Pellet Smoker Public Service Announcement

[wavinwayne]

Today, I discovered something about my pellet smoker and figured I would pass it along. I took a pork butt off the smoker at 9am, wrapped it and put it in the oven to rest. While doing that I cranked my pellet grill up to 500°F to let it burn off some residue on one of the grates. While that was happening, I needed to make a run to the grocery store. I forgot about the grill. Around 1.5 hours later I remembered and went to shut the grill off. In 1.5 hours @500°F, the pellet grill burned up all the pellets in the half-full hopper and shut itself off. I had no idea it would use up that many pellets so fast. Just an FYI.

 

[rstsco]

In 1.5 hours @500°F, the pellet grill burned up all the pellets in the half-full hopper and shut itself off. I had no idea it would use up that many pellets so fast. Just an FYI.

Similar to filling up your car's tank, then heading out on the roads with your foot to the floor until running out of gas (whatever the heck that even means). It doesn't take long (pretty sure this is how my wife drives when I'm not in the car).

Good time to try a different blend of pellets. When I had my large stick-burner, I'd use roughly three sticks oak to one stick pecan. Though I live in Texas, I've never favored (or flavored) mesquite.

I don't know how much room you have in your pellet-pooper, but I used to cook two pork butts side-by-side on an upper shelf and let the rendered fat drip onto a brisket below. Yummy!

 

[wavinwayne]

..Good time to try a different blend of pellets. When I had my large stick-burner, I'd use roughly three sticks oak to one stick pecan. Though I live in Texas, I've never favored (or flavored) mesquite.

I don't know how much room you have in your pellet-pooper, but I used to cook two pork butts side-by-side on an upper shelf and let the rendered fat drip onto a brisket below. Yummy!

I'll be experimenting with pellets going forward to see what I like best. Lots of different ones to choose from.

There are 1007 square inches of cooking space on mine, way more than I need. So many possibilities..

 

[Gyro Gearloose]

The smoke flavor is much milder on a pellet grill and I can't really tell the difference in between woods except the time I bought some black pellets that were pre carbonized. Those produced a burnt taste. Mesquite pellets seem to be relatively low in heat content compared to oak and hickory and my grill can barely make burger cooking temperature in winter on mesquite.

 

[wavinwayne]

The smoke flavor is much milder on a pellet grill and I can't really tell the difference in between woods except the time I bought some black pellets that were pre carbonized. Those produced a burnt taste. Mesquite pellets seem to be relatively low in heat content compared to oak and hickory and my grill can barely make burger cooking temperature in winter on mesquite.

Most of my experience with smoking has been with Hickory. I plan to experiment with some Apple and Fruit Blend pellets from Pit Boss. Mesquite sounds interesting.

 

[TnT_M]

Most of my experience with smoking has been with Hickory. I plan to experiment with some Apple and Fruit Blend pellets from Pit Boss. Mesquite sounds interesting.

Apple is nice for pork, things like ribs or country ribs.

Hickory tends to be my go to for most things but I have a stick burner.

 

[Cropduster172]

Today, I discovered something about my pellet smoker and figured I would pass it along. I took a pork butt off the smoker at 9am, wrapped it and put it in the oven to rest. While doing that I cranked my pellet grill up to 500°F to let it burn off some residue on one of the grates. While that was happening, I needed to make a run to the grocery store. I forgot about the grill. Around 1.5 hours later I remembered and went to shut the grill off. In 1.5 hours @500°F, the pellet grill burned up all the pellets in the half-full hopper and shut itself off. I had no idea it would use up that many pellets so fast. Just an FYI.

It was a a worthwhile experience. You'll need to clean it out...vacuum out the fire pot and ash... But now you know you can put it through it's paces for searing, etc...

 

[wavinwayne]

...You'll need to clean it out...vacuum out the fire pot and ash...

I cleaned and vacuumed it out as soon as it cooled down. You would be surprised how little ash was left. The burn pot was maybe 1/3 full and there was some residual ash in the barrel, but a lot less than I expected. I had also vacuumed it out prior to this cook so that played a part, too.

The most important part of this story that I forgot to mention was that the pork butt I cooked, prior to burning up all my pellets, was DELICIOUS!

 

[Pablo]

I came here to ask what kind of smoker. (?)

I love mine, and the only real hassle is cleaning the hot box. Mine is 7 years old now, and the insides are a bit groady, but otherwise works great. I suspect in the near future the electronics might poo the bed.

 

[wavinwayne]

I came here to ask what kind of smoker. (?)

I didn't mention that, did I? It is a Pit Boss Austin XL. I love it, and It's ginormous!

 

[Pablo]

I didn't mention that, did I? It is a Pit Boss Austin XL. I love it, and It's ginormous!

Mine is a Pit Boss as well, older model. Upright. Decently large.

 

[Wingo]

I am a big fan of Pecan pellets. Not harsh, goes with pretty much everything. For some reason it hasn't been in the stores around here lately other than in blends.

 

[I<3oil]

I came here to ask what kind of smoker. (?)

I love mine, and the only real hassle is cleaning the hot box. Mine is 7 years old now, and the insides are a bit groady, but otherwise works great. I suspect in the near future the electronics might poo the bed.

Camp Chef's cleanout box ftw

CC will be my next smoker, although 1 or 2 others started copying them with it

 

[Kira]

I needed to make a run to the grocery store. I forgot about the grill. Around 1.5 hours later I remembered...

Once more I allude to my Dear Old Dad......who was in the fire department.