What changed with a pellet grill?

[Rich G]

For those of you who used a WSM prior to your pellet grill (Smokefire or other), what, if any, changes did you make to your process when using the pellet grill? I'm making the move to a pellet grill, so figured I'd see what those of you who have made the move think. My plan for my first real cook is to do ribs just like I do them on the WSM (240F, ~6 hours, St Louis cut, rub no sauce) and see how it differs to my previous rib cooks.

Anyone changed anything up with process on the pellet grill?

Thanks!

Rich

 

[Rich Dahl]

The biggest change for me was not running out every 10 minuets or so to adjust the vents on the WSM. Other than that I pretty much do the exact same cooks with the Camp Chef that I did with the WSM. As I type this I have about 12 pounds of bacon smoking on the CC. Cruising along at 165 and only been out once to check the pellets in the last three hours and only because I'm trying a new mixture I made up and both types of pellets I hadn't used before and just wanted to make sure it was feeding okay.
So far I've done ribs on the lower rack and upper rack. Came out best on the upper rack, bacon same as the WSM, pork butt the same.
I think you will be quite pleased with a pellet grill Rich.
It's plug it in, turn it on, set the temperature, get a cold one, find something to do until dinners ready. Totally hassle free cooks.

 

[Rich G]

The biggest change for me was not running out every 10 minuets or so to adjust the vents on the WSM. Other than that I pretty much do the exact same cooks with the Camp Chef that I did with the WSM. As I type this I have about 12 pounds of bacon smoking on the CC. Cruising along at 165 and only been out once to check the pellets in the last three hours and only because I'm trying a new mixture I made up and both types of pellets I hadn't used before and just wanted to make sure it was feeding okay.
So far I've done ribs on the lower rack and upper rack. Came out best on the upper rack, bacon same as the WSM, pork butt the same.
I think you will be quite pleased with a pellet grill Rich.
It's plug it in, turn it on, set the temperature, get a cold one, find something to do until dinners ready. Totally hassle free cooks.

Thanks, Rich! I've already done a batch of bacon, which turned out just like it always does. My grill runs at 180F at the lowest setting, so I did 2 hours there (heavier smoke), then finished at 200F. I do like the set/forget, but I'll have to make my family continue to think it's a lot of work, so I can get my cocktail time while "monitoring" things.

R

 

[Lew Newby]

I use the same recipes, temp, time, and techniques that I used with the WSM. The only difference is using the Smokefire to do a reverse sear because of the fast heating capability.

 

[Rich G]

I use the same recipes, temp, time, and techniques that I used with the WSM. The only difference is using the Smokefire to do a reverse sear because of the fast heating capability.

Thanks, Lew! I'm really looking forward to trying out some of my tried & true recipes to compare the results. Unfortunately, my new grill is sitting covered at home while I'm out of town! :|

R

 

[Lew Newby]

One thing I've noticed is how much smoke flavor this thing gives at higher temps. I only use Smokeboost for Jerky to get the lower temps. I did a spatchcocked Chicken at 400°. It only took 1 hr. and I could definitely taste the smoke. Enjoy it when you get home.

 

[Rich G]

One thing I've noticed is how much smoke flavor this thing gives at higher temps. I only use Smokeboost for Jerky to get the lower temps. I did a spatchcocked Chicken at 400°. It only took 1 hr. and I could definitely taste the smoke. Enjoy it when you get home.

Interesting, Lew, thanks! I'll be experimenting with low/slow and roasting temps this week.

R

 

[Cliff Bartlett]

I knew something was up when you did that drastic reduction to the herd. Good luck with the pellets Rich. I know you'll master that too, if you haven't already

 

[Andrew-Dollins]

The only real change is spritz every 30 minutes to an hour to get more smoke into the food. You will notice that the smoke flavor is more subdued on a pellet grill. It will take a few cooks to get used to not tasting charcoal overtones. However blind tests most people prefer the pellet grill food to the charcoal grill. The smoke flavor is more "pure" as there are less creosote and other byproducts of charcoal combustion. The Smokefire does produce good smoke at temperatures that other pellet grills don't.

 

[Rich G]

The only real change is spritz every 30 minutes to an hour to get more smoke into the food.

Andrew, I was actually wondering about the need for spritzing, though not for smoke, more so for moisture. I did my first rib cook on the new grill yesterday, so I just did my usual recipe so that I would have a base for comparison. The ribs were super tender, mild smoke flavor, and I don't think I missed the spritz (which is good, as I prefer to just let the food do its thing with no intervention.)

So, at risk of looking like I'm talking to myself here (replying to my own question), the biggest difference for me so far is that I have to adjust how much rub I put on my food with the pellet smoker (ie: less.) Since the smoke flavor is less pronounced, my previous level of seasoning is a very dominant flavor. I've got a brisket smoke coming up, so it will be fun to see if there are any other noticeable differences.

I haven't missed the WSM yet, but I got a picture from the new owner with four racks of spares on, so I know it's happy in its new home!

R