LMichaels
TVWBB 2-Star Olympian
I keep stuff simple on the meat. S&P. I think all this seasoning, then wrapping and leaving it alone for 24 hours or what have you is too much and ruins the meat textures. So first off I keep the prep of the meat simple.
Pellet grills (at least my 2) make VERY nice smoke when kept in the "range". That being said in experimenting I notice (at least on my grills) "smoke" settings tend to vary a bit. On my MM when you put it to "smoke" it goes off PID, to timed mode. From there I can set P1, 2, or 3. Oddly with 3 running a bit hotter than 2 or 1. Seems backward to me. On that grill the lowest temp I can run on PID is 200. On big Z even if I run it on Super Smoke it's still running on PID at 160. The MM on "smoke" will sort of run all over the place depending on the setting but basically anywhere from 150-200.
While the grills produce smoke at those temps, I have noticed "smoke" is about all I get. I don't get much in the way of "cooking" action. I get more "drying" action. Also on the MM the smoke is not steady (due to how the controller is operating off PID). After doing a few cooks like that and not being happy with results from either grill so I stopped doing that.
I started watching and learning from some of those YouTube people who swear by their stick burners and how they do a butt or brisket. The ones I see that show that very nice bark, and good smoke. I noticed they all run their stick burners in 225-275 range. Some wrap some don't. The ones who don't wrap seem to show the really nice smoke and bark the best (IMO). So, I experimented with no meat and simply ran my grills in 225-235 range not in "smoke" settings. I noticed while smoke output was a little "lighter" it was VERY steady and "clean". IOW unlike running off of PID when I get huge clouds, then not so much, the the timer dumps more fuel and more clouds, I noticed that smoke was also "dirty" smoke. (the Z did not/does not do this it stays quite steady holding that low 160 like a rock).
Anyway now, I get the grill going. I don't use Super Smoke or Smoke setting, I get them "up to speed" setting either one 235 right off the bat. THEN I prep the meat while the grill is coming up. Score the fat cap (if you like), the binder then my S&P. ( I have become a huge fan if simply meat, smoke, S&P). Once I am done prepping the grill is usually "up to speed" or very close. I have also become a fan of using a drip pan but no liquid in it. I position meat on top rack (mid rack on MM), drip pan under it and let it go. When I hit the stall sometimes I will "push" my temp a little to 250-260. I don't wrap anymore. Until the rest period.
I also don't spritz or spray anything. Once that meat goes in I let the grill do the work. I simply monitor my temps and pellet supply. I have found that the grills run good clean, consistent smoke, and by not opening to spray or what have you, they don't have to go into a "recovery" mode of dumpling more fuel, running dirty and having the uneven temps.
Bottom line, I let the grill work for me the way I think it was designed to work.
Now I still use "smoke/super smoke" but on smaller cuts and for shorter times. So I.E., if I am doing say a cowboy ribeye. I run "smoke" setting 20 to 30 min. Then I crank them up to 400/425 to finish. I get beautiful "crust", perfect finished interior, and just the right smoke on it.
Yeah pellet grills ARE "simple" but they STILL have a learning curve. It takes time and patience, and yes perhaps some wasted fuel and or protein but I do get results
I am also still not convinced about so called "open flame" in re to smoke output. I think part of the Smoke Fire's good smoke profile (as well as Searwood's) and both my Z and MM are the chamber designs. Large(ish) oval ""oven" chamber with venting at back not a stack. Too many pellet grills are designed like "stick burner wannabes". I think the HUGE advantage of SF, Searwood, and my MM and Z are they're designed to take full advantage of pelletized fuel rather than trying to be a stick burner offset in disguise.
Pellet grills (at least my 2) make VERY nice smoke when kept in the "range". That being said in experimenting I notice (at least on my grills) "smoke" settings tend to vary a bit. On my MM when you put it to "smoke" it goes off PID, to timed mode. From there I can set P1, 2, or 3. Oddly with 3 running a bit hotter than 2 or 1. Seems backward to me. On that grill the lowest temp I can run on PID is 200. On big Z even if I run it on Super Smoke it's still running on PID at 160. The MM on "smoke" will sort of run all over the place depending on the setting but basically anywhere from 150-200.
While the grills produce smoke at those temps, I have noticed "smoke" is about all I get. I don't get much in the way of "cooking" action. I get more "drying" action. Also on the MM the smoke is not steady (due to how the controller is operating off PID). After doing a few cooks like that and not being happy with results from either grill so I stopped doing that.
I started watching and learning from some of those YouTube people who swear by their stick burners and how they do a butt or brisket. The ones I see that show that very nice bark, and good smoke. I noticed they all run their stick burners in 225-275 range. Some wrap some don't. The ones who don't wrap seem to show the really nice smoke and bark the best (IMO). So, I experimented with no meat and simply ran my grills in 225-235 range not in "smoke" settings. I noticed while smoke output was a little "lighter" it was VERY steady and "clean". IOW unlike running off of PID when I get huge clouds, then not so much, the the timer dumps more fuel and more clouds, I noticed that smoke was also "dirty" smoke. (the Z did not/does not do this it stays quite steady holding that low 160 like a rock).
Anyway now, I get the grill going. I don't use Super Smoke or Smoke setting, I get them "up to speed" setting either one 235 right off the bat. THEN I prep the meat while the grill is coming up. Score the fat cap (if you like), the binder then my S&P. ( I have become a huge fan if simply meat, smoke, S&P). Once I am done prepping the grill is usually "up to speed" or very close. I have also become a fan of using a drip pan but no liquid in it. I position meat on top rack (mid rack on MM), drip pan under it and let it go. When I hit the stall sometimes I will "push" my temp a little to 250-260. I don't wrap anymore. Until the rest period.
I also don't spritz or spray anything. Once that meat goes in I let the grill do the work. I simply monitor my temps and pellet supply. I have found that the grills run good clean, consistent smoke, and by not opening to spray or what have you, they don't have to go into a "recovery" mode of dumpling more fuel, running dirty and having the uneven temps.
Bottom line, I let the grill work for me the way I think it was designed to work.
Now I still use "smoke/super smoke" but on smaller cuts and for shorter times. So I.E., if I am doing say a cowboy ribeye. I run "smoke" setting 20 to 30 min. Then I crank them up to 400/425 to finish. I get beautiful "crust", perfect finished interior, and just the right smoke on it.
Yeah pellet grills ARE "simple" but they STILL have a learning curve. It takes time and patience, and yes perhaps some wasted fuel and or protein but I do get results
I am also still not convinced about so called "open flame" in re to smoke output. I think part of the Smoke Fire's good smoke profile (as well as Searwood's) and both my Z and MM are the chamber designs. Large(ish) oval ""oven" chamber with venting at back not a stack. Too many pellet grills are designed like "stick burner wannabes". I think the HUGE advantage of SF, Searwood, and my MM and Z are they're designed to take full advantage of pelletized fuel rather than trying to be a stick burner offset in disguise.
