For newcomers to wood pellets, pellet grills and smokers are a good introduction to grilling. Learn how to get the most out of your wood stove with our step-by-step guide to using a pellet grill.
Since its introduction in the 1980s, the pellet grill has revolutionized backyard grilling. Cooking with wood pellets through a motorized auger means you can smoke meat, grill over high heat and even bake, all in one appliance.
The big advantage of pellet smokers is that they are so much easier to use than charcoal grills. They’re simpler in every aspect, including startup, temperature control, and even maintenance.
If the prospect of familiarizing yourself with your new pellet grill is daunting, you’ve come to the right place. My guide to pellet grilling basics will teach you everything you need to know.
From a good bark to creating iconic smoke rings, we’ve got everything you need to know.
Season your pellet smoker
Before we do anything, we need to season the smoker. This is an important step for any new type of grill and helps protect it from the negative effects of natural long-term use. The classic premise is to apply cooking oil to the grates and interior of the chamber, then take the smoker out for a “test” without food. This will cook the oil on the inner surfaces of the smoker and form a protective coating on it.
After seasoning, allow the smoker to cool and rest for at least 24 hours before using it properly.
Preheat your smoker
A big problem with charcoal grills is heating up. It can be difficult to turn on and keep at a good temperature. Not so with a pellet grill. They work like an oven.
If your grill is plugged into an outlet or wall outlet, turn it on and select your desired temperature. If you are smoking on a grill, select 107°C(225°F).
Most smokers take about 10 minutes to preheat and set temperature.
You should hear a dull roar from the smoker as it heats up. This is the motorized auger and firebox in action, and it’s a good sign that your smoker is working and heating up.
Pro Tip: While pellet smokers have a temperature gauge on their control screen, it’s not uncommon for it to be inaccurate by as much as 20°F anyway. Get a smoker thermometer with two probes. This allows YOU to measure the internal and cooking temperature of the meat at the same time. The best models are more accurate than most built-in gauges.
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Add your meat
Now that your Pellet Smoker is running at the desired temperature, YOU carefully place the meat on the smoker racks. For best results, place the food in the center of the rack. This will ensure the meat is far enough away from the heat so it doesn’t dry out, but close enough that it cooks to temperature.
Pay attention to the fat content.
One mistake many newbie grillers make is with the meat itself. Meat that’s too lean can dry out quickly, while meat with too much fat can impede the passage of smoke into the meat.
If you’re going to smoke a cut like brisket, be sure to trim the layer of fat about 1/2 inch thick before placing in the smoker.
Make the right choice of wood pellets
No two flavors of pellets are the same and they can significantly affect the quality of your final cut of meat. While mesquite or hickory pair well with strong, sturdy meats like brisket, they’ll overwhelm chicken, turkey, and fish. If you decide to smoke poultry, use light-colored, sweet woods such as apple or cherry. If you smoke ribs, apple is a perfect choice. Read our guide to the best wood pellets for grilling to learn more.
225 is the magic number
Different types of meat have different “safe” temperatures, but once they’re done smoking temperatures remain fairly constant. While some approach 250°F or 275°F, the general rule of thumb is to choose 225°F. This allows for a level that is low and slow enough to melt the fat in each cut of meat without being high enough to dry it out.
When in doubt, choose 225°F.
Aim for blue smoke
A good smoke color is a good sign of a healthy grill, and pellet smokers are no different.
If you see white or gray smoke coming out of your smoker, your pellets are probably not burning properly. When food is cooked in this type of smoke(also called creosote ), it tastes extremely bitter and unpleasant.
Aim for a light, almost blue smoke for best results.
Smoke over indirect heat
Grilling is best done low and slow, and that means YOU set up your pellet smoker grill for 2-zone grilling. One zone is directly above the fire, and the other is away from it. This “indirect” zone is the best place to smoke the meat because it won’t be exposed to high temperatures, which puts it at risk of drying out or burning on the outside.
Most pellet smokers have the combustion chamber removed from the cooking grates, so most of the work is done by you. If you have heat directly under a section of the vent, you need to consider the heat indirectly.
Conclude
Unlike a charcoal grill or smoker, you don’t let a pellet smoker grill burn down. Instead, you have to turn it off manually.
Start by disabling the snail. This will stop the feed of pellets into the main chamber, allowing the embers to go out. The best way to do this is via the PID controller in your kitchen. Open the chamber door and turn the dial to the lowest smoke setting. This allows the grill to burn whatever is left in the auger.
Then turn off the grill. This varies from drive to drive, but typically this is done via a simple power button. You may have to hold the button down for several seconds for it to turn off completely.
Leave to cool for 20-30 minutes. The grill motor can continue to run for a few minutes, but will shut off completely once it has finished.
Scrub the inside of the pot with a grill brush. This will help remove excess dirt, grease or grit.
Don’t forget to empty and clean the drip tray. If you do this regularly, your grill will run efficiently and without flare-ups. So, don’t forget to clean your pellet grill every few weeks.
Allow the appliance to cool down completely before using or storing a grill cover.
Writer & content creator. BBQ fanatic!
