My First Pellet Smoker, Weber Smoque XL

[2lflat4]

I started smoking about 20 years ago on a weber smokey mountain cooker. I learned how to manage temperatures with just vents and various methods of fueling it with charcoal and wood chunks. It produced great smoked pork, wings, ribs, chicken, and more. It was the 18in model which didn’t quite fit a whole brisket. Once I moved into a house without a fire place I missed having a fire to manage. I was able to scratch two itches by purchasing a stick burner from Lang, the backyard 48 model, which was outstanding! It cooked everything the WSM did and more including brisket. It cooked hotter and faster. It also had enough space to cook sides all at the same time. I loved managing the fire and although it took alot of attention I was very happy with it. Unfortunately, I simply don’t have the time to manage a sick burner anymore and my back issues made it not such a pleasant experience. So I sold the Lang although I was sorry to see it go.

I am now a proud owner of my first pellet grill, a Weber Smoque XL! I don’t expect to get the same rich and deep smoke flavor from a pellet grill that I did from a stick burner. But it will get regular use and I will not be in pain the next day. I won’t miss having to chop wood and constantly being bent over feeding the thing. Not to mention moving 500+ lbs out of the garage and into the back yard.

I cooked brats, chuck roast, whole chicken, chicken breast, delmontico steak (reverse seared over charcoal on a weber jumbo joe), and Boston butt in the short time I have owned it. Everything has turned out quite well. The smoke flavor is there but less pronounced as a stick burner. Considering the convenience, I’m pleased with this rig!

I know there are some haters of the smoque because of the copy right issue but I am quite happy with it so far.

 

[MJ_SFEX6GEN2]

There are some techniques that might help to enhance the smoke flavor from a pellet smoker/grill. You might already done some, but here is what I have learned from others & experimenting:

1. The pellets matter. I use Smokin Pecan Shell Pellets. Tried them when they first came out. I was using Weber, Knotty Wood, Bear Mountain, and Lumber Jack. The Smokin Pecan SHELL Pellets by far produce the most smoke, by far. Not even close. However they are expensive. So I typically use the with low & slow, or I blend them with Royal Oak Charcoal Pellets when grilling.

2. Put the meat on cold, straight out of the refrigerator. Cold meat absorbs more smoke, just science. Does it extend the cook time on low & slow cooks, yes. But we are talking about trying to squeeze out as much smoke flavor as we can. Typically I season the meat the night before (dry brine), then fire up the pellet smoker and put the meat on cold.

3. Start out at 180 - 200 degrees until the meat reaches an internal temperature of 140. Some people call this “cold smoking”. Hard to do on an offset, but advantage pellet smoker for ease. Does this mean even longer cook time, yes by a lot. But you are not sitting around and managing it every 45 minutes. Once the meat reaches an internal temperature of 140 start to increase the pellet smoker’s temperature by 20 degrees every hour until you reach 300 degrees. The “cold smoking” stage of this cook could last 6 - 8 hours, or overnight, depending on the size of the meat and outside temperatures. Don’t be surprised if the entire cook takes 18 - 24 hours.

4. Keep the meat moist until it pushes through the stall. Moisture attracts smoke on the meat, helps to build bark. Lightly, almost a mist, of spray often. You can use simple water, 50/50 water & apple cider vinegar, wagyu tallow spray, or any secret spray you have. Just keep it moist, not wet, don’t want to negatively affect the rub/seasonings.

5. Use a water pan underneath the meat, so yes put the meat on the top rack. So many positives to using a water pan. First easy clean up. Second it diverts the heat from the fire box keeping the underneath from over cooking. Third it add much needed cook chamber moisture since the fan is circulating air flow. Lastly the water will heat up, being a large mass, like a heat sync, stabilizing the cook chamber’s temperature. Especially when you open the lid to spray.

6. Use the “Foil Boat” method. This can be used on pork shoulder, brisket, and ribs. When to “Foil Boat” is tricky. I use to wait until after the stall (around 185 degrees), but I have been experimenting with doing it sooner. Trying to get the flat even more juiciness. But no matter the time to put it in, this method helps to keep the meat moist, cook more evenly at the end, build bark, and allow the smoke to build into the bark.

7. Lastly, render down the fat scraps in the smoker while cooking the meat. The rendered fat will absorb the smoke. When the meat comes off the smoker and you go to wrap it for the long hold, pour the smoked rendered fat on the meat. The meat will pull in the smoked rendered fat adding the last layer of smoke flavor.

Sorry for the long post, but if you have the money for the expensive Smokin Pecan Shell Pellets, the time to dry brine and do a 18 - 24 hour cook (plus long hold), and follow the other steps I guarantee you will maximize the smoke flavor.

 

[MJ_SFEX6GEN2]

 

[2lflat4]

Thanks for the suggestions. A few that you mentioned I have not tried yet.