My successful pellet smoked chicken!

[Barrel99]

I wanted to try pellets on my #3 and they were very succesful. I wanted to share so here are the details.

Smokinit chip tray
3.5 pound Purdue natural whole chicken
Tony Chacherie marinade
Jeffs secret rub
1/2 cup (3 oz) Lumberjack 100% Apple pellets in a pile in an open foil boat to keep them together
Water in a small bowl on right side of firebox
Smoked at 250 (control turned to max)

Shot up chicken with Tony C. and left in fridge overnight.
Covered with rub in morning - no mustard or oil. Chicken was wet from shootup.
Put pellets in fire box. Used Smokinit chip tray. Pellets in an open foil boat pile.
Put on smoker at maximum setting.
Turn on and let it run until 165 degrees on Maverick - 4 1/2 hours (little less actually)

I didn't watch the temp all the time, but saw it go to 243 max. Smoke started in about 15 minutes.
Once the smoker was closed, I never opened the door again until done.
Chicken was excellent. Even the skin was edible. Apple smoke was perfect.
Total success with pellets.

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[NDKoze]

Looks really good.

[BedouinBob]

Nicely done Arnie!

[DivotMaker]

Looks great, Arnie!  Nice job!

[Pork Belly]

I like your trick of piling the pellets, I had not tried that.

[Barrel99]

Brian, piling the pellets seemed to work well. It may be possible to do the same thing without the Smokinit chip tray. I will have to try that sometime just for fun. However, the chip tray might have added  a layer of insulation to help keep the pellets from combusting, which I was concerned about.

[Nozzleman]

Thanks for the info, I have been wondering about this very thing.

[Barrel99]

Hi Nozzelman
Pellets can work, but after many experiments I decided they do not give me the smoke I am looking for. The way they burn is much different then chunks. They require a lot of oxygen to keep burning and SI in my opinion just doesn't have enough. So I am now using chunks and am happy with them. Pellets maybe for short cooks, like chicken or low temp cooks.