sel1005
Member
I have tried chips in Alum, poke a few holes in them to vent. Two questions: what temps / range are you getting the smoke from them at, and you mention 10 packs. How many do you use at a time? Thanks in advance for the ideas
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thank you sir, will check them outA similar item to the Fireboard that many on this forum use is the Thermoworks Signals. https://www.thermoworks.com/signals/
Having a separate temperature measuring device is essential, in my opinion. The Signals and Fireboard units are solid performers that far surpass the accuracy and reliability of the Recteq system.
Have a 2 yr old 590, have had a number of mechanical issues with it but support has always come through extremely well.
My question though is regarding performance.
After dozens of cooks, all sorts of meats, mostly RT wood blend pellets, and every recipe and technique I can find on this forum and others, my opinion of the 590 is that its really just a big oven that produces a tiny bit of smoke. I have tried low temps, 225-250, long hours, varying temps and hours, butcher paper wraps, you name it. But never any serious bark unless I leave meat on so long it just dries out. Different pellets, dual smoker tubes, you name it and I have tried it.
Have cooked big box meats, custom meats and cuts, a huge variety of things but at the prices we have to pay these days, I am just not happy and looking for any advice as to what I may not have yet tried or if that's just the way a 590 cooks.
Honestly, I get better bark and flavor cooking on my gas grill with two smoker tubes than the 590. Yes, the wi-fi and set it and leave it is great, but not for what I end up with.
Any suggestions or thoughts before I put this thing up for sale and move on? BTW, live in FL where temp and high humidity are constants.
Thanks in advanceYou’re not going to get stick burner bark on a pellet grill but you can get nice bark. Here’s a recent brisket, turkey and ribs of mine on the 700. I start it out at 180 to roll smoke and sometimes add a smoke tube for the briskets.
You’re not going to get stick burner bark on a pellet grill but you can get nice bark. Here’s a recent brisket, turkey and ribs of mine on the 700. I start it out at 180 to roll smoke and sometimes add a smoke tube for the briskets.Have a 2 yr old 590, have had a number of mechanical issues with it but support has always come through extremely well.
My question though is regarding performance.
After dozens of cooks, all sorts of meats, mostly RT wood blend pellets, and every recipe and technique I can find on this forum and others, my opinion of the 590 is that its really just a big oven that produces a tiny bit of smoke. I have tried low temps, 225-250, long hours, varying temps and hours, butcher paper wraps, you name it. But never any serious bark unless I leave meat on so long it just dries out. Different pellets, dual smoker tubes, you name it and I have tried it.
Have cooked big box meats, custom meats and cuts, a huge variety of things but at the prices we have to pay these days, I am just not happy and looking for any advice as to what I may not have yet tried or if that's just the way a 590 cooks.
Honestly, I get better bark and flavor cooking on my gas grill with two smoker tubes than the 590. Yes, the wi-fi and set it and leave it is great, but not for what I end up with.
Any suggestions or thoughts before I put this thing up for sale and move on? BTW, live in FL where temp and high humidity are constants.
Thanks in advance
That’s a beautiful turkey.You’re not going to get stick burner bark on a pellet grill but you can get nice bark. Here’s a recent brisket, turkey and ribs of mine on the 700. I start it out at 180 to roll smoke and sometimes add a smoke tube for the briskets.
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I have a WSM 18. 3 small chunks of wood give me too much smoke for my taste!! 2 cherry one Pecan or hickory. Yes, our tastes are different. To Sel, used Weber Smokey mountains can be had for $250 or less, and using the “Minion” fire build, can be basically intended for 6 or more hours at a time. I want a RT for less smoke, even less work. Using lump charcoal will have a cleaner taste, but fire management is more involving as lump burns hotter and more unpredictably. You sound like a candidate for a Big Green Egg or similar?Two thoughts come to mind. First, I have been very unimpressed with the results from RT pellets, as well as other blends. My strong preference is unblended Hickory pellets and, surprisingly, the best I’ve found so far are Kingsford Hickory. I just purchased a bag of Bear Mountain Hickory and will try them next.
Second, the level of “smoke” in food is definitely a personal preference. What is good for one person is too much or too little for another. If you are in the “heavy smoke” category, you probably won’t ever be satisfied with what comes out of a pellet smoker.
Here’s a photo of a brisket I recently did on the RT-340 with Kingsford Hickory pellets. In my opinion, it had good bark, a nice smoke ring and a great, smoky flavor. YMMV
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Have a 2 yr old 590, have had a number of mechanical issues with it but support has always come through extremely well.
My question though is regarding performance.
After dozens of cooks, all sorts of meats, mostly RT wood blend pellets, and every recipe and technique I can find on this forum and others, my opinion of the 590 is that its really just a big oven that produces a tiny bit of smoke. I have tried low temps, 225-250, long hours, varying temps and hours, butcher paper wraps, you name it. But never any serious bark unless I leave meat on so long it just dries out. Different pellets, dual smoker tubes, you name it and I have tried it.
Have cooked big box meats, custom meats and cuts, a huge variety of things but at the prices we have to pay these days, I am just not happy and looking for any advice as to what I may not have yet tried or if that's just the way a 590 cooks.
Honestly, I get better bark and flavor cooking on my gas grill with two smoker tubes than the 590. Yes, the wi-fi and set it and leave it is great, but not for what I end up with.
Any suggestions or thoughts before I put this thing up for sale and move on? BTW, live in FL where temp and high humidity are constants.
Thanks in advance
Sell it.Have a 2 yr old 590, have had a number of mechanical issues with it but support has always come through extremely well.
My question though is regarding performance.
After dozens of cooks, all sorts of meats, mostly RT wood blend pellets, and every recipe and technique I can find on this forum and others, my opinion of the 590 is that its really just a big oven that produces a tiny bit of smoke. I have tried low temps, 225-250, long hours, varying temps and hours, butcher paper wraps, you name it. But never any serious bark unless I leave meat on so long it just dries out. Different pellets, dual smoker tubes, you name it and I have tried it.
Have cooked big box meats, custom meats and cuts, a huge variety of things but at the prices we have to pay these days, I am just not happy and looking for any advice as to what I may not have yet tried or if that's just the way a 590 cooks.
Honestly, I get better bark and flavor cooking on my gas grill with two smoker tubes than the 590. Yes, the wi-fi and set it and leave it is great, but not for what I end up with.
Any suggestions or thoughts before I put this thing up for sale and move on? BTW, live in FL where temp and high humidity are constants.
Thanks in advance
How long do you start at 180 for? Thank you!You’re not going to get stick burner bark on a pellet grill but you can get nice bark. Here’s a recent brisket, turkey and ribs of mine on the 700. I start it out at 180 to roll smoke and sometimes add a smoke tube for the briskets.
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Here’s my recipe:How long do you start at 180 for? Thank you!
Thank you! I should have spread the legs out more when I smoked it so it didn’t get a tan line!!!!!That’s a beautiful turkey.
I like where this is goingThank you! I should have spread the legs out more when I smoked it so it didn’t get a tan line!!!!!
Haaaaaaa!I like where this is going