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Pellet grill help
Posted on 3/11/21 at 2:17 pm
Posted on 3/11/21 at 2:17 pm
Just got a Rec Teq 590 and have cooked on it several times. I really expected more smoke from the grill and more smoke flavor. I understand that the lower the temp the more smoke but I still am not getting much smokey taste to my liking.
For example: Grilled maybe 20 chicken thighs at 225 degrees until internal temp was 135 then turned up the grill to 375 to finish off to 165ish. Hardly any smoke taste except in the skin. Used Bear Mountain gourmet blend pellets.
Any help would be appreciated!
For example: Grilled maybe 20 chicken thighs at 225 degrees until internal temp was 135 then turned up the grill to 375 to finish off to 165ish. Hardly any smoke taste except in the skin. Used Bear Mountain gourmet blend pellets.
Any help would be appreciated!
11
Posted on 3/11/21 at 2:18 pm to Sull
Extreme smoke is 180
Posted on 3/11/21 at 2:19 pm to Sull
get a smoke tube
Posted on 3/11/21 at 3:02 pm to t00f
Agreed, drop it all the way down. Smoke tube may help but I don't want anymore smoke than extreme delivers.
Posted on 3/11/21 at 3:51 pm to Sull
Lower the temperature, does it have an adjustable top vent? Close it back some.
Posted on 3/11/21 at 4:00 pm to Sull
That’s the biggest complaint with pellet grills. If you like a lot of smoke flavor, traditional barrel smoker is the best.
Posted on 3/11/21 at 4:05 pm to Sull
I get a good bit of smoke at 250-275ish and below. I’d maybe try a different pellet brand.
Posted on 3/11/21 at 4:57 pm to Sull
I have a RecTeq Bullseye and use their premium pellets. Smoke flavor has never been a problem so your problem might be the pellets that you're using.
Posted on 3/11/21 at 5:55 pm to Sull
My recommendation is that you stop cooking with saw dust!
Posted on 3/11/21 at 8:37 pm to BigDropper
I have a rectec 700. I'm about to sell it. I have always used offset or vertical charcoal smokers. The flavor isn't there but they make good food but I think it's more attributed to flavor from sauce and rubs more so than the smoke. I like smoke flavor which is why I smoke lol. But here are a couple tips.
Get a smoke tube fill it up light one end. Will give u a few hours of heavier smoke. Fill up again if u want but I don't.
Use extreme smoke which is about 180 for the first 1-2 hours.
Use lumberjack pellets or any other 100 percent pure wood.
My biggest complaint is that it takes for fricking ever on mine to cook anything. I'm on my 2ns set of probes and one of those just went out. I've had it about year and half. My oklahoma joe bronco cooks shite in half the time and real wood. That thing is my far the most efficient smoker from a cooking perspective. But I want to go back to a true offset. For me that was the best flavor period
Get a smoke tube fill it up light one end. Will give u a few hours of heavier smoke. Fill up again if u want but I don't.
Use extreme smoke which is about 180 for the first 1-2 hours.
Use lumberjack pellets or any other 100 percent pure wood.
My biggest complaint is that it takes for fricking ever on mine to cook anything. I'm on my 2ns set of probes and one of those just went out. I've had it about year and half. My oklahoma joe bronco cooks shite in half the time and real wood. That thing is my far the most efficient smoker from a cooking perspective. But I want to go back to a true offset. For me that was the best flavor period
Posted on 3/12/21 at 12:34 am to Lucky_Stryke
If you werent so far away I have a meadow creek ts60 im fixing to sale..its one hell of a smoker.
Posted on 3/12/21 at 5:30 am to BigDropper
quote:
My recommendation is that you stop cooking with saw dust
The offsets just have the perfect flavor that is hard to reproduce.
Posted on 3/12/21 at 7:10 am to Sull
Sell it and get a stick burner.
You know...like what the actual smoke houses use.
You know...like what the actual smoke houses use.
Posted on 3/12/21 at 7:38 am to marcus3000
quote:
have a RecTeq Bullseye and use their premium pellets. Smoke flavor has never been a problem so your problem might be the pellets that you're using.
I use whatever pellet is on the shelf at the store and always have good smoke flavor, but the Bullseye is tad smaller? so who knows and most things I roll are around 200-230 ish
Posted on 3/12/21 at 8:58 am to tke_swamprat
quote:
That’s the biggest complaint with pellet grills. If you like a lot of smoke flavor, traditional barrel smoker is the best.
I admit I am disappointed in it so far. I mean I might as well have a gas grill and put a smoke tube in it. Hopefully it is just a learning curve
Posted on 3/12/21 at 12:15 pm to Sull
quote:
I might as well have a gas grill and put a smoke tube in it.
That's a shame, if a product is marketed as a smoker but required an additional accessory to achieve smoke flavor, what's the point?
Posted on 3/12/21 at 12:17 pm to BigDropper
bingo
Posted on 3/12/21 at 12:27 pm to Sull
quote:
Pellet grill help
Have you tried pushing the "ON" button?
Posted on 6/10/21 at 9:02 am to Sull
Posted on 6/10/21 at 9:32 am to Sull
I've cooked just about everything on my Traeger with good results except for chicken. Because chicken cooks so fast, I usually just indirect-cook on my Weber with wood chunks. Takes about an hour or so and the smoke flavor is more noticeable than with my pellet grill.
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