Pellet Guide

When your meat hits an internal temperature of about 165°F, it may stop rising. This is the time to wrap it in butcher paper or foil to lock in moisture and push through to that perfect 203°F–205°F finish.

Not all pellets are created equal. For a robust Texas-style flavor, go for mesquite or hickory. If you’re smoking delicate fish or poultry, fruitwoods like apple or cherry provide a subtle sweetness. pellet

To keep your grill running smoothly, always empty the hopper after use and use a shop vac to clear out ash from the burn plate once the unit has cooled down. Option 2: For the Airgun Hobbyist When your meat hits an internal temperature of