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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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11-27-2021, 05:11 AM | #16 | |
is One Chatty Farker
Join Date: 01-19-18
Location: Oklahoma City
Name/Nickname : A man named Lynn
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I've wondered the same about the perceived lack of smoke flavor from pellet smokers. Maybe they just burn too clean and someone going from charcoal/chunk to pellets doesn't recognize it ??? But I do think there's a lack of smoke flavor from pellets, there's too much " smoke " there , to not have some fire, no pun intended. |
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Thanks from:---> |
11-27-2021, 01:14 PM | #17 |
Full Fledged Farker
Join Date: 08-25-14
Location: Burkburnett, Texas
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I think kiln dried wood might burn too clean. I had to start out with it until I could secure some air dried wood. I run my fire on the bottom of the cook chamber and I can set wood length wise in the coals to get a less clean burning fire or mix in wood with more moisture content. Normally I run as clean a fire as I can because I'll inevitably screw up here or there and get a little smouldering.
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Franklin Pit #138, 22.5 WSM, 22.5 OTS converted to OTG. Weber Genesis 1000. |
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11-27-2021, 10:50 PM | #18 | ||
somebody shut me the fark up.
Join Date: 07-25-12
Location: Los Angeles
Name/Nickname : Sako
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LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod) |
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11-28-2021, 08:55 AM | #19 |
Babbling Farker
Join Date: 08-30-03
Location: Richmond, VA
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After owning and using WSM, kamados of various brands, stump gravity feed, cheap offsets, Pitts and spitts offset, yoder pellet and memphis elite pellet and workhorse offset, without a doubt a well engineered offset produces the best flavor for me. Lot more work, and not as automatic as others, but the end result is far superior imo.
For pellets, the brand of pellets makes a big difference. Burning a couple thousand pounds of pellets I found lumberjack 100% hickory mixed in with 100% cherry was best for me. My first butt on the memphis (sold the yoder to get that) the wife and kids asked “where’s the smoke?!?!?” The memphis had a lighter smoke than yoder. I liked both better than gravity feed with charcoal and chunks as it’s easy to oversmoke that way. Burning a small hot clean fire on an offset can actually result in light smoke flavoring, even burning oak and hickory. Dry wood also results in this. Need some moisture in the wood for optimum results imo. If the smoker isn’t engineered well (as far as drafting properly etc), it can result in similar. I manage my offset with size and position of the fire and run intake and exhaust 100% open…choking one or the other down a bit could dirty up the smoke a bit and maybe give you some extra smoke flavor? I 100% agree on showering before eating as tending a fire all day makes your senses more numb to the smoke. Sent from my iPhone using Tapatalk Pro |
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