Pellet Playbook

Pellet Grill 101: First Ten Cooks That Teach Everything

8/29/2025 • 1 min read

Start with quick wins and build skill predictably.

  1. Sausages at 275°F (probe placement + evenness)
  2. Chicken thighs at 350°F (skin management)
  3. Pork tenderloin at 300°F (carryover timing)
  4. Reverse‑sear ribeye (two‑zone workflow)
  5. Ribs at 275°F (wrapping decisions)
  6. Spatchcock chicken (full method)
  7. Chuck roast “poor man’s brisket” (stall strategy)
  8. Salmon plank (low‑temp control)
  9. Veggie pan (smoke flavor baselining)
  10. Brisket flat (end‑to‑end confidence run)