New Pit Boss Smoker/Grill

[Doodle4587]

Hello everyone,
I am new to this forum and my husband and I just bought our first smoker/grill. I would like to grill some pork kabobs for our first time using it. Can anyone give me some advice so I don't mess up my very first attempt at grilling/smoking.

Thanks in advance

 

[ANT0407]

Welcome from NH What model did you get?

 

[Doodle4587]

Thank you ! We bought the 820 Competition Model. No clue how to use it though. I have looked at many YouTube videos but can't find anything on how to grill these kabobs.

 

[Mike From R.I.]

Welcome from Rhode Island

 

[Mike From R.I.]

How To Smoke Kabobs Guide And Shish Kabob Recipe

Season, prep, and smoke kabobs to perfection with this guide! Kabobs are one of Colombia's most popular dishes, and these skewers are delicious!

barbecuebetter.com

 

[Mike From R.I.]

Pork should be 145 or above to be cooked.

 

[ANT0407]

Looks like @Mike From R.I. helped you with the kabobs. Let us know how it goes and post pics!

 

[Doodle4587]

Welcome from Rhode Island

Thank you soo much. I am excited to be part of this group.

 

[Doodle4587]

How To Smoke Kabobs Guide And Shish Kabob Recipe

Season, prep, and smoke kabobs to perfection with this guide! Kabobs are one of Colombia's most popular dishes, and these skewers are delicious!

barbecuebetter.com

Thank you Mike !! I appreciate it.

 

[Cowboy1955]

Welcome from Texas to the group!!

 

[Doodle4587]

Welcome from Texas to the group!!

Thank you !!

 

[Jimsmokes]

Mike covered you there. My suggestion would be to not mix your proteins and vegetables on the same skewers. Cooking times vary to much.
If you're doing beef don't use cheap cuts and definitely not stew meat. Had some friends once ask me how I got my beef kabobs so tender. When I ask what cuts they had been using? They told me the beef chunks at the butcher or the chuck steaks. Well there it is I use filets or the tenderloin tails when they're available.
Also wet brine your chicken and marinate your pork.

 

[Sparky]

Welcome to the club

 

[Doodle4587]

Mike covered you there. My suggestion would be to not mix your proteins and vegetables on the same skewers. Cooking times vary to much.
If you're doing beef don't use cheap cuts and definitely not stew meat. Had some friends once ask me how I got my beef kabobs so tender. When I ask what cuts they had been using? They told me the beef chunks at the butcher or the chuck steaks. Well there it is I use filets or the tenderloin tails when they're available.
Also wet brine your chicken and marinate your pork.

Thank you sooo much for the info ! This is great to know !

 

[bobissmokin]

Welcome!