Newbie to smoking arena

[Chefjames1960]

Hi everyone. I'm a 45 year professional Chef. After selling my restaurants I now do consulting. Of course over that time, I have used smokers. I taught classes on using the BGE for awhile. I have a new client who just bought a Yoder 640. I'm new to the pellet grill world and am looking forward to your advice and posts. Nice to be here!
James

 

[kilo charlie]

Welcome to SMF!

 

[Wurstmeister]

Welcome to the Forum James.
John

 

[sandyut]

Welcome! Yoders are nice units. Pellet smoking is nice, I have a Rec Teq and love it. you have arrived at a great place.

 

[SmokyMose]

Welcome to the forum!

 

[PPG1]

Welcome from South Carolina

 

[DanFromCT1983]

Welcome to the group! I'm new here too and have already learned quite a bit. It's a good group.

 

[lowslowmac]

Welcome from Skippack PA!

 

[kruizer]

Welcome to SMF from Minnesota.

 

[bill1]

Welcome indeed!
I'm more into quantity (variety) of cookers than quality so I'm a bargain hunter. Many of the pros here therefore don't like my shopping advice.
So you may want to give us a budget to work around. And if money is somewhat not a concern (and it doesn't appear to be for many who post here asking for advice) let us know that too.
The important thing is to enjoy what you have!

 

[JWFokker]

Pellets smoke gets thin above 225F. Low and slow is the name of the game with pellet burners most of the time. Conversely, poultry does well in pellet grills because at higher temps you don't have to worry about it getting overly smokey.

 

[MadMax281]

Welcome to SMF from Houston. I'm an offset guy so I can't comment on pellet smokers. Plenty here who can though. Good luck.

 

[912smoker]

Welcome to SMF from SE GA !

 

[MJB05615]

Welcome from Ga. You'll find this is the best place to be.

 

[mcokevin]

Welcome from FL! Looking forward to you putting us all to shame with your chef skills

 

[Chefjames1960]

Welcome from FL! Looking forward to you putting us all to shame with your chef skills

Lol. Not likely bro! I've seen a lot of killer looking food here already

 

[Chefjames1960]

Pellets smoke gets thin above 225F. Low and slow is the name of the game with pellet burners most of the time. Conversely, poultry does well in pellet grills because at higher temps you don't have to worry about it getting overly smokey.

Great advice. Thank you!