While most modern pellet barbecues have digital temperature readings and do a pretty good job for maintaining temperatures, this is not always the case.
To determine the best pellet grill and discover how these products perform under different cooking scenarios, we conduct three tests. Based on different meat, methods and settings, these tests show us how efficiently and evenly cook (or not) cook.
Smoking pork ribs low and slow is the perfect pellet bar test.
Ribs
We wired each barbecue with a sensitive thermometer of the thermocouple at the level of the grate. This sensor is also attached to a laptop data login software.
Nice smoked ribs should be juicy, gentle and delicious smokers.
Next, we burn the grill and set the temperature at 225 degrees F and start shooting. Then we remove the outer membrane of the pork rack and season it with a complete friction we use for ribs and chicken. After Grill's thermometer reports that it has hit the desired pace, we put it on the bars for at least three hours with the lid closed all the time.
Beer can chicken is a great way to add taste and moisture to your chicken while cooking on a pellet grill.
Chicken
To test the time to cook medium time on medium heat, we grill the entire chicken at 400 degrees F. Once we cut and season the bird, we insert a temperature probe into each chicken breast, for a total of two probes per chicken. To keep our results as fair as possible, all chickens are as close as possible to 5.5 pounds.
To mix it, we also tried the chicken to give another way to measure the cooking of birds. With standing the chicken upright while cooking, it is another level of precision for grilling, as not the whole meat is relatively the same distance from the heat. Using the same methods of monitoring temperatures throughout the chef, the chickens turned out juicy and delicious over the heat of the Smokey 350 degrees.
Cooking high heat hamburgers helps us to see how a pellet grilled.
Hamburgers
Hamburgers are our last test for our grilled examinations. We measure 5.3 ounces of 80/20 ground beef and press them into uniform paths. These paths enter the barbecue basket and insert a temperature probe into the center of each toe at an angle of 45 degrees.
With a heated barbecue 10 minutes on the highest temperature setting, the bucket goes to the grill. After six minutes of cooking, roll the basket and monitor the internal temperature. Once the last burger in the bucket reaches 145 degrees F, the series is over. A good burger in this test is one that has a nice external coal and a little pink center.
Testing of the burger indicates any hot spots across the grilling surface, if one burger is constantly reaching 145 degrees f in front of the other in each round.
Pork chops
Buying all pork and cutting your own chops is a great way not only to save money, but also get even pork chops for cooking.
For the chops, I bought all the pork and cut out approximately 1-inch thick chops from it. By doing so, it is not only more economical, but it also guarantees that the chops are equal to more than even a chef. After a few spices, the center cut pork from pork to the grill.
Temperatures were folded throughout the chef within a 350 -degree barbecue using the same methods as hamburgers. The chops cooked evenly and relatively quickly, as there are no bones to face.
Boston pork butt
Boston's pork butt is a great piece of pellet meat, as it can take a lot of smoke and provide delicious meat -ready meat.
For a longer cooking test, I used approximately six pounds of pork pork, or pork shoulder, with a mixture of sweet and salted dry friction with yellow and dijon's mustard as binders. With pellet grates set at 225 degrees F, each piece of meat received two meat probes to monitor temperatures.
After cooking at 165 degrees F internally, wrapping the meat in butcher paper and returning it to the grill until it reaches 195 degrees F. Then it was time to leave the meat to rest for an hour or the like. After it was done, I put the meat in a tray and destroyed it by separating it, resulting in juicy, smoking, gentle pork for sandwiches, mac and cheese and many other dishes.
Brisket
Brisket of beef can be tricky to cook because it requires a long time at low temperatures to properly break down fat and meat fiber.
The final test was an even longer chef with beef for 13 hours. The meat is shortened, the treatment of rough kosher salt, yellow mustard and smoking beef, and then three meat probes to keep track of the large piece of meat. With all this, the digger was placed in the middle of the barbecue at 225 degrees.
After about six hours and an internal temperature of 165 degrees, I wrapped the digger in butcher paper and returned it to the grill. After struck 195 degrees, I wrapped the aluminum foil around it to help maintain moisture and finish the chef at 225 degrees.
The grills created juicy meat with a beautiful smoke ring that climbed. Being able to maintain evenly, consistent heat for something like a brisket that takes a long time to cook is vital to properly decompose fat and protein fiber for delicious food.