Flagship 1100 RT 1100 Lacking Smoke Flavor

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Jdsadler

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  1. Flagship 1100
I have used it twice. First was on a pork butt with the recteq blend pellets and the second was a turkey with the recteq apple pellets and i also used a smoke tube with with pellets and wood chips. Very little smoke is coming out of the smoke stack and the food has had little smoke flavor. What adjustments, if any, can I make to the smoker to get it to smoke more and put move flavor into the meat?
 
I’m no expert.

I have a RT1250.

I put the meat straight from the fridge so it’s 34-40F. Then I run at 180F for 10+ hours and a smoke tube. I use a water pan.

Works for me!
 
Using a pellet grill, I hope your expectations were not what a stick burner would produce? I have a 700 and coming from a stick burner I chose ease and conscience over the Smokey goodness. On pork and briskets I start @180 like @larry4406 stated and ramp up after a few hours. For poultry I generally run at 275 and up to 350, however the hotter the less Smokey. I do tend to get better smoke flavor from Bear Mountain and LJ pellets, straight woods not mixes.
 
I have used it twice. First was on a pork butt with the recteq blend pellets and the second was a turkey with the recteq apple pellets and i also used a smoke tube with with pellets and wood chips. Very little smoke is coming out of the smoke stack and the food has had little smoke flavor. What adjustments, if any, can I make to the smoker to get it to smoke more and put move flavor into the meat?
What temperature were you cooking at? The Recteqs seem to produce better smoke flavor at temperatures below 225F as @RattleR said above.

As has been said on this forum countless times, smoke flavor is a subjective thing. Some like it subtle and some like it strong. Pellet grills don’t do strong smoke flavor very well; for that you need a stick or charcoal burner.

Smoke tubes/boxes can help. And, to some extent, different pellet brands produce stronger smoke flavor profiles. Like @RattleR and others, I think LumberJack and Bear Mountain “straight woods” are good. Blends are almost always a very light smoke profile. You’ll get the strongest smoke flavor from Mesquite, Hickory and Pecan IMO. Fruit woods and blends will be very mild.

All that said, if you like a really strong smoke profile, you’d better consider getting a stick burner because a pellet grill/smoker will never get you there.
 
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Have a RT-700 and l get all the smoke l want,but l can’t blue use recteq pellets. Always have a great smoke ring.
 
What temperature were you cooking at? The Recteqs seem to produce better smoke flavor at temperatures below 225F as @RattleR said above.

As has been said on this forum countless times, smoke flavor is a subjective thing. Some like it subtle and some like it strong. Pellet grills don’t do strong smoke flavor very well; for that you need a stick or charcoal burner.

Smoke tubes/boxes can help. And, to some extent, different pellet brands produce stronger smoke flavor profiles. Like @RattleR and others, I think LumberJack and Bear Mountain “straight woods” are good. Blends are almost always a very light smoke profile. You’ll get the strongest smoke flavor from Mesquite, Hickory and Pecan IMO. Fruit woods and blends will be very mild.

All that said, if you like a really strong smoke profile, you’d better consider getting a stick burner because a pellet grill/smoker will never get you there.
I cooked the butt at 225 and the turkey at 325. I am wondering if i should start for 2 hours at the extreme smoke setting and then mive to tgose temperatures.
 
If all is burning clean, you won't see much smoke......light blue to almost clear. On my 590 I get GREAT smoke flavor and smoke ring, and I do most all my smoking temps between 235/245. I wonder if the units with the rear vents produce better "smoky" results over the units with the side stack? I have run many brands and variety of pellets, and smokiness has never been an issue.......go figure. :unsure:
 
If all is burning clean, you won't see much smoke......light blue to almost clear. On my 590 I get GREAT smoke flavor and smoke ring, and I do most all my smoking temps between 235/245. I wonder if the units with the rear vents produce better "smoky" results over the units with the side stack? I have run many brands and variety of pellets, and smokiness has never been an issue.......go figure. :unsure:
I have long thought that was the case, but have no proof. My thought is that the vented units provide a more even smoke flow. My RT-340 is rear-vented, as is my MAK 2-Star. Both provide all the smoke profile I want, but as we all have noted countless times, smokiness is a personal preference.
 
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I cooked the butt at 225 and the turkey at 325. I am wondering if i should start for 2 hours at the extreme smoke setting and then mive to tgose temperatures.
On my RT1250, I throw the butt on the night before around 6-8 pm with smoke tube and set it at 180F and let it rip. Butt straight from the fridge to the smoker. Around 5:30 am next morning, it is typically in the stall and I raise it to 225F to finish out the cook. Yeah cooks can run 18-21 hours...

Cold meat, smoke tube, 180F prolonged set point = my crutch for nice smoke flavor. I haven't died yet.
 
I have used it twice. First was on a pork butt with the recteq blend pellets and the second was a turkey with the recteq apple pellets and i also used a smoke tube with with pellets and wood chips. Very little smoke is coming out of the smoke stack and the food has had little smoke flavor. What adjustments, if any, can I make to the smoker to get it to smoke more and put move flavor into the meat?
It takes a little time to adjust to the cleaner blue smoke when accustomed to the white bitter smoke. The advantages of the cleaner pellet smoke are that you can taste your rubs and marinades as well the wood smoke. For this, I use only 100% woods, no blends, and those that include the tree bark where most of the smoke flavor comes from, typically dark in color. I do not use any smoke tubes and would not want to. I use 100% hickory for pork, 100% mesquite for beef, and either 100% apple or 100% pecan for poultry. I prefer using Lumber Jack pellets. Papa's Pellets or Bear Mountain are also good and offer non-blended flavors. I get decent smoke up to 275° where I cook my ribs at. My 12-hour butt smokes have deep rings.
 
Coming from a Traeger, I've noticed that my 1100 doesn't smoke nearly as much. I need to experiment with pellets. When I sold the T and started using the RT, I switched to LJ pellets. Previously I was using Smokehouse from Sam's Club. Might have to switch back before making any decisions on a future purchase.
 
When I'm doing beef, I mix in some charcoal pellets in with the Bear Mountain blend pellets. I have one of the Kingsford Charcoal caddies, and grab 4 scoops of the wood blend and then add 1 scoop of the charcoal, then mix that layer in with my hand, and repeat until the Caddy is full.
When I'm doing pork, poultry, or fish, I go for lighter, single wood pellets like hickory or pecan. I find that lower temps (225F and lower) have great smoke in my 700, so I'll smoke low and smoky first, then wrap and boost the temp while wrapped to regain time.

I also have a smoke tube for when I'm cold smoking, and if I REALLY need to add more smoke flavor, I'll use it as well.
 

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