Jerk Style BBQ cooking on a pellet grill

[TrickyDick]

Howdy,

Couple of questions for all the expert pellet chefs out there.

I love jerk style BBQ chicken. Now that summer is here (although my grill isn't), I am looking forward to making some real jerk chicken.

I've got a few recipes for it, and one source I like, is from a book called island Barbecue. The author is Jamaican and professional chef as well. I've tried the grill and oven versions of the recipe both with some success. However, I've since been fortunate to travel to Jamaica and sample the real deal. Just a road side stand our driver stopped at between the airport and our hotel. fabulous stuff. when I got home, I thought I would search out further about making real jerk chicken.
What I stumbled upon was a source for imported pimento wood, and charcoal that is made of its wood. I ended up ordering some, with intent to borrow a pals charcoal grill one weekend. That never panned out and I've got all that charcoal, wood chips, and sticks, plus other jerk related sundries. Latest issue of cook's illustrated has an article on jerk as well, which piqued my interest again.

I was wondering how I might improvise a pellet grilled version. Has anyone devised a technique that works? Which pellet flavor is used? I wonder if Candy Sue has thought about a Jerk blend that uses pimento wood?

I was thinking about trying to use a foil packet with some soaked pimento chips on the pellet grill to create the correct smoke profile with a neutral pellet or charcoal pellet for fuel. Note that my grill hasn't arrived yet so I've not been able to try this yet, but I can at least dream about it.

I tried doing a search on the word jerk in the recipe section, but it didn't turn up any hits.

Let me know what you all think.

TD

 

[squirtthecat]

Here is a quote from an older thread... I was asking the same thing.

You can duplicate pimento wood smoke with a 50/50 mix of hickory and cherry.

 

[TrickyDick]

Thanks.

Maybe I should've searched in the lounge or pellet area and checked on pimento as well

I did contact the pimento importer and told him my interest in a pellet product. I'll let you know if I hear anything.

TD

 

[squirtthecat]

Sounds good! In the meantime, you could use those chips/chunks in a tuna can (minus the label) on top of your heat deflector. It'll get hot enough for them to eventually smolder/ignite. You might have to play with the placement of the can to get a burn time you are happy with.

And I'd leave them dry. Smoldering wet wood just puts out a bunch of creosote and gnarly flavors.

Looking forward to your jerk chicken creations!

 

[Big Poppa]

Always dry with the chips.....

 

[TrickyDick]

I'm told that there is a genuine pimento pellet product in the works. I will pass along more in 2 weeks or as soon as I find out the details.

Will do on the dry chips. Thanks.
TD

 

[TentHunter]

Here is a quote from an older thread... I was asking the same thing.

You can duplicate pimento wood smoke with a 50/50 mix of hickory and cherry.

Another easy trick I use is to mix a small handful of pimento (allspice) berries with about 3 pounds of apple or cherry pellets in the bottom of the hopper then top off with regular pellets.

It works well and the smell is incredible!


WingCommander did a similar trick in his recent Jerk Pork Post.

 

[TrickyDick]

I haven't heard any more news about those pellets... There is an article in the current cooks illustrated that describes a similar process for more authentic flavor. And by the way, are you talking about pure apple or cherry pellets or the oak/fruitwood blend?

TD