Mlmurrah
Well-known member
- Messages
- 110
- Grill(s) owned
- Bull
I like a very smoky flavor, and one reason it took me so long to buy a pellet grill was my concern that it was not as smoky as a stick burner or even a charcoal smoker with wood flavor chunks. I got my Bull a couple of weeks ago, and I did a couple of short smokes using Rec Tec Competition blend. I was disappointed with the results, and the accolades my family usually accords my barbecue were not forthcoming. To be fair the two smokes were at a high temperature that I understand does not produce as much smoke.
I had previously used mesquite chunks in my Weber Smoky Mountain and liked the results. I read here about Lumber Jack pellets and found some at a motorcycle shop of all places. So this weekend I cleared out the Rec Tecs and filled the hopper with Lumber Jack Mesquite Blend. I put on an 8 pound brisket on at 225 with the Lumber Jacks and used a smoke tube as well just to be sure. I was surprised at the amount of smoke coming from the chimney and was somewhat concerned that I was oversmoking. Maybe the smoke tube was overdoing it, but the heavy smoke persisted throughout the cook beyond expiration of the smoke tube,
Twelve hours later the brisket reached 198F and fork tender. I rested it a bit and sliced it up. It had a great bark and smoke ring. The accolades missing from earlier cooks returned. Everyone loved it, even my friend who is a fanatical stick burner devotee.
So I think I have found the pellets that match my tastes. And I can please my wife by reducing my grill and smoker clutter.
I had previously used mesquite chunks in my Weber Smoky Mountain and liked the results. I read here about Lumber Jack pellets and found some at a motorcycle shop of all places. So this weekend I cleared out the Rec Tecs and filled the hopper with Lumber Jack Mesquite Blend. I put on an 8 pound brisket on at 225 with the Lumber Jacks and used a smoke tube as well just to be sure. I was surprised at the amount of smoke coming from the chimney and was somewhat concerned that I was oversmoking. Maybe the smoke tube was overdoing it, but the heavy smoke persisted throughout the cook beyond expiration of the smoke tube,
Twelve hours later the brisket reached 198F and fork tender. I rested it a bit and sliced it up. It had a great bark and smoke ring. The accolades missing from earlier cooks returned. Everyone loved it, even my friend who is a fanatical stick burner devotee.
So I think I have found the pellets that match my tastes. And I can please my wife by reducing my grill and smoker clutter.