Confused
Member
- Messages
- 10
- Grill(s) owned
- Stampede
Howdy Folks,
New to using pellet grills but I have been enjoying my 590. I cook mostly at 225 degrees and have been satisfied with the results most of the time. A couple of times though I have been disappointed that the smoke flavor is lacking and the meat - butts and ribs - doesn't get that good mahogany color. I installed the Big Kahuna as kind of an insurance policy.
I'm using pecan, apple or cherry wood chips - whatever is available at Home Depot. Seems I read on the website or maybe saw on YouTube that one burn should produce a couple of hours of smoke. Mine acts like a chimney charcoal starter though. It produces a heck of a lot of smoke and burns through a full cylinder in about 30 minutes or less despite whatever speed I set the air pump - or even if I turn it off. It's still not bad but with that fast of a burn it produces a ton of smoke of the type that purists call acrid. Account that I only let it burn through no more than three fillings. It still does the trick and gives the grill a good head start. Am I missing something though on how to keep the chips smoldering instead of them becoming fully involved immediately? Thanks for any advice.
New to using pellet grills but I have been enjoying my 590. I cook mostly at 225 degrees and have been satisfied with the results most of the time. A couple of times though I have been disappointed that the smoke flavor is lacking and the meat - butts and ribs - doesn't get that good mahogany color. I installed the Big Kahuna as kind of an insurance policy.
I'm using pecan, apple or cherry wood chips - whatever is available at Home Depot. Seems I read on the website or maybe saw on YouTube that one burn should produce a couple of hours of smoke. Mine acts like a chimney charcoal starter though. It produces a heck of a lot of smoke and burns through a full cylinder in about 30 minutes or less despite whatever speed I set the air pump - or even if I turn it off. It's still not bad but with that fast of a burn it produces a ton of smoke of the type that purists call acrid. Account that I only let it burn through no more than three fillings. It still does the trick and gives the grill a good head start. Am I missing something though on how to keep the chips smoldering instead of them becoming fully involved immediately? Thanks for any advice.