2009 5.3l 6l80
Attempt one at over the top chili. Turned out ok, next time I wont use sweet corn though.
I've got one of those maze trays as well, and ended up going to the cold Smoke Box that Masterbuilt makes. What I found was with the tray that if your pellets took up even a small amount of moisture oh, and they seem prone to do so, that there was essentially no way to keep that tray of pellets burning for any length of time. They would literally just smolder themselves out 10 to 15 minutes after you got them going.I used a maze pellet tray in my old Masterbuilt and got it dialed in great. Now that I have the pellet smoker, I sometimes want just a tad more smoke and have been thinking about getting. The pellet smoker does a good job on its own, but sometimes I'd like just that little extra oomph.
Last pork loin I smoked I marinated the Loin inPerfect time of the year, I didn't put a lot of chips in so it barely got any smoke flavor but I think that was the way to go.
I also ordered one of those square smoking tubes that I saw in this thread or another and used the pellets when I did a pork loin a while ago. It put so much smoke in that loin that it wasn't any good. I need to fine tune the "smoking time" when using that for sure. Maybe only use it for the first 30min or something.
Got my reverse seared filets down pat now. 20 minutes at 225⁰ and then seared at 500⁰ until at my desired internal temp.
They stay super tender and great flavor.
After following this thread for a long time I picked up a Pit Boss 3 electric a few months ago. Everything has been great.
But I never get a good crust like you guys get. For the last pork loin, I added some brown sugar to the rub thinking that would do it...noop.
What am I missing?