Just added a Traeger Texas Elite to my museum of grills and smokers here in St. Louis.
My question is if I'm finishing a piece of meat off at a higher temp that was smoked with hickory at a lower temp does it matter that much what the flavor is at the higher temp if i add a different flavor pellet to the hopper.
I was running short on Hickory and after I cranked up the heat I added Apple.
If I understand it correctly at the high end temps there is less to little smoke and the pellets basically act as fuel...correct?
I have about another 10 degrees to go and I'll be pulling two beautiful looking briskets off the smoker. I hope they taste as good as they smell right now.
Papa G
My question is if I'm finishing a piece of meat off at a higher temp that was smoked with hickory at a lower temp does it matter that much what the flavor is at the higher temp if i add a different flavor pellet to the hopper.
I was running short on Hickory and after I cranked up the heat I added Apple.
If I understand it correctly at the high end temps there is less to little smoke and the pellets basically act as fuel...correct?
I have about another 10 degrees to go and I'll be pulling two beautiful looking briskets off the smoker. I hope they taste as good as they smell right now.
Papa G
