Pellet Fan
Pit Talk -- Comments and Questions Regarding These Pellet Pits => Which Pit Should I Choose? => Topic started by: SeattleSteve on November 22, 2020, 05:51:19 PM
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I have had a Traeger for many years, but we can't get a real smoky flavor. Just bought some "Cookin Pellets" and that helps but still not as "smoky" as we want.
My wife got some chicken from a barbeque place a couple days ago with a VERY strong smoky flavor. She says "I want to be able do THAT at home."
I realize they probably use a REAL wood smoker and smoke the chicken for many hours ... but my question to all the pellet cooking experts on this forums is this:
What is Best Pellet Pit for HEAVY SMOKE FLAVOR if money is no object? In other words, I want the BEST and I don't care how much it costs.
I realize some pellet pits are better at some things than others, but for us MAX smoke flavor is the goal.
I welcome your suggestions.
Thank you!
Steve
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get a stick burner. you don't like smoke you like creosote
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get a stick burner. you don't like smoke you like creosote
We like the convenience of pellet pits.
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I am not sure they like creosote, but after reading your comments, I doubt that your wife will ever be happy with a pellet units smoke flavor. You could try adding a supplemental smoke unit like the Blaz'n...but short of cold smoking before the cook, just not sure it can be accomplished.
(https://i.imgur.com/OePDSowh.jpg)
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get a stick burner. you don't like smoke you like creosote
Sorry I disagree with your comment to the OP. Just because someone likes a lot of smoke flavor doesn't mean they like creosote. They just like heavy smoke.
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I agree with Bentley. Get a smoking tube, etc. to add more smoke.
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Thanks for the tips!
I know a pellet pit can NEVER duplicate the heavy smoke flavor of a real wood smoker ... but I'm trying to find one that comes the closest while still maintaining the ease and convenience of a pellet smoker.
We like the Traeger, but want to upgrade to something that provides more SMOKE flavor.
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I like what I've been seeing about the Mepmhis Pro & Elite.
For one thing, they are stainless steel so the paint won't peel and rust the metal like my Traegar did.
Memphis owners, please comments on the "smokiness" of the Memphis?
Thanks!
Steve
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Pellet pits are real wood smokers because pellets are real wood that smoke. Maybe you should let your chicken smoke for a few hours before you cook it. Also, since she likes the flavor from a commercial bbq place, you have to consider the fact that they may have used liquid smoke at some point in the process. They would never admit it, but some competition teams used liquid smoke for that "smokey" flavor.
We have a Memphis Pro and I don't know that it imparts a heavy smoke.
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So wood pellets are not real wood? I will kind of go back to Lew's point about creosote. If you are referring to a pit that burns split wood as "real" wood and saying that a pellet unit cannot dupicate that, you might be looking for more then just wood smoke flavor. There used to be two competitors on the BBQ circuit and they held joint BBQ cooking classes. One used a pit with wood sticks, one used pellet units. Both of them would say and many folks I talked to that took there classes that there was very little if any flavor difference in the food. Now you and your wife may enjoy a fire that does not burn as clean as pellets and imparts that "heavy" smoke flavor, if so, like I said, I do not think you will find that in ANY pellet unit.
Thanks for the tips!
I know a pellet pit can NEVER duplicate the heavy smoke flavor of a real wood smoker
I have one, I did a Turkey today on it, I love the "smokiness" it imparted on the bird. I do not like a "Heavy" smoke flavor, so my response is worthless for you. It produces a great wood flavor for me...wood pellet flavor is to subjective. Pellets are very convenient, but the taste is not for everyone!
Memphis owners, please comments on the "smokiness" of the Memphis?
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Perhaps a more intense pellet at a low temperature might get you the smoke profile you're looking for. Mesquite has a more intense profile than say cherry or alder. Mesquite is off hand, the only one that comes to mind. Others may chime in and correct me. Fowl really absorbs more smoke flavor than any other protein IMHO.
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Thanks again for the tips, please keep them coming!
I hope I didn't offend anyone with my "heavy smoke" comments, was not trying to start a "fight" or anything.
Just trying to find an upgrade to our old Traeger. I already have a good gas grill, so I won't be using it for "grilling" primarily want a good SMOKER.
I hope that clarifies what I am looking for.
Thanks, Steve
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From my experience and only owning 3 different pellet cookers. I will say that the cookers with the PID controllers I own or have owned give a far less flavored smoke profile than the non pid controller. My rec tec smoke taste was almost non existent. (it was my first one) bought a GMG much better smoke flavors, then bought a pit boss vertical great smoke flavor temps very inconsistent, put PID in it smoke flavor went away, but temps are stable.
Try adding some small wood chunks or chips on the heat deflector. I have done this with the PB since swapping controllers and it has helped. The cooking temps need to be up at 200 or better, they don't work so well in the 160 to 180 range.
Pellet Pro makes a deflector called the Heavy D it has a cage on both sides of the deflector that you can load wood chunks in to. I don't have one but from reading from people that do they work great. Depending on your Treager this may fit with out mods.
Grilla has a controller they call the Alpha that is switchable between PID and I call it Analog. So you could use the non PID for a few hours then switch to finish with the more consistent temps of the PID.
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I guess you would have to define heavy smoke flavor for me? You might take a look at the Cookshack electric smokers. They can impart way beyond a heavy smoke flavor and would be as convenient as a pellet unit!
Something like the SM025: SMOKETTE ELITE:
(https://i.imgur.com/S4U8Xqr.jpg)
(https://i.imgur.com/T8GvYDq.jpg)
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you need to be really careful with those cookshack electrics as they do not recommend using much wood in them. if you do, you will get creosote and it is really hard to get it out of the walls of the unit. i know from experience. everything i cooked after that had that bitter taste to it so i sold it for $50 at a garage sale.
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The Weber SmokeFire puts out more smoke than any other pellet grill I've had by a long shot...and I've had 10. It still produces noticeable smoke at 300 plus where most pellet grills start becoming very hard to notice any smoke profile from. I've cooked a couple frozen pizzas at 450 (with hickory pellets) that have had too much smoke for my taste. I had a SmokinTex for a couple years (very similar to Cookshack electric smokers). It worked well for butt, brisket, etc. However, if you put more than a couple pieces of wood or had wind that impeded airflow instead of helped it, could get very creosote like very easily. Also, forget poultry on them, really hard to cook hot enough to not overdo smoke and avoid rubbery skin. Maybe Cookshack gets hotter than SmokinTex though to help some with poultry.
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Also, if you think a pellet grill doesn't produce enough smoke for you, don't rule out Kamado style grills (even the Weber Summit Kamado Charcoal). With a temp control system, the can easily run 10-18 hours about as care free as a pellet grill. I know this is a pellet focused forum, but they are not the have all be all for everyone's tastes. I've loved most of my pellet grills and usually very willingly trade the convenience of pellets for heavier smoke any day, but the SmokeFire and Weber Summit Charcoal have definitely opened my eyes that there is a wide range of smoke taste lying between a Traeger and creosote.
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...there is a wide range of smoke taste lying between a Traeger and creosote.
I agree with glitchy.
You may want to consider the Cookshack Fast Eddy line, the PG500 and PG1000. They use a controller that allows easy adjustment of the number of pellets dropped into the fire pot and the timing between drops. Those two variables affect the amount of smoke produced.
The trade-off to producing more smoke is an increase in temperature swings. At maximum smoke output (a rather large number of pellets dropped) the larger fire may cause the pit to overshoot your temperature set point by 25°F or so. Contrary to what many accomplished pit masters think, reasonable temperature variations don’t influence the quality of the finished product.
EDIT: Added the clarifying word variations.
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I can agree with the Cookshack electrics. I have had a small 025 for close 20 years, still works great, toss 30# of butts in with a few wood chips and one or 2 small wood chunks close the door come back in 12 hours and take it out to rest. It don't get no easier. Works great for most things, I really like wings in it for 2 hours then finish on the gas grill or over charcoal. Only 2 down sides to it, one is the rack size 14x14 and 2 is the temp only goes to 250. There is a company called Smokin It they make the same type of cooker. A number 3 has a deeper rack and could hold full size ribs and or brisket I believe.
As for the creosote taste, no sure how i would get into the walls of the smoker, mine seems to be sealed up nicely. I have never seen smoke come from anywhere other than the top vent hole. I have mine set up in the garage on a cart under a range hood.
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As for the creosote taste, no sure how i would get into the walls of the smoker, mine seems to be sealed up nicely. I have never seen smoke come from anywhere other than the top vent hole. I have mine set up in the garage on a cart under a range hood.
Assuming you meant "not sure how air would get into walls of the smoker"?
Mine was sealed up very well too, it wasn't air getting into as I think that would actually lessen any chance of creosote like taste, but I had mine outside and if the wind would come from the right direction it would seem to bounce off walls of house on patio and stifle the airflow by working against the very slow unaided drafting in these boxes. I could have taken steps to counter that problem, but since it couldn't get hot enough to cook poultry well I moved on. If I had enough space, it would have been nice to keep around occasionally for several butts or chuck roasts at once. When I sold this was actually when I bought my first Traeger.
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Adding a smoke tube and starting out at a low temp(225F) should help. I love my the food my Yoder put out.
I also have a Lone Star Grillz insulated cabinet smoker running on charcoal and wood chunks. It puts out a much stronger smoke flavor. With a controller and fan is is almost as set and forget as the Yoder.
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>>I know a pellet pit can NEVER duplicate the heavy smoke flavor of a real wood smoker ...
That really depends on who/how the wood smoker is being operated. I've had food from some of the best BBQ joints in the country, and the level of smoke in their food was very close to what I get on my Memphis. And I've been to other places where smoke was the predominate flavor. I prefer the former, but some like the latter. With a stick burner you can control how much smoke flavor you get. With a pellet grill you are limited to more of a background flavor than an up front smoke flavor.
Which Cookin' Pellets did you try? If it was perfect mix, try the 100% hickory. All I use is LJ 100% hickory cause it gives me the perfect amount of smoke flavor. For most food, I run at 180F for the first hour or so before bumping up to 225-275.
You might also consider one of the Masterbuilt gravity feed charcoal grills. They have the convenience of pellets, but can give more smoke flavor. Flavor from a charcoal + wood grill is different than a pellet or stick burner - good, but different.
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Thanks again for the all great tips!
Frankly I did not know that "heavy smoke" was such a "hot" topic! ;)
Very interesting to see all the different insights and perspectives.
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Just as a FYI, I just read that while creosote from coal fire is known to be a carcinogenic, the FDA says that Wood fire creosote has not been found to do so. So go for the smoke if you like. (I don't like heavy smoke flavor).
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You might look at the RT590. I put on ribs at 210* for 3 hrs. There was continuous smoke pouring out of the vents the entire time. Using Lumberjack Hickory blend. Will turn up to 225* while in foil and then same temp when last hour unfoiled. I find that the RT when set below 225 smokes continously. I do 3:2:1 ribs often and they are well smoke flavored for me. Not overpowering (which I do not like). If you want smoke and smoke flavor, you have to cook at the lower smoke temps. On a non PID, you can adjust the P setting for more smoke also. (as on the old Traeger). :2cents:
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You might look at the RT590. I put on ribs at 210* for 3 hrs. There was continuous smoke pouring out of the vents the entire time. Using Lumberjack Hickory blend. Will turn up to 225* while in foil and then same temp when last hour unfoiled. I find that the RT when set below 225 smokes continously. I do 3:2:1 ribs often and they are well smoke flavored for me. Not overpowering (which I do not like). If you want smoke and smoke flavor, you have to cook at the lower smoke temps. On a non PID, you can adjust the P setting for more smoke also. (as on the old Traeger). :2cents:
Thanks for the tip. I just took a look at the RT590. Looks Good!
So many choices ... :-\
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There is no "right" or "wrong" answer on this ... but I finally decided to go with a RT590. Bought it today (Thanksgiving) on their "Black Friday Sale" with a free Competition Cart ($299 value).
Thanks again for all the input, I really appreciate it and I hope others benefitted from this discussion as well.
Happy Thanksgiving everyone! Hope you are having some great smoked turkeys.
We have one going on our Traeger right now ... probably the last time we use it.
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There is no "right" or "wrong" answer on this ... but I finally decided to go with a RT590. Bought it today (Thanksgiving) on their "Black Friday Sale" with a free Competition Cart ($299 value).
Thanks again for all the input, I really appreciate it and I hope others benefitted from this discussion as well.
Happy Thanksgiving everyone! Hope you are having some great smoked turkeys.
We have one going on our Traeger right now ... probably the last time we use it.
Good choice, and the comp bottom makes it a real bargain. May 590 is 18 months old and had been very reliable. Used it about 2x a week or more. I would add GrillGrates as a must. Well worth the money for high heat cooks with searing. Use the flat underside of GG's for steaks if you want more Mailard effect. I have measured temps of 575* off the GG's with control set at 500. Probably with FULL setting it would get much higher. Hope you enjoy it.
:clap:
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Good choice, and the comp bottom makes it a real bargain. May 590 is 18 months old and had been very reliable. Used it about 2x a week or more. I would add GrillGrates as a must. Well worth the money for high heat cooks with searing. Use the flat underside of GG's for steaks if you want more Mailard effect. I have measured temps of 575* off the GG's with control set at 500. Probably with FULL setting it would get much higher. Hope you enjoy it.
:clap:
Are these the Grill Grates you are talking about?
https://www.recteq.com/Sear-Kit-RT-700-RT-590
Just bought them. Now I want the folding front shelf that is currently out of stock.
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Good choice, and the comp bottom makes it a real bargain. May 590 is 18 months old and had been very reliable. Used it about 2x a week or more. I would add GrillGrates as a must. Well worth the money for high heat cooks with searing. Use the flat underside of GG's for steaks if you want more Mailard effect. I have measured temps of 575* off the GG's with control set at 500. Probably with FULL setting it would get much higher. Hope you enjoy it.
:clap:
Are these the Grill Grates you are talking about?
https://www.recteq.com/Sear-Kit-RT-700-RT-590
Just bought them. Now I want the folding front shelf that is currently out of stock.
Yes. (all one word for the brand name) Have used them on my 590 and before on the Blaz'n Grand Slam. You get heat retention, and even temps across as well, and the drips mostly sizzle off. It really makes the 590 also great for searing steaks and chops, burgers etc. Did you also get the cover for it? It is very nice fitting and high quality. If you did not, then order both the GG's and cover and you will qualify for free shipping (total over $99.). Have a great smokin holiday!
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Are these the Grill Grates you are talking about?
Yes. (all one word for the brand name) Have used them on my 590 and before on the Blaz'n Grand Slam. You get heat retention, and even temps across as well, and the drips mostly sizzle off. It really makes the 590 also great for searing steaks and chops, burgers etc. Did you also get the cover for it? It is very nice fitting and high quality. If you did not, then order both the GG's and cover and you will qualify for free shipping (total over $99.). Have a great smokin holiday!
Yes I bought the cover and pretty much ALL of the other accessories. :) Just wish I could get that folding front shelf. I called and they don't know when they will be back in stock.
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I have that also. At first glance it does not look sturdy, but when attached, it is very secure. When you tighten the bolts on the legs, do not crank them hard enough to bend the metal. Just snug them firmly, and the lock washers will hold nicely. Same when you apply the shelf. You can always tighten a little if nec.
I just got notice that my 380 is shipped. Can't wait for it. Let me know how yours arrived and set up. :clap:
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Hope you give us a review and a good comparison of smoke profile between the Treager and the recTec. I know what my experience was with rectec gmg and pit boss. I have never owned a treager. Good luck to you, and keep us updated.
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FYI we smoked a turkey on the old Traeger yesterday for about 5 hours and my wife said she could taste the smoke. Her palate is much more sensitive than mine. I have a very poor sense of smell and my taste buds are not very sensitive which is why I prefer very spicy foods. But my wife is a real "foodie" I think she will like the RT590 especially if we cook at a lower temp as Old Smokie suggested. We cooked the turkey at 250 on the Traeger, which really means the temp swung between 240-260 during the 5 hour cooking process. That's one of the main reasons I want to upgrade the smoker, to maintain even temp. From reviews I've seen, the RT590 stays very consistent. And cooking at a consistent 225 temp should add more smoke flavor.
Thanks again to everyone for your tips!
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10° +-, I will take that any day of the week. My 2002 & 2004 Traeger 075's would swing 50°.
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Got my RT590 set up and burned in at 400 degrees. Once it locked onto 400 the temp never changed, just like others have said. Very impressive. My old Traeger could never hold a steady temp and swung pretty wildly +/- 15 degrees.
I'm doing a test at 225 degrees this afternoon and tonight my wife is going to follow the recteq recommendation for a first cook of chicken thighs to generate grease and "season" the smoker.
I have seen videos online of guys who have added high temp weather-stripping to their smoker lids to seal in more smoke.
Has anyone tried that on a RT590? Would you recommend it?
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FYI we smoked a turkey on the old Traeger yesterday for about 5 hours and my wife said she could taste the smoke. Her palate is much more sensitive than mine. I have a very poor sense of smell and my taste buds are not very sensitive which is why I prefer very spicy foods. But my wife is a real "foodie" I think she will like the RT590 especially if we cook at a lower temp as Old Smokie suggested. We cooked the turkey at 250 on the Traeger, which really means the temp swung between 240-260 during the 5 hour cooking process. That's one of the main reasons I want to upgrade the smoker, to maintain even temp. From reviews I've seen, the RT590 stays very consistent. And cooking at a consistent 225 temp should add more smoke flavor.
Thanks again to everyone for your tips!
I must say Steve that 10* plus and minus is very stable and better than the average Traeger does in cooking. The same happens on PID cookers, but you don't get to see it because the control does not react to "minor" shifts and averages it out. Knowing the average is good, and makes us feel better about it. The PID controllers are more stable as a rule, as most non-PID controls like your Traeger have much wider swings than just 10*. My old Lil Tex moved up and down 30-40 degrees. If you know you machine you adjust your cook to it, and use the meat probe to make certain. I agree with Bentley, 10+- is very good.
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Got my RT590 set up and burned in at 400 degrees. Once it locked onto 400 the temp never changed, just like others have said. Very impressive. My old Traeger could never hold a steady temp and swung pretty wildly +/- 15 degrees.
I'm doing a test at 225 degrees this afternoon and tonight my wife is going to follow the recteq recommendation for a first cook of chicken thighs to generate grease and "season" the smoker.
I have seen videos online of guys who have added high temp weather-stripping to their smoker lids to seal in more smoke.
Has anyone tried that on a RT590? Would you recommend it?
My lid leaked, so I asked RT about it and they did not rec. using it. So I did not for about 8 months. Got tired of the black staining around lid, so I went ahead with black hot temps adhesive insulation from Island Outdoor LLC. 1/2inch by 1/8" thick. It sealed that lid very well and has kept the 590 much cleaner looking. It has nothing to do with performance, as the leak was not significant to alter results. But it is easier to keep the ext. clean. Many pitmasters really don't appear to care about that. If you watch on RT's videos, they don't clean exterior of their pits that they demo on. I do notice that some of the expensive new pits come with the sealant of some sort already on them. Soot on the outside is a badge of honor for some, suggesting perhaps that a lot of good Q is being made with that pit. I tend to be more of a neat freak.
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Got my RT590 set up and burned in at 400 degrees. Once it locked onto 400 the temp never changed, just like others have said. Very impressive. My old Traeger could never hold a steady temp and swung pretty wildly +/- 15 degrees.
I'm doing a test at 225 degrees this afternoon and tonight my wife is going to follow the recteq recommendation for a first cook of chicken thighs to generate grease and "season" the smoker.
I have seen videos online of guys who have added high temp weather-stripping to their smoker lids to seal in more smoke.
Has anyone tried that on a RT590? Would you recommend it?
My lid leaked, so I asked RT about it and they did not rec. using it. So I did not for about 8 months. Got tired of the black staining around lid, so I went ahead with black hot temps adhesive insulation from Island Outdoor LLC. 1/2inch by 1/8" thick. It sealed that lid very well and has kept the 590 much cleaner looking. It has nothing to do with performance, as the leak was not significant to alter results. But it is easier to keep the ext. clean. Many pitmasters really don't appear to care about that. If you watch on RT's videos, they don't clean exterior of their pits that they demo on. I do notice that some of the expensive new pits come with the sealant of some sort already on them. Soot on the outside is a badge of honor for some, suggesting perhaps that a lot of good Q is being made with that pit. I tend to be more of a neat freak.
Thanks for the reply. You are the one who convinced me to go with the RT590 and so far I'm vey happy with it. 8)
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If you decide to use the sealant strips you really need to clean off the lid edge right down to the enamel. I used soapy throw away rags to work that stuff off. Then used some "goof off" which is a naphtha based solvent, that will remove the rest. While you attach the strip, do not stretch it, as it will lengthen and diminish in thickness. Seems flimsy, but after you get it on, it will stay very well. There other types of stuff but I am not familiar with them. Glad you like your 590. :bbq:
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FYI we smoked a turkey on the old Traeger yesterday for about 5 hours and my wife said she could taste the smoke. Her palate is much more sensitive than mine. I have a very poor sense of smell and my taste buds are not very sensitive which is why I prefer very spicy foods. But my wife is a real "foodie" I think she will like the RT590 especially if we cook at a lower temp as Old Smokie suggested. We cooked the turkey at 250 on the Traeger, which really means the temp swung between 240-260 during the 5 hour cooking process. That's one of the main reasons I want to upgrade the smoker, to maintain even temp. From reviews I've seen, the RT590 stays very consistent. And cooking at a consistent 225 temp should add more smoke flavor.
Thanks again to everyone for your tips!
I must say Steve that 10* plus and minus is very stable and better than the average Traeger does in cooking. The same happens on PID cookers, but you don't get to see it because the control does not react to "minor" shifts and averages it out. Knowing the average is good, and makes us feel better about it. The PID controllers are more stable as a rule, as most non-PID controls like your Traeger have much wider swings than just 10*. My old Lil Tex moved up and down 30-40 degrees. If you know you machine you adjust your cook to it, and use the meat probe to make certain. I agree with Bentley, 10+- is very good.
+/- 10° is great for a kitchen stove let alone a smoker.
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+/- 10° is great for a kitchen stove let alone a smoker.
So I guess my old Traeger wasn't that bad after all, but the RT590 stays pretty much on temp +/- 1 degree.
Another problem I had with the Traeger is that in the last couple years I could not get it to go higher than about 385 degrees for some reason.
I used to get it up to 425 to cook Papa Murphy's Pizza but at the end of it's life, I could not even get it up to 400.
Anyway ... it is now in the garbage dump and the RT590 has taken it's place on my back deck.
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So I guess my old Traeger wasn't that bad after all, but the RT590 stays pretty much on temp +/- 1 degree.
And you're certain that the ±1° is accurate? Do you have an accurate device to check it—like a Maverick, Thermoworks, FireBoard or such?
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So I guess my old Traeger wasn't that bad after all, but the RT590 stays pretty much on temp +/- 1 degree.
And you're certain that the ±1° is accurate? Do you have an accurate device to check it—like a Maverick, Thermoworks, FireBoard or such?
Almost all of the RT owners will tell you this. Their cooker temp never varies more than 2° at most, but then they will turn around and tell you how they have to re-calibrate their meat probes every other time they use them.
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So I guess my old Traeger wasn't that bad after all, but the RT590 stays pretty much on temp +/- 1 degree.
And you're certain that the ±1° is accurate? Do you have an accurate device to check it—like a Maverick, Thermoworks, FireBoard or such?
Almost all of the RT owners will tell you this. Their cooker temp never varies more than 2° at most, but then they will turn around and tell you how they have to re-calibrate their meat probes every other time they use them.
I calibrated the meat probes once. One was right on and the other 2+ degrees. So I have not worried about it since and am quite satisfied at the degree of doneness. I wonder if a Brisket that is finished to 203* is any different from one done to 205* or 201*I ? Or one that you thought was 203* that is really 198* and seems perfect? I think the "poke" test at the end is more important.
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The questions is are you going by the differences the controller shows or with a thermometer in the unit? My Traegers would only show about a 10° swing on the controller. I am years past worrying about temperature swings. For so many years I chased it and it make zero difference in BBQ. Baking is a different story, but the Memphis Pro is as accurate if not more so then the Jensen oven so, I do not have to worry about that!
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The questions is are you going by the differences the controller shows or with a thermometer in the unit? My Traegers would only show about a 10° swing on the controller. I am years past worrying about temperature swings. For so many years I chased it and it make zero difference in BBQ. Baking is a different story, but the Memphis Pro is as accurate if not more so then the Jensen oven so, I do not have to worry about that!
Exactly...I think guys worry way more than they should about temperature swings.
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So I guess my old Traeger wasn't that bad after all, but the RT590 stays pretty much on temp +/- 1 degree.
And you're certain that the ±1° is accurate? Do you have an accurate device to check it—like a Maverick, Thermoworks, FireBoard or such?
Almost all of the RT owners will tell you this. Their cooker temp never varies more than 2° at most, but then they will turn around and tell you how they have to re-calibrate their meat probes every other time they use them.
I calibrated the meat probes once. One was right on and the other 2+ degrees. So I have not worried about it since and am quite satisfied at the degree of doneness. I wonder if a Brisket that is finished to 203* is any different from one done to 205* or 201*I ? Or one that you thought was 203* that is really 198* and seems perfect? I think the "poke" test at the end is more important.
If yours were that close you are one of the few from what I have read, as far back as i can remember when they switched to this controller and the 2 probes. Apparently there are better probes on Amazon that people buy when they get tired of replacing the RT ones.
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Only rechecked mine once since the first time, and only one or two degrees different as I recall and that might have been technique. Used crushed ice, and boiling water.
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A better option for you might be a Masterbuilt gravity smoker. It has the same ease of use as a pellet grill but uses charcoal rather than pellets.
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A better option for you might be a Masterbuilt gravity smoker. It has the same ease of use as a pellet grill but uses charcoal rather than pellets.
I am seriously looking at getting one of these after I move. The 560 and 1050 have rotisserie options. No one has confirmed if the 800 does, but it has a griddle.
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You might want to try one of these on your Traeger. Looks like you can dial up however much smoke you want.
https://smokedaddyinc.com/product/big-kahuna-cold-smoke-generator/ (https://smokedaddyinc.com/product/big-kahuna-cold-smoke-generator/)
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You might want to try one of these on your Traeger. Looks like you can dial up however much smoke you want.
https://smokedaddyinc.com/product/big-kahuna-cold-smoke-generator/ (https://smokedaddyinc.com/product/big-kahuna-cold-smoke-generator/)
Didn't Bentley try one of these out on the old site a while back?
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I've heard good and bad about them. I have read that they can be very hard to control the smoke burn and creosote.
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Larry did, he was always getting stuff ready and never had the time to actually follow through with posting the results. He told me he had like 4 or 5 different ones, we will never know!
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Want to report back on the first real "test" of my RT590. My wife made ribs for Christmas Eve dinner using the Traeger 3-2-1 formula: smoke at 180 for 3 hours, cook wrapped in foil at 225 for 2 hours and unwrap and cook at 225. We used Lumberjack pellets for the first time (100% Hickory). The ribs came out great, my wife says she could see the smoke ring and definitely taste more smoke flavor than our old Traeger. And my son-in-law who is not a fan of pellet smokers (he prefers stick burners) said the ribs had more smoke flavor than any other pellet smokers he has tried, so that's a big plus. You probably notice that I didn't make comments about what I thought about the meat ... that's because my wife is the cook and "foodie" in the family. I like my meat burnt to a crisp and "tasteless" as my wife would say, so my opinion is irrelevant. :o I was searching for a smoker that would give my wife more smoke flavor in her Barbeque and so far mission accomplished! The RT590 smoked continuously during the 3 hour smoke period, whereas the old Traeger continually varied from smoke / no smoke during the "smoke" phase. So far, very pleased with the results. And we love the Wifi control that allows us to turn the smoker on and monitor the temperature from anywhere we can get Internet coverage.
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Want to report back on the first real "test" of my RT590. My wife made ribs for Christmas Eve dinner using the Traeger 3-2-1 formula: smoke at 180 for 3 hours, cook wrapped in foil at 225 for 2 hours and unwrap and cook at 225. We used Lumberjack pellets for the first time (100% Hickory). The ribs came out great, my wife says she could see the smoke ring and definitely taste more smoke flavor than our old Traeger. And my son-in-law who is not a fan of pellet smokers (he prefers stick burners) said the ribs had more smoke flavor than any other pellet smokers he has tried, so that's a big plus. You probably notice that I didn't make comments about what I thought about the meat ... that's because my wife is the cook and "foodie" in the family. I like my meat burnt to a crisp and "tasteless" as my wife would say, so my opinion is irrelevant. :o I was searching for a smoker that would give my wife more smoke flavor in her Barbeque and so far mission accomplished! The RT590 smoked continuously during the 3 hour smoke period, whereas the old Traeger continually varied from smoke / no smoke during the "smoke" phase. So far, very pleased with the results. And we love the Wifi control that allows us to turn the smoker on and monitor the temperature from anywhere we can get Internet coverage.
Great you found one that is giving you what you want. I can understand the burnt to a crisp thing. I know a lot of people like that, they are easy to cook for because you can't over cook it, me I am the opposite end, closer to raw the better. Enjoy the new tool and push the wife out of the way and show her how it is done at times.
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Thanks for the report. I feel the same about my 590 in general. Keep it going for you.
:bbq: