Is there a way to get charcoal tasting food on a pellet smoker? There is a lot of smoke generated by a pellet smoker but there is not the smokey taste desired by those who want good tasting Q. How do you get the charcoal flavor?
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Burn charcoal in it? Seriously, there's just no way that you're going to get charcoal flavour from a pellet grill. You're also not going to get it from a gasser or a stick burner either. If that is what you're after, then use a charcoal grill. The PBC gives you awesome charcoal flavour, as do any of the kettles, or kamodos. -
I suppose it depends on how high your temp is when cooking. The higher you set the temp the less smoke you will get. the only answer to HIGH temp extra smoke is an added tube. I consider the low and slow of the pellet smoker the closest you can get to authentic Texas mesquite fired pits. When I cook burgers on my grill I find an added tube adds extra flavor. I can't speak to the "charcoal" flavor though.Comment
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It's a very good question with no discernable answer. That's why most who buy or own pellets eventually gravitate back to some form of charcoal grill.Comment
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As others have said, low and slow will give you added smoke flavor as well as starting with cold meat. To boost it the first thing that comes to mind is using a tube or the like. If I remember correctly CandySueQ, President of the KCBS and a champion on the competition circuit, and a beloved member here, told us she had a shelf built above the firebox of her pellet stove so she could also burn wood chunks.Comment
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As Troutman said, I am one of those that did the whole pellet thing and eventually went to charcoal. With all the easy mods and tech available you can make a charcoal cooker perform better than a pellet grill with better flavor.Comment
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I think that needs a true test. Say....2 equal pitmasters side by side on separate equipment and good judges to make the comparison. It may just be the "what I grew up with or have become used to issue. Me, I want the mesquite smoke flavor. Is what I grew up with and have not found anything that will compare.
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I had a pellet for a month and gave it away. Not enough smoke. Went back to what I learned on, my Weber 22 Smokenator, and DigiQ. Perfect Q every time. Also have a Smoenator externder rack for extra room. The SnS is way to expensive for what it does and I have had the Smokenator for years before the SnS came out. What is the difference in a couple of hours in holding coals.
I use lump wood chunks to get the wood flavor not charcoal. I also have a gas grill with a chip box that provides an hour of smoke which is plenty for chicken or hamburgers.Last edited by mountainsmoker; August 19, 2019, 01:57 PM.Comment
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No ... you're not going to get "charcoal tasting food" on a pellet smoker or any other cooker that doesn't burn charcoal. Depending on the pellet smoker, the pellets you use, and the temp at which you cook, you're going to get a mild to moderate smoke profile that is nowhere near as heavy as you'd get from something like a stick burner.Originally posted by RBJ View Post
Personally, my wife and I don't like really heavy smoke on anything and we're perfectly happy with our pellet pooper.
FWIW, I totally disagree with unsupported sweeping statements that "most people" try pellets then go back to charcoal ... or sticks ... or whatever. I don't pretend to represent "most people" and I've settled on a good pellet smoker, an equally good gasser, a collection of good cutlery, some decent cookware (both CI and steel), and a sous vide setup as the ideal combination of tools and toys for what and how I like to cook (notice that for me personally, there is no longer any mention of charcoal).
Edit: I know that you can buy charcoal pellets. I've never tried them but that might be a way of adding at least some charcoal flavor into a pellet smoker.Last edited by MBMorgan; August 19, 2019, 02:15 PM.Comment
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Most people tend to think their experience is representative of most people. Thank you for being an exception. -
FWIW the charcoal pellets to my palate didn't impart a charcoal taste. What they do however, is help get up to temp faster or hold temp when opening the lid. I've been mixing 1 to 5 ratio with my normal preferred pellets to get some of the benefits with some success. Right now with only 1 option locally being jack daniels branded, the price is too high. To be fair, I only tried steak 1 time with ONLY charcoal pellets so that's not exactly proof that the taste doesn't come across. -
Good information, Dogs... the more ya know.
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If I keep customizing the blend, I'm just gonna have a bit of every kind of tree in there... ;-)
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I stumbled across a trick. Try Mesquite pellets. Too strong for traditional bbq. I had it for use in my smoker box on my Summit gasser. It will taste like smoke. I have Yoder which does better than most pellet poopers so I mix it now.Comment
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Please remember General Discussion is not for food or cooker/smoker/grill talk, thanks!Comment
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You could try the Charcoal Pellets. there are several companies making them.
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Just won't give you a "charcoal" flavor! ItsAllGoneToTheDogs lays out above the reasons why mixing charcoal pellets in with others is a good thing.
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Lumberjack has Char Hickory pellets but I don’t know if they will get you the flavor you are looking for.Comment
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I was going to recommend the Char-Hickory pellets that one group sells, but I'm told they don't work so great.
The Grilla Grill Facebook group recommends mesquite pellets and lower cook temp for better smoke flavor. I have no complaints using the Candy Mix... Pecan and Cherry. I mixed some flavor pellets in with the fuel pellets... the black walnut from BBQ'rs Delight are a good mix-in as they produce a bit more of that heavy smoke flavor.
Sometimes, I will stick a chunk or two on the shelf below my deflector plate on the Grilla. I don't like taking the deflector plate out, so I don't do it often. but I like the pure smoke of the Grilla at 200-250, and don't often feel the need to improve it.Comment
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I was gonna say maybe a few bricks of charcoal as well. Just make sure that it's not near the temp sensor so it doesn't mess with the function of the grill. -
Just to clarify, I've added wood chunks, not charcoal lumps. They become charcoal in the process of turning to ash, so 6 or half a dozen, but have not put a lump of coal on the plate.
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Originally posted by pkadare View Post
I love my Pit Barrel Cooker. Everything tastes great, it's very easy to use and it didn't cost me an arm and a leg.Comment
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There is just no way that you are going to get the wood flavor or smoke from a pellet grill. It just does not provide enough smoke. You may or not get a bark depending on how low and slow you cook your meat but it will not have any flavor.
It is the design of the pellet grill the burner is at most 4 maybe 5 inches diameter into which the pellets fallComment
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Click your name in the upper right, select My Settings... Account tab... scroll way down... type the username of the blockee in the ignore box.
It actually works now. I'm feeling better about most things in life now, so mine is empty, but it worked previously.
I'm not saying to do it, but I am explaining how it can be done.
I'm of the opinion the MS is right about everything for himself. Just like I'm 75% right about everything for my house... (my wife makes good points ~ 25% of the time). -
Potkettleblack - "I'm of the opinion the MS is right about everything for himself." Totally agree here, nothing wrong with having or expressing an opinion. There are different ways to express said opinions.
75% right? Wow, you're doing far better than I am. I've always known that I married Mrs. Right, just took me a few years to realize that her first name is Always. :-) -
In defense of the wife, I'm probably wrong about that number... like really wrong. ;-)
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