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[Skychief12]

I'm pretty much overwhelmed by some of the recipes and cooking styles here. I see were there are starting temps for so long then maybe an increase in temps for a another amount of time and so on.

I currently running a stick burner and accustom to chasing the temps trying to get as consistent a temp over the entire cook.

I'm thinking of trying a pellet grill but I'm not confident about understanding how to figure out these various temp changes. How would a new pellet owner figure that out ?    

[Bentley]

Cooking on a pellet unit is simple, you are over thinking the process!

Have you tasted some food off of pellet units?

[Jon515]

I'm pretty much overwhelmed by some of the recipes and cooking styles here. I see were there are starting temps for so long then maybe an increase in temps for a another amount of time and so on.

I currently running a stick burner and accustom to chasing the temps trying to get as consistent a temp over the entire cook.

I'm thinking of trying a pellet grill but I'm not confident about understanding how to figure out these various temp changes. How would a new pellet owner figure that out ?   

I switched from a Bradley to a Pellet grill, the temp thing isn't an issue.  I just set mine and wait for my low alarm on my thermoworks smoke and put my meat on.  When I load the cooker up sometimes it takes 25-30 minutes to recover temps, but other than that its pretty easy!


Sent from my iPad using Tapatalk

[Kristin Meredith]

I am not sure I understand your question.  A pellet pit is much like an oven.  You have a gauge with temperatures on it and set to where you want the pit to be.  So, I start it at 200 and the pit will go to that temp and maintain it.  Then I want to go to 250, so I set the temp control to 250 and the pit adjusts and goes to that temp.  Is that what you are asking?

[Mudflap]

Are you asking why change temps during a cook?

This is why I do it. Others my have other responses. I cook my tri tip at 150-170 until internal temp of 110. I think this temp will creates more smoke flavor in the meat and bring temp up slower. That way meat gets plenty of smoke. Then I will turn temp up to 450 to seer the meat untill internal temp of 130-135.

Never had a stick burner but for ME I cook at lower temp until I think I have enough smoke flavor and then bump heat up to finish the cook because you can by turning it up and walk away.

Not sure if that helps. Kind of talk in circulars but sure others will explain it better.

Mudflap

[Mudflap]

I forgot to say Welcome to Pellet Fans.

[LowSlowJoe]

I know that some people advise starting out at a lower temperature on a pellet grill, because smoke output on pellet grills usually is greater at lower temperatures.   As far as I know, that is a valid reason for starting out lower than you might on a stick burner... it's probably the only valid reason for starting out at a lower temperature on a pellet grill.   I used to recommend this technique frequently and to some degree still do recommend it for someone who might want to get a bit more 'smoke' flavor on their food.

  For most 'bbq' , starting out low and then increasing to finish doesn't present many challenges, other then trying to time out the finish of the cook... But I've totally given up on the technique for cooking chicken that has skin on it, it's just too hard to get the skin back to being edible if you start out at low temperature...  Chicken skin turns to rubber at low temperatures and try as I might, I've never really been able to get it to ever recover by increasing the temperature at the end. 

  If getting extra smoke flavor isn't a issue for you, there's absolutely no reason to start out low temperature...   On the two pellet grills I use the most ( Davy Crockett and PG500 ), I have no problems getting the amount of smoke I want , so I typically do BBQ at 225 to 275F and run at that temperature from start to finish.  With Chicken that has skin, I'll run 325 to 375F start to finish...  If i were to do skinless chicken, I'd do it between 225 and 275F start to finish...

 Other than possible temperature difference, I don't employ any special techniques for pellet grilling.

[pmillen]

Bentley asked if you've tasted food from a pellet pit.  I had the same question in mind.  Here's why–

Many stick burner owners who have begun cooking on a pellet pit have commented that the food doesn't have the flavor they're accustomed to.  I've not cooked on a stick burner (started on a Bradley and switched to pellets) but I think they miss some element of the flavor profile the stick burner typically generated when under their control.  They may miss a stronger smoke taste, a charcoal flavor from their base fire or whatever, but the pellet profile sometimes seems to be different enough to disappoint them.

Hopefully, there's a pellet pit dealer near you that will conduct a demonstration cook so you can have a taste.  Maybe some other Texan will invite you over to their patio for a test drive.

Others have done a good job of answering your initial question on temperature changes but I'll reinforce them a bit–

Most of the time it's done to crisp the meat's exterior, sear it, make bark or such after the low and slow portion of the cook is complete.

[slaga]

I'm pretty much overwhelmed by some of the recipes and cooking styles here. I see were there are starting temps for so long then maybe an increase in temps for a another amount of time and so on.

I currently running a stick burner and accustom to chasing the temps trying to get as consistent a temp over the entire cook.

I'm thinking of trying a pellet grill but I'm not confident about understanding how to figure out these various temp changes. How would a new pellet owner figure that out ?   

Generally speaking, most pellet grills smoke more at lower temperatures. If you are happy with the smoke flavor cooking on a pellet grill from start to finish at your desired temperature, great. If one wants a little more smoke flavor, one can start out at a lower temperature for a few hours to introduce a little more smoke flavor and them bump the temp up to their desired cooking temperature for the rest of the cook. Starting out at a lower temperature serves no other purpose than to just to get a little more smoke flavor on the meat.

[mowin]

I know that some people advise starting out at a lower temperature on a pellet grill, because smoke output on pellet grills usually is greater at lower temperatures.   As far as I know, that is a valid reason for starting out lower than you might on a stick burner... it's probably the only valid reason for starting out at a lower temperature on a pellet grill.   I used to recommend this technique frequently and to some degree still do recommend it for someone who might want to get a bit more 'smoke' flavor on their food.

^^^^^ This...

I do the same. However, I started using the amazin tube smoke generator to get some additional smoke flavor. 
I do have a stick burner, and depending on how seasoned the wood is and the type of wood I can get less smoke flavor then my pellet pooper. 

I really enjoy my pellet grill.  It gets used more than my kitchen stove. I still use my stick burner frequently,  but more for larger cooks.

[Skychief12]

Thanks for all of the input. You guys cleared it up for me. I'm headed out tonight to pick up a Camp Chef SmokePro DLX. So I'll be using these suggestions.

I'm actually toying with the idea of building a extension to the pellet box to hold a full bag. I'm assuming an average max burn time of around 4 hours with the stock grill. I going to try to end up with a supply of pellets to last 8 hours.

I'm guess some of you have already gone down this road. Any suggestions ?

[bregent]

Yeah, I remember getting at least 1 hour/lb at 225F - or about 18 hours with the 18lb hopper.

[triplebq]

Thanks for all of the input. You guys cleared it up for me. I'm headed out tonight to pick up a Camp Chef SmokePro DLX. So I'll be using these suggestions.

I'm actually toying with the idea of building a extension to the pellet box to hold a full bag. I'm assuming an average max burn time of around 4 hours with the stock grill. I going to try to end up with a supply of pellets to last 8 hours.

I'm guess some of you have already gone down this road. Any suggestions ?

Congrats on pickup up a new smoker. I would suggest cooking on it for a few weeks before making any changes. As the others have stated you can expect at least 12 hours on a full hopper.

[Conumdrum]

I have a Yoder.  I set my temp and go.  Dunno where the low smoke and other things come from.  Once the outside of the meat gets to 140f the meat really takes no more smoke.  Or the molecules.  Good science on meatheads site. 

I DO use a smoke tube early on for some cooks to add smoke flavor.

Still bark and other things ideas are a bazillion.  Pick one. 

[bregent]

>Once the outside of the meat gets to 140f the meat really takes no more smoke.
>  Or the molecules.  Good science on meatheads site. 

Not sure where you're getting that from but it is just not true. I've smoked meat after fully cooking sous vide and it takes on plenty of smoke flavor. Perhaps you're confusing smoke ring and smoke flavor?