1st cook with Bear Mountain gourmet blend

[Kicked Ash]

Nice looking chicken Guineabear. I've been using Bear Mountain pellets from the start with my Pit Boss Pro 850 smoker, and love them. I've used the Gourmet, Apple, and Cherry pellets. I also always sift my pellets (1/4" screen) before I put them into the hopper to remove small pieces and sawdust. Never an issue so far.

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[Guineabear]

Nice looking chicken Guineabear. I've been using Bear Mountain pellets from the start with my Pit Boss Pro 850 smoker, and love them. I've used the Gourmet, Apple, and Cherry pellets. I also always sift my pellets (1/4" screen) before I put them into the hopper to remove small pieces and sawdust. Never an issue so far.

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Thanks for the good words. So far Bear Mountain is king over Pit Boss hands down. I have apple, Gourmet and Bold BBQ so far. I want to try them all but still have a bunch of Pit Boss to use up. Would also like to try Lumber Jack since I've heard so muck good about it. But for a start I'm thrilled with Bear Mountain. I screen too.

 

[pawpawjts]

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.

I bought a bag of these pellets. The gormet

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.

I bought the gourmet pellets today at lowes I was telling my wife about your review. It'll be a little while before I can try them. I have some I need to use up first. But I do cook similar to your way.on ribs and butts around 225 gives that good smoke flavor. Cooked around 80 or so pounds of butts for my daughters church I never took the temperature off 225 my daughter claimed they loved. Hope they didn't lie it was a church used competition blend on it

 

[Cowboy1955]

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.

Looks delicious!!!!

BTW I got napkins

 

[Guineabear]

Just cleaned the smoker. Loved the flavor of the Bear Mountain pellets but found the build up of ash was about the same as with Pit Boss pellets. Not a big deal just something to report since some reviews claimed very little ash.

 

[RickT]

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.

Looks great I am doing mine this Sunday. Good tips

 

[gooose53]

Did comps for a number of years and bite through skin on chicken was always a chore. Helped a friend do a comp and he didn't prep the chicken at all and had bite through skin, needless to say I was not happy because I tried everything and couldn't get it right. He showed me how to do it and I was impressed with how little work it took. I'll write up a little how he did it for you at somepoint.