Just bought a Recteq smoker, it works great, puts out a lot of smoke, builds a great bark, holds temp in subzero temps flawlessly. My only issue is I’m not getting much if any smoke flavor, currently using Bear Mountain Gourmet mix pellets. Would love recommendations on pellets that will give me that smokey flavor I’m looking for
by DoughnutOdd3699
24 Comments
Get smoke tube and wood chips. That is the only really solution. You may get slight improvement on other chips but still won’t get you fully there no matter what
I find that smoke flavor is more a function of the temp (lower for more smoke flavor) and settings (i.e. super smoke on traegers, smoke 10 on camp chef, etc.) than the brand of pellets.
For pellets I just use the Costco Kirkland stuff. It’s a blend of woods and seems to be as good as anything I’ve ever used.
You might also consider using a smoke tube.
Mesquite, and try a smoke tube – though I’m not a fan as the smoke is usually on the acrid side with a smoke tube
Camp chef Woodwind Pro really is the best way for a pellet smoker to get more flavor
Bear Mountain Bold
Seconding the Costco/Kirkland pellets. Good smoke flavor. Use them in a Pit Boss Austin XL. Smoked six pounds of drumsticks today (finished with a barbecue glaze and final grilling to add the char). Have done about eight racks of ribs in it as well as 11lbs of brisket and 19lbs of pastrami (sorry Katz, can’t afford $27.95 for a pastrami on rye).
Or just get a lone star grillz pellet grill it has the strongest smoke flavor out of most if not all pellet cookers
I use Lumberjack Competition Blend on my Recteq Flagship. It provides plenty of smoke flavor at 225. Its a tasty blend for sure!
smokin pecans, lots of youtube reviews on them. little pricey though, about $30 for a 20lb bag.
i have yet to try it but i seen people get a small foil rectangular pan and put some charcoal in it and wood chunks.
[video](https://youtu.be/wyf3368h6iE?si=7CPbs5kYjf_s26TR)
[another video](https://youtu.be/0-hXlN4rlWE?si=WTqLjBGMgJac1FvT)
Oak
I use B&B post oak pellets and have been really surprised with the smell, smoke ring, and smokey taste.
I really liked straight mesquite when I used it on wings for the Super Bowl. My guest liked them too…
Also, smoking at lower temps around 180 for a bit on the reqtec will help infuse more smoke as well.
All pellets are pretty similar. I’ve been using a pellet grill for about 16 years now and I can’t really tell much difference with any of them. I don’t feel I can get really authentic TX BBQ flavor on a pellet grill so I’ve decided to just man up and get an offset and go old school. Good luck
Hickory
Mesquite.
My RT-700 puts out plenty of smoke as long as im ~275° or less on Recteqs ultimate premium hardwood blend. White oak, red oak, and hickory. The flavor profile is fantastic and $1/lb.
They all are about the same. A smoke box is what makes a real difference.
Pellets = heat
Wood chunks = smoke flavor
Post oak with 2 smoke tubes
Mesquite gives off a smoky taste. Be carful though
Vermont Castings Competition Blend is my absolute favorite. I’ve tried so many others and keep coming back these pellets.
Are those ribs tough and have a snap, with a slight fight to pull off the bone? If so tell me what you did. I want a bit of a fight. Can nail it on a bbq can’t figure it out on the smoker
Hickory
B&B post oak
Add a smoke generator.
I see a lot of recommendations for Mesquite here, but I limit its use to beef and poultry. For pork, I prefer nut (hickory, pecan, & almond) or fruit (apple, cherry, & plum) woods, as Mesquite & oak can both overpower the subtle flavor of your pork. Beef, in contrast, stands up to those stronger woods exceedingly well.