Low Down
Knows what a fatty is.
- Joined
- Jul 30, 2011
- Location
- The Old...
With stickburners we aim for thin blue to invisible smoke to avoid that acrid creosote buildup on the meat. With pellet poopers, it sounds like the opposite is the case.
Does running a pellet smoker at lower temp and/or adding an amazen tube in effect promote a smoldering dirty smoke quality? I know when a stickburner fire hasn't been running cleanly bc the food is acrid and you get that numb tongue. Does the same hold true with pellet smokers using all these "tricks?" Serious question.
If not for the lack of smoke ring i would love a pellet smoker. My question is this, If OP's main issue is smoke flavor, why not just add more smoke via other sources. My understanding is that pellet smokers burn clean and give a subtle blue smoke. Like i said, thats exactly what i want, but they don;t produce a smoke ring i get from charcoal. I might eventually buy one just to run charcoal for the first hour and switch to pellets for the subtle smoke flavor.
If not for the lack of smoke ring i would love a pellet smoker. My question is this, If OP's main issue is smoke flavor, why not just add more smoke via other sources. My understanding is that pellet smokers burn clean and give a subtle blue smoke. Like i said, thats exactly what i want, but they don;t produce a smoke ring i get from charcoal. I might eventually buy one just to run charcoal for the first hour and switch to pellets for the subtle smoke flavor.