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The only thing I can say was it was set at 350 degrees and they were Pit Boss Apple wood pellets, I would like to hear from others on their thoughts. It had just occurred to me that I have only given the cook time, I leftout the start up time before I actually put the meat in the smoker which...
This will be my third cook and heres my pellet usage so far.
04/01/18
Outside temp 50 degrees and windy
Lumberjack Comp blend pellets
Cook temp was set to 250 degrees
9 hour cook
20 lb of pellets
Damper 3/4 open
04/08/18
Outside temp 43 degrees, breezy
B&B Hickory pellets
Cook temp was set to...
I tried the wrapping the rib routine many years ago and tossed it rather quickly. I also prefer a slight tug when I bite into a rib. I have more of a keep it simple mentality when it comes to smoking food. The offset stick burner I had just needed to much tending to. Not to mention a supply of...
This is my first pellet smoker so I guess Im using what I know works for my offset stick burner and cabinet smokers ( charcoal ). Ill try the lower temp on my next brisket. Although I was very pleased with the results from my first smoke.
I was running 250 but I have to admit I was opening it a lot to check out how it was going. Ill keep track of usage and type of pellets as far as taste goes. Ill start a log and see how it goes from there. I had a Klose offset and a Pitmaker safe before, but this is the first pellet smoker for me.
I just bought a Ys640 and had my first cook on it today. I was smoking a brisket flat, I don't recall the size but it was a fairly large one. I used Lumberjack competition blend for the cook. It was a windy day right around 50 degrees. I used a 20 lb bag and it ran for about 10 hours and it...
Hi did you leave the top vent all the way open or closed ? I use the minion method [ do a search its easier than me trying to explain it ] when starting a long cook on my WSM. I put a few small chunks mixed with my briquettes, Not to start a fight but thats all I use in my WSM. It smokes at...
Hi
First I was wondering what was the weight of the butt ? Its really depends on the size of the meat and the temp of the smoker, but to me 5 hours is not that long of a smoke it can take quite a long time to smoke a butt, but you really want an internal temp of around 200 degrees and for me I...
I sure this has been asked before. I know everybody loves to use sugar maple but how is silver maple to use in the smoker.
Thanks in advance for any replies
I have a 20x42 off set and like others have said your going to have to stay with it, its the nature of a stick burner. I can go 30-45 min with out tending to it on a good day. So stick with it you will get the hang of it.
I know it can be frustrating but smoking is about patience, I would also use a remote thermometer in the smoking chamber dont rely on the thermometer on the smoker. As SmokinAl said its just not going to pull untill you get to 200 degrees