Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Camp Chef => Topic started by: mrp116 on March 06, 2018, 09:55:05 PM
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Hello,
I am supposed to be taking delivery of a CC DLX on Thursday, 3/8. I have been smoking on a WSM for over a dozen years, and I have done hundreds of cooks of ribs, butts, brisket, etc... I am not getting rid of the WSM, but I am looking for something a little different, a bit more versatile, and possibly a little easier to get going. I also own a Weber Performer that I will be keeping. Other than the lighter smoke profile than the WSM (did purchase LumberJack 100% hickory pellets to try and offset that), what are the biggest differences between the two that I should expect? It seems like I am going to have to get used to seeing, accepting, and not freaking out about wider and more frequent temp. swings. (If you've never cooked on a WSM they are rock solid for long periods of time and a 20 - 25 degree increase or decrease does not happen very often and takes a relative long time to occur.) I am very excited about this new addition and have already spent more than a few hours digesting this site's content and learning as much as I can about pellet cooking.
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I’ll be interested to read your feedback regarding taste profile comparison
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welcome to the site and congrats on your DLX have mine going on 3yrs +. Agree on the light smoke flavor with pellets, I use mainly 100% cherry or pecan. I have had BBQ from stick burners where they would use hunks of oak, hickory wood and the smoke was so overbearing you would not taste the meat, just get a mouth full of smoke flavor. When you slow smoke on the DLX you will see a smoke ring and you will know that you have some smoke flavor in the meat. Good luck and post a lot of pic on that new DLX.
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Welcome to PH and welcome to the addiction! Congrats on your new DLX :)