- Oct 27, 2020
- 2
- 0
Hey all, long time listener, first time caller.
I just got a new Camp Chef pellet grill. I tried some reverse seared steaks on it on the "high smoke" setting. It worked pretty good, but I noticed it was just cycling period of huge puffs of white smoke, with periods of barely any smoke. It seems that's the point of the high smoke setting.
That's fine for the steak, but it doesn't seem like a good setting for a long cook. My grill allows you to set the temperature and a "smoke level" from 1-10 separately. So my question is what settings do you use for a good cook (say, pulled pork)? Something that gives you as consistent smoke as you can get, and preferably closer to thing blue smoke than giant puffs of white smoke. I'd assume something like 225 for temp. What about smoke level?
I just got a new Camp Chef pellet grill. I tried some reverse seared steaks on it on the "high smoke" setting. It worked pretty good, but I noticed it was just cycling period of huge puffs of white smoke, with periods of barely any smoke. It seems that's the point of the high smoke setting.
That's fine for the steak, but it doesn't seem like a good setting for a long cook. My grill allows you to set the temperature and a "smoke level" from 1-10 separately. So my question is what settings do you use for a good cook (say, pulled pork)? Something that gives you as consistent smoke as you can get, and preferably closer to thing blue smoke than giant puffs of white smoke. I'd assume something like 225 for temp. What about smoke level?