 

[Up_In_Smoke]

If it was me, I would buy a small rack of ribs and cook them between 225 to 250 for around 4-6 hours.
There are plenty of threads discussing how to cook ribs.

I say ribs because they are actually one of the easiest things to cook.
Even if you screw up, they still taste pretty good.

Oh, and welcome!!

 

[sandyut]

Welcome to SMF from Colorado.

As Up_In_Smoke mentioned. Ribs are pretty forgiving and dont take forever. I like baby backs done at 250 for about 6 hours. when they get close to 6 hours I probe them for tenderness. I like a little bit, not so much fall off the bone (FOB).

Lots of pellet smokers on here and there is a sub forum for them as well.

Post away, ask away. We all started and were newbs at one point.

 

[BigW.]

Ribs are delicious as mentioned above. Pork Tenderloin is great for a quick and easy week night meal. What do like/want to cook? Lots a good threads here. Some great recipes here:

Smoking-Meat.com Home - Learn to Smoke Meat with Jeff Phillips

Company is coming. They want amazing smoked turkey, ham, and all of the sides, appetizers and desserts that go along with that.

www.Smoking-Meat.com

 

[schlotz]

The most forgiving meat to smoke is a pork butt. For first timers I always suggest trying this...

So you want to try smoking your first Pork Butt

There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever...

www.smokingmeatforums.com

 

[normanaj]

Hello from RI.

 

[Chasdev]

I'm not familiar with your cooker but I can advise that if there's an upper and lower cook grate, use the upper if at all possible.
Pellet spitters (at least the low end versions like mine) emit tons of radiant heat off the steel "drip" plate that covers burn chamber, which almost always overcooks the underside of the meat, and the cure for that is raising the cook grate surface or using the higher grate if equipped.

 

[Colin1230]

Welcome, glad you joined us.

 

[TimboBBQ!]

I bought a Memphis Elevate grill a couple of months ago. Have tried a few things but im looking for help and advice on what to cook and how.

Can’t go wrong with ribs or a pork butt as others have stated. Eventually you become one with your smoker and you will roll on! Happy smokin captain!

 

[912smoker]

Welcome to SMF from SE GA and plenty of knowledge on these pages! All shared by some great folks.

Keith

 

[Up_In_Smoke]

The most forgiving meat to smoke is a pork butt. For first timers I always suggest trying this...

So you want to try smoking your first Pork Butt

There are many ways, and all of them can give great results. One of the reasons is that pork butts are very forgiving. Here is the recipe I usually pass on to those first starting with a smoker. The results are both predictable and repeatable. This recipe has never failed to delight who ever...

www.smokingmeatforums.com

I said ribs because he doesn't have to devote 15 hours of brine time and 15 hours of cooking time for his first go-around.

Open the ribs, sprinkle with Natures Seasoning or just salt and pepper and throw them on the grill for 4-6 hours.
Done.

Then, when he falls in love with the ribs, do the pork butt.

 

[Elf@shore]

I bought a Memphis Elevate grill a couple of months ago. Have tried a few things but im looking for help and advice on what to cook and how.

New pellet grill:
Hi ! From NJ AC/ Cape May ! Welcome !
I just bought a new Grilla Chimp pellet grill.
My first cook was Porkchops @ 250 , lightly oiled and seasoned. ( on the main rack)
Added Small potatoes ,oiled and seasoned too after the 1st hr (Upper rack )
Probably the best pork chops I had ,very moist and full of flavor !
Tried St Louis Ribs: I need to tweek it a bit.
seem to dry out before they hit end Temps?
Looking forward to doing a Pork Butt soon
Along with Cornell Chicken .
Googled Yur Memphis Grill : Looks NICE!
Hope we both learn more as we cook !
ELF

 

[mr_whipple]

I'm not familiar with your cooker but I can advise that if there's an upper and lower cook grate, use the upper if at all possible.
Pellet spitters (at least the low end versions like mine) emit tons of radiant heat off the steel "drip" plate that covers burn chamber, which almost always overcooks the underside of the meat, and the cure for that is raising the cook grate surface or using the higher grate if equipped.

What he said. I bought the camp chef jerky racks for mine a few years back and I cook exclusively on the lower of the three rack settings. Puts my food pretty much in the center of the cooking chamber.

Welcome! Ribs are an easy go and cheap for the most part.

 

[Up_In_Smoke]

Apparently the OP decided to cook something else.

 

[Captain Jim1]

I said ribs because he doesn't have to devote 15 hours of brine time and 15 hours of cooking time for his first go-around.

Open the ribs, sprinkle with Natures Seasoning or just salt and pepper and throw them on the grill for 4-6 hours.
Done.

Then, when he falls in love with the ribs, do the pork butt.

 

[Captain Jim1]

The problem i have with pork butt or brisket is that I'm cooking for 2 people. Neither of us eats much at a time so even 1 rack of ribs is at least 2 meals for both of us.
I'm still having fun trying new things and getting some leftovers in my freezer.

 

[sandyut]

The problem i have with pork butt or brisket is that I'm cooking for 2 people. Neither of us eats much at a time so even 1 rack of ribs is at least 2 meals for both of us.
I'm still having fun trying new things and getting some leftovers in my freezer.

get a vacuum sealer. I cook for two as well. Having brisket and pulled pork at the ready is a dream. We have brisket tacos often, use pulled pork in green chili, stuffing poblano peppers, tacos you name it. I cook 2 boneless butts at a time. usually yield about 8-10 LB whn its all said and done.

When I do baby backs I do three racks at once, cut them in half, seal and freeze. Easy to warm in foil in the oven for great ribs on a cold night.

 

[Elf@shore]

get a vacuum sealer. I cook for two as well. Having brisket and pulled pork at the ready is a dream. We have brisket tacos often, use pulled pork in green chili, stuffing poblano peppers, tacos you name it. I cook 2 boneless butts at a time. usually yield about 8-10 LB whn its all said and done.

When I do baby backs I do three racks at once, cut them in half, seal and freeze. Easy to warm in foil in the oven for great ribs on a cold night.

get a vacuum sealer. I cook for two as well. Having brisket and pulled pork at the ready is a dream. We have brisket tacos often, use pulled pork in green chili, stuffing poblano peppers, tacos you name it. I cook 2 boneless butts at a time. usually yield about 8-10 LB whn its all said and done.

When I do baby backs I do three racks at once, cut them in half, seal and freeze. Easy to warm in foil in the oven for great ribs on a cold night.

Pork Butt and Ribs:
I would do 2 Ribs too since the smoker is on !?
Pork Butt if you can not get a small P Butt? Ask the butcher to cut you a piece or cook both ?

 

[sandyut]

Pork Butt if you can not get a small P Butt? Ask the butcher to cut you a piece or cook both ?

Costco sells two boneless butts in one pack. @ take the same amount of time and pellets as one. I just do them both. I stopped buying meat at the butcher. WAY too spendy.

 

[TimboBBQ!]

Costco sells two boneless butts in one pack. @ take the same amount of time and pellets as one. I just do them both. I stopped buying meat at the butcher. WAY too spendy.

What's funny is out local butcher - slaughter house is cheaper than our local stores. Not sure what they are not covered up with business. They sell to local restaurants etc. I don't know why more people don't know about them. They are just in a big metal building way off the road and do not advertise at all that I have seen. They are about the same on some things but at times way under on some. Great fresh meat as well.