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  1. randyrayd

    Need more smoke in pellet grill.

    It's a continuous process that produces heat and smoke. I'm confused by some of the replies also. Smoldering is a slow, flameless type of combustion that occurs when oxygen reacts with a fuel. It produces heat and smoke. You can't have smoke without some type of fuel smoldering. White smoke...
  2. randyrayd

    Need more smoke in pellet grill.

    Thanks. I'm concerned about the amount of ash produced, which may require vacumming the chamber between every cook. Maybe a smoke generator is the way to go.
  3. randyrayd

    Need more smoke in pellet grill.

    Thanks for your reply, but smoldering wood is what causes smoke, so I'm not sure what you mean. The next phase after smolder is a flame. I'm using mesquite pellets mostly. I generally use a large steam table pan to catch dripping and grease with a cooling rack on top, so I'm already pretty...
  4. randyrayd

    Need more smoke in pellet grill.

    Thanks. Doing that but want more.
  5. randyrayd

    Need more smoke in pellet grill.

    Yes, more smoke flavor. This is my second pellet grill with a gravity fed charcoal smoker in between this and the last one so I have used several brands and really can't tell a lot of difference. I'm adding chips to the tube and that helped on my Thanksgiving turkey, but still not the same as...
  6. randyrayd

    Need more smoke in pellet grill.

  7. randyrayd

    Need more smoke in pellet grill.

    I'm trying to add some wood chips to my smoke tube first. Maybe save myself $100 or so.
  8. randyrayd

    Need more smoke in pellet grill.

    Has anyone tried a smokedaddy heat diffuser replacement...
  9. randyrayd

    Quick brisket question.

    Why not season then wrap?
  10. randyrayd

    Long time no see..... I lurk but don't post a lot. I seem to change smokers/cookers every few...

    Long time no see..... I lurk but don't post a lot. I seem to change smokers/cookers every few years, so now am giving up on my gravity feed charcoal smoker and pulled the trigger on a RecTeq 1200. See y'all soon when I get it assembled. It may be a while as the back decks have to be treated...
  11. randyrayd

    MBGF 560 large temp discrepancy.

    Thanks!! Tomorrow I plan on doing some burgers and will set the Thermoworks on two different grates and will see what shows up. My last two smokes, I ignored the MB temp and it seemed all was good.
  12. randyrayd

    MBGF 560 large temp discrepancy.

    It's been a minute....I searched the archive on this, but still have a question: On most smokes I use a pan for neatness and grease fires and a metal rack over the pan to smoke to all the meat. I started noticing my smokes were taking longer than usual so I started putting a probe in the...
  13. randyrayd

    best way to keep brisket for next day

    Sure....but then you've got a greasy $200 cooler!......Wait! $200 cooler??? JK, but no way this old man is paying $200 for a cooler.
  14. randyrayd

    smoking a brisket a day early

    Exactly as does Bear!
  15. randyrayd

    25 pound turkey

    I haven't smoke a bird that large, but since splitting is almost the same as spatchcocking, charts say 10-12 minutes per pound at 300*.
  16. randyrayd

    Ideal Turkey smoking temperature

    I smoke my birds at 225* until 140* temp, then bump the grill up to 400* or a little less to crisp the skin until the meat probes at 165*. I don't use a water pan as that seems to keep the skin rubbery. Everything I read says smoke 30 minutes per pound but mine seem to be done sooner. One of...
  17. randyrayd

    Friday fish

    Some of you may sacrifice during Lent. One thing I do is no meat Fridays. I felt guilty yesterday because this meal was no sacrifice. Everything was cooked on one cookie sheet in the oven. The fish and asparagus had a butter/dilweed/lemon/garlic sauce and the potatoes were coated with Jeff's...
  18. randyrayd

    First spare ribs on the MBGF 560

    Thanks to Rexster for correcting my typo.....and the grill temp was 500*. Maybe a bourbon too many.
  19. randyrayd

    First spare ribs on the MBGF 560

    I have used those, but maybe need to get a bigger one. They kept falling off edge as I turned them. This tray has some pretty big holes in the bottom though.
  20. randyrayd

    Masterbuilt Gravity Feed

    Welcome to The Forum huntfishdad and Duffman56. The MDGF 560 is the consummate cooker in my opinion as far as versatility. Other cookers, stick, gasser, electric or kettle/drum have their strengths, but this is the best mix of all in my opinion. This thing will be up to burger cooking temps...
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