There are not many blogs out there dedicated to cooking on a pellet smoker. I have been cooking, grilling & smoking over 35 yrs now. I recently bought a Traeger Lil Tex Elite pellet smoker & have cooked on it over six yrs. now. I would like to share recipes & info I have gained from cooking on it.
Update 2014: I have plenty of recipes here for the pellet smoker so I am now including other outdoor cooking and some of my indoor cooking too.
I think I have cooked 7 days in a row; mostly sandwiches. It
was time for just some meat and potatoes. I had a rack of pork baby backs and I
have been on a quest to have the wife say they are at least as good as Old Dave’s!
She had some of his ribs at the Ohio gathering and said they were better than
Dave told me some of his secrets to good ribs but I should
have watched him a little closer; sometimes you learn more from watching than
listening! Now I have cooked ribs over 30 years and do turn out some good ones
but I did like his better.
I used to never pull the membrane but did pierce it with a
pickle fork. I decided to leave it on this time and show using my pickle fork
in a photo below.
Dave uses Blue Hog rub and two of their sauces. He didn’t
tell me which two but I chose their original and the Tennessee red sauce mixed
1 to 1. Basically I did them for 5 hours, 2 at 180, sauce them and add some
agave syrup and I used maple syrup instead of honey, some pats of butter then double wrap in foil, 1 hour at 200 meat side
up and 1 hour at 225 meat side down. Remove from the foil; brush on more sauce
and another hour. My grill level temps were 25 deg. hotter than set temps. After
removing from the foil I did have to go to 300 grill levels to get them done so
next time I need a little higher when wrapped.
I did a can of black pepper spam, sliced part way through
and some Blues Hog Rub added for an hour at 180 deg. and then sauced and on for
another 45 minutes. It was not done enough but the cook was hungry and it did
taste great anyway!
I did some baked potatoes our favorite way, a potato rod
inserted and baked at 350 deg. two hours
for med. potatoes and 2 ½ for large ones. Then slice in half and serve with any
toppings you want. After you eat out the potatoes you have a very crisp potato
skin to enjoy. I had some leftover stewed tomatoes and corn for a side and some
rye bread and butter.
I thought my ribs turned out pretty darned good. I asked my
wife what she thought and she said “You’re getting there”! I guess I have to
try a little harder!