1st cook with Bear Mountain gourmet blend

[Guineabear]

Did a spatchcock chicken today using Bear Mountain gourmet pellets. It came out moist, tasty and tender in just under 5 hours at 250 degrees. Had a great color and a nice mild smoke flavor. Haven't checked on ash yet but everything went well. Pellets had very little dust and were a consistent size. Smoke had a nice scent. Will definitely use these pellets again and look forward to trying other flavors.

 

[SeniorChief]

turn your temp up to 325....just as juicy in 2hrs..or 350 in 1.5 hrs

 

[Steve In Pa]

Did a spatchcock chicken today using Bear Mountain gourmet pellets. It came out moist, tasty and tender in just under 5 hours at 250 degrees. Had a great color and a nice mild smoke flavor. Haven't checked on ash yet but everything went well. Pellets had very little dust and were a consistent size. Smoke had a nice scent. Will definitely use these pellets again and look forward to trying other flavors.

It is a great color

 

[Desert_Smokin]

I love the BM gourmet blend!! Adds a nice little sweet Smokey flavor.

 

[Guineabear]

turn your temp up to 325....just as juicy in 2hrs..or 350 in 1.5 hrs

Thanks for the reply. 325 sort of negates the low and slow concept but would be nice to cut the time. This cook came out extremely moist. Hard to imagine the higher heat would provide the same. Worth a try on other 250 degree cooks that go long.

 

[Guineabear]

I love the BM gourmet blend!! Adds a nice little sweet Smokey flavor.

Yes the flavor was impressive compared to Pitboss pellets.

 

[Guineabear]

It is a great color

Thanks. I was impressed. 1st time using Bear Mountain pellets. certainly won't be the last.

 

[Mike From R.I.]

I have been using their apple pellets which are awesome too like the gourmet.

 

[Guineabear]

I have been using their apple pellets which are awesome too like the gourmet.

I have apple and bold BBQ but haven't tried them yet. If the gourmet is any indicator, I'm sure I'll be pleased with both. Shame I still have a bunch of Pitboss pellets still to be used. So much more flavor from Bear Mountain.

 

[Mike From R.I.]

PB pellets make good compost for the gardens....lol

 

[hankhill11]

I have to many pellets to try another brand right now, but i'll be giving bear mountain a try as soon as i need more. Right now i only have different lumberjack brand, so it'll be a good comparison.

that chx looks awesome.

 

[Steve In Pa]

Thanks for the reply. 325 sort of negates the low and slow concept but would be nice to cut the time. This cook came out extremely moist. Hard to imagine the higher heat would provide the same. Worth a try on other 250 degree cooks that go long.

I have yet to do chicken cuts like legs thighs and breasts on my Pit Boss. But when I do I thought the best approach would be a lower and slower approach. Heretofore when I did those chicken cuts on the Brinkman charcoal grill I always had the best luck with tenderness with a cooler charcoal temperature going.
However I'll keep my options open because I really don't know how chicken cuts are going to cook on the Pit Boss.
The learning curve continues....

 

[SeniorChief]

Thanks for the reply. 325 sort of negates the low and slow concept but would be nice to cut the time. This cook came out extremely moist. Hard to imagine the higher heat would provide the same. Worth a try on other 250 degree cooks that go long.

Low and slow for poultry? Never heard of it and unnecessary

 

[hankhill11]

Never heard of it and unnecessary

I'll respectfully disagree that its unnecessary. I think with pellet smokers, the longer you spend at lower temp, the better the smoke flavor will be. Smoke flavor is already lighter than coal or wood burners, so thats the trade off, and your cooks might change a little due to it.

With that said, I've done chicken parts a number of times, and its still a trick to get 'bite through' skin, as with the lower temps, it'll never be crisp(another trade off). There might be some playing around with timing split between 'smoke' settings, or the 225 range, before winding up to 350-400 for the skin's sake, but i haven't gotten that experiment nailed down yet.

 

[Steve In Pa]

There might be some playing around with timing split between 'smoke' settings, or the 225 range, before winding up to 350-400 for the skin's sake, but i haven't gotten that experiment nailed down yet.

This is the strategy I plan to use when I get around to it.