Using pellets

[gtnmudy]

I have upright electric smoker.

I started using pellets in my smoker in place of wood chips.

Got one of those smoker trays that uses pellets.

The first time I used it it turned my meat black and had a weird taste was using Hickory pellets.

The next time I changed to apple and still got the black coating on my pork and a funny taste.

I noticed that the pellets have a shinny coating on the outside.

Is this coating natural material or some kind of coating that could add taste to my food?

I never noticed my meat turning black with wood chips or sawdust.

Anyone have idea?

 

[SmokyMose]

I don't believe pellets are meant to replace chips. They're meant for smokers made specifically for pellets or for accessories like an AMAZN tube or tray.

 

[SmokyMose]

It might also be the brand of pellets, since you're using a tray.
Is the taste really strong?

 

[gtnmudy]

I'm using the Amazin tray in place of the wood box.

The pellets I bought a Gander mountian, same brand for both woods.

I light it, wait 10 mins then place it inside the smoke on the bottom shelf.

I put a piece of aluminum foil to catch any drippings above the smoker tray and below my meat.

Keep temps at 190 deg.

 

[gearjammer]

What color is your smoke coming out of the stack?

I think you need to try a little hotter temp about 225* is a better smoking temp.

Top vent wide open, lower vent open enough to keep it burning.

Smoke at the top vent should be thin and blueish.  

              Ed

 

[SmokyMose]

When I first finished my "mailbox mod" it was late in the season and the only place that had pellets was a fireplace shop that also sold grills and all they had left was Oak pellets. I was so gung ho to try it that I got them. It was terrible. Way too strong. I later found a bag of CharGriller brand mix at Lowes and couldn't believe the difference. The Oak pellets went to the dumpster.
I'm thinking that maybe 190 is a bit low. Most cook at 225 or higher (I usually shoot for 240 to 260). Maybe you're just throwing too much smoke at it for the cook temp?
Just guessing here...

 

[gtnmudy]

The smoke is grey but it really does not have the smoke aroma that wood chips gave off.

I was thinking of trying a different brand of pellets.

The reason I was at lower temps was I was trying to make jerky using port loin thin cut.

I was just wondering if the bonding agent they use in the wood pellets had something to do with the taste issues

 

[daveomak]

I'm thinking you don't have enough air flow through your smoker....   Were the pellets ash white when done... 

I put my pellet tray on legs recently..  The improved air flow for complete burning is great...

a03c7a8d_AMNPScompletepelletburn.jpg

• daveomak
• Jun 23, 2016

AMNPS LEGS 001.JPG

• daveomak
• Jun 17, 2016

 

[daveomak]

The shiny exterior on the pellets is from the extruding process...  thousands of tons of pressure polishes the outside as they go through the die...

What brand of electric smoker do you have....   Pictures of the air inlet and exhaust would help.....

 

[gtnmudy]

You may have a point in the inlet and outlet size. It is fixed dia about 1.5 -  2"

I think I will modify the size of the holes and place a swing cover to adjust the size.

This may also be the reason I have alot of moisture inside the smoker.

Of course low temps 200 could also cause that too.

Here we go with a hole saw....

 

[mowin]

You mentioned you let it burn for 10 min before placing the tray in the smoker. You didnt mention it, but you are blowing the flame out first?