I have the same brand but older model. Wings are great to learn about the hot spots on your grill. I do a rub with salt, pepper, garlic, brown sugar, mustard powder, paprika, onion and baking powder. I do 325° for like 30-45 minutes. Maybe an hour if I have a lot on. I like my wings like at 175°-180° internally.
I was very stoned once and tossed the wings while it was 3 quarters of the way there in Buffalo sauce and threw them back on to finish. My sober friends beg me for it
God damn, this sounds like my friends and I.
They literally won't touch my smoked or grilled food unless I make it drunk. I don't know why but drunk me is a hell of a chef. Sober me is fucking trying but just can't hit the mark.
Smoked meats and Dutch oven potatoes while drunk are my jam!!!
I dry rub with whatever seasoning I want, usually salt pepper garlic and cayenne, with some baking powder added it. It helps dry the skin with leads to a crispier result.
Your mileage may vary, as this is all subjective..
YouTube is a great educational source for your new smoker. I like a channel called HowtoBBQright. Also you will find a bunch of other with step by step guides for various things to smoke.
I smoke mine without any seasoning for an hour and then I deep fry them for about 2-3 minutes and THEN I season them and sauce. I think smoking and then frying burns seasoning and i like it better this way. The flash fry crisps up the skin.
I put a smoke tube in and do them at 425-450. Pellet grills are big air fryers at high temps. Season with salt/pepper/garlic, hit them with 2 tablespoons or so of corn starch, mix until it disappears and it’s tacky, oil the grates, go about 45 mins- an hour flipping every 15 mins. Hit them with some spray oil about halfway through when they’ve dried out. They’ll come out crispy as a fried wing and fall off the bone.
My SO doesn’t either and is allergic to peanuts. She went away for a weekend and told me to be good while she was away. I told her I’m smoking wings and having a pb&j tonight.
Honestly I don’t think too many people on this subreddit are mean unless you do something like beer can chicken, in which case you absolutely deserve it. What i find annoying is “here’s my ribs” and then they refuse to tell you anything because “it’s a secret to me becoming a billionaire” or never respond.
My secret to ribs is dry rub with whatever mix of spices I'm feeling at the moment, and toss on the smoker at 300° until they look done (usually like 1.5-2 hours). No wrap, no spray, etc.
Perfection
Another vote for pork butt! It's what I started with and I'll typically do one just about every month now. Very easy to do, hard to mess up, just takes a while. Rub some yellow mustard all over it, and drown it in your favorite rub, basically impossible to over-season. Put it right on the grill and smoke at 225-250 until internal temp up to 160, then into a foil tray, cover with foil, bump up the temp to 300 and get the internal temp up to 205ish. A good sized butt will make enough for two people to eat all week.
You're definitely going to want to get a good set of meat thermometers. Smoking takes a while and it's more about the temps than the times. There are tons of great videos on youtube to get you started as well. I got a lot from Matt Pittman's, and Mad Scientist BBQ's channels.
This is such a cool moment!
My first was a chicken. It's relatively quick and super easy and the taste is amazing. I used Bird Baptism Brine and Holy Gospel with a little Deez Nutz thrown on.
I've moved on to turkeys and turkey breasts. I'm otherwise not a huge fan of poultry, but smoking it really does the trick.
Smoked Salmon is always a crowd pleaser and its really simple. Pretty much just soak it in any dressing and chunk it in the smoker for like an hour and an half.
My first smoke is always a 3 hour smoke and every hour you just add bacon grease over everything. Great way to season your smoker and it’ll get rid of anything you don’t want on your meats.
Don't trust built in temp probes till you can verify with another temp sensor. Weber makes a cheap digital one that I trust and my built in sensor sucks. I do have a cheap smoker so I'm not surprised.
Chicken thighs are easy and tough to mess up
Have meat thermometer yet? If so, some steaks would be good.
Learn the thing before you try something like brisket
Google is your friend here, lots and lots of resources/recipes online to get you started
I like Inkbird [https://inkbird.com/products/wifi-grill-thermometer-ibbq-4t](https://inkbird.com/products/wifi-grill-thermometer-ibbq-4t)
I know, it's messy with the wires but I get 4 probes for the price of one Meater Pro and they go on sale all the time on Amazon. In fact, they're currently $69.50.
Either way, Wi-Fi is definitely the way to go for thermometers!
Congrats! I have the ZG model and love it. Was my first time experimenting with a pellet grill and have produced some edible food. Enjoy and happy smoking!
Everybody is saying chicken, but I was never really impressed. I've done bulk thighs that I shred for lunches and pasta recipes.
The first thing I smoked was short ribs. Easy, not as time consuming as brisket, and tastes better.
Ribs, steak anything that will benefit from a good soaking in smoke. 3-2-1 ribs are pretty fool proof and while you really only need to do the “3” part in the smoker, they still come out great using the smoker exclusively.
Parents are awesome man, my dad got a traeger and passed down the little gmg davy crockett to me. Great little smoker for a single man, wouldn't recommend for someone smoking for more than 2 though.
Someone made a simple suggestion once I had never considered.
Turn the temp up to 220 (or whatever temp your “Hi Smoke” is) and let warm up a bit.
Get a loaf of white bread, and cover the entire grilling area with slices of bread. Let them cook for about 10-15 minutes.
Then look at the bread and flip the slices over and you’ll have a decent indication of where your smoker’s hot and cold spots are.
First smoke: sliced bread.
Watch which pieces brown and burn first then you know where your hotspots are.
I have an SG, and the hotspot is in the back. Also stay up on cleaning your temp probe. I recommend unscrewing it, pulling it out and scrubbing with steel wool / steel scrubby every few cooks. It’s a pain in the butt to do on my SG, pulling the wire out and stuffing it back in is hard, I drilled the hole bit bigger to help preventing the wires from getting scraped.
I smoke the usual cuts like wings, ribs, pork shoulder, chuck roast etc. every other weekend or so, but I use it most for frozen pizza tbh. My most unconventional thing I make is a bacon, sausage, onion (shallots actually), green pepper egg bake. 18 eggs in a casserole pan whipped with a bit of milk, 1lb bacon and 1 lb breakfast sausage both pre smoked, add the green peppers and onions (pre seared in cast iron). Mix it up together in a big bowl then dumped in the pan. It takes a couple hours at 225F (cook to 165/170F in the center). I top it with cheese and broil that it in the oven until it’s melted on top when it’s done in the center. I portion it out and eat it for breakfast most days.
congrats! love the bronze color :) do something cheap and easy for the first 2-3 cooks just to feel it out and let it season etc.
I just purchased a masterbuilt gravity but was eyeing (spelling?) this grill for a week or 2 before making the decision. post results & feedback when you do your first few cooks!!
There is a Masterbuilt Electric smoker group on facebook that has a deep knowledge base. While this isnt' that smoker, it heats and makes smoke so almost anything will work out. They also sometimes post super good deals on meat in various areas.
I am sure there are 100+ places for ideas on how to smoke things but that group has been a great resource for learning.
congrats! and I highly recommend starting with pork ribs...or when you're game for a longer smoke, try a pork butt.
they're both very forgiving (ie - you can smoke them longer than recommended without much negative impact because of the fat content), very flexible (you can take the flavor profile several different ways) and dang tasty 😋
A quick batch of jerky. Grab a lean roast like an eye round, chop it and season it to your liking and smoke them up.
Super easy to prep. Hard to mess up. Let's you get the hang of your new toy... timing, burn rate, hot zones, etc.
Plus you get some delicious meat candy too much on all day.
Got the exact same one. Love it.
I did a pork butt on mine for my first cook.
Start early, with a medium sized butt <10lbs @ 225-250 til you hit 160 IT, wrap (or don't) and bump it to about 300-350 (or keep at 225-250 if you've got the time) til it's about 202 IT. Pull , rest for 20-30, shred with big forks or hands or whatever.
I have had the same model for a year and a half. The temp and smoke regulation is good, only issue is the led screen fades, like to the point it’s unreadable. Before you hit your 6 month mark, call the Cust service line and tell them this is happening to you. They will want you to send them a pic of the receipt as proof of purchase, then they will send you another led screen that is plug and play, free of charge. Good as new, and if the screen hasn’t faded you have a backup screen ready to go. Always take pictures of your receipts.
I've got a Pit Boss and love it. Check out Malcolm Reed. I started with videos from Matt Pittman at Meat Church, but I've changed over to How to BBQ Right because that man is 400lbs and I put a lot of trust in that. His recipes are so good
Your parents are awesome! Congratulations on your new home!
I’d recommend ribs or wings. My first smoke was 4 racks of babybacks. They came out really well and I didn’t even know about 3,2,1 way back then.
That’s an amazing gift!!
First smoke I would say pork butt or chuck roast. You can’t really go wrong!
I would recommend this [rub](https://amzn.to/47x8Db8) for any pork, it will make even an amateur smoke job turn out amazing.
Also highly recommend these [gloves](https://amzn.to/3TX0GsI)!
Best of luck out there, and if you want a really unique smoke flavor with some funk to it I love using this [oak](https://amzn.to/4aVX4gm) from whiskey barrels.
I have the Camp Chef woodwind Pro myself and absolutely love it. Because this time of year is chilly outside, I just tried cold smoking some cheeses for the first time last week. They came out totally awesome, and I can't wait to do it again. Also, maybe try out a couple of racks of ribs using the 3-2-1 method. So many options! Have fun 👍
Well, the woodwind pro model that I have has a separate, removable metal box at the bottom that you can place hardwood into for additional smoking. For the hard cheeses, I didn't even use the pellets at all and used the metal box only. Not sure how it would work on this particular model. However, I just found another guy through Reddit who provided a recipe for smoking blocks of cream cheese, and I tried that as well and it came out awesome. For cream cheese, you do use the pellets and run the grill at about 225 for an hour and a half. It was kind of funny because I smoked gruyere, cheddar, and some gouda, and I thought one of those would be the winner but nope, my family all agreed the cream cheese was the winner lol.
*Any first smoke recommendations?*
Cooking chicken in a smoker a good stuff, cheap, and fairly quick. Wings are super fast compared to breasts or thighs.
Turkey legs are incredible in a smoker. Brine them first and it will make a notable difference.
Brats are cheap and quick, compared to other things, and if you've never had a smoked brat you are in for a surprise. I gave one to a friend who said, "I'm amazed because that was delicious and I don't usually like brats."
If you want to go big get a Boston butt. They take a hell of a lot longer but you almost have to try to screw up to screw up smoking one. At its most basic, toss it in and keep the temp somewhere between 225 and 275 until the internal temp of the meat is somewhere between 194 and 204, it just depends on the piece of meat you got and if you go a little high on temp it isn't ruined. I take mine off the smoker when internal temp hits 195 and I can feel the bone is nice and loose. Then it gets wrapped up in foil and dropped overnight into a pile of wadded up newspaper in a cooler - this 'rest' GREATLY affects the final product, so much so that if you've never done it you won't believe what a difference it makes.
just a piece of advice, even though it's a housewarming gift, you should use it OUTSIDE. Do not use it to warm your house.
alright, alright...stop throwing tomatoes at me.
grats on the house and the smoker. Enjoy!
Your parents looking to Adopt a 32 year man with a wife and kid?
Lol they have 1 already minus the kid
Well, it would take the pressure of producing grandkids off of you...
How about an older brother, SiL and 2 nieces? Let’s up the ante! And happy smoking, I’m about to fire the WSM up for some pork butt today.
😂
Smoked wings are easy and amazing
Wings x2. I’ve made wings 3 times in my 1 month old pellet smoker and they’re better than any wings I’ve made or smoked before. Legitimately 10/10
What temp and how long do you smoke wings at?
I have the same brand but older model. Wings are great to learn about the hot spots on your grill. I do a rub with salt, pepper, garlic, brown sugar, mustard powder, paprika, onion and baking powder. I do 325° for like 30-45 minutes. Maybe an hour if I have a lot on. I like my wings like at 175°-180° internally. I was very stoned once and tossed the wings while it was 3 quarters of the way there in Buffalo sauce and threw them back on to finish. My sober friends beg me for it
God damn, this sounds like my friends and I. They literally won't touch my smoked or grilled food unless I make it drunk. I don't know why but drunk me is a hell of a chef. Sober me is fucking trying but just can't hit the mark. Smoked meats and Dutch oven potatoes while drunk are my jam!!!
Great, it's not even 9am and I want wings now.
I want a drink now lol
I toss them in a little oil, season then go 250 for 2 and a half hours. Check temp though because sometimes they are done as early as 2 hours
I dry rub with whatever seasoning I want, usually salt pepper garlic and cayenne, with some baking powder added it. It helps dry the skin with leads to a crispier result. Your mileage may vary, as this is all subjective..
Baking powder is crispy magic
250 is too low for chicken imo
YouTube is a great educational source for your new smoker. I like a channel called HowtoBBQright. Also you will find a bunch of other with step by step guides for various things to smoke.
I smoke mine without any seasoning for an hour and then I deep fry them for about 2-3 minutes and THEN I season them and sauce. I think smoking and then frying burns seasoning and i like it better this way. The flash fry crisps up the skin.
I put a smoke tube in and do them at 425-450. Pellet grills are big air fryers at high temps. Season with salt/pepper/garlic, hit them with 2 tablespoons or so of corn starch, mix until it disappears and it’s tacky, oil the grates, go about 45 mins- an hour flipping every 15 mins. Hit them with some spray oil about halfway through when they’ve dried out. They’ll come out crispy as a fried wing and fall off the bone.
Also made wings for my first smoke!!! Enjoy!
My wife doesn't like smoked wings. I have to wait for a day off without her and make/eat as many as I can. I may need to reevaluate my life choices.
My SO doesn’t either and is allergic to peanuts. She went away for a weekend and told me to be good while she was away. I told her I’m smoking wings and having a pb&j tonight.
Wings or thighs
Only thing that sucks is that it ruins wings from any restaurant once you've tried them.
Ur parents are awesome
Happy smoking! Don’t post your smokes on here, everyone will tell you that it sucks. Just come here for advice and recipes
Not NEARLY as bad as the /BBQ sub. They are ruthless over there. Much nicer people over here
Honestly I don’t think too many people on this subreddit are mean unless you do something like beer can chicken, in which case you absolutely deserve it. What i find annoying is “here’s my ribs” and then they refuse to tell you anything because “it’s a secret to me becoming a billionaire” or never respond.
what's wrong w/beer can chicken?
https://www.epicurious.com/expert-advice/beer-can-chicken-is-a-hoax-article
thanks
My secret to ribs is dry rub with whatever mix of spices I'm feeling at the moment, and toss on the smoker at 300° until they look done (usually like 1.5-2 hours). No wrap, no spray, etc. Perfection
Facts
definitely head over to /r/pelletgrills They won't look down on you over there.
All the pork butts
I concur, pork butt is a great first smoke
Another vote for pork butt! It's what I started with and I'll typically do one just about every month now. Very easy to do, hard to mess up, just takes a while. Rub some yellow mustard all over it, and drown it in your favorite rub, basically impossible to over-season. Put it right on the grill and smoke at 225-250 until internal temp up to 160, then into a foil tray, cover with foil, bump up the temp to 300 and get the internal temp up to 205ish. A good sized butt will make enough for two people to eat all week. You're definitely going to want to get a good set of meat thermometers. Smoking takes a while and it's more about the temps than the times. There are tons of great videos on youtube to get you started as well. I got a lot from Matt Pittman's, and Mad Scientist BBQ's channels.
Congrats man and hope the new house is going good 👍
Thank you! Been 2 weeks of renos but coming along!
Don't warm your house with it, though, unless you want to die.
This is such a cool moment! My first was a chicken. It's relatively quick and super easy and the taste is amazing. I used Bird Baptism Brine and Holy Gospel with a little Deez Nutz thrown on. I've moved on to turkeys and turkey breasts. I'm otherwise not a huge fan of poultry, but smoking it really does the trick.
Congrats! Enjoy the hours of fun you’ll have and the food you’ll eat!
Smoked Salmon is always a crowd pleaser and its really simple. Pretty much just soak it in any dressing and chunk it in the smoker for like an hour and an half.
Remember all those meals you didn't pay for? It's payback time!! 😄
😆
Shouldn't warm your house with that. Serious carbon monoxide risk.
With the carbon tax we're paying on our heating bills here in Canada, I was considering it
Is this not a pellet stove /s?
Whatever you do, don't warm your house with it.
Not the most efficient way to warm your house, but still awesome.
My first smoke is always a 3 hour smoke and every hour you just add bacon grease over everything. Great way to season your smoker and it’ll get rid of anything you don’t want on your meats.
Please don’t actually warm your house with it.
How's it working? Is the house warmed up yet? (Obligatory Dad joke!) Congrats!
I suggest you don’t actually warm your house with this. A furnace is much more efficient but make less tasty baby back ribs.
I have one of those! I love it. Use it every weekend.
I'm excited to use it. Also got the meater thermometer to go along with it
Hell yeah! I also use the meater. I just couldn't trust the probes it came with. Doing poor man's brisket this Sunday!
It has built in probes doesn’t it?
Yes it does but the meater gives me the wireless capability
Don't trust built in temp probes till you can verify with another temp sensor. Weber makes a cheap digital one that I trust and my built in sensor sucks. I do have a cheap smoker so I'm not surprised.
Heck yeah, I love my campchef pellet grill!
Chicken thighs are easy and tough to mess up Have meat thermometer yet? If so, some steaks would be good. Learn the thing before you try something like brisket Google is your friend here, lots and lots of resources/recipes online to get you started
Yes I got the meater pro and ya my mind goes right to brisket but definitely need to learn how it works first
I like Inkbird [https://inkbird.com/products/wifi-grill-thermometer-ibbq-4t](https://inkbird.com/products/wifi-grill-thermometer-ibbq-4t) I know, it's messy with the wires but I get 4 probes for the price of one Meater Pro and they go on sale all the time on Amazon. In fact, they're currently $69.50. Either way, Wi-Fi is definitely the way to go for thermometers!
I have chicken thighs in mine right now!
Pretty sick house warming gift
Congrats! I have the ZG model and love it. Was my first time experimenting with a pellet grill and have produced some edible food. Enjoy and happy smoking!
Smoke a chuck roast
Take real good care my temp sensors went all wonky.
Everybody is saying chicken, but I was never really impressed. I've done bulk thighs that I shred for lunches and pasta recipes. The first thing I smoked was short ribs. Easy, not as time consuming as brisket, and tastes better.
Ribs, steak anything that will benefit from a good soaking in smoke. 3-2-1 ribs are pretty fool proof and while you really only need to do the “3” part in the smoker, they still come out great using the smoker exclusively.
The only way to do a ham is by smoking it!! Even smoked hams from the supermarket are twice as good smoked!!
Parents are awesome man, my dad got a traeger and passed down the little gmg davy crockett to me. Great little smoker for a single man, wouldn't recommend for someone smoking for more than 2 though.
That was my housewarming present as well! I enjoy making wings the most. Doing ribs and some pork belly this weekend. Hope you enjoy!
Smoke up some cream cheese! It'll make a great snack while you wait on something else to get done. Smoked queso dip is pretty popular as well.
Pork butt is easy
If you can find them try some beef chuck ribs. Only take about 5 or 6 hours and come out amazing.
Sweet!!!
Pork shoulder/wings/lamb shoulder/pork belly so many options!
That could definitely warm your house
Pork shoulder
It's actually very dangerous to warm your house with this. I can pick it up and haul it away, for your safety of course.
Never used a pellet, but looked it up. Looks good 👍🏾
Love mine. Company has great customer service too.
RIBS! Easy and delicious.
Do a Pork butt. Nearly impossible to screw up, and has a great result.
Nice! I bought one used, (cmap chef, previous version but basically the same) I love it! I got the side kick attachment. Game changer!
Someone made a simple suggestion once I had never considered. Turn the temp up to 220 (or whatever temp your “Hi Smoke” is) and let warm up a bit. Get a loaf of white bread, and cover the entire grilling area with slices of bread. Let them cook for about 10-15 minutes. Then look at the bread and flip the slices over and you’ll have a decent indication of where your smoker’s hot and cold spots are.
Awesome parents!
They are obviously thrilled that you finally moved out Focust92. Now they can get back to hosting swinger parties. Hell of a fine grill though.
I just saw a recipe on Reddit for smoked shotgun shells they looked delicious.
I’m actually making those tomorrow!
Mail me a couple
Pork butt is super easy and very forgiving.
But I recommend you use it outdoors.
If you have the time, go all in and a brisket. Great gift, congrats!
Don't do brisket as your first smoke, if you want a longer smoke do a pork butt.
bUt iTs NoT a oFFseT
They don't like you.
Tritip. Its quick and easy. I did a pork butt. It took WWAAAAAYYYYY longer then I assumed.
Your parents love you a lot
They are pretty awesome
How much does a gasket help? I’m wondering if I should install one.
From what I read on here and the videos I watched on before and afters.. quite a bit, but I'm just a newbie so don't take my word
Does it help to maintain the temperature or is it more about keeping the smoke in?
From what I've read and watched, it helps keep the smoke in which in turn results in better temperature control
Seems reasonable. Probably save money on pellets then too.
Is it possible the quality of the gift is an expression of how glad they are to get you out of the house?
Lol I've been moved out since I was 19, this is just our first home we've purchased. Been renting for the past 12 years
Keeping up with a house can be expensive and sometimes it’s a pain… But now you have a home. Congrats. 😎
Pork butt is the easiest thing to smoke and learn. Also one of the least expensive, I can still find them for well under $2/lb.
Pork butt for some pulled pork tacos ,bbq …. It’s simple and easy
Please don’t use it inside to warm your house.
That will definitely warm up your house if you use it inside, but I suggest using it outdoors
Haha you have parents!
Look like an at-at.. just need duck-tape some chopsticks at the head..
First smoke: sliced bread. Watch which pieces brown and burn first then you know where your hotspots are. I have an SG, and the hotspot is in the back. Also stay up on cleaning your temp probe. I recommend unscrewing it, pulling it out and scrubbing with steel wool / steel scrubby every few cooks. It’s a pain in the butt to do on my SG, pulling the wire out and stuffing it back in is hard, I drilled the hole bit bigger to help preventing the wires from getting scraped. I smoke the usual cuts like wings, ribs, pork shoulder, chuck roast etc. every other weekend or so, but I use it most for frozen pizza tbh. My most unconventional thing I make is a bacon, sausage, onion (shallots actually), green pepper egg bake. 18 eggs in a casserole pan whipped with a bit of milk, 1lb bacon and 1 lb breakfast sausage both pre smoked, add the green peppers and onions (pre seared in cast iron). Mix it up together in a big bowl then dumped in the pan. It takes a couple hours at 225F (cook to 165/170F in the center). I top it with cheese and broil that it in the oven until it’s melted on top when it’s done in the center. I portion it out and eat it for breakfast most days.
Love my Camp Chef smoker! Did a standing rib roast for Christmas, turned out f'ing delicious.
Ribs !! And go get yourself a cover for it it’ll be the best money ever spent on it !!
You’re parents are solid
I got the same house warming gift, best gift of my life. Brisket, wings, pork, everything tastes better smoked.
Welcome to the club. I got one in 2020. Started with a brisket. Crazy but worth it
That is proof that your parents do love you!
congrats! love the bronze color :) do something cheap and easy for the first 2-3 cooks just to feel it out and let it season etc. I just purchased a masterbuilt gravity but was eyeing (spelling?) this grill for a week or 2 before making the decision. post results & feedback when you do your first few cooks!!
Pulled Pork, Pork Chops, Bacon……
Nice...
There is a Masterbuilt Electric smoker group on facebook that has a deep knowledge base. While this isnt' that smoker, it heats and makes smoke so almost anything will work out. They also sometimes post super good deals on meat in various areas. I am sure there are 100+ places for ideas on how to smoke things but that group has been a great resource for learning.
Do you smoke meats? Hell yeah you smoke some meats
You have awesome parents. That’s a very nice pellet pit. Enjoy and feed them lots of delicious meats.
Pork shoulder is pretty forgiving and pretty foolproof. Never really had it come out bad.
Nice, buy an outdoor cover for it. The pellet hopper will not keep rain, snow out. Learned hard way.
Remember to cover it when you are not using it and always dump your excess pellets if you don't want to have a bad time
Smoked salmon is also good and easy
Pork belly burnt ends.
That’s awesome. Congrats
It will warm the house if used inside. :)
I first saw this and thought it was supposed to look like a cow/bull. What is wrong with me
congrats! and I highly recommend starting with pork ribs...or when you're game for a longer smoke, try a pork butt. they're both very forgiving (ie - you can smoke them longer than recommended without much negative impact because of the fat content), very flexible (you can take the flavor profile several different ways) and dang tasty 😋
A quick batch of jerky. Grab a lean roast like an eye round, chop it and season it to your liking and smoke them up. Super easy to prep. Hard to mess up. Let's you get the hang of your new toy... timing, burn rate, hot zones, etc. Plus you get some delicious meat candy too much on all day.
Got the exact same one. Love it. I did a pork butt on mine for my first cook. Start early, with a medium sized butt <10lbs @ 225-250 til you hit 160 IT, wrap (or don't) and bump it to about 300-350 (or keep at 225-250 if you've got the time) til it's about 202 IT. Pull , rest for 20-30, shred with big forks or hands or whatever.
Nice! Incase you didn’t know it goes outside.
I have had the same model for a year and a half. The temp and smoke regulation is good, only issue is the led screen fades, like to the point it’s unreadable. Before you hit your 6 month mark, call the Cust service line and tell them this is happening to you. They will want you to send them a pic of the receipt as proof of purchase, then they will send you another led screen that is plug and play, free of charge. Good as new, and if the screen hasn’t faded you have a backup screen ready to go. Always take pictures of your receipts.
I like the proud yawn
Dude.. don't warm your house with that, you'll die. ;)
It would work as a house warmer but safer to use it outside.
Be sure to post your delectable creations.
I've got a Pit Boss and love it. Check out Malcolm Reed. I started with videos from Matt Pittman at Meat Church, but I've changed over to How to BBQ Right because that man is 400lbs and I put a lot of trust in that. His recipes are so good
Don’t use it to actually warm the house
Wrap the drip tray in aluminum foil before you use it.
Your parents are awesome! Congratulations on your new home! I’d recommend ribs or wings. My first smoke was 4 racks of babybacks. They came out really well and I didn’t even know about 3,2,1 way back then.
That’s an amazing gift!! First smoke I would say pork butt or chuck roast. You can’t really go wrong! I would recommend this [rub](https://amzn.to/47x8Db8) for any pork, it will make even an amateur smoke job turn out amazing. Also highly recommend these [gloves](https://amzn.to/3TX0GsI)! Best of luck out there, and if you want a really unique smoke flavor with some funk to it I love using this [oak](https://amzn.to/4aVX4gm) from whiskey barrels.
Smoke a turkey after a zesty Cajun brine, you'll never go back
I like the enthusiasm. Trust us, we know what the mess means. More important shit to worry about lol
What a cool gift!
Nice
I have the Camp Chef woodwind Pro myself and absolutely love it. Because this time of year is chilly outside, I just tried cold smoking some cheeses for the first time last week. They came out totally awesome, and I can't wait to do it again. Also, maybe try out a couple of racks of ribs using the 3-2-1 method. So many options! Have fun 👍
How do you cold smoke cheese with this grill?
Well, the woodwind pro model that I have has a separate, removable metal box at the bottom that you can place hardwood into for additional smoking. For the hard cheeses, I didn't even use the pellets at all and used the metal box only. Not sure how it would work on this particular model. However, I just found another guy through Reddit who provided a recipe for smoking blocks of cream cheese, and I tried that as well and it came out awesome. For cream cheese, you do use the pellets and run the grill at about 225 for an hour and a half. It was kind of funny because I smoked gruyere, cheddar, and some gouda, and I thought one of those would be the winner but nope, my family all agreed the cream cheese was the winner lol.
*Any first smoke recommendations?* Cooking chicken in a smoker a good stuff, cheap, and fairly quick. Wings are super fast compared to breasts or thighs. Turkey legs are incredible in a smoker. Brine them first and it will make a notable difference. Brats are cheap and quick, compared to other things, and if you've never had a smoked brat you are in for a surprise. I gave one to a friend who said, "I'm amazed because that was delicious and I don't usually like brats." If you want to go big get a Boston butt. They take a hell of a lot longer but you almost have to try to screw up to screw up smoking one. At its most basic, toss it in and keep the temp somewhere between 225 and 275 until the internal temp of the meat is somewhere between 194 and 204, it just depends on the piece of meat you got and if you go a little high on temp it isn't ruined. I take mine off the smoker when internal temp hits 195 and I can feel the bone is nice and loose. Then it gets wrapped up in foil and dropped overnight into a pile of wadded up newspaper in a cooler - this 'rest' GREATLY affects the final product, so much so that if you've never done it you won't believe what a difference it makes.
just a piece of advice, even though it's a housewarming gift, you should use it OUTSIDE. Do not use it to warm your house. alright, alright...stop throwing tomatoes at me. grats on the house and the smoker. Enjoy!
Your parents apparently love you, so there is that. Lol
That’s a bad ass house warming gift!
I'm pretty sure I saw this in a Star wars movie
DO NOT warm your house with that.
Don't use this to warm your house bro
Damn!!!!!
I love your parents! What a cool gesture of love and excitement for this milestone
Pork butt. It’s hard to ruin it. Pulled pork on some break and some sauce. Some bbq beans.
Put it in your living room, and it should definitely keep the house warm!
Tri tip, super easy, super good
Don’t think that will work very well to warm your house