RedT
Member
New to pellet smokers, assembled my new RT-1250 yesterday, did the initial burn this morning and decided to cook chicken for dinner. Rubbed with Meat Church The Gospel and set the grill to 350℉. After preheat, put 4 chicken breasts and one thigh/leg on the grill. 30 minutes later chicken looked a sickly white, so bumped temperature to 400℉. An hour later the meat probed at 130℉, still looking sickly. Loaded my Weber Kettle with charcoal and transferred chicken. Thanks for the Weber! Crispy, tender, smoky chicken probed at 180℉ in short order.
Will no doubt try brisket or maybe a pork butt on my next attempt. My goal was to also smoke sausage on the 1250, but I'm now in doubt. Maybe low-and-slow is what the pellet grill is for, but for grilling I'll stick with my Weber.
Will no doubt try brisket or maybe a pork butt on my next attempt. My goal was to also smoke sausage on the 1250, but I'm now in doubt. Maybe low-and-slow is what the pellet grill is for, but for grilling I'll stick with my Weber.