Cookshack's smoky pot roast, Memphis Wood Fire Grills' smoked salmon candy, and Traeger Wood Pellet Grills' Argentinian style beef short ribs are some recipes for cooking on pellet grills. Pellet grills, equipped with discrete heating zones, produce savory smoked and slow cooked meals.
Cookshack's smoky pot roast recipe requires using both direct and indirect heat. Rub a chuck roast with Montreal steak mix, and sear for four minutes per side. Smoke the browned meat in an indirect heat zone for one hour. Move the roast to a foil pan lined with carrots, potatoes, mushrooms, celery and onions. Cover the meat and vegetables with broth and dried onion soup, and smoke the mixture at 300 degrees Fahrenheit for five hours or until tender.
To make Memphis Wood Fire Grills' smoked salmon candy, brine 1 pound of 1/2-inch sliced salmon layered on and covered with a mixture of 1 cup each kosher salt and brown sugar. After refrigerating for 30 minutes, rinse and dry the strips, laying them uncovered on a wire rack overnight. When ready to grill, brush the pieces with 1/2 cup maple syrup combined with 1 teaspoon red pepper flakes. Smoke at 180 degrees Fahrenheit for one hour. Baste and smoke at 200 degrees for two to three hours, basting again after the second hour.
Traeger's Argentinian short ribs recipe uses smoking and slow cooking with a rub. Create a paste from 1 tablespoon crushed garlic, 2 tablespoons balsamic vinegar, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. After applying the rub and refrigerating for one hour, smoke the ribs for one hour in a 225-degree grill. Increase the temperature to 300 degrees Fahrenheit and slow cook up to 3 1/2 hours longer. Serve the ribs with a Chimichurri sauce.