Clean the Grill: Before starting, make sure the pellet smoker is clean. Remove any old ash or residue from previous use.

Check the Hopper: Fill the hopper with your chosen wood pellets. Use pellets that suit the flavor profile you want.

Inspect the Components: Ensure that the fan, auger, and temperature sensor are working properly.

Trim and Season: Trim any excess fat from your protein. Pat it dry with paper towels. Apply your dry rub evenly over the surface.

Marinate if Needed: If you choose to marinate, place your protein in a bowl or bag. Let it rest in the refrigerator for at least 2 hours to absorb the flavors.

Preheat Your Side Ingredients: Cut vegetables or prepare any sides. Lightly coat vegetables with oil and season them with salt and pepper.

Set the Temperature: Turn on your pellet smoker and set the temperature according to your recipe. A typical smoking range is between 225°F and 275°F.

Allow Time to Stabilize: Let the smoker preheat until it reaches the set temperature. This may take 10-15 minutes. Watch the digital display for confirmation.

Place Protein on the Grill: Lay your protein on the grill grates. Arrange it so that the smoke circulates evenly around each piece.

Add Vegetables or Sides: If smoking vegetables, arrange them in a single layer to ensure they cook evenly.

Start Smoking: Once the pellet smoker is preheated, close the lid to trap the smoke. Do not open the lid frequently as this will drop the temperature.

Monitor the Temperature: Keep an eye on the smoker's temperature display. Adjust if necessary to maintain a steady heat.

Time Your Cooking: Use a timer to track the smoking duration. Each protein type has its recommended cooking time. For example, chicken might need about 1.5 to 2 hours, while beef brisket may require several hours of slow cooking.

Use a Meat Thermometer: Insert a meat thermometer into the thickest part of your protein to check the internal temperature. For chicken, aim for 165°F; for beef, different cuts require different temperatures.

Look for Visual Cues: The meat should show a rich, smoky color on the outside. Vegetables should be tender and slightly charred at the edges.

Avoid Overcooking: Be careful not to overcook. The controlled temperature of a pellet smoker means that food cooks gradually. Adjust the timing based on the thickness of your protein.

Rest Your Protein: Once the meat reaches the desired internal temperature, remove it from the smoker. Let it rest for 10-15 minutes before slicing. Resting helps the juices redistribute.

Apply a Glaze or Sauce: If you like, brush on a glaze or your favorite sauce during the last 10 minutes of cooking. This adds extra flavor and a shiny finish.

Sear if Desired: For a final touch, you can briefly increase the temperature to sear the outside. This creates a slight crust while maintaining the tender interior.

Plate Your Dish: Arrange the smoked protein and any side ingredients on a serving platter.

Garnish: Add fresh herbs or a squeeze of lemon for brightness.

Share: Serve immediately while hot. Enjoy the rich, smoky flavor and tender texture created by your pellet smoker.