Recipes
Each one has its own temperature profile. They all run on a Weber Searwood pellet grill and a probe we trust.
Smoked Brisket
Low and slow until the probe slides in like butter.
12–20 hr including the rest Whole packer brisket, 10–14 lb
Smoke 225°FFinish 250°FRest 2–4 hr
Baby Back Ribs
Three stages, a foil wrap, and a sauce that goes tacky.
5–6 hr start to plate 2 racks baby back ribs
Smoke 225°FWrap 225–250°FSauce 275–300°FRest 10–15 min
Smoked Tri-Tip
Watch the probe, not the clock.
Overnight, then ~7 hr season at 8pm, eat at 6pm Two tri-tips, about 4 lb and 3 lb
Smoke 225°FSear 450–500°FRest 20–30 min
Smoked Boneless Lamb
Herb crust, mild smoke, pink all the way through.
About 3 hr plus overnight if you season ahead Boneless leg roast, 4–6 lb
SmokeBoost 180°FRoast 250°FSear 400°FRest 15 min
Grilled Chicken Legs
Smoke for flavour, roast to cook, then a hard sear for the skin.
1½–2 hr plus a short rest Chicken legs, as many as fit without crowding
Smoke 225°FRoast 375°FSear 450–500°FRest 5–10 min