Every recipe puts the pellets, grill temperature, pull temperature and total time at the top, so you can decide what to cook in ten seconds and check a number with greasy hands.
HolidaySet the grill to 300°F with cherry and pecan pellets and plan on about 3 hours 15 minutes for a brined 14 lb turkey. Pull when the breast reads 162°F and the thigh 175°F, then rest it 30 minutes.
HolidaySmoke the roast at 225°F on oak and cherry pellets until the center reads 120 to 125°F, about 4 hours for a 7 lb 3 bone roast. Rest it while the grill heats to 450°F, sear 8 to 12 minutes, and rest 20 minutes for 130 to 135°F medium rare.
HolidaySmoke at 250°F on apple and hickory pellets, then turn the grill up to 375°F when the breast reads 150°F. A 6 to 7 lb bone-in breast takes about 2.5 hours; pull at 160°F and rest 20 minutes to reach 165°F.
24 recipes
Set the grill to 250°F with oak and hickory pellets, wrap the brisket in butcher paper around 165°F, and pull it at about 203°F when the probe slides in easily. A 13 lb packer needs about 10 hours on the grill plus 1 to 2 hours of rest.
Smoke the wings at 225°F on hickory pellets for 30 minutes, then turn the grill to 400°F and cook 25 to 35 minutes more, about 75 minutes in all for 4 lb. They're done at 175°F in the thickest drum.
Smoke the chuck roast at 250°F on hickory for about 3 hours until the bark sets near 165°F, then cover it in a foil pan with broth and cook to 205°F, about 3 hours more. Rest 30 minutes and shred.
Put the skillet on uncovered at 250°F with apple or cherry pellets (or whatever the meat is running), stir once at 20 minutes, add the panko at 30, and pull at 165°F in the center. It takes 45 to 60 minutes.
Smoke the meatloaf on a wire rack at 250°F with hickory and apple pellets, glaze it at 140°F and again at 150°F, and pull at 160°F in the center. A 2.5 lb loaf takes about 2 hours 45 minutes.
Smoke a 4 lb boneless loin fat side up at 225°F on straight apple pellets for about 2 hours 45 minutes, and pull at 140°F in the thickest part. Rest 15 minutes to 145°F; total time is a little over 3 hours.
Smoke an 8 lb bone-in butt at 250°F on two parts hickory to one part apple, wrap in butcher paper at 165°F, and pull at 203°F when the probe slides in with no resistance. Budget about 11.5 hours including an hour's rest.
Set the grill to 250°F with pecan pellets and put the loaded foil pan on uncovered, stirring at 30 and 60 minutes. Pull it when it is smooth and about 160°F in the middle, usually 60 to 90 minutes.
Set the grill to 250°F with half hickory, half cherry pellets and smoke St. Louis spares bone side down for about 5 hours (5.5 with prep). Pull at 198 to 203°F between the bones, when the rack bends and the bark cracks.
Run the grill at 225°F with alder pellets and cook the brined salmon skin side down without flipping. A 2 lb side reaches 130 to 135°F in the thickest part in about 45 to 55 minutes; pull it there.
Set the grill to 300°F with cherry and pecan pellets and plan on about 3 hours 15 minutes for a brined 14 lb turkey. Pull when the breast reads 162°F and the thigh 175°F, then rest it 30 minutes.
Run the grill at 250°F with half apple, half hickory pellets and cook 2 lb baby back racks unwrapped for about 4 hours (4.5 including prep). Pull at 195 to 200°F between the bones, when the rack bends almost in half.
Brine the breasts for 45 minutes, then smoke them at 250°F on apple pellets for 50 to 70 minutes, about 2 hours start to finish. Pull each one at 160°F and rest it 5 to 10 minutes to reach 165°F.
Smoke bone-in thighs at 275°F on hickory and apple pellets for 45 minutes, then turn the grill to 400°F for 15 to 20 minutes, about 70 minutes in all. Pull at 175°F to 180°F next to the bone.
Smoke 1.5 inch belly cubes at 250°F on half pecan, half cherry pellets for about 2.5 hours, then braise in a covered pan with butter and sauce for an hour and reduce uncovered 20 to 30 minutes. Pull at 200 to 205°F, about 4.5 hours start to finish.
Smoke the roast at 225°F on oak and cherry pellets until the center reads 120 to 125°F, about 4 hours for a 7 lb 3 bone roast. Rest it while the grill heats to 450°F, sear 8 to 12 minutes, and rest 20 minutes for 130 to 135°F medium rare.
Smoke at 250°F on apple and hickory pellets, then turn the grill up to 375°F when the breast reads 150°F. A 6 to 7 lb bone-in breast takes about 2.5 hours; pull at 160°F and rest 20 minutes to reach 165°F.
Smoke half pound patties at 225°F on hickory for 30 to 35 minutes until they read about 115°F, then sear at 450°F for 2 to 3 minutes a side to 160°F. Total time is under an hour.
Smoke drumsticks at 275°F on hickory pellets for 45 minutes, then turn the grill to 400°F for 15 to 20 minutes, about 70 minutes in all. Pull at 180°F next to the bone.
Warm a fully cooked 8 lb bone-in ham at 225°F on half cherry, half maple pellets for about 2.5 to 3 hours, glazing at 120°F and 130°F and turning the grill to 300°F for the finish. Pull at 140°F; plan about 3.5 hours including a 20 minute rest.
Smoke 1.25 inch bone-in chops at 225°F on hickory pellets until they read 120°F (40 to 50 minutes), then sear 60 to 90 seconds a side over high heat and pull at 140°F. Rest 5 minutes to 145°F; the whole job takes about 1 hour 15 minutes.
Smoke the tenderloins at 225°F on straight apple pellets for about 75 minutes and pull at 140°F, then rest 10 minutes to 145°F. Allow about 1 hour 40 minutes from cold grill to sliced pork.
Cook the flattened bird at 300°F on cherry and hickory pellets; a 13 lb turkey takes about 2 hours. Pull when the breast reads 162°F and the thigh 175°F, then rest it 20 minutes.
Cook a 4 to 5 lb chicken at 350°F on pecan pellets for 70 to 85 minutes, or 50 to 60 minutes spatchcocked. Pull when the breast reads 160°F and the thigh at least 175°F, then rest it 15 minutes.
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| Recipe | Grill temp | Pull at | Total time | Pellets |
|---|---|---|---|---|
| Baby back ribs on a pellet grill | 250°F | 195 to 200°F (bend test) | 4 hours 30 minutes | Apple and hickory, half and half |
| Burgers on a pellet grill | 225°F to smoke, then 450°F to sear | 160°F | 1 hour | Hickory |
| Chicken legs on a pellet grill | 275°F, then 400°F to finish | 180°F | 1 hour 25 minutes | Hickory |
| Chicken thighs on a pellet grill | 275°F, then 400°F to finish | 175 to 180°F | 1 hour 25 minutes | Hickory and apple, half and half |
| Pellet grill brisket | 250°F | 203°F (probe tender) | 12 hours | Oak and hickory, half and half |
| Pellet grill chicken breast | 250°F | 160°F, rests to 165°F | 2 hours | Apple |
| Pellet grill ribs | 250°F | 198 to 203°F (bend test) | 5 hours 30 minutes | Hickory and cherry, half and half |
| Pellet grill turkey | 300°F | 165°F in the breast, 175°F in the thigh | 4 hours | Cherry and pecan, half and half |
| Pork chops on a pellet grill | 225°F, then sear | 140°F, rested to 145°F | 1 hour 15 minutes | Hickory, straight |
| Pork loin on a pellet grill | 225°F | 140°F, rested to 145°F | 3 hours 15 minutes | Apple, straight |
| Pork tenderloin on a pellet grill | 225°F | 140°F, rested to 145°F | 1 hour 40 minutes | Apple, straight |
| Salmon on a pellet grill | 225°F | 130 to 135°F (125 to 130°F for wild sockeye) | 1 hour 30 minutes | Alder |
| Smoked chicken wings | 225°F for 30 minutes, then 400°F | 175°F | 1 hour 35 minutes | Hickory |
| Smoked chuck roast | 250°F | 205°F (probe tender, for shredding) | 6 hours 45 minutes | Hickory |
| Smoked ham on a pellet grill | 225°F, then 300°F to set the glaze | 140°F | 3 hours 35 minutes | Cherry and maple, half and half |
| Smoked mac and cheese | 250°F | 165°F in the center, bubbling at the edges | 1 hour 30 minutes | Apple or cherry on its own, or whatever the main cook is running |
| Smoked meatloaf | 250°F | 160°F | 3 hours 20 minutes | Hickory and apple, half and half |
| Smoked pork belly burnt ends | 250°F | 200 to 205°F (fat gives when pressed) | 4 hours 30 minutes | Pecan and cherry, half and half |
| Smoked pork butt (pulled pork) | 250°F | 203°F (probe slides in with no resistance) | 11 hours 30 minutes | Hickory and apple, two to one |
| Smoked prime rib | 225°F, then 450°F to sear | 125°F before the sear (130 to 135°F medium rare after the rest) | 5 hours 30 minutes | Oak and cherry, half and half |
| Smoked queso | 250°F | Fully melted and smooth, about 160°F | 1 hour 50 minutes | Pecan |
| Smoked turkey breast | 250°F, with a 375°F finish for the skin | 160°F, rests to 165°F | 3 hours | Apple and hickory, two to one |
| Spatchcock turkey on a pellet grill | 300°F | 165°F in the breast, 175°F in the thigh | 2 hours 45 minutes | Cherry and hickory, half and half |
| Whole chicken on a pellet grill | 350°F | 165°F in the breast, 175°F in the thigh | 1 hour 45 minutes | Pecan |
The calculator works backward from dinner time: cut, weight and grill temperature in, start time and pull temperature out.
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