New to Pellet but not to smoking in Phoenix AZ

[Kgoyanks]

Excited to join another forum, been cooking on my Kamado for the past 6+ years and I finally got a chance to build my outdoor kitchen. Looking for any advice on cooking on my Louisiana Estate 860BI. I am open to all suggestions on how to master the Pellet world.

 

[Fueling Around]

Welcome to the forum.
I'm also newer to the forum, but not to smoking.
Started my journey on a real clay Kamado 30 years ago, that is no longer with me.
I have no experience with pellet grills, but many here can guide.
Use the search to get into the pellet sub-forum

 

[gmc2003]

Welcome to the site, happy to have ya join the fun

Chris

 

[oldsmokerdude]

Welcome to the forum and congrats on your new Louisiana Estate grill. I have a Louisiana pellet grill myself and have had no issues and nothing but good things to say about. As far as "mastering" your new grill, it's not very complicated.

1. Use a good grade pellet. There is a reason some pellets are $10 for 20 lbs and others are $40 for 20 pounds. I personally use the LumberJack pellets but there are others that are equally good. Try different brands till you find the one you like.
2. Clean your cooker often. Burning pellets, regardless of the brand, will generate ash. This ash gets distributed throughout your cooking chamber by the fan. Vacuum your cooking chamber, burn pot, and where ever else you can reach often (I do it every other cook). I just keep a small shop vac near by to vacuum out the dust.
3. Food cooked on your pellet grill will likely not taste the same as that cooked on your Kamodo. Period. It's a different kind of smoke taste...not better or worse, just different. You will want to play around with different cook temps, pellet "flavors", etc until you get the flavor profile you like.
4. Take notes so you can learn from each cook. Don't change too many variables from one cook to the next to make it easier to differentiate the changes you like versus the ones you don't.
5. Most importantly have fun and persevere. I've know several "charcoal chefs" that abandoned their new pellet cooker of only a few cooks because they didn't like the flavor profile. Keep at it. You'll soon find something that you and whoever you share your meat with likes.
6. Let us know how it goes. And would love to see pictures of your new outdoor kitchen.