Lone Star Grillz Pellet Grill No smoke flavor

[Trolly1]

18 hours on the Chimp with Bear Mountain Butchers Blend pellets. They produce really nice smoke throughout the cook.

 

[Up_In_Smoke]

Both David (@sandyut) and Rich (@chopsaw) nailed the process to maximize the effectiveness of a pellet smoker. snip

@schlotz - So you don't think the amount of airflow through a pellet smoker has anything to do with the amount of flavor?

 

[schlotz]

@schlotz - So you don't think the amount of airflow through a pellet smoker has anything to do with the amount of flavor?

No doubt it can have some effect and a poor grill design (higher air flow) could decrease the amount of smoke that is retained in the chamber. I believe the amount of smoke flavor absorbed in the protein is probably more influenced by the use of splits and how a stick burner is managed vs a pellet smoker. One can increase the level of smoke in a pellet grill by using a tube or tray but like I mentioned there comes a point where the amount of smoke can actually mask the natural flavor of the protein. This becomes a personal choice though. We prefer smoked meat that has both retained the meat flavor with the added flavor layer of smoke. I'm going to guess this can actually be done with a stick burner as well but I chose the simplicity of using a pellet grill vs managing the complexity a stick burner. In the end it comes down the individual. How much smoke flavor they desire, and how much effort they are willing to put into the process to achieve it.

 

[Up_In_Smoke]

No doubt it can have some effect but I believe the amount of smoke flavor absorbed in the protein is probably more influenced by the use of splits and how a stick burner is managed vs a pellet smoker. One can increase the level of smoke in a pellet grill by using a tube or tray but like I mentioned there comes a point where the amount of smoke can actually mask the natural flavor of the protein. This becomes a personal choice though. We prefer smoked meat that has both retained the meat flavor with the added flavor layer of smoke. I'm going to guess this can actually be done with a stick burner as well but I chose the simplicity of using a pellet grill vs managing the complexity a stick burner. In the end it comes down the individual. How much smoke flavor they desire, and how much effort they are willing to put into the process to achieve it.

My point was just that too much airflow will seriously reduce the amount of time the smoke
is in contact with the meat.

 

[schlotz]

I had updated the first sentence in my response. Probably while you were typing. Yes, I agree.

 

[Up_In_Smoke]

Funny how that happens. :)

The old Z Grill I first bought was basically a jet as received.
Once I choked down the exhaust, things did taste better.

Have a good one!

 

[Smokin Okie]

My point was just that too much airflow will seriously reduce the amount of time the smoke
is in contact with the meat.

I don't agree.

Air flow = convective heat. Heat/smoke is transferred by molecules moving to the surface of the meat, where its then transferred to the meat.

As one molecule transfers heat/smoke , another comes along to replace it.

In a perfectly still environment, like inside a non-convection kitchen oven, heat is transferred by a combination of conduction and radiant. That means that heat has to be transferred from molecule to molecule, like a bucket brigade putting out a fire.

Convection transfer of heat/smoke is far preferable to conduction or radiant heat. Its far more efficient.

Slow down convection and it just slows down the transfer of heat/smoke.

 

[Smokin Okie]

I'll caveat that last post, higher air flow can dry out the surface of the meat, which would retard the transfer of heat/smoke.

That's why its important to put a water pan in the chamber and spritz, if the cooker is ran at a higher air flow.

The ideal would be to get higher air flow while maintaining the faster more even cooking that comes with convection.

 

[Up_In_Smoke]

@Smokin Okie

So how fast is the air flow through a stick burner?

 

[Smokin Okie]

@Smokin Okie

So how fast is the air flow through a stick burner?

I've never measured it. IDK how to measure it.

Visually, one can see smoke going out of the exhaust, but that would vary with the diameter of the exhaust and the size of the fire. Lots of variables on a stickburner.

I've always put a water pan in my offsets and spritzed regularly. I think its proven that moist surfaces attract more smoke.

If given a choice, most people would prefer a convection kitchen oven over a conventional. They cook faster, more even, and create more browning on the surface of the meats. I think its a malliard effect. Air flow in a stickburner creates better bark.

Higher air flow also results in burning a cleaner fire.

 

[Up_In_Smoke]

I have zero experience with stick burners.
But I do know what I achieved with my pellet burners slowing down the airflow somewhat.

One thing about a pellet burner that's different from other smokers is the fire is fan forced.
The Z Grill blew a whole lot more air than the Traeger Pro 22.

Agree with the moist surface, the kitchen convection oven and more air equals a cleaner fire.

 

[KCJayhawk]

In addition to the damper on the smokestack, I would fiddle with the grease release valve. I typically start my LSG with it open and then close it once I start the cook. It seems to “trap” more smoke without the sooty taste you can get with too much smoke.

 

[brentb71]

Let me know if you still want to sell it. Thanks.