Chicken Breast first time on my pellet grill | Pit Boss Grill Forum
2020年5月11日 · I set my temp to 300 and cooked my chicken breast to the proper temp using Lumber Jack Blended pellets. They came out perfect and juicy then best chicken breast I have had in a long time. I have never cooked breast in my pellet grill I always used my charcoal grill so now I know to use the PB now.
Crispy chicken skin? - Pit Boss Grill Forum
2020年12月8日 · This is one area where I need improvement. Most of the time when I smoke chicken on the pellet grill or the vertical smoker I get rubbery skin. Sometimes I will get it just right with crispy skin but that seems to be a rare event. Today I am going to try some bone-in chicken breasts with skin and see what I can do.
Cooking a Ham, has anyone done this? | Pit Boss Grill Forum
2024年12月19日 · Hi all I have done a few searches but I don't make out well finding what I'm looking for. Simply put, I think I would like to cook a ham on my Pit Boss for a family dinner the Sunday after Christmas we would like to eat at 5pm. Has anyone done this? I'm sure there have been many. What kind of...
Need Smoked whole chicken tips | Pit Boss Grill Forum
2021年6月22日 · The traditional rule of thumb has always been to take chicken thighs and legs to 170 or 175 degrees, but I've found that cooking them until they reach almost 195 degrees gives me better tasting chicken whether it's in the oven or on a grill (or smoker). And, it gets rid of more of the fat which helps to crisp the skin.
Chicken thighs - Pit Boss Grill Forum
2020年6月15日 · Cooking chicken thighs with skin on. Using Suckle buster Clucker dust. I am a big fan of KOSMOS but trying something different. Using Bear Mountain Oak pellets at 300 degrees for about an hour. Then wrapping tray with foil for about an hour or internal temp of 200. Then transferring the thighs...
Smoked chicken thighs | Pit Boss Grill Forum
2021年11月3日 · This YouTube video has some good information to do smoked chicken thighs. Looks like you smoke at a higher temperature to begin with then crank it up at the end. I'd like to hear forum members recipes and experiences for chicken thighs as well.
Newbie with Austin xl - Pit Boss Grill Forum
2021年2月23日 · During cold weather cooking, it’s best to use a P-setting like P2-P3 to help prevent a flame out while on “Smoke”mode. Your grill will run more stable using P2-P3 during cold weather cooks. During warm/hot weather cooking and while using the Smoke mode, P-settings P4 or P5 can be used, which will produce more added smoke. 3.
Prime Rib cook time? | Pit Boss Grill Forum
2024年12月21日 · So I WAS planning on smoking a 5 to 7 pound Prime Rib, but that seems to have changed and now I am smoking a 11.2 deboned Prime Rib. That aside for now. If I am cooking at 250 to 275F with an 11.2 pound Prime Rib, am I looking at about a 5.5 to 6 hour smoke? Am I doing the math right?
First cook: Spatchcock chicken | Pit Boss Grill Forum
2024年11月9日 · Forgot to put the water in the tray for the first 40 minutes, but luckily I remembered and fixed that. Turned the temp from 350 F down to 300 F and will keep it there for the next 1hr, and hit around 220-240 F for 20 to 30 minutes after I glaze it or until I get to around 160-165 F inside the chicken. We'll see how it turns out.
To foil or not - Pit Boss Grill Forum
2020年8月10日 · Tried some chicken thighs last night, set the temp at 400 for an hour. The thermometer in the lid showed between 325-350, while the digital showed 400. It was done, but fat under the skin hadn't finished rendering, so was inedible. My wife says the foil MAY reflect some heat and not allow cooking area to be as hot as set, and to follow the manual.