Inkbirdbbq
and put probe on grate. most pellet smokers are notorius for inaccurate built in probes. your first cook looks great
I have a couple different times. Not that impressive, I actually think they give less smoke.
Did it do anything for taste?
Actually, i did do that. The probes were reading 5 degrees hotter than they were suppose to. I went into the settings of the Recteq and you can adjust the parameters of the probes to read the proper temperature. It has been corrected.can't say on reqtec, but if you are going in for the long haul I'd invst in a multiple probe thermometer like an ``
No flavor change that I have tasted if anything more mild. The problem with these pellet machines is that the fire is always being forged with forced air. This makes them burn clean and efficient but makes it difficult to really taste the fuel. In a stick burner you manage the coal bed to control or maintain temperature, in a pellet machine there really is no coal bed just an active air fed fire, more fuel =hotter temp, less fuel=lower temp but the fire is always air fed and burning clean.
That makes sense SE. I`ll not bother with the charcoal pellets.
On the Recteq "LO", it cycles the fan on & off much like what you described about the Green Mountain. It works fantastic on mine! It generates ALOT of smoke. From what i`ve measured for temps, its running at around 180 degrees when on the "LO" setting. It only does this on the "LO" setting though. One click above the "LO" setting, the fan runs constant.
The part about the GMG actually sounds like what my pellet grill does in "Smoke" mode. If I use it instead of "Cook" mode, it'll basically snuff out its own fire every 10 mins or so and pump out smoke for a little bit before kicking the fan and everything back on.
Sure. It's a metal tube with holes in it. I just take a fistful of pellets and put them in there, light one end, blow it out, and then put it on the grate.
A-MAZE-N pellet tubes is the name brand. But there are tons of knock offs. You burn pellets in them for extra smoke. There is also a tray that can be used with pellets or dust (pellets turned into saw dust) These cost in the $25-$30 range. I use a tube with pellets for smoking pork butts/brisket etc. The tray full of sawdust is for cold smoking cheese when it is cooler outside.
I also mix wood chips in with the pellets, makes good smoke. And some real wood flavor
I've used the charcoal pellets from Pit Boss , and the char hickory from Lumberjack .
I was a big bear mountain guy. I'll be honest though, I've switched to the walmart "Expert Griller" pellets. They're like $6/20lbs and free shipping from walmart. I can't really tell the difference in any of them, and it saves me a good chunk of change.
I saw those at walmart the other day. I wonder what the chemicals are that they put in them. I`ve heard people say the "T" brand has chemicals in them and the main reason a few folks refuse to burn them. I also heard a rumor awhile back that the "T" brand got into trouble with what they were making their pellets out of. Now i dont want people here to take what i said as 100% truth`s, because i don`t know the truth`s of those rumors. So take it with a grain of salt. I`m only repeating what i`ve heard many say about the "T" brand. That`s why i ask questions in here, because i dont, know. I just want 100% GOOD hardwood pellets that aren`t ground up pressed mobile home scrap.
Eh, I'm sure they're all loaded with god knows what. Other than the more "artisanal" brands like knotty wood, I'm pretty sure there's only 2-3 companies making all the big brand name pellets. All I know is it cut my bill down a lot and they taste the same to me. lol
The Camp Chef outfits continually swing about 10 to 20 degrees above and below the set point.
