Does having the aluminum foil on the bottom (in between grate and meat) significantly reduce smoke flavor that gets to the meat? Or not a big deal in a smoker (pellet grill/smoker).
Not my picture, but sharing for reference. Also, how well do those smoke tubes on the right of the picture work? Can you use wood chunks in it for a pellet grill? I have a Recteq 1070.
by Monkfrootx
8 Comments
NeonZapdos
Put it on a wire pedestal if possible, you’re steaming the underside. I would think more a texture problem for the skin / underside
Yes. Just put it on the grill grates my guy. Smokes tubes add a moderate amount of smoke. I mostly use mine for cold smoking cheese or the like. I rarely use it for normal bbq unless I do bacon. Maybe quick smoke a steak.
Not only does it not get smoke flavor it sits in juices so it doesn’t get a crust or bark or the like. It’s just soggy.
Never tried wood chunks. If you do please report back. I’ll try and compare to pellets as well.
the__itis
Lookup how to create a pellicle.
Skin on bottom
Pellicle on top.
Muggi
Straight on the grates. Yes, smoke tubes work. I usually do a mix of pellets and wood chips/chunks.
bossmt_2
So as a general rule, yes you’re significantly reducing the amount of smoke you can get. Even if we ignore potential misses because of the shielding (convection of a pellet should reduce that) the entire bottom is just sititng on metal so in that example probably something like 40% of the meat isn’t exposed to smoke.
Now onto the will you notice, you may not. I think just put it on the grates. If you’re concerned with it falling apart they make like mesh baskets and trays that shoudl work.
Smoker tubes do add flavor. How much? Depends on what pellet grill you have. Some have features that let pellets smolder more and replicate a smoker tube.
I would warn you the risk of putting chunks in is they’d have to be burning which could screw with your grill temp. With the pellet tube you light them let it burn for some time (I think 5 or 10 minutes) then blow them out to let them smolder. I don’t know if that’s doable with chunks. But you won’t know until you try, just be willing to accept the risk with doing something new and risky is that you may get great results, you may get bad results you may get negligible results.
Chyort1
If you want to protect the broiler plate from a mess put the foil over the broiler and under the grate.
hulsey76
I’ve never experienced it reducing the flavor no matter the type of smoker. Although for something like salmon I’d probably sear the skin before or after.
Suspicious-Chair5130
Probably doesn’t matter for fish, unless you want to make sure there is smoke flavor in the skin
8 Comments
Put it on a wire pedestal if possible, you’re steaming the underside. I would think more a texture problem for the skin / underside
https://preview.redd.it/lfotmo353raf1.jpeg?width=4032&format=pjpg&auto=webp&s=88dc2dd91a3a86f3d854a491a1eb39235278603b
Yes. Just put it on the grill grates my guy. Smokes tubes add a moderate amount of smoke. I mostly use mine for cold smoking cheese or the like. I rarely use it for normal bbq unless I do bacon. Maybe quick smoke a steak.
Not only does it not get smoke flavor it sits in juices so it doesn’t get a crust or bark or the like. It’s just soggy.
Never tried wood chunks. If you do please report back. I’ll try and compare to pellets as well.
Lookup how to create a pellicle.
Skin on bottom
Pellicle on top.
Straight on the grates. Yes, smoke tubes work. I usually do a mix of pellets and wood chips/chunks.
So as a general rule, yes you’re significantly reducing the amount of smoke you can get. Even if we ignore potential misses because of the shielding (convection of a pellet should reduce that) the entire bottom is just sititng on metal so in that example probably something like 40% of the meat isn’t exposed to smoke.
Now onto the will you notice, you may not. I think just put it on the grates. If you’re concerned with it falling apart they make like mesh baskets and trays that shoudl work.
Smoker tubes do add flavor. How much? Depends on what pellet grill you have. Some have features that let pellets smolder more and replicate a smoker tube.
I would warn you the risk of putting chunks in is they’d have to be burning which could screw with your grill temp. With the pellet tube you light them let it burn for some time (I think 5 or 10 minutes) then blow them out to let them smolder. I don’t know if that’s doable with chunks. But you won’t know until you try, just be willing to accept the risk with doing something new and risky is that you may get great results, you may get bad results you may get negligible results.
If you want to protect the broiler plate from a mess put the foil over the broiler and under the grate.
I’ve never experienced it reducing the flavor no matter the type of smoker. Although for something like salmon I’d probably sear the skin before or after.
Probably doesn’t matter for fish, unless you want to make sure there is smoke flavor in the skin