pellet smoker used as a grill ???

[Rings Я Us]

I read this all once or twice.. Good info

 

[daveomak]

By your rationale I have a Pellet BBQ or a Hot Pellet Smoker. Not a grill.

Not my rationale... Stanley Marianski's web site ... a Polish website at that... Sorry...

 

[motocrash]

Grill

 

[ross77]

We better change the name of this sub-forum from "Pellet Smokers" to "Pellet BBQ's or Pellet Hot Smokers".

Call them whatever you want but I'm calling mine a pellet smoker. I also had a WSM and a MES. Both were smokers. My Weber Genesis is a grill.


Smoker. A cooker that generates smoke and allows the meat to cook with indirect heat. Consumer smokers usually work at temperatures in the 200°F to 300°F range. Some commercial cold smokers work at lower temperatures.

Cold smoking, As defined by FDA, is usually done at temperatures under 140°F. The food, often cheese, fish, or sausage, is heavily infused with smoke flavor, but it is not cooked by heat. Most commercial smoked fishes and cheeses are cold smoked. Cold smoking cheese at home is relatively safe, but cold smoking meats at home is dangerous because the temperature is ideal for growth of pathogenic microbes, especially the botulism bacterium, and, although smoke has preservative properties, unless done properly cold smoking can produce food that is dangerous. For this reason cold smoked meats are usually cured with precise amounts of salt and/or other preservatives. Cold smoking of meats should be left to professionals and not attempted at home. People can die if you do it wrong.

Hot smoking. Is usually done at temperatures higher than 130°F. At this temp, microbes are being killed, but it can take two hours or more to pasturize foods at 130°F, much less time at higher temps.

Smoke roasting or Southern barbecue Is usually done in the vicinity of 200°F to 250°F, at most under 300°F. The food is cooked by the heat, and when it is finished it is free of harmful living microbes. At these temperatures not much shrinkage occurs. Smoke roasting is relatively easy to do on backyard smokers and barbecue equipment. Most of the best barbecue ribs, pulled pork, and briskets are cooked in this temperature range.

https://amazingribs.com/more-techni...lossaries/glossary-cooking-and-barbecue-lingo
https://amazingribs.com/barbecue-history-and-culture/what-barbecue

 

[Rings Я Us]

It's really just an oven. But instead of gas or electric it runs on wood pellets.
I would call it an oven. But you can use it like a broiler too. :p

 

[Rings Я Us]

It's a great tool to have for most every way of cooking food with smoke. I would own one one day if I had the place to put it.

 

[SonnyE]

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.

I don't agree that a Pellet BBQ, as is presented by most of the manufacturers, are smokers. They can make smoke, but do so at higher temperatures than smoking, true smoke curing, is done at.
Most of the ones I've read up on cannot operate at a low enough temperature to not cook the meat in it. 150-175° is too hot for smoke curing.
Sow belly, bacon, would go rancid if you attempted to smoke it in a Pellet pusher.

I like to look at the masters of smoke preservation, Native Alaskans, and Native Americans. They use small, smoky fires tended for days and weeks, smoke curing meat on racks in the open air.
Folks talk about TBS (Thin Blue Smoke), but it doesn't get much thinner than open air racks over tended tiny fires.

And because a Pellet burner cannot operate at cold smoking temperature it was dropped in my search for a new Smoker.
I have a gas grill for cooking. And I have a highly modified electric smoker for smoking in Ambient (cold) to 275°.
But without modification, my store bought "smoker" was merely an outdoor oven I could (maybe) get smoking done in.
200° is NOT smoking Salmon, it damn well is cooking it.
So for smoking, I required a Mailbox Mod, and I use an 8' section of corrugated aluminum to cool the smoke before it even enters the box. I even use a fan to move air around to get the tube as cool a temperature as the air allows. And the box stays within two degrees of the ambient.

I know of no Pellet Grills, BBQ's, or what have you's, that can function as a true smoker. It isn't in the nature of the beast. The Pellet burner method of turning the pellets to smoke does not allow for low temperature smoking.
They (Pellet poopers) can make great food, no doubt about that. Just remember they are not a smoker. No more than any other high temperature cooking device is.
A burning meat market does not constitute a smoker. But ad writers would make you think it is.

 

[ross77]

Cooking a brisket at 225 in my pellet smoker for 19 hours is not what I would consider grilling. I'm definitely not going to attempt that in a Weber Genesis. I would agree it's not a "cold smoker" but it certainly imparts smoke flavor into the food. Call it hot smoking then. There is a separate sub-forum here for Cold Smoking.

We've got several sub-forums here for 'smokers': Charcoal Smokers, Propane Smokers, Electric Smokers, Wood Smokers and Pellet Smokers.

I think we're getting into the weeds on specific types of smoking. Curing/cold/hot. I've read that smoking is 160 to 250. 251-375 is BBQ and anything over that is grilling.

It's all a matter of opinion as far as I'm concerned.

 

[motocrash]

You should write the manufacturers:eek:
Strange what the people who make them call them :confused:
https://pitboss-grills.com/products/?category=wood-pellet-grills
http://www.rectecgrills.com/
https://www.traegergrills.com/shop?gclid=EAIaIQobChMI17b__4bS2gIVkv5kCh2wbgl8EAAYASAAEgKt_vD_BwE

 

[ross77]

Read the description of what the manufacturers say they can do.

“This precise temperature control allows you to grill, smoke, sear, and bake”

 

[motocrash]

 

[ross77]

Isn’t this smokingmeatforums.com? Why is anyone allowed to discuss “smoking meat” at temps above 150??

You’re currently posting in the ‘Pellet Smoker’ section.

There are countless posts from people talking about smoking meat at temps over 150.


https://amazingribs.com/ratings-rev...uch-kamados-and-pellet-burners/pellet-smokers

“They are often called grills, but, at the time of this writing, I consider them to be primarily smokers. Almost all of them cook with indirect heat and those that try to grill over direct flame don't do it well. If you love steaks, there are far better ways to cook them. But if you love smoked turkey, ribs, salmon, pork chops, brisket, and smoked foods, a pellet smoker may be the best solution available.”

 

[gmc2003]

It's really just an oven. But instead of gas or electric it runs on wood pellets.
I would call it an oven. But you can use it like a broiler too. :p

I'm having a hard time imagining a pooper being used as a broiler...Wouldn't the pellets fall to the bottom the grill before igniting, or would you hang the pooper upside down from the rafters? :D

Chris

 

[Rings Я Us]

I'm having a hard time imagining a pooper being used as a broiler...Wouldn't the pellets fall to the bottom the grill before igniting, or would you hang the pooper upside down from the rafters? :D



Chris

Oh.. Ha. I meant they sometimes have a sear plate you can remove and you can direct cook over flames.
My mistake.

 

[Geebs]

Seems like some here are really against the pellet grills being called a smoker. Who gives a crap, we are all cooking good food that we enjoy and doing what we love. I call my WSM the bullet, shoot me (see what I did there) for calling something other then its name.

 

[Whistle]

I've seen a few people in this thread mention grilling isn't good for the paint. I wonder how much this would apply to the Rec Tec 700 as it's now mostly stainless steel.

 

[mike243]

Call them what you want to just don’t forget to call me to supper,food prep is different the world over and as basic a need as any thing imo,just remember your way isn’t the only way, I’d hazard that the rectec would never have problems running wide open just feeding it might cost a little bit more than smoking

 

[Traeger.Rage.BBQ]

I've seen a few people in this thread mention grilling isn't good for the paint. I wonder how much this would apply to the Rec Tec 700 as it's now mostly stainless steel.

You went digging up bones!

I have had 3 Traegers and have used all 3 to grill very hot with. My current rig has a drop in direct sear station that removes all the heat deflecting internals cooking directly over the firepot. I have yet to even notice any discoloration with any of the units much less paint pealing. It’s worth noting here that the Traeger’s are baked on powder coating. I cannot speak for the Pit Boss that has the paint peeling on the friend’s rig or the Rec Tec you own. But it is my belief they are all ‘powder coated’ baked on exterior coatings just as my Traegers.

It is also my belief that if this friend’s Pit Boss was pealing it was because there was a manufacturing error in the application of the exterior coating. The ‘interior coatings’ under the drip pan and near the heat shield are absolutely going to fail. There isn’t any way around that. There is no coating to protect metal from exposure to those kinds of heat and repeatedly near the firepot.

But again, these are just my beliefs (opinions) and conjectures so it’s about as sure footed as using a line the Wallendas’ would use

Pat

 

[Rings Я Us]

:D

 

[Traeger.Rage.BBQ]

Rings - sends another shot across the bow!

Pat