- Messages
- 499
- Grill(s) owned
- RT-1070
I believe the complaint that you don’t get enough smoke flavor with a pellet grill is due to two things.
1. The process of pellet production allows the natural moisture and the volatile substances to escape thus removing those combustion products that penetrate the meat and contribute to “smoke” taste. Stick burners don’t suffer this loss and produce good smoke flavor. Nothing you can do about this. Using pellets from producers who use the whole tree instead of industrial saw dust helps but not enough.
2. Using heavy rubs covering the meat surface IMO prevents smoke penetration and while great flavors are possible we still note lack of smoke effect. ( some of us more than others).
Challenge: I have been using salt and pepper only lightly done as you would season a steak, instead of a rub. So called Texas Style for all my recent “low/slow” cooks with two noted effects: better deeper smoke ring, and much increase in smoke flavor (not too much!).
So—do it! And report if you will.
1. The process of pellet production allows the natural moisture and the volatile substances to escape thus removing those combustion products that penetrate the meat and contribute to “smoke” taste. Stick burners don’t suffer this loss and produce good smoke flavor. Nothing you can do about this. Using pellets from producers who use the whole tree instead of industrial saw dust helps but not enough.
2. Using heavy rubs covering the meat surface IMO prevents smoke penetration and while great flavors are possible we still note lack of smoke effect. ( some of us more than others).
Challenge: I have been using salt and pepper only lightly done as you would season a steak, instead of a rub. So called Texas Style for all my recent “low/slow” cooks with two noted effects: better deeper smoke ring, and much increase in smoke flavor (not too much!).
So—do it! And report if you will.