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Cooking on the Pit Boss Copperhead pellet smoker

It was on sale so I had to buy it for $199.00. 1/2 price at Wally World so go find it if you need one. This thing comes with a 5 year warranty and I added another 2 years through Walmart for $16.  Enter your zipcode and snag one!! https://brickseek.com/walmart-invent...?sku=876324460
 
This thing is huge, it has 5 racks 22" wide by 14" deep, big enough to hold full size aluminum pans. There's no electric or gas heat, it actually burns the pellets.
 
I broke it in last night with a rack of ribs smoked 1.5 hours at 300 using hickory pellets, 1 hour wrapped and 30 minutes unwrapped, not bad for 3 hour ribs. I didn't trim the rack and the dog loved the tips!! There was only a slight smoke flavor but next time I'll follow directions and actually smoke them instead of baking them.
 
This this also cooks up to 450F so I'll also try a few pizzas.
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Rajun Gardener said:
 
These were wrapped but not sauced. I sprinkled more rub when I put them back on the smoker. This came out better than expected and I might stop putting sauce on ribs, the flavor is better not covered up with a sauce.
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Yes!  Once your rub is dialed in sauce just isn't necessary.  I always have sauce on hand, and I always sauce my wife's rack because that's how she wants em but I never sauce mine. 
 
Sorry, I was cooking at work so I could keep the smoker inside. It's still in the 20's here in Michigan, so I was a little unprepared :P OK, I started with six 5-6 lb chickens and spatchcocked them and brined them overnight in salt/sugar brine with black peppercorns, bay leaves, garlic cloves, lemon peel and juice from a lemon. In the morning I seasoned the birds with Montreal chicken seasoning and jalapeno powder. Then into the smoker at the smoke setting for about an hour, then I turned it up to 225 for another hour then up to 350 for about 2 hours.  At this point we had to pull them and eat because it was getting late and we had some stuff that had to get done.  I would have liked to let them go another half hour but they were close.  I think they took longer than planned because of the size of the birds. They came out great and I will definitely do it again. Again sorry for the pic quality and the only pic I thought to take.
 

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SmokenFire said:
Yes!  Once your rub is dialed in sauce just isn't necessary.  I always have sauce on hand, and I always sauce my wife's rack because that's how she wants em but I never sauce mine. 
 
I agree, perfect dry rub ribs, that's how I like em, but I do add sauce... NOT BBQ sauce, hot sauce of course! But only once they're on the plate. ;)
 
Walchit said:
Mother in law just called asking if I was looking to get a smoker.

The local Wal-Mart has them for 199 now.

My birthday is in 8 days.

Starting to look like I might get one. I have too much money in these seedlings to buy a smoker, so this might turn out to be one hell of a birthday.
Walchit said:
 
Don't look a gift horse in the grill! :lol:
 
Rajun Gardener said:
You have a P setting on a 5 Series? I don't but I do have a Prime button which activates the auger to Prime the firepot.
 
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Looking around I think your right. I go to smoke and the 5 comes up with no way to change it. Must have been reading on other models
Smoke setting seems to run 150 or so ok?
 
****PSA****
 
I want to warn everybody that makes sausage. DO NOT USE=>Mortons Salt Substitute. If you do only use 30% of what your recipe calls for salt. The potassium chloride will give it a chemical taste. 
 
How do I know?
I made a 9lb batch. fried up a test patty and thought I ruined the meat.
I saved it by buying another 15lbs of butts and mixed it all together to even out the salt substitute then added kosher salt to taste.
 
So what was a small batch of sausage turned into a 3 day sausage making/smoking chore. I made 11lbs of smoked Andouille and 13lbs of fresh/raw. I just finished vacpacking all of it and should be set for a while.
 
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Ashen said:
RG. Would you share a more detailed breakdown on the Tasso? I have faked my own recipe for it in the past, and it was good but I would love to make a more true style version.

Cut of pork used. Maybe Seasoning ingredient main hitters if you don't want to give out exact proportions.

:cheers:
 
Here's another recipe to try from a Cajun near Baton Rouge.
 


Here's the recipe.  It's a 2 part method.

Step 1

In a gallon of water, mix up 1/2 cup sea salt, 1/2c white sugar, 1 cup brown sugar, 1 TBS pink salt (cure #1)
This is a basic ham brine, you can multiply it for bigger batches if needed, just use this amount of ingredients per gallon of water.

Remove bone from Boston Butt and slice meat into 1/2" thick strips or steaks.  
Add meat to brine and let soak at least 4 days.  I normally will put the meat in the brine one weekend, and smoke it the following weekend.  

Step 2

Remove meat from brine, rinse off with cool water and pat dry.  
Add 1/4 cup Worcestershire sauce to the meat and toss it around and let it sit while you mix the following:

1/2c granulated garlic
1/4c onion powder
1/4c ground black pepper
1/4c cayenne pepper

Generously coat each piece of meat with the spice mix.  This is enough to do about 5 lbs of meat.  You generally get 4-5 lbs of boneless meat out of a butt. 
Put the meat on a cooling rack or an old fridge rack or a rack out of your smoker or whatever you got and let it sit in the fridge overnight.
Smoke for about 8 hours at 160 degrees.


 
 
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