Not happy with the color of my food - suggestions, advice?

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Daba's BBQ

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Jun 24, 2021
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Metro NYC
Last night I smoked a whole chicken. I used a simple S&P rub and cooked it at 225 for 2 hours, then bumped it up to 375 for 30 minutes The taste was great. But I was disappointed with the color. I can never get any of my food to have that deep, dark color on anything I ever smoke on my Traeger.

I see others who own a Traeger and they always have beautiful amber, wine colored pork butts, ribs, and chickens. Mine never look that way. Here are a few examples.

I have no idea what, if anything, I'm doing wrong.

Any advice, suggestions, tips, methods, etc., would be greatly appreciated.

Peace.
 

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DRKsmoking

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I can't say for sure
- What are you using for wood, smoke ring colour etc
- Maybe your temps are to low with the time /length of smoke
- are you getting any smoke while things are cooking
- maybe add different rubs


Your last picture looks good , is there a sliced picture of this
Nothing wrong with your chicken.

Others might drop by to give you some help also

David
 

Daba's BBQ

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Jun 24, 2021
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- What are you using for wood, smoke ring colour etc - Bear Mountain pellets (hickory, competition, mesquite)

- Maybe your temps are to low with the time /length of smoke - usually at 225-275. Times are always in line with the IT of the food.

- are you getting any smoke while things are cooking - smoke is thin, blue, and perfect. I just started using a smoke tube

- maybe add different rubs - I'll give it try
 
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Newglide

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Jun 14, 2021
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here is shot of the sliced brisket
That brisket doesn't look like anything to complain about. Looks great.
Different rubs can help with color. Try adding paprika it will help with getting a darker and add the redness appearance you may be looking for
 
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DRKsmoking

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here is shot of the sliced brisket

There is a smoke ring on your brisket,

Seems like you have it the way you like it , just not getting the colour you want.

I don't know anything about Traeger's and the pellets you use in them.
Maybe some one from the Traeger world can help

David

I did my chicken yesterday . the rub was Paprika, brown sugar and summer savory, but my temps were around 370+/=
for an hour and half
11.JPG
 
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Daba's BBQ

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Jun 24, 2021
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Ah, no.

My pics are fine. I don't need to Photoshop my food pics
 
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zwiller

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IMO color comes from the exterior of the meat drying. Smokers like my MES or a pellet grill don't move enough air to produce good color so you have to hack. Enter the pellicle: a drying stage prior to smoking. Some of best color on food I ever saw here was made by Kevin (foamheart). He was kind enough to share how he did it. I use a pellicle of some form on pretty much anything I smoke. /whole-chicken-in-mes30.285177/post-1939929
 

Daba's BBQ

Smoking Fanatic
Original poster
Thread starter
Jun 24, 2021
340
222
Metro NYC
IMO color comes from the exterior of the meat drying. Smokers like my MES or a pellet grill don't move enough air to produce good color so you have to hack. Enter the pellicle: a drying stage prior to smoking. Some of best color on food I ever saw here was made by Kevin (foamheart). He was kind enough to share how he did it. I use a pellicle of some form on pretty much anything I smoke. /whole-chicken-in-mes30.285177/post-1939929
Interesting method.
 

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