A reply to my self leaves me wondering! As I wrote back in 3-2023 the pellets worked fine but recently it has been difficult lately to use all of the same equipment as before and get awful results now trying to get the pellets started and be kept working. They keep going out after a short burn time even using a torch but after about a hour messing with them they work quite well. The pellet bag has been stored inside an air conditioned house. Is there something to put in the Cabela’s Mesquite pellets to refresh them ? My best clue is that after a while fussing and cooking they seem to work about when I’m done cooking. Any hints/thoughts ? Tks.
Need longer smoke duration
- Thread starter H. Wilson
- Start date
Tks Bruce but that didn’t help today. I’m thinking now as I’m trying to cold smoke a while before cooking that I’m at a too low temp for the pellets to keep burning and go out. So, how low of a temp do some of you cold smoke with pellets ? Tks. BW
Brett-EDH
TVWBB Olympian
Cold smoking is 85°F and lower. I make smoked salmon (lox), and the only thing going on in the smoking is the pellets smoldering and making smoke. Usually I’m in that 75° range. Nothing else is on when cold smoking. Just getting smoke across the salmon, and a hunk of cheese too sometimes.
There are many posts here already documenting how to light a smoke tube so that it smokes, not burns.
Tks for the temp info which has been more important than you might think. It is almost clear to me now that somehow my 20# bag of pellets has changed somehow after I have successfully used them a couple of times even though the bag was resealed and kept in a air conditioned room. Yes, I have used several methods to lite them and after a few minutes the flame is blown out they smolder nicely out in open air but when placed inside the grill at several different levels they hardly now keep smoking before going out. It is as if they need more air flow inside the grill. Tks to all for your patience ! BW
9-5-23 SMOKE SUCCESS Finally. I was right about my pellets going bad somehow. I bought a new 20# bag of Traeger pellets. Ez to lite, burn a bit and blow out and watch the smoke rise from inside the Amaze tube. Put it on the unlit Genesis grate and closed the lid. Couple of hours later still going good with no problems. Next question is a simple test of something to cold smoke to test the flavor ? What do you suggest since my clothing and nose reeks of the smoke smell without food nearby ? Tks. BW
DanHoo
TVWBB Olympian
How about Tri Tip.
I would cold smoke a tri tip for one to two hours. get the smoke tube going and just put the TT on right from the refrigerator.
After a couple of hours, start the grill, (you have a Genesis 1000 right? ) I wouldn't bother with a preheat, Burners Low | Off | Off
move the tri tip to the back half of the grill and cook it indirect until the meat is 120F internal.
When meat is at 120F, pull it off, and cover it fairly tight with foi. Let the meat rest while you crank up the temp on the gasser.
Turn all burners on High ( HHH) for 10 mins or so.
Sear 30 to 60 seconds a side and flip it 4 or 6 or 8 times until it feels done.
If you aren't sure, Pull it off the heat back in the serving dish and temp check with an instant read. I find 127F internal is about right for a tri tip.
Brett-EDH
TVWBB Olympian
salmon, cheese or make bacon.
Did a test. Nat gas grill, mesquite pellets in an Amaze tube and cold smoked 96%hamburger and catfish fillet for over 2rs. Later grilled them on a Lodge cast iron griddle on top of the grates with a un smoked hamburger and another fillet.
Yes the smoked burger had flavor and the normal one was flat tasting. Hardly any difference between the two fillets. May be better smoke pellets for fish to use. No extra sauces were used during testing. Tks. BW