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Off Topic TN Forums
Cooking Forum
Pellet Grill Question
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<blockquote data-quote="AlexDad" data-source="post: 5044312" data-attributes="member: 4122"><p>I bought a Traeger about 2 1/2 years ago and we didn't get along. I let my brother have it cheap and bought me a Camp Chef model pellet grill and much happier. However, I still can't cook meat worth a crap on any grill. I HATE chicken but had to cut back on red meat and the pellet grill is about the only way I can stomach it.</p><p></p><p>Here's my problem - when it comes out right the pellet grill makes all the difference to me in taste. Only problem is I fail 6/10 times. I use the temp probes but when it reaches temp it always looks undone to me and with chicken that scares me. Then in turn I cook it until it's so dry its unedible. I think with chicken the pellet grill gives it that reddish smoke ring that makes me think it's still undercooked.</p><p></p><p>To be honest even when I get to eat a little pork or red meat I mess it up too. Beef not as bad because I like it a little pink in the middle. Pork and chicken I'm afraid I'll catch salmonella or mitochondriactricanosis.</p><p></p><p>What is a fail safe way I can set my pellet grill on X temp and let it hit that temp and then place chicken in grill, flip after X minutes, get it out after X minutes and it's safe to eat?</p></blockquote><p></p>
[QUOTE="AlexDad, post: 5044312, member: 4122"] I bought a Traeger about 2 1/2 years ago and we didn't get along. I let my brother have it cheap and bought me a Camp Chef model pellet grill and much happier. However, I still can't cook meat worth a crap on any grill. I HATE chicken but had to cut back on red meat and the pellet grill is about the only way I can stomach it. Here's my problem - when it comes out right the pellet grill makes all the difference to me in taste. Only problem is I fail 6/10 times. I use the temp probes but when it reaches temp it always looks undone to me and with chicken that scares me. Then in turn I cook it until it's so dry its unedible. I think with chicken the pellet grill gives it that reddish smoke ring that makes me think it's still undercooked. To be honest even when I get to eat a little pork or red meat I mess it up too. Beef not as bad because I like it a little pink in the middle. Pork and chicken I'm afraid I'll catch salmonella or mitochondriactricanosis. What is a fail safe way I can set my pellet grill on X temp and let it hit that temp and then place chicken in grill, flip after X minutes, get it out after X minutes and it's safe to eat? [/QUOTE]
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Pellet Grill Question
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