02-02-2016, 11:27 AM
Sully Wrote:Manual says(can be adjusted) that the smoke setting is around 160-180 degrees. So is it not really giving a good dose of smoke at 225 were you cook most things? I mean when I smoke on the grill, it smokes at the 225. I've read that the meat doesn't really get anymore of the smoke once it's gets to a certain temp but I always cook at 220-240. When I go to cook on this, do I use the smoke setting first? Do I just get it warmed up on that and then just run at 225 and it'll cook and smoke like normal? The manual doesn't have much depth so I guess I'll try Google of no one can help here. Idk if anyone else has a pellet grill besides evanlower the temp, the more the smoke. the smoke settings on the grill use a timer to maximize pellet smoldering/smoke instead of the temp probe feedback loop. so its a little tougher to get the temps to stabilize, I cover the grill with a welding blanket to keep the heat in and shoot for about 200 degrees.
I smoke for 4-8 hours (usually overnight) then finish it off indoors in the oven (makes the house smell great!) since like you said the meats not taking any more smoke.
you can go straight temp controlled 225 and there will still be good smoke. maybe not quite as much on smoke setting but it will still be good.
Sully Wrote:Also, do you not use a water tray in a pellet grill? Reading seems to point towards mopping or spraying the meat.the legacy of the water pan came from using it for buffering temperature spikes in an offset stick burner. it doesnt moisten the meat any more than you get hydrated by taking a shower and too much steam means youre boiling the meat. i leave it out but others swear by it so :dunno:
i mist lightly with cold water a couple times in the first hour or two just because wet meat takes more smoke.