Luckylukey
New member
- Messages
- 2
- Grill(s) owned
- Bullseye
My new to me 590 does not appear to have no smoke whatsoever above 225* I would like to have some smoke maybe not to 500 but in the 300 to 350° range. What if I slow pellet feed down a bit?
Follow along with the video below to see how to install our site as a web app on your home screen.
Note: This feature may not be available in some browsers.
Welcome to the forum...590 does not appear to have no smoke whatsoever above 225*
Congrats on your 590!Seriously though, when a pellet grill gets above 300ish, there will be very little smoke. Some people use a smoke tube to gain more smoke.
Are you talking about visible smoke or smoke flavor. You don’t need a ton of visible smoke to get smoke flavor. I like a heavier, but clean, smoke flavor so I start my low and slow cooks between 180 and 200 then bump up to 225-250. Even then I sometimes use a smoke tube though I think it is a dirtier smoke.My new to me 590 does not appear to have no smoke whatsoever above 225* I would like to have some smoke maybe not to 500 but in the 300 to 350° range. What if I slow pellet feed down a bit?
The comments by @Waterboy and @Motodad1776 are spot on.Congrats on your 590!
Get yourself a smoke tube. I use pellets and wood chips and get plenty of smoke at higher temps.
Good luck!
From what I've read, pellets smoldering on a hot surface generate dirty smoke, therefore not desirable when cooking. Sure there's an additional smoke appearance, but not the good kind. As long as you like the taste, that's what mattersI put cherry, apple, or post oak wood chips on the heat deflector, depending on what I'm cooking. I can definitely taste a difference in smokiness. I don't think I would ever use a smoke tube unless I was cold smoking something.
From what I've read, pellets smoldering on a hot surface generate dirty smoke, therefore not desirable when cooking. Sure there's an additional smoke appearance, but not the good kind. As long as you like the taste, that's what matters
On the other hand, in a smoke tube, the pellets are burning more than smoldering, so the smoke is cleaner
Thanks everyone for the great comment. Did smoke a pork butt today temperature on 240 and it had smoke coming out of it so it made me feel a whole lot better through the whole duration of the cook today. I have ordered a smoke tube just for additional flavor when I’m cooking something at 300 or 350 so I’ll be very good shape now. Thanks again.My new to me 590 does not appear to have no smoke whatsoever above 225* I would like to have some smoke maybe not to 500 but in the 300 to 350° range. What if I slow pellet feed down a bit?
I wasn`t happy with the smoke flavor when I did a pork butt. Smoked on extreme smoke for 5 hours and then upped the heat to 250 until it reached 205 internal. I only smoke butts on my offset now. I was able to smoke a brisket using the same method and I was happy with the results. Just enough smoke to satisfy my taste. Since I`m retired and have plenty of time and free post oak wood, I haven`t cooked either on my RecTeq in 2 years. I still use it for several other thing but not those 2 proteins. I firmly believe that everyone`s taste is different when it comes to smoke flavor just like it is for eating hot peppers. I like a lot of heat and my wife likes very little. There`s no right or wrong, people's tastes are just different.Thanks everyone for the great comment. Did smoke a pork butt today temperature on 240 and it had smoke coming out of it so it made me feel a whole lot better through the whole duration of the cook today. I have ordered a smoke tube just for additional flavor when I’m cooking something at 300 or 350 so I’ll be very good shape now. Thanks again.
Bingo!I firmly believe that everyone`s taste is different when it comes to smoke flavor…. There`s no right or wrong, people's tastes are just different.