Huntington Beach welcomes you.
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Welcome from south Texas!Comment
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Welcome from NC!Comment
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I thank all of you for the warm welcomes and suggestions, and I especially thank you for making it through my long-winded intro.
@Mountain Smoker and Jim, yes, I did test both RecTec probes against my other probes (just checked the brand: Thermaworks Smoke) probes and temps essentially matched (save for the high grill temp disparities in the first hour). I could certainly test again w/a different brand of probes — esp. since the first RecTec probe failed so quickly.
scottingaround, just about everything you listed was applicable to the brisket except for the bark (it was intact but practically like a turtle shell). Meat was dry, smoke ring nominal (I smoke at 250, sometimes 275), meh flavor, and overdone (my fault for not biting bullet and running out into rain to probe more often and to wrap).
Jim and others, re pellets: I agree: quality varies quite a bit. Now that I think about it, I used a variety pack of BBQers Delight in my tube on my propane grill (and thanks for the tip re buying them re-branded at Academy for much better price) and the smoke was nice. I’d forgotten, because it was over a year ago, back when I was trying to see if I could get enough smoke on our gas grill to forgo a pellet grill. For the short ribs, I put RecTec’s alder pellets in the tube (ran out of BBQers) and BLECH. Tossed immediately. Small wonder then that grill’s smoke is unpleasant, since I used the same pellets in hopper. I’ll clear out my 40-pounder, try new pellets, and see if that does the trick. Will also check this site’s RecTec channel (thank you, Kathryn) and the BEEF sub-topic. Finally, will ponder whether, somehow, in some way, Traeger’s wide-ranging grill temp variations were actually a plus ...
And ofelles, as far as that Wagyu goes, don’t worry, my friend. I won’t be touching it until I’m good and ready and then some — would rather blow that kind of $$ in Vegas, while having at least some measure of fun, than blow it by gambling on that beautiful brisket.
Cheers.
Leigh
Waxahachie, TXLast edited by GirlGrilling; October 24, 2019, 05:54 PM.Comment
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You may have hit on something. Grilla - another pellet rig maker - has an article about how PID mode controllers produce less smoke. The greater swing in the older style controller like the old Traegers produces more smoke, as more pellets dump after the swing down, and the pellets smolder more. PID controllers keep the temp more constant, and produce less overall smoke. -
Thanks, Jim. Traeger swung a good bit so I adjusted range on my Smoke to stop the beeping. Set min alarm on grill temp to 180 so I could preempt imminent firebox calamity. Traeger smoke was never heavy but always smelled good. Will read Grilla article re PID; sounds intriguing.
mountainsmoker, RecTec is consistent on temp, so won’t need their mellow help there. Can only say Traeger smoke smelled, &meat tasted, better. Will switch pellets. Thx for your suggestions. -
jfmorris, thanks for the heads’ up on Grilla’s article. Found it. Now I don’t feel so foolish. You are exactly right — the temp swings make for more smoke; constant temps make for less. That would explain why I’m not getting much smoke flavor & what I am getting doesn’t smell terribly pleasant. Wonder if there’s a dual controller I could buy, like the one offered on Grilla Grills. Here’s article: https://grillagrills.com/pid-controllers/
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Well, you may have set a record for length of intro, cool. So much for lurking, you just jumped right in. You’re going to have a blast here. Welcome, eat good and have fun!Comment
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My suggestion, throw away your bathroom scale.
Lots of knowledge and experience on this site, you need advice post up and help is on the way.
Happy smoking.Comment
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Welcome from Western Massachusetts.Comment
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Welcome from Minnesota.Comment
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Welcome to the Pit! Great introduction.
I think you should start with changing pellets and practice on chicken parts until you get the RT dialed in. It sounds like you had the Traeger set on a smoke setting with the changing temps and lots of smoke. Good luck.Comment
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Welcome from Wisconsin, Glad you could join us!
The brand of pellets you use will certainly make a difference in how your grill cooks. In my Camp Chef, some brands (Lumber Jack) work great, and some brands (Pit Boss) give me nothing but trouble. Finding what work well with your RecTec is just a matter of trial and error. I have no doubt that with some trial and experience you will get your cavemen back.Comment
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Welcome from California! I didn’t cook a brisket until I’d been making barbecue for several years - I was too intimidated. Now it’s one of my favorites. Looking forward to more posts on your barbecue journey!Comment
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Welcome from Virginia!Comment
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Welcome to the Pit!
Cheers from NorwayComment
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Welcome from SoCal! As others who have pellet poopers stated, the pellets used do have a significant influence on the results for anything you smoke. I use Lumberjack's 100% Oak for brisket and other beef cooks, mainly beef short ribs.. I also use CookinPellet's Perfect Mix for most other smokes, and I still have some 100% Cherry and 100% Apple - use the Cherry or Apple for many pork cooks (butts, bacon, etc.).
So, pellet choice can be the reason for your difficulties.Comment
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Agree. Def hoping pellets are the problem as I sure as heck don’t want to return-ship a mammoth grill. Logistics alone are prohibitive. Oak is good suggestion; burns longer, so maybe that will help. Thought a big hopper would be the bomb until I realized switching out pellets is quite an undertaking w/that size hopper. Oops. Thx!
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Welcome from the Poconos! I enjoyed reading your intro and other posts in this thread. I don't use pellets at all except for an Amaz'n tube that I occasionally use on the gas grill when using the rotisserie, so I can't be of any help with your RecTec issues. I hope you get it figured out soon.Comment
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