Wife's birthday present

[Big Ry]

Got her a Recteq Flagship 1600 pellet smoker. No, it isn't a present for me in disguise; we've discussed getting one for years. She was super excited when she opened it.

I got it all setup today and did a burn in. She's going to smoke a spatchcocked chicken tomorrow with mesquite pellets.

Any tips or advice?

 

[trc65]

Only tip I have is enjoy and don't spend a fortune on all the crazy named rub mixes. A good rub is pretty basic and can be tweaked to fit your taste with just a few ingredients. Many recipes are online, and by reading ingredient lists on rubs you like, can easily recreate them and save a lot of $$$.

You probably already have one, but a quick read thermometer is nice to have. It's not that I don't trust all the temp probes, it's just nice to verify and be able to probe different areas.

 

[Big Ry]

Only tip I have is enjoy and don't spend a fortune on all the crazy named rub mixes. A good rub is pretty basic and can be tweaked to fit your taste with just a few ingredients. Many recipes are online, and by reading ingredient lists on rubs you like, can easily recreate them and save a lot of $$$.

You probably already have one, but a quick read thermometer is nice to have. It's not that I don't trust all the temp probes, it's just nice to verify and be able to probe different areas.

Thanks. We actually already have a lot of rubs and salts. We grill a lot, so we have a cabinet full of that stuff. I tend to not like most of them anyway

This smoker comes with 2 wired probes that integrate with the system. We also have a Meater wireless thermometer and a CDN manual (digital) thermometer.

 

[Big Ry]

Mesquite smoked chicken and yellow potatoes!

 

[Herb G.]

Tips or advice? Sure thing. Stay out of her way, do not offer to "help" her at all, UNLESS she asks you for it.
It's the best meal you ever ate, even if it's horrible, it's still the best meal you ever ate.
That should get you started.

 

[Big Ry]

Tips or advice? Sure thing. Stay out of her way, do not offer to "help" her at all, UNLESS she asks you for it.
It's the best meal you ever ate, even if it's horrible, it's still the best meal you ever ate.
That should get you started.

Been together over 10 years. It's not my first rodeo but seriously, she's a very good cook, so it's not hard!

 

[JonathanH]

We got the Traeger many years ago after several years of talking about it. My wife is the one that wanted it and is the one who uses it the most.

Tips?

We went all in on trying all of the different flavored pellets. We couldn't tell much difference between any of them. Come to find out, many, perhaps most, of the the pellet suppliers use flavored oils added to the sawdust to provide the different smoke flavors. We now buy only the standard pellets from one of the brands that is all wood and no flavoring oils.

Check out the Malcolm Reed video's on the Tube. We've tried several and all were great; smoked turkey & the brisket were spot on fantastic.

 

[Nature Man]

HowToBBQRight-Barbecue Recipes

howtobbqright.com

 

[Wildthings]

I buy the pellets that are on sale. But only the fruitwood i.e. apple cherry peach etc. Don't have a Recteq but don't trust the probes. I have a unit that has 6 wired probes and bluetoothed to my phone. Bought on Amazon like 8 years ago and going strong. I make sausage, summer sausage, snack sticks, boudain (boudin for Nubs) and smoke numerous meats

 

[DLJeffs]

I find mesquite to be a pretty heavy smoke flavor for chicken and it can overwhelm the rub and the chicken, so I go light wen using mesquite wood.

 

[Big Ry]

We got the Traeger many years ago after several years of talking about it. My wife is the one that wanted it and is the one who uses it the most.

Tips?

We went all in on trying all of the different flavored pellets. We couldn't tell much difference between any of them. Come to find out, many, perhaps most, of the the pellet suppliers use flavored oils added to the sawdust to provide the different smoke flavors. We now buy only the standard pellets from one of the brands that is all wood and no flavoring oils.

Check out the Malcolm Reed video's on the Tube. We've tried several and all were great; smoked turkey & the brisket were spot on fantastic.

Yeah i read the pellets don't change in flavor much. I did NOT know it was fake flavor though! That really annoys me if so.

I was actually thinking about seeing if i can press/mill my own pellets. I have tons of wood lol i just need an efficient way to do it that won't cost a fortune.

 

[Big Ry]

I find mesquite to be a pretty heavy smoke flavor for chicken and it can overwhelm the rub and the chicken, so I go light wen using mesquite wood.

This stuff doesn't even taste like mesquite at all to be honest. It only has a subtle smoke flavor, and it's not a mesquite smoke.

 

[JonathanH]

Yeah i read the pellets don't change in flavor much. I did NOT know it was fake flavor though! That really annoys me if so.

I was actually thinking about seeing if i can press/mill my own pellets. I have tons of wood lol i just need an efficient way to do it that won't cost a fortune.

Look into picking up a couple of smoke cubes if you want more smoke flavor. Add small pieces of the actual wood that you want along with the pellets.

A good friend does just that with 2-3 tunes when he smokes brisket. He likes heavy smoke flavor.

Pellet presses are available. It seems like too much trouble to use at the small usage for us, 4-6 bags per year now. The first year we had it we must have used 10 bags of pellets.

 

[Big Ry]

Look into picking up a couple of smoke cubes if you want more smoke flavor. Add small pieces of the actual wood that you want along with the pellets.

A good friend does just that with 2-3 tunes when he smokes brisket. He likes heavy smoke flavor.

Pellet presses are available. It seems like too much trouble to use at the small usage for us, 4-6 bags per year now. The first year we had it we must have used 10 bags of pellets.

The main reason for going pellet was convenience with the fuel feed and app integration, but there are charcoal smokers that can do that and can also take some raw wood too. I went with pellet cause i assumed these were real hardwood pellets. I definitely want an alternative fuel now.

We went through a LOT of pellets just doing this 1 cook plus a burn in last night. It was at least half the bag of mesquite pellets, maybe even 3/4 bag. I was shocked to be honest. It's a big smoker, but still that seems like a lot for maybe 5-6hrs total usage.

 

[trc65]

Full disclosure, I don't have a pellet grill/smoker, I do everything in a barrel grill/smoker and use chunks of apple, cherry and peach wood.

I do use a smoke tube with pellets for cold smoking (cheese and some salumi).

Doing a little reading, there is a big difference in pellets. One source said that 'LumberJack" pellets are one of the few that list the percentages of the wood types in each blend and they only use green 'virgin' wood in their process.

Many pellet makers use fillers and the cheaper 'flavors' may use only a tiny bit of the flavor wood with as much as 80% being oak or alder.

Another point, cheaper pellets may often be made with waste from furniture factories using kiln dried wood. The purists all state that kiln drying wood ruins the flavor profile that you get from air dried wood.

Another point, many contend that the flavor profile is relatively unimportant unless you are doing a long smoke with something like a pork butt or brisket.

One thing I do know from firsthand experience, the flavor profile is important when cold smoking cheese. I only use an apple/cherry, or a generic "fruit wood" blend. I, and my nephew have both tried a variety of pellet flavors and prefer the fruit woods. He tried some mesquite once, and it overpowered the cheese vs complimenting it.

If I were ever to get a pellet grill, I think I'd buy a bag or two of LumberJacks or another premium pellet that lists percentages and try/compare to the cheaper varieties. Do a blind taste test and see what you prefer, and if you can taste the difference.

 

[Big Ry]

Full disclosure, I don't have a pellet grill/smoker, I do everything in a barrel grill/smoker and use chunks of apple, cherry and peach wood.

I do use a smoke tube with pellets for cold smoking (cheese and some salumi).

Doing a little reading, there is a big difference in pellets. One source said that 'LumberJack" pellets are one of the few that list the percentages of the wood types in each blend and they only use green 'virgin' wood in their process.

Many pellet makers use fillers and the cheaper 'flavors' may use only a tiny bit of the flavor wood with as much as 80% being oak or alder.

Another point, cheaper pellets may often be made with waste from furniture factories using kiln dried wood. The purists all state that kiln drying wood ruins the flavor profile that you get from air dried wood.

Another point, many contend that the flavor profile is relatively unimportant unless you are doing a long smoke with something like a pork butt or brisket.

One thing I do know from firsthand experience, the flavor profile is important when cold smoking cheese. I only use an apple/cherry, or a generic "fruit wood" blend. I, and my nephew have both tried a variety of pellet flavors and prefer the fruit woods. He tried some mesquite once, and it overpowered the cheese vs complimenting it.

If I were ever to get a pellet grill, I think I'd buy a bag or two of LumberJacks or another premium pellet that lists percentages and try/compare to the cheaper varieties. Do a blind taste test and see what you prefer, and if you can taste the difference.

Thanks. This is helpful. I'm thinking a smoke tube might be the easiest and most logical solution, though i would also like to find some pellets that claim to be the wood they say on the label as you said.

You should definitely be able to taste a difference with real wood. Mesquite in particular is very aggressive and distinct. I was confused when i smelled inside the bag and didn't smell any mesquite. The chicken I'm eating now tastes absolutely nothing like mesquite. It's kinda smokey, but it's not mesquite in the slightest.

I wonder if manufacturers do this more to get a consistent burn than to try to save a buck. Wood burns at different rates and different temps based on species, so i could see this being a way to ensure the equipment operates consistently every time.

 

[Nature Man]

I have a Traeger, and have used it a few times. Found the Mesquite pellets were a bit harsh, so I changed to Pecan pellets, and it softened the smoke flavor. Chuck

 

[Big Ry]

Evidently Cookin Pellets is a company that makes true pure hardwood pellets. For example, their Hickory pellets say they are made with 100% Hickory wood, no fillers, no oak, no alder, etc. Anyone ever use that brand?

 

[trc65]

Thanks. This is helpful. I'm thinking a smoke tube might be the easiest and most logical solution, though i would also like to find some pellets that claim to be the wood they say on the label as you said.

You should definitely be able to taste a difference with real wood. Mesquite in particular is very aggressive and distinct. I was confused when i smelled inside the bag and didn't smell any mesquite. The chicken I'm eating now tastes absolutely nothing like mesquite. It's kinda smokey, but it's not mesquite in the slightest.

I wonder if manufacturers do this more to get a consistent burn than to try to save a buck. Wood burns at different rates and different temps based on species, so i could see this being a way to ensure the equipment operates consistently every time.

My nephew with a Traeger regularly uses a smoke tube to supplement.

As to formulation of pellets, probably a lot more to the science than any of us realize. I think you are correct about doing what they need to assure consistent feed and burn. If pellets fail in those regards, social media will kill them. Of course, $$$ is always the bottom line and that affects most decisions.

 

[Big Ry]

My nephew with a Traeger regularly uses a smoke tube to supplement.

As to formulation of pellets, probably a lot more to the science than any of us realize. I think you are correct about doing what they need to assure consistent feed and burn. If pellets fail in those regards, social media will kill them. Of course, $$$ is always the bottom line and that affects most decisions.

Exactly. Everyone wants it to be idiot-proof. They don't want to earn a scout badge in building fires. If this weren't for my wife, I'd be more inclined to try my hand at a more conventional smoker in order to have more flexibility with fuel. But this is just the best way to go right now with 2 young kids. We barely have time for anything anymore. I haven't even been in my shop in months!