Fire up your Green Mountain, Traeger of Pit Boss Pellet Grill and dive in to these delicious, smoked and roasted BBQ recipes! Your pellet grill can do a lot more than make burgers! Chicken, ribs, smoked salmon, brisket and even pizza can be wood-fired, roasted, baked, seared or smoked just the way you like!
For variety, we’ve selected 3 mouthwatering pellet grill recipes, with directions for prepping and cooking. Chicken wings are a BBQ staple, really, and you can serve a lot of people for relatively low cost. There’s a Boston Butt BBQ recipe and a delicious smoked brisket recipe for pellet grills as well. Just pick your favorite or try them all!
Golden brown crispy, tender and steaming with rich, smoky aroma, these chicken wings are the kind you enjoy on a balmy weekend afternoon, lathered in your favorite BBQ sauce. Try it as an appetizer or finger-food on game day alongside other selections!
Up to 4
30 - 40 minutes
Up to 4
4-5 lb Chicken Wings
2 tbsp Salt
Garlic Mix (4 parts kosher salt, 2 parts restaurant grind black pepper, 1 part granulated garlic)
For added flavor, hickory or apple wood pellets are a great idea! You’ll need to smoke the wings for at least 30 minutes at a temperature of 225 degrees fahrenheit.
By this point, you should see a steady stream of white smoke emerging from your grill. You’re not using a steam engine so if it’s bellowing smoke from the smokestack you’ve got too much fuel going. When smoking or grilling on a pellet grill, lower temperature produces a steady, more consistent heat and smoke that will also impart more flavor.
Sounds simple? Well, it kinda is! Avoid opening the door on your pellet grill to check on your wings and you’ll have less problems with temperature variance. Many of today’s best pellet grills are designed for set it and forget it cooking, so once you load your chicken wings, set the timer and sit back!
BBQ chicken wings just don’t get old - when they’re done right! These bad boys will taste good with any sauce you like. Serve as many batches as you need, and each batch will taste better than the last! Enjoy!
Pulled Pork, or Boston Pork Butt, is a BBQ lover’s dream. Rubbed down with a tangy seasoning that balances sweet and sour, the slow and steady wood fire method of cooking will give your pork flavor and tenderness.
8 - 10 hours
1 Pork Shoulder (7 – 8 lbs.)
1 tsp thyme
1 T Kosher salt flakes
1 tsp chipotle powder
1 T garlic granules
1 tsp chili powder
1 tsp black pepper
2 T Dijon mustard
Mustard Based BBQ Sauce
How To Trim A Pork Butt
1-1.5 hours per pound. A 12 lb brisket will take 12 hours. If this is your first time on a pellet grill, try a 4 - 5-pound brisket. Anything larger and be sure to start early in the day. Defrosting should also be done well before you fire up the pellet grill. For a really good rub to soak in refrigerate for at least 12 hours before you smoke it.
4 - 5 hours
True roasting requires either wood or coal, but the type of wood is especially important with a pellet grill. Pellets are specially designed with a ratio of sawdust and water. Once heated over an open flame, the pellets release moisture at a rate that allows your pellet grill to achieve the temperatures necessary for cooking your meat.
Needless to say, pellet grilling isn’t the same as cooking with charcoal or gas. Along with the 3 recipes included below, you’ll also find some helpful tips to enhance your technique. Try these out pellet grill recipes out on your own, or with friends. Either way, you’ll be pellet grill bro by the time you’re through!
How Does A Pellet Grill Work?
Using a pellet grill isn’t that much different from a smoker, but they are different. The main difference is the way in which heat is distributed. Maintaining a consistent temperature on your pellet grill can be a challenge but once you understand how it works, you won’t find it so frustrating.
The wood pellets load into a side loading or front loading pellet hopper. The cooking chamber is located directly below the grilling surface, usually under a heating element. Wood pellets don’t actually catch fire so much as smolder. A wood auger feeds the pellets into the chamber, where they smolder, producing heat and smoke.
All wood pellet grills need an electrical source to power the internal fan, auger motor and the heating element. Many have any internal thermal monitor that helps to manage the internal temperature. If the temperature dips below the desired cooking temperature, the auger feeds the necessary pellets into the cooking chamber.
This ‘set it and forget it’ type of pellet grilling makes wood-fire cooking so much easier and less stressful than charcoal or gas grilling. It’s loads of fun once you get used to it, and you can’t beat that smoky wood flavor!
Wood Pellet Flavors
There are actually quite a few different flavors. For the recipes included here, experiment with the following:
Mesquite: Good for grilling or smoking poultry, fish, or beef.
Apple: Use apple pellets for pork, chicken, and veggies.
Hickory, Maple, or Cherry Woods: Blend them together or use individually, these work well for a variety of different light meats or white meats (chicken, pork, salmon)
What Temperature Is Best For Roasting?
Roasting is described as a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 300 °F.
What Temperature Is Best For Smoking Meat?
Smoking meat is about cooking over smoldering material at a lower temperature than roasting. To keep pellets or wood chips steadily smoldering, set the temperature between 200° to 300°F.
This post was last updated on February 10th, 2020 at 03:23 pm
William Clay is a BBQ enthusiast dedicated to sharing his grilling (and overall cooking) expertise with FireFoodChef's readers.