For my first-ever cook with pellets, I did fajitas.
Perfect day for a cook! This Memphis Elite is gorgeous.
Grocery was out of skirt steak, but had these nice looking tri-tip strips. A little Claude's Fajita Marinade for about an hour...
Onto the smoker at 225 degrees for an hour for some light smoke flavor. Hickory/Cherry/Maple blend. Man, this grill has some real estate!
Finished them off with the direct flame diffuser. This thing generates some awesome heat! Perfect medium-well results. These last two were for the "well-done" crowd.
The plate. A side of calabacitas and refritos.
Very pleased with the results. Steak had a bit of smoke flavor, very nice steakhouse char. I am sooo excited to start learning the ins and outs of this cooker! Can't wait to try some low and slow ribs next...