Pellet Fan

Pit Talk -- Comments and Questions Regarding These Pellet Pits => recteq => Topic started by: pmillen on May 19, 2018, 07:36:30 PM

Title: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 19, 2018, 07:36:30 PM
This was my second cook on the Bullseye.  I hoped that this time I could duplicate the 700° heat of charcoal burning in a kettle.  Ambient temperature was a humid 65° with a 10 MPH breeze.

I know people who season their steaks with Mrs. Dash's Original (red cap) Seasoning so we decided to try Mrs. Dash's Salt Free on the chops.

(https://igzwfq.ch.files.1drv.com/y4mLI7Pf0G7-EZbFwcyGy4X66iAS_4Bc1pzEn26oNesm_LGX8OrV-DhNM92Xh8O-FQSyGi9t7a2FE4HZAt7CRWYD0f3FG-cXHWe36AXdZXyyVF3kISX5jnAGwWsIbZ3bqdyMgixrutnlA9siXwTyIZgLBXgN9Lscqy5UkwS042bi0NIWYxWxlFoLNtvOil5tNhAKfUNq8gFG5EFnTSDJq6KFg?width=495&height=660&cropmode=none)
Heavy seasoning on both sides.

When a small handful of pellets caught fire I set the controller at two notches past 3 O'Clock, installed the grill's internal components and turned the auger on.  The grate temperature went to a steady 650° while the lid thermometer read 55° less, at 595°.  Yeah, the lid thermometer read less than the grate probe.

(https://vxr9tw.ch.files.1drv.com/y4mE8D3z6yAmV3WSoKEugwiEd9dMt72V4YOEELPLVCPJ1o6vThi9iTrYe3gQdEDPwj4DyfpeM99uo7vkcWpdVCtjJk-HQGkFd-Um1Yy2GwiVNAZJ0_qnWR4HVJxj5vbHew3fkgnsY-ECf7NKY1DEn-KrEwpZdmV_nVi9JHIYru1qM72D8QCTydn9srNq7y8NbsTAoIm0J2zziSYwUO_1nfuXw?width=495&height=538&cropmode=none)
Six minutes per side was about right for 145° internal temperature.

(https://pqqskg.ch.files.1drv.com/y4mmQxgJ9N69FNkNnnVM0SwRCvHkyK2JkX7zciTh78vT_BfBnw6EEL4nTCCH6WbI2tTTHpfMacN28TMF9KaK2uTHMxQEInONzYVWSRHdNdpWLYfeuzXI-MLeJM824pRwLlr21p4t9h99F_td_JWLmfOxrMesj9MF-YisQZ28E0c58iD6kU1epXUWs6yq83Jq7eXwSKj5MYWK-YP1Kc8kEDTWQ?width=495&height=427&cropmode=none)

Taste-wise...
The Mrs. Dash's Salt Free Seasoning is peppery.  It was good but the pepper overpowered everything else.  That may be why I couldn't taste the wood fire.  I'll use less the next time.

I rather like the grill but so far I haven't noticed a taste that is all that much different from a gas grill.

Beyond the scope of this cook—the Bullseye made a lot of quality smoke at 200° during two previous test burns.  I fully intend to smoke a few items with it.  I'm betting that it imparts a strong smoke flavor.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: rdsbucks on May 19, 2018, 09:11:38 PM
Thanks for sharing PM. To taste smoke you're probably going to need to get some smoke on it first before you crank it up, kind of like with a reverse sear.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Mudflap on May 19, 2018, 09:48:36 PM
I will take a plate like that any day. Nice job...

Mudflap
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 19, 2018, 09:53:09 PM
It wasn't necessarily smoke flavor that I thought that we'd get with the bullseye.  Charcoal grilling is our current favorite and we thought that we might like the "great wood-fired flavor, without the extensive work required on charcoal grills" that REC TEC advertises.  So far, it hasn't come through with "wood-fired flavor".

BUT...I ran it twice at around 200° for an hour each time while testing it and I was struck by the clouds of quality blue smoke.  Now I'm thinking that it may not be the grill I prefer but it may be a smoker that raises the smoke profile considerably.

The catch is...we may not like the greatly increased smoke taste.  I'll soon be test-smoking a butt or turkey.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Conumdrum on May 19, 2018, 10:10:23 PM
Grilling has a lot less time to impart a smokey flavor.  Still. it's better than gassers and better than a bad brand of charcoal.

I use my Webby to grill, no reason to fire up the Yoder for such a small cook. 
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 20, 2018, 10:31:59 AM
Quote from: Conumdrum on May 19, 2018, 10:10:23 PM
Grilling has a lot less time to impart a smokey flavor.  Still. it's better than gassers and better than a bad brand of charcoal.

I use my Webby to grill, no reason to fire up the Yoder for such a small cook.

My pit has a small direct flame zone.  The Bullseye's larger cooking area has some appeal.

We weren't seeking smoke flavor.  We thought that we might like the "great wood-fired flavor, without the extensive work required on charcoal grills" that REC TEC advertises.  So far, it hasn't come through with "wood-fired flavor", whatever that is.  So far, it doesn't offer a grilling advantage over a gasser, in fact, it's less convenient than a gasser.  But...I may be able to improve my technique.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Ross77 on May 20, 2018, 12:38:50 PM
I don’t think anything is more convenient than a gasser. I’m suprised it doesn’t impart more flavor than a gasser.

Is it more convenient than a charcoal grill?
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Kristin Meredith on May 20, 2018, 12:50:51 PM
It looks like you got some nice char on it.  Just no flavor to that char?  Do you think using some oil might help?
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 20, 2018, 02:27:22 PM
Quote from: Kristin Meredith on May 20, 2018, 12:50:51 PM
It looks like you got some nice char on it.  Just no flavor to that char?  Do you think using some oil might help?

The dark was charred seasoning.  Behind it was brown Maillard reaction.  There was a definite pepper taste from the seasoning and a nice pork flavor, but nothing else.  I sprayed each side with Canola oil as I put them on the grate.  I usually do that.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 20, 2018, 07:47:07 PM
Quote from: Ross77 on May 20, 2018, 12:38:50 PM
I don’t think anything is more convenient than a gasser. I’m suprised it doesn’t impart more flavor than a gasser.

Is it more convenient than a charcoal grill?

Others may find that it delivers a campfire-like flavor.  We haven't noticed it yet.

It's much more convenient than a charcoal grill.  There's only about ¼ cup of ashes to vacuum out, a bit of fly ash around the inside bottom of the kettle, and the grate to scrape and it's ready for the next cook.  I suspect that all of those steps could be skipped once or twice without harm.  For me, charcoal is quite a bit messier.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Bentley on May 20, 2018, 07:47:35 PM
It looks Blackened to me...Got that Nawlin thing going!
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Bentley on May 25, 2018, 09:52:13 PM
The Major reason you got it was to more effortlessly duplicate the flavor of a charcoal grill and it just won't do it?
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 25, 2018, 10:33:35 PM
Quote from: Bentley on May 25, 2018, 09:52:13 PM
The Major reason you got it was to more effortlessly duplicate the flavor of a charcoal grill and it just won't do it?

Not necessarily to duplicate charcoal.  I bought it for the advertised wood fire cooked flavor.  It doesn't meet that claim.

But it looks like a great smoke producing 225° smoker for those who want a stronger smoke flavor than some pellet pits produce.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: grilltreats on May 28, 2018, 05:07:50 PM
I am not sure why you wouldn't run a little smoke at the lower temperatures before the meat seals knowing what you know about the workings of the grill.  I do add some wood to my charcoal grill in the beginning which burns up fairly quickly.  Once the meat seals, any smoke is considered just smut on the meat imho.  Grilling meat on a pre-heated grill of any kind is not going to produce enough smoke to flavor the meat very much after it seals up the outer meat surface.  This happens quickly at say ~ 350*.  That's why low and slow is so popular as it gives the meat a chance to gain some smoke flavors.  I can't believe you didn't get at least some grilled taste from at least the grease vaporizing off of the drip tray...Kinda like a gasser with lava rocks does.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Bar-B-Lew on May 28, 2018, 05:17:51 PM
Quote from: grilltreats on May 28, 2018, 05:07:50 PM
I am not sure why you wouldn't run a little smoke at the lower temperatures before the meat seals knowing what you know about the workings of the grill.  I do add some wood to my charcoal grill in the beginning which burns up fairly quickly.  Once the meat seals, any smoke is considered just smut on the meat imho.  Grilling meat on a pre-heated grill of any kind is not going to produce enough smoke to flavor the meat very much after it seals up the outer meat surface.  This happens quickly at say ~ 350*.  That's why low and slow is so popular as it gives the meat a chance to gain some smoke flavors.  I can't believe you didn't get at least some grilled taste from at least the grease vaporizing off of the drip tray...Kinda like a gasser with lava rocks does.

Is there some scientific evidence that the meat seals at a certain temp?
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 28, 2018, 05:19:25 PM
Quote from: grilltreats on May 28, 2018, 05:07:50 PM
I can't believe you didn't get at least some grilled taste from at least the grease vaporizing off of the drip tray...Kinda like a gasser with lava rocks does.

Yeah, you'd think so.  The burger cook produced a slight grease smoke but none from the chops.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: grilltreats on May 28, 2018, 05:32:52 PM
Bar, as you know, there's no science in grilling just experience.  I didn't want to step on any pros toes and is why I put IMHO.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Bar-B-Lew on May 28, 2018, 06:01:11 PM
Quote from: grilltreats on May 28, 2018, 05:32:52 PM
Bar, as you know, there's no science in grilling just experience.  I didn't want to step on any pros toes and is why I put IMHO.

But there is science in cooking meat.  There are some good studies out there that you could read.  They have helped me.

I'm not aware of any pros on this site, but there may be a few on here running a BBQ catering business as a side job.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Ross77 on May 28, 2018, 09:17:56 PM
Meathead's book is good as far as science and cooking meat is concerned.  Smoke doesn't penetrate very far into meat, it's mostly on the surface.  And a moist surface attracts more smoke particles. 

Even when I cook at high temps I get a little extra flavor.  Not heavy smoke by any means but more so than a gas grill.   That's why I was surprised to hear the Bullseye apparently doesn't impart any flavor.

Title: Re: Pork Chops on the REC TEC Bullseye
Post by: grilltreats on May 28, 2018, 11:02:11 PM
That makes sense Ross.  As the surface of the meat seals up from the heat, the outside moisture is much reduced thus less smoke is absorbed.  When low and slow is used more smoke is absorbed and you have a more prevalent "smoke ring" that is more clearly visible.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 29, 2018, 09:08:35 AM
The REC TEC Bullseye doesn't produce the flavor I expected.  Here's what I was hoping for–

On overnight float trips or when hunting in the North Dakota badlands we would dig a small pit in the pebbles or sand, burn found wood or charcoal, lay a grate on the ground above the coals and cook.  We rarely cooked the entrée over flame.  Those fires coals produced a flavor that’s significantly different from charcoal, or smoke from a reverse sear cook, or my pellet pit’s blowtorch-like fire in the direct zone.  REC TEC advertises that the Bullseye produces wood-fired flavor.  I was hoping that it would be similar.

It wasn’t.  Perhaps no grill can match my memory of those flavors.  The camping ambiance and the tendency to embellish memories may have created an unrealistic goal.

But…cooking over coals from wood splits in the Santa Maria or Argentinian grills may be the answer.  I may be close to starting another search.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: Ross77 on May 29, 2018, 09:31:33 AM
This is good to know. You’re looking for a very specific taste which is probably impossible with pellets.  You need a fire with split wood.

Build a fire pit... ;)
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: grilltreats on May 29, 2018, 09:33:04 AM
It certainly is a small unique grill but with no flavor, just a cooker.  At our hunting cabin we cook offset and direct on a kettle grill and always add wood chunks to the lump charcoal for more smoke flavor. Maybe that would get you closer to your memories.
Title: Re: Pork Chops on the REC TEC Bullseye
Post by: pmillen on May 29, 2018, 10:57:11 AM
Quote from: grilltreats on May 29, 2018, 09:33:04 AM
It certainly is a small unique grill but with no flavor, just a cooker.  At our hunting cabin we cook offset and direct on a kettle grill and always add wood chunks to the lump charcoal for more smoke flavor. Maybe that would get you closer to your memories.

Ya' know, that's a good idea.  Thanks.  I rarely add wood when grilling with my Weber kettles or Komado Joe.  I always add it when smoking on the KJ.