Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: zueth on January 25, 2021, 12:46:20 AM
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I was about pull the trigger on a RT 590, but now I am reading all the good review on the MB 1050.
From owners who have had a pellet grill and MB gravity fed. Which one would you choose today if you where buying one?
Thanks.
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Hard to compare those....for me....because charcoal produces a different and equally tasty flavor than wood pellets. You would think that since charcoal is made from wood, and the controlled burning/smoldering of wood pellets would produce the same flavor/aroma. They do not. I think the important question, if it were me making this decision is which flavor profile do I prefer the most. And,.....when can I buy the other one as well ;D?
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From owners who have had a pellet grill and MB gravity fed. Which one would you choose today if you where buying one?
I sold my Cookshack Fast Eddy PG500 after 7 years of use and used the money to buy a Masterbuilt 1050. I never looked back.
I prefer the smoke flavor generated by my Karubecue C-60 over the pellet pit, but the C-60 requires regular attention like any stick burner. The Masterbuilt is fairly automatic but needs temperature monitoring.
But my primary reason for selling the PG500 was that I didn't care for the unburned pellet dust and pellet ash that blew into the cooking area and onto my food. Diligent pellet cleaning didn't eliminate it.
(https://bn3pap090files.storage.live.com/y4moBggII48e1HOCLbOD2xRZxoLO4Ui7p7uLFYzWI0975ROe1xCSy9C8ZDTmDi3WPqWkJvdOue6YH3Cwhl7Bytgjs5pB-2OHOlPlDshwth1Mvy8dyNZvHBUeMBge3bFLwTVdZQmfaPfBQLRZjnlSy_-gmK390LHRoy_JRTRnFHj7F1IoYHm9tSK5VIJNeB7M4gL?width=660&height=495&cropmode=none)
Here's photograph of a friend's new Camp Chef temperature test. See the dust and ash? I decided to quit eating it.
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Been warming Kimmie up for this purchase :D :D :D
I hope by summer to have one
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I have never had a charcoal cooker, only ate friends food cooked over charcoal.
I have always like the flavor of pellet grill and charcoal.
Would you say that food cooked on MG 1050 has a stronger smoke flavor than and pellet grill or just different?
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I think of the flavor as different, but not necessarily stronger in either case.I like both, so I don't have a favorite. You CAN add more smoke flavor to either by using an Amazen Smoker Tube. Cheap and easy. That will be wood pellet smoke.
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Yeah, not really stronger, just different. IMO the best flavor comes from very light, hardly visible, smoke. If I can see it, it's light blue.
On longer cooks, most of the smoke components that I want on my food don't reflect light. The larger particles that do (that you can see) are undesirable. Some of the heavier particles in white smoke are okay on a short cook, like smoke-roasting a chuck roast.
I bought two A-MAZE-N smoke tubes and lit one. It made acrid, heavy white smoke—horrible. I gave them both away.
Caveat: Of course this is based on my preferences. Some people prefer an extremely strong smoke taste. (I burp smoke for hours when I eat that stuff.)
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Does anybody have issues with the Rec Teq 590 in the wind with the lack of smoke stack?
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I know Rec Tec offers little smoke vents
https://www.recteq.com/All-Weather-Smoke-Vents-RT-590
The nice thing about the placement of the vents is the heat and smoke is forced to circulate more around the meat than the traditional smoke stacks that are mounted too high anyways in most pellet grills.
Similar to the downdraft exhaust on the Traeger Ironwood and Timberline.
Rec Tec quality is well known while Masterbuilt is not known for real stout products.
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Thanks, I was looking at those vents.
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I think Mike "High on Smoke" has a Stampede and he is very happy with it.