- Mar 17, 2014
Got me a pit boss pellet smoker and wondering if I should use a pan when smoking meats like brisket or ribs or directly on the rack?
What do you do?
What do you do?
Awesome info!Mine is a Traeger, and they are a pellet GRILL in my opinion. I spent a lot of time and money learning how to get mine to make the food I want, other than grilling burgers or chops and the like which they do an excellent job on.
If you are trying to smoke something like ribs or brisket DO NOT place the food on the grill rack, that is direct heat and you end up with a grilled result. Dry tough bottom way before anything is done. Mine has a warming rack that is 4-5 inches above the grill rack, placing the ribs or whatever on that makes a huge difference, a lot less direct heat and a lot more smoke. But that still has direct heat and the bottom of whatever you are cooking will get dry and tough. I use a big baking sheet pan on the grill grate and also a water pan on the grill grate to deflect the direct heat and that is the key to making decent BBQ on a pellet grill. It still doesn't equal a real smoker in my opinion, but the convenience and better BBQ than you can go out and get makes it worth it. The other thing is plan on a LOT more time in the pellet grill than in a smoker. Ribs that take 5-6 hours on my smoker take 9+ hours on the pellet grill, brisket that goes 8 hours at 275 on my smoker takes 20 hours on the pellet grill at 275. Having used a smoker for 30 years the pellet grill was a HUGE disappointment, I started the process to return it 5-6 times. My wife kept telling me I would figure it out and I kept it, now I am glad I did. Get up in the morning and rub a rack of ribs, put them back in the fridge until it's time to go to work and put them on the pellet grill, come home 8-9 hours later and really good ribs are waiting. Same with a brisket or pork butts etc. Load them up, fill it to the brim with pellets and go to work, no muss no fuss. Can't do that with a smoker.....
The list is long, but distinguishedI never thought I’d reach the age of well groomed grass and smoking meats. Lol
I’m settling into my mid life perfectly. Haha
Sound deliciousI might have to try a small section of Boston Butt marinated in teriyaki sauce then smoked. It can be hard for me to adjust the temps on my Smokey Mountain. I'm still learning. Once I get that under control I want to try a brisket. Sounds soooooo awesome.