The Texas BBQ Forum

Hey Y'all! I'm in Spring, TX. We've been in TX since 2000 and smoking since 2004.

My previous smokers have been Academy Sports smoker specials in the $200-500 range. Today I just picked up a GMG Jim Bowie (w/o wifi). It's currently burning in :)

My son has already prepped a rack of baby backs and we're gonna test it out tonight. I'm excited to get em done and see what this pellet cookin is all about!

See y'all around!

Don

Welcome!

A big welcome. I'm old enough to remember when Spring was Spring, Tamina was Tamina, and all in between wasn't referred to as " The Woodlands'. You might get a 1488 out of people. We're glad to have you and hope you're active.

From the deep Pineywoods,

Rambo

Howdy and Welcome - - - as far as the Pellet Pooper goes just be patient, it's a learning process, and always remember the longer you cook on Low/Smoke the more smoke flavor you'll have. Good Luck

Rambo wrote:A big welcome. I'm old enough to remember when Spring was Spring, Tamina was Tamina, and all in between wasn't referred to as " The Woodlands'. You might get a 1488 out of people. We're glad to have you and hope you're active. Rambo

AND 1960 was "Jack Rabbit Road"

OldUsedParts wrote:

Rambo wrote:A big welcome. I'm old enough to remember when Spring was Spring, Tamina was Tamina, and all in between wasn't referred to as " The Woodlands'. You might get a 1488 out of people. We're glad to have you and hope you're active. Rambo

AND 1960 was "Jack Rabbit Road"

There's a small section of Jack Rabbit Rd left off of 290 still ☺

Welcome to the party.

I think you'll find pellet grills easy to work with. OUP gave you the big key already; low and slow. I've gotten amazing flavor out of my Rec Tec cooking at 180.

I must admit that I learned "everything" I know about Pellet grilling from Papa Tom and some others that have been in Pellet School a lot longer than I have. Don't be afraid to ask "any" questions no matter how insignificant you think they may be -- - we have members here that are not only knowledgeable but very willing to help.

Thanks everyone.

Our ribs came out pretty good last night. I had to put a rush on the cook at the end because it was 11pm..lol. They weren't as tender as I prefer but the meat pulled off the bone clean with a soft tug.

I ran to HEB last night and got a pork butt and 2 fresh whole chickens. Chickens brined overnight and Butt was seasoned and wrapped. I put the butt on the smoker about 4 this morning and will put the chicks on in a second.

ROUND TWO!

Probably should have mentioned last time there are a few tricks specific to ribs. That's what I get for posting when I'm brain dead level tired, LOL. the 3 2 1 method is fairly popular for getting ribs tender and is fairly common in competition now by my limited understanding:

https://barbecuebible.com/2015/01/20/3-2-1-method-ribs/

I've had limited luck with it myself. The braising and spritzing with cider made the ribs too sweet for me, and I like a little bit of bark on mine too. I may give it another spin with a less sweet liquid though.


Good luck with the pork butt and chicken. Let us know how it goes.

Welcome! Looking forward to more updates on how your pellet smoker is working out for you. Haven't done much with them myself.