Pit Talk -- Comments and Questions Regarding These Pellet Pits > recteq
New 1070 On Board
pmillen:
From your description and the photographs, it looks as though it belongs on anyone's short list.
okie smokie:
Ran the 225* test today with 3 personal probes. My favorite smoking temp. I know that 3 probes left, center, right are not technically enough samples but should be reasonably accurate. At 0 offset (factory preset), and after an hour, at set temperature, all the probes were about 12* to 16* hotter, with swings above and below. So I reset the offset to +10, and also changed the square D (in the center) to "average" which is a continuing 15 minute average. After about another hour, the square D was averaging 225* plus or minus 1*. and both sides were mostly in the 217-235* range (up and down). I had just picked +10 as a guess, since the numbers are not exact degrees. Lucky! I'm sure on different days it might vary, today its 88*ambient. Not sure how the adjustment will effect high temps but plan to do a steak tonight on High, with GrillGrates installed and will see how it goes. My 590 was adjusted +7 on Offset as I recall and was always very accurate after. RT says changing the offset is not nec, as they claim that all controls are accurately set at factory. To do that with my pit they would have to have burned some pellets and taken some temps. Hard to do with an unused and unassembled pit. And in fairness, the error was not much. More importantly, the temp swings were much less than on the Memphis BS and less frequent. I think I'm good to go and happy to be here.
BigDave83:
Be curious to see if you taste a difference in smoke flavors. If the BS had bigger temp swing it probably produced a better smoke profile.
I liked my RT even with the issues it was built nice, but for smoke flavor, liquid smoke and the oven could have beat it. When I bought my GMG is when I really noticed the lack of smoke.
okie smokie:
--- Quote from: BigDave83 on August 11, 2022, 04:03:00 PM ---Be curious to see if you taste a difference in smoke flavors. If the BS had bigger temp swing it probably produced a better smoke profile.
I liked my RT even with the issues it was built nice, but for smoke flavor, liquid smoke and the oven could have beat it. When I bought my GMG is when I really noticed the lack of smoke.
--- End quote ---
Did not really notice much difference, but I did notice a significant amount of soot deposited everywhere on the Beale Street after all cooks, even after testing with no food inside. Had to wipe the soot off the grates, every time. Eventually soot will gather on all pits, but this was a bit surprising. After my burn in yesterday on 1070 for an hour at 400 and then 2 hrs today at 225*, almost no soot anywhere. Just a trace around the exhaust vents. Just ran that down on the web and it is the result of incomplete combustion or so called black smoke. I wonder if the other models of Memphis do this? or was it unique to mine. Yuck! Not good for you.
BigDave83:
Yes soot would come from not enough air usually.
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