Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
You made a valid argument for the RT-380XJust my theory, but If these pellet grills all use the same burn pot size, doesn't it make sense that each larger grill has to make the pot burn that much hotter to get the same drum temperatures? If so, the BFG would be the least smoky of the bunch.
Continuing with that theory (since colder weather is here), larger grill are working the pot harder and cold pits from colder air are making them work harder as well. If my theory is correct, insulation of some kind will help reduce the need for the burn pot to work as hard and possibly increase smoke output.
I have dealt with this for the last 2 years. It is a solid built piece of equipment but the ‘smoke’ is weak.BFG delivered. Put it together. Did burn in. Did seasoning cook with legs and thighs at 400 degrees went great no smoke from BFG but not expected at 400. Did burger and put them on at 180 expected a fair amount of smoke really none to speak of. Finished burgers at 450 great flavor. BFG awesome but lack of smoke is a bit disappointing. Read alot here and online...guess that's the norm here in recteq land lol
How wet (moisture content) are your pellets? Does your smoker sit outside without a cover? How humid is your environment?BFG delivered. Put it together. Did burn in. Did seasoning cook with legs and thighs at 400 degrees went great no smoke from BFG but not expected at 400. Did burger and put them on at 180 expected a fair amount of smoke really none to speak of. Finished burgers at 450 great flavor. BFG awesome but lack of smoke is a bit disappointing. Read alot here and online...guess that's the norm here in recteq land lol
How wet (moisture content) are your pellets? Does your smoker sit outside without a cover? How humid is your environment?pellets
Pellets brand new rectec oak mix. BFG is in Garage all the time till used. That day it was a nice dry 60 degree day. I'll be experimenting with different pellets and I guess sounds like adding smoke tubez or a box I have for my weber charcoal and put it on the heat diffuserHow wet (moisture content) are your pellets? Does your smoker sit outside without a cover? How humid is your environment?
Ouch not necessarily the news I like to hear when that kind of money went into a pellet smoker but I'll just carry on and keep experimenting. I'm not going to do major mods to it and add generators and stuff. But the smoke tube I likeI have dealt with this for the last 2 years. It is a solid built piece of equipment but the ‘smoke’ is weak.
My solution is to fill 2 smoke tubes with pellets and place them on the heat defuser. That will generate about 1.5 to 2 hrs of smoke. Cant refill tho.
https://smokedaddyinc.com/product/the-heavy-d-stick-burning-heat-diffuser/. This is another solution.
When people ask I never recommend the BFG
Theoretically speaking you would be correct, however you aren't taking in to account the double wall design on the barrels, or the gauge of the steel itself.Just my theory, but If these pellet grills all use the same burn pot size, doesn't it make sense that each larger grill has to make the pot burn that much hotter to get the same drum temperatures? If so, the BFG would be the least smoky of the bunch.
Continuing with that theory (since colder weather is here), larger grill are working the pot harder and cold pits from colder air are making them work harder as well. If my theory is correct, insulation of some kind will help reduce the need for the burn pot to work as hard and possibly increase smoke output.
Might I suggest you also look at what brand of pellets you are using?Unfortunately I came to the same conclusion about pellet grills the hard way too. I have the 1250 and was disappointed with the smoke flavor from it.
I have tried the Recteq pellets, 5 different Lumberjack pellets, including the 100% cherry and 100% hickory, a few different Bear Mountains, Cookinpellets, Pit Boss and a few other ones. Yes, there are some that are better than others but unfortunately it's just the nature of pellet grills that they don't produce that much smoke/flavor compared to other dedicated smokers. My friend has a Yoder 640, three friends with Traegers, one with Camp Chef, two with Pit Boss and they ALL have the same lacking smoke flavor as my 1250.Might I suggest you also look at what brand of pellets you are using?
I have the Recteq 1070 and use Lumberjack Oak Pellets. Together they produce a TON of smoke.
More than any other grill/pellet combination I have owned.
but unfortunately it's just the nature of pellet grills that they don't produce that much smoke/flavor compared to other dedicated smokers. My friend has a Yoder 640, three friends with Traegers, one with Camp Chef, two with Pit Boss and they ALL have the same lacking smoke flavor as my 1250.
I wasn't aware of a doublewall design Recteq. My 700 is a simple single wall of about .032"Theoretically speaking you would be correct, however you aren't taking in to account the double wall design on the barrels, or the gauge of the steel itself.
I use mine all year around.
I live in Michigan, I know what cold is.
I have zero issue cranking it up or down or maintaining heat. All I use is a standard weather cover after I am done.
What temp are you using to smoke at? and have you tried a smoke-tube a cheap way to add more smoke?I have tried the Recteq pellets, 5 different Lumberjack pellets, including the 100% cherry and 100% hickory, a few different Bear Mountains, Cookinpellets, Pit Boss and a few other ones. Yes, there are some that are better than others but unfortunately it's just the nature of pellet grills that they don't produce that much smoke/flavor compared to other dedicated smokers. My friend has a Yoder 640, three friends with Traegers, one with Camp Chef, two with Pit Boss and they ALL have the same lacking smoke flavor as my 1250.
I still love my 1250 as a grill and oven but just not as a smoker. I now use one of my other smokers for short smokes and use the other smokers for the first 6 hours of long smokes and then transfer to my 1250 so I don't have to babysit it all day.
Thank you very much for the suggestion though!
I have tried 225 the whole time, 180 for 3 hours and 225 the rest. The smoke tube helped a little. The cold smoke generator helped way more but still lacking some. I have noticed that the flavors are better on the top shelf than the bottom shelf.What temp are you using to smoke at? and have you tried a smoke-tube a cheap way to add more smoke?
Its definitely a big change from stick burner to pellet..I think once you get jt down youll like it. I like heavy smoke myself....the smoke-tube made a difference, but Im thinking of adding a Smoke daddy big kahuna or the like ..smoke tube wise, if ya get it good and hot you can alternate some wood chips in the pellets. That may help also... Theres also a Smoke Daddy Heavy D" difusser if no one has mentioned it, that you can add wood chunks to. But remember to get it smoldering again before smoking temps.I have tried 225 the whole time, 180 for 3 hours and 225 the rest. The smoke tube helped a little. The cold smoke generator helped way more but still lacking some. I have noticed that the flavors are better on the top shelf than the bottom shelf.
I'm honestly kind of thinking that it may be because the drip pan is in the way so the smoke doesn't get to the food as much as it does in other styles of smokers.