Post by: Berniep on August 03, 2018, 10:28:44 AM
The thing is my wife doesn't like a lot of heavy smoke flavor, says it gives her indigestion. I know to shoot higher in temp and there will be less smoke. But what pellets would produce less or a more mild flavor? I'm thinking mesquite is gonna be quite pronounced and probably hickory too. Seems like apple mght be pretty mild, or a pecan. I got the 200 pound pellet package which includes both RECTEC ultimate blend and Cookinpellets.com perfect mix. Which one of those would be better do you think?
I love all the smoke I can get but sooner or later the wife is gonna come to resent the thing if she cant eat any of the food off of it.
Any other tips for keeping the wife happy...er well at least as it applies to the grill lol.
Thanks
Bernie
Post by: GREG-B on August 03, 2018, 10:34:54 AM
Post by: wilpark on August 03, 2018, 10:55:49 AM
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Post by: grilltreats on August 03, 2018, 11:19:28 AM
Post by: wilpark on August 03, 2018, 11:43:48 AM
Congrats on the new Rec Tec! I could be wrong, but I don't believe she will have an issue with the mild smoke flavors that exist from a pellet grill. If you do the extreme smoke setting for long periods using mesquite, you might get a complaint. The Rec Tec pellets produce a nice/subtle flavor, but not heavy smoke taste you will be burping up later. My wife has not had any issues and in fact is very pleased with the results from my 700. Any cooks above 225° produce very little to no smoke flavor.That's a very good point. It's very difficult to get too much smoke from a pellet grill
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Post by: Kristin Meredith on August 03, 2018, 12:00:39 PM
Post by: wilpark on August 03, 2018, 12:01:59 PM
Cookinpellets.com has financially supported this forum in it's first year of operation, so I am unstinting it my support for them -- plus they produce a superior product!!!
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Post by: cookingjnj on August 03, 2018, 01:27:04 PM
I like the cookingpellets brand myself as well. Since there is not a dealer or others close to me to go the bulk by route, ordering is a little more expensive than other brands, but worth it in my opinion. I still have about 80 lbs of pellets to burn before I order again.
Post by: Canadian John on August 03, 2018, 02:10:04 PM
Mesquite has a bitter taste ( for me).
Pellet smoke is different than wood chunks in charcoal or burning with all wood. You'll soon find out. Have fun!
Post by: Bentley on August 03, 2018, 02:42:32 PM
Post by: bten on August 03, 2018, 05:55:47 PM
Post by: Kristin Meredith on August 03, 2018, 06:47:24 PM
don't spritz the meat with anything. This is done to provide a wet surface for the smoke to cling to.
Not sure if I exactly follow this post. But I add the following:
From the Culinary Institute of America:
TECHNIQUE OF THE QUARTER : THE SMOKING PROCESS
The smoking process allows cured meats, poultry, game and seafood to be
subjected to smoke in a controlled environment. The smoke is produced by
smoldering hardwood chips, vines, herbs, fruit skins, or spices. This smoke
influences the flavor, aroma, texture, appearance and shelf life of foods. The
process can be performed at temperatures that range generally from 65°F to 250°F.
The food merely retains the flavor of the smoke at lower ranges (cold-smoke), while
the food actually cooks at the higher end of the scale (hot-smoke).
SELECTING FOODS TO BE SMOKED
Virtually any meat, poultry, game or seafood can be smoked, as can hard cheeses,
nuts, vegetables, and sausages.
1. Prepare items
*****
2. Cure items (optional)
*****
3. Rinsing
• Stops the curing process
• Removes excess saltiness and excess surface fat
4. Dry Foods Well
• Removes excess surface moisture to form a skin (pellicle)
• A wet surface will not readily absorb smoke (emphasis added)
• Removes excess surface fat
• Forms the Pellicle
5. Smoking Process
• Smoke is a seasoning - don’t overdo it
Post by: Bar-B-Lew on August 03, 2018, 07:14:25 PM
I do feel that a colder piece of meat absorbs more smoke than one that has got up or close to room temp. It may simply be that it takes longer to get the internal temp to where it is desired to eat, and more time equals more smoke penetration.
Post by: Jimsbarbecue on August 04, 2018, 12:05:10 AM
don't spritz the meat with anything. This is done to provide a wet surface for the smoke to cling to.add to that don’t rub olive oil etc as it can attract smoke and discolor the meat.
Post by: Ross77 on August 04, 2018, 07:02:43 AM
amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and
Does meat stop taking on smoke?
There is a popular myth that at some point the meat stops taking on smoke. Sorry, but meat does not have doors that it shuts at some time during a cook. There is a lot of smoke moving through the cooking chamber although sometimes it is not very visible. If the surface is cold or wet, more of it sticks. Usually, late in the cook, the bark gets pretty warm and dry, and by then the coals are not producing a lot of smoke. Smoke bounces off warm dry surfaces so we are fooled into thinking the meat is somehow saturated with smoke. Throw on a log and baste the meat and it will start taking on smoke again. Just don't baste so often that you wash off the smoke and rub.
Post by: Kristin Meredith on August 04, 2018, 10:54:31 AM
Post by: Bentley on August 04, 2018, 04:54:03 PM
So my Pork Belly that has been dried for 3 days wont take on Smoke, it just bounces off? OK...I will respectfully disagree with Dr. Blonder and amazin ribs!
If the surface is cold or wet, more of it sticks. Usually, late in the cook, the bark gets pretty warm and dry, and by then the coals are not producing a lot of smoke. Smoke bounces off warm dry surfaces so we are fooled into thinking the meat is somehow saturated with smoke.
(https://i.imgur.com/HxOy26Ah.jpg)
(https://i.imgur.com/6jSFIAGh.jpg)
Post by: Berniep on August 05, 2018, 09:45:11 AM
Looks like I will have to experiment... A LOT! Can't wait to get started. My grill is due to be on the dock tomorrow. Not sure how long it will take them to call me. I know a guy who works for that trucking company and he said they are pretty current right no so Hopefully they get to me soon. I usually work really late so I might be out there in the dark trying to put it together.
Post by: Kelvininin on August 08, 2018, 04:54:31 PM
If its too smoky after the first one, spend less time in the smoker and finish in your oven. Or wrap the meat and finish on the smoker.
I have over smoked somethingd like cheese and meatballs. The cheese was so smoky the dog wouldn't even touch it.
Post by: Bar-B-Lew on August 08, 2018, 05:59:24 PM
So you haven't cooked on the RT yet. Try it first, full smoke and go from there. I pretty much use hickory or mesquite exclusively and don't have an issue.
If its too smoky after the first one, spend less time in the smoker and finish in your oven. Or wrap the meat and finish on the smoker.
I have over smoked somethingd like cheese and meatballs. The cheese was so smoky the dog wouldn't even touch it.
Do you vac seal the cheese, put in the fridge, and eat about 4 weeks later? Or, did you try eating it right off the smoker?
Post by: Kelvininin on August 17, 2018, 04:53:46 PM
Do you vac seal the cheese, put in the fridge, and eat about 4 weeks later? Or, did you try eating it right off the smoker?
Right off the smoker... You have to let it age? How's got time for that?
Post by: Bar-B-Lew on August 17, 2018, 09:08:54 PM
Do you vac seal the cheese, put in the fridge, and eat about 4 weeks later? Or, did you try eating it right off the smoker?
Right off the smoker... You have to let it age? How's got time for that?
Yes, it tastes like an ashtray right off the smoker. Vac seal and let sit in fridge for at least 4 weeks. It will taste much different than what you experienced. Patience is a virtue young man.
Post by: Kelvininin on August 20, 2018, 11:15:59 AM
Post by: GREG-B on August 20, 2018, 12:54:40 PM
Post by: bregent on August 20, 2018, 12:59:10 PM
Huh... I guess I didn't research it enough. I would have let it rest for a month if I had. I'll have to try it again.
It really depends on your setup. If you separate the smoke generator (tube, tray, whatever) from the smoke box using a long duct, you eliminate much of the acrid smoke and the cheese does not need to be aged before you consume.