BGE user, trying my hand at pellet smoking

[Wooderson]

Hello all, Wooderson here. Been an egg head for 10 yrs and I wanted to try my hand on a pellet smoker. I've had great success working with the egg, so I'm eager to play around and get some great cooks going on my pit boss. I'm just lurking around looking at the various threads getting some ideas. Looking to do a couple of baby back racks this Saturday! Anyway, I'll be posting the journey and hopefully I'll have some good results to share with the forum.

 

[bobissmokin]

Welcome! Congrats on the PB. Look forward to your pics and thoughts.

 

[Jimsmokes]

Welcome from upstate SC

 

[primeone]

Glad you found the site! Welcome aboard!

 

[Cowboy1955]

Welcome from Texas to the group!!
There’s a lot of great folks in this forum

 

[Sparky]

Welcome to the group from Mesquite, Texas

 

[sparkyv]

Howdy from Deepinnaheartta, Texas.
Looking forward to you sharing your PB results with us.

 

[Mike From R.I.]

Welcome from Rhode Island.

 

[Lynn1953]

Hello all, Wooderson here. Been an egg head for 10 yrs and I wanted to try my hand on a pellet smoker. I've had great success working with the egg, so I'm eager to play around and get some great cooks going on my pit boss. I'm just lurking around looking at the various threads getting some ideas. Looking to do a couple of baby back racks this Saturday! Anyway, I'll be posting the journey and hopefully I'll have some good results to share with the forum.

Welcome from Cullman,Al Theres a lot of good info here tho like everything you have to take some with a grain of salt.

 

[Wooderson]

First cook in the books! I had 3 racks so I was able to play around with the meat set up. I wasn't sure how this was going to cook so I went with the recipe posted on the pit boss app. 4.5 hrs @225. Pull and wrap. 350 until done, which was about an hour. I did notice there's a big cold spot on the chimney end, almost a 1/3 of the grate space. One rack ran naked the whole cook- only rub and spritz. One rack rub, spritz and wrap. One rack rub, spritz, wrap with apple juice and butter then sauced to finish.
Everyone thought the unwrapped was the best, sauced was second place. Chicken is going on today. Anyway, thanks for looking.

 

[Upinmygrill]

That looks really good!

 

[texas greybeard]

Those look great, I can almost taste those beans from here.
I do like the naked ribs best. 3-2-1 is 'ok' but I'm trying to stay away from the Texas crutch when I can. Wrapping in paper sometimes gives meat an off taste to me but since I gave up cigs last Nov, nothing tastes 'right' anymore.

 

[Wooderson]

Those look great, I can almost taste those beans from here.
I do like the naked ribs best. 3-2-1 is 'ok' but I'm trying to stay away from the Texas crutch when I can. Wrapping in paper sometimes gives meat an off taste to me but since I gave up cigs last Nov, nothing tastes 'right' anymore.

Trying to give up that habit myself!

 

[bobissmokin]

Yum! Great pics!

 

[sparkyv]

I'm a dry-rub guy myself, and that looks great with the beans. Can you please share your beans recipe?

One rack ran naked the whole cook- only rub and spritz.