Finally made a decision and went with a Pit Boss Lexington from Walmart the other day for my first pellet smoker. Having the alpha gal allergy I’m pretty limited on my red meat intake so wanted to ask for some good recipes y’all have for things that swim or fly. Appreciate anything y’all could share!
by Blazers78
3 Comments
We Need Your Help!
We’ve noticed that recent changes in Reddit’s algorithms have made it harder for original content (OC) communities like ours to get the visibility we used to enjoy. This shift means that posts and comments aren’t getting the attention they deserve.
By voting on and commenting on posts, you’re not only helping others but also boosting the visibility of your own posts. Your engagement is crucial, not just for r/PelletGrills, but for all the wonderful niche communities like food, crafts, art, and culture that thrive on original content. Even a simple comment like “This would fit X sub” can make a big difference.
Together, we can support and uplift our entire community. Let’s keep the positive vibes and delicious smoked meat content flowing!
—
It’s working: https://i.imgur.com/EU1Y5GO.png – Concurrently more users are viewing r/Pelletgrills, keep up the votes and comments and thank you to everyone who’s helping us stand out.
—
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/pelletgrills) if you have any questions or concerns.*
We live i the Pacific Northwest and are ranchers. Our red meat is raised here and is Tibetan Yak, lean and cooks like game. I am also a sport fisherman and cook everything from small trout to salmon. I would say that the biggest thing on fish it to cook it low and slow. You can crack the lid for a lower temp as wel. According to cooking protocol 165 degrees is the safe zone for being done. With fish I tend to go a it less. Chicken and fowl are the same with thighs being closer to 175. Most grillers will say that cooking breasts and thighs separately is the best approach as they should be pulled at different temperatures. This is where cooking a whole bird can become challenging. A popular method that helps even out cooking times is called Spatchcocking. Check it out, works great. Also by design a pellet grill is pretty darn efficient and may not generate a desired amount of smoke. The work around for this is smoke tube. Inexpensive, easy to use and very effective.
Spathcock a whole chicken skin side up. Season both sides with whatever rub you like. I like Holy Voodoo and Hot Dirty Bird on my chicken.
350 and cook until breasts are 165/thighs are 185.
Wings are also great. 350 for 30-40 minutes. I usually run the last 10 minutes at 400. I cook until the largest drummies hit 185. Sometimes I’ll have to move some of the small flats off early to avoid over cooking them.
Pellet grills do the best chicken.