pellet smoker used as a grill ???
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jmardock
Fire Starter
I have a Rec Tec RT680 and often use it as a grill with the help of GrillGrates, but am really happy I kept my gas grill for more spontaneous cooks. It takes awhile to preheat a pellet grill.
I agree. I used my Blazn to grill with a couple times when I first got it. then the novelty went away and I went back to the gas or charcoal grill. Takes too long to heat up and the high temps are not good for the paint.
You have a Pellet Grill.
700FB PELLET 71700FB
MSRP: $499USD
The 700FB Wood Pellet Grills from Pit Boss offer the best value per square inch in the pellet grill industry! These 8-in-1 grills have the cooking versatility from smoking to searing (standard flame broiler) with a dynamic range of cooking temperature from 180° to 500°F, and all with the simple turn of a dial. An electric igniter allows for easy, mess free, barbecue lighting. With complete structural strength and durability, these high-value grills are meant to last.
700FB PELLET 71700FB
MSRP: $499USD
The 700FB Wood Pellet Grills from Pit Boss offer the best value per square inch in the pellet grill industry! These 8-in-1 grills have the cooking versatility from smoking to searing (standard flame broiler) with a dynamic range of cooking temperature from 180° to 500°F, and all with the simple turn of a dial. An electric igniter allows for easy, mess free, barbecue lighting. With complete structural strength and durability, these high-value grills are meant to last.
Rings Я Us
Smoking Guru
ross77
Smoking Fanatic
I use my RecTec 680 quite often for grilling with Grill Grates. I haven’t turned on my Weber gas grill since getting the RecTec. It takes about 20 minutes to get to 500.
A pellet grill will work for grilling but you do not get the smoke flavor at those temps. I used mine for about a year and then went back to the weber and hardwood lump when grilling. If I'm in a hurry I will use my weber gas.
You will also read a lot about paint starting to peel when grills are used a lot at high temps. Probably not a big deal if you want to paint over it with high temp paint.
The new rec tecs probably don't have to worry about this with their stainless steel cook area design. What a great idea.
You will also read a lot about paint starting to peel when grills are used a lot at high temps. Probably not a big deal if you want to paint over it with high temp paint.
The new rec tecs probably don't have to worry about this with their stainless steel cook area design. What a great idea.
after looking at my friend's smoker that he used as a grill .....i will not use mine as a grill.
His smoker is pealing the paint from the heat using it as a grill. I don't want that to happen to mine since i will have to keep it outside with a cover. I don't want it to rust. and i have a Weber grill that is sitting there so may as well use it.
His smoker is pealing the paint from the heat using it as a grill. I don't want that to happen to mine since i will have to keep it outside with a cover. I don't want it to rust. and i have a Weber grill that is sitting there so may as well use it.
ross77
Smoking Fanatic
What smoker does he have? I've been using mine for 2 years as both grill and smoker with no paint peel.
Geebs
Smoking Fanatic
I use my woodwind to grill a lot, I like the flavor of pellets over gas so thats why I use mine more then my gas grill.
Pellet "smokers" are grills....
Hot Smoking
Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours, 5-12% weight loss, heavy smoke. This is not recommended for large pieces of meat that are expected to be stored for a long time. Although it is the fastest method, there is not enough time for adequate smoke penetration. This results in higher moisture content, reducing the product’s shelf life. Hot smoking can be divided into three separate phases:
Hot Smoking
Hot smoking is the most common method of smoking. Continuous smoking at 105-140° F (41-60° C), 0.5-2 hours, 5-12% weight loss, heavy smoke. This is not recommended for large pieces of meat that are expected to be stored for a long time. Although it is the fastest method, there is not enough time for adequate smoke penetration. This results in higher moisture content, reducing the product’s shelf life. Hot smoking can be divided into three separate phases:
- Drying out the surface of the meat for 10-40 min at 112-130° F (45-55° C), some very light smoke is acceptable, although not necessary. Besides drying out the surface of the meat, the temperature speeds up nitrite curing. Keep in mind that the draft controls must be fully opened to eliminate any moisture residing inside of the smoker. Applying smoke at temperatures higher than 130-140° F (54-60° C) will prematurely dry out the casings on the surface of the meat and will create a barrier to smoke penetration.
Rings Я Us
Smoking Guru
Hmm.. hard to find a pellet grill that can smoke under 175° . I would say 150 - 160 is best for jerky.
Only a couple pellet smokers I see go that low.
Only a couple pellet smokers I see go that low.
ross77
Smoking Fanatic
As far as I’m concerned 225 -250 is typical smoking temp for ribs, pork butts and brisket. My pellet “smoker/grill” smokes them nicely. If you want to call it a grill so be it.
I did the same on my WSM which I could also grill on if I removed the middle section. So is that also a grill?
I don’t recommend smoking those cuts of meat below 180. If you want to do jerky or sausage you can add a smoker box.
I did the same on my WSM which I could also grill on if I removed the middle section. So is that also a grill?
I don’t recommend smoking those cuts of meat below 180. If you want to do jerky or sausage you can add a smoker box.
Barbecuing
There is a significant difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days. Don’t be fooled by the common misconception that by throwing some wet wood chips over hot coals you can fully smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration. A properly smoked piece of meat has to be thoroughly smoked on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now. Let’s unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature.
Smoking - very low heat 52° – 140° F (12° - 60° C) 1 hr to 2 weeks, depending on temperature
Barbecuing - low heat 190° – 300° F (93° - 150° C) low and slow, few hours
Grilling - high heat 400° - 550° F (232° - 288° C) hot and fast, minutes
The purpose of grilling is to char the surface of the meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected which prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but due to a short cooking time it was never really smoked. Most grilling is performed on gas powered units.
Barbecuing is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat such as butts, ribs or whole pigs. The temperature range of 190° - 300° F (88° - 150° C) is still too high for smoking sausages as the fat will melt away through the casings making them greasy. The baked sausage will taste like bread crumbs.
Barbecue is a social affair, people gather to gossip, drink, have fun and to eat the moment the meats are cooked. On the other hand, traditionally smoked meats are usually eaten cold at a later date. As barbecue brings people together, it is not surprising that everybody loves the event. Although barbecue is popular in many countries, nobody does it better than Americans. There, barbecue is a part of tradition like American jazz. It has become the art in itself with constant cookouts and championships all over the country. Although barbecued meats can be placed directly on the screen and cooked, in many cases they are first marinated. Marinades consist of many flavoring ingredients such as vinegar, lemon juice, and spices whereas traditional curing basically contains only water, salt and nitrite, sometimes sugar is added as well. To make great barbecued products the understanding of the following steps is required: controlling fire and temperature, moisture control, smoking with wood and the required time for barbecuing.
There is a significant difference between smoking, barbecuing, and grilling. When grilling, you quickly seal in the juices from the piece you are cooking. Grilling takes minutes. Smoking takes hours, sometimes even days. Don’t be fooled by the common misconception that by throwing some wet wood chips over hot coals you can fully smoke your meat. At best you can only add some flavor on the outside because the moment the outside surface of the meat becomes dry and cooked, a significant barrier exists that prevents smoke penetration. A properly smoked piece of meat has to be thoroughly smoked on the outside and everywhere inside. Only prolonged cold smoking will achieve that result. Smoking when grilling is no better than pumping liquid smoke into it and claiming that the product is smoked now. Let’s unravel some of the mystery. All these methods are different from each other, especially smoking and grilling. The main factor separating them is temperature.
Smoking - very low heat 52° – 140° F (12° - 60° C) 1 hr to 2 weeks, depending on temperature
Barbecuing - low heat 190° – 300° F (93° - 150° C) low and slow, few hours
Grilling - high heat 400° - 550° F (232° - 288° C) hot and fast, minutes
The purpose of grilling is to char the surface of the meat and seal in the juices by creating a smoky caramelized crust. By the same token a barrier is erected which prevents smoke from flowing inside. The meat may have a somewhat smoky flavor on the outside but due to a short cooking time it was never really smoked. Most grilling is performed on gas powered units.
Barbecuing is a long, slow, indirect, low-heat method that uses charcoal or wood pieces to smoke-cook the meat. The best definition is that barbecuing is cooking with smoke. It is ideally suited for large pieces of meat such as butts, ribs or whole pigs. The temperature range of 190° - 300° F (88° - 150° C) is still too high for smoking sausages as the fat will melt away through the casings making them greasy. The baked sausage will taste like bread crumbs.
Barbecue is a social affair, people gather to gossip, drink, have fun and to eat the moment the meats are cooked. On the other hand, traditionally smoked meats are usually eaten cold at a later date. As barbecue brings people together, it is not surprising that everybody loves the event. Although barbecue is popular in many countries, nobody does it better than Americans. There, barbecue is a part of tradition like American jazz. It has become the art in itself with constant cookouts and championships all over the country. Although barbecued meats can be placed directly on the screen and cooked, in many cases they are first marinated. Marinades consist of many flavoring ingredients such as vinegar, lemon juice, and spices whereas traditional curing basically contains only water, salt and nitrite, sometimes sugar is added as well. To make great barbecued products the understanding of the following steps is required: controlling fire and temperature, moisture control, smoking with wood and the required time for barbecuing.
Cold Smoking
Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.
You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
Cold smoking at 52-71° F (12-22° C), from 1-14 days, applying thin smoke with occasional breaks in between, is one of the oldest preservation methods. We cannot produce cold smoke if the outside temperature is 90° F (32° C), unless we can cool it down, which is what some industrial smokers do. Cold smoking is a drying process whose purpose is to remove moisture thus preserving a product.
You will find that different sources provide different temperatures for cold smoking. In European countries where most of the cold smoking is done, the upper temperature is accepted as 86° F (30° C). The majority of Russian, Polish and German meat technology books call for 71° F (22° C), some books ask for 77° F (25° C). Fish starts to cook at 85° F (29.4° C) and if you want to make delicious cold smoked salmon that is smoked for a long time, obviously you can not exceed 86° F (30° C). Cold smoking assures us of total smoke penetration inside of the meat. The loss of moisture also is uniform in all areas and the total weight loss falls within 5-20% depending largely on the smoking time. Cold smoking is not a continuous process, it is stopped (no smoke) a few times to allow fresh air into the smoker.
ross77
Smoking Fanatic
It’s all semantics. I’ve read more than one book that claimed smoking was up to 250.
By your rationale I have a Pellet BBQ or a Hot Pellet Smoker. Not a grill.
By your rationale I have a Pellet BBQ or a Hot Pellet Smoker. Not a grill.
Rings Я Us
Smoking Guru
Rings Я Us
Smoking Guru
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