I'm Smoking it

[Worth1]

Now I see it is mac and cheese, when I first saw it I thought it was scrambled eggs.

[imp]

Rajun, those sure look juicy!

[Rajun Gardener]

I'm loving the Pit Boss pellet smoker!! I've had it 5 days and cooked on it 3 times already.
Thursday I cooked a chicken and it came out juicy and tender as any I've ever had.




Yesterday was nasty, windy and cold but the smoker held up and it was nice not having to load wood and tend a fire. This was more of a test cook to see how it works on the smoke setting before I try sausage and it didn't disappoint.

I made tasso and smoked it for 6 hours. It's packed up and ready to use, I'll use some today in a gumbo for the Saints game.

I made a brine and let it sit for 2 days then seasoned it heavy and into the smoke bath.





The result is a spicy cured ham that's used more like a seasoning than a meat. It's great in beans, jambalaya, gumbo and greens. It doesn't take much to give a dish a seasoned smokey flavor.

[Worth1]

How low of a temperature can you go and how long between loading pellets and messing with it?

Looking to get something like it myself.

[Rajun Gardener]

Go get it now while it's 1/2 price!!

The "smoke" setting is 150 but it does have a 10-15 fluctuation both up and down. It's designed that way to smoke more. It loads pellets in the burn pot then it catches fire and smokes heavy till they're burnt then as it burns down the temp drops and the whole process is repeated.

You only load the pellets once and it holds enough pellets to smoke 18 hours before you fill the hopper again. The Pit Boss pellets are $8.88 a 20 lb bag and I'm still on my first bag. Once you set it there's nothing to do except wait.

You can see the temp on the probe at 132, that's on the second shelf up top which is always cooler than the bottom.

[Worth1]

Where at which one I remember you buying it but cant find your post on it.

[Rajun Gardener]

http://www.tomatoville.com/showpost....9&postcount=75

[Worth1]

Thanks not 1/2 off here and I cant afford it now.

[Rajun Gardener]

I took a few pics so you can see how it works.
Here's the water pan, the hole in the front is the grease trap that drains into a pan under the control panel.

Pan removed and there's a box that covers the burn pot, the box has slots cut in the sides to direct heat/smoke out.

Box removed and you can see the burn pot, that hole is where the auger feed pellets from the hopper.

That probe sticking up in the back is the temp probe for the smoker, you can see it's always gonna be hotter that close to the burn pot. I use the meat probe on the shelf I'm cooking on to get a better temp. Those ashes are from cooking yesterday, hardly nothing to clean out after 6 hours.

It comes with 5 racks and all are adjustable to any set up you want.

Pellet hopper door is on the back

What's left on 20lbs

Side window to check pellets, it's fogged from humidity

[Worth1]

Is there an auger or something that feeds the pellets on these things?
I built an electric smoker years ago but it rusted out do to the salts in the meat.

[Rajun Gardener]

Yes, 3rd pic in my last post. You can't see it but it's there, it pushes pellets out of that hole. You can see one pellet in there. There's no pellets because it has a cool down feature that burns all the pellets and cools down before shutting off.

[Worth1]

Thank you for taking to time out to answer questions.

[Rajun Gardener]

No problem.

I can't believe they're not on clearance around you, I saw many people from Texas on facebook posting the sales they found.

[Worth1]

Out looking around now.

[Worth1]

Passed up looking for a smoker and got some brats and a pork belly and headed home to make smoked salsa.
To nice out to be shopping and I need to save my money for a vertical mill.
Going to cure it this week and smoke it next weekend.
I am almost out of side bacon and refuse to buy the garbage at the store.