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9 replies

Have a few questions about taste difference

FM Former Member
Ok so I am new to this forum and it seems there are quite a few helpful members. I have been on another forum for a while and have contributed quite a bit on there. I have to admit I have lurked on here quite a few times though.

So I have a question. I currently have a Fast Eddy PG1000 as well as a Big Steel keg/Stoker. I use them both as they each have their advantages. I really enjoy tri tip off of the Big steel keg WAYYYY more than the pg1000. The 1000 has a lot more room for doing different things but for some reason I just prefer the taste a whole lot more of the food that comes off of the BSK. Now with that being said, I am using chunks of hickory in the BSK on top of the lump charcoal. I have used all different flavors and brands of pellets in the 1000. I really thought the BSK would be a big hassle but I have got it down pat with the stoker and a MAP torch to start it.

I am curious in the flavor differences between the Amerique and the pellet grills. It just seems like I cannot get the smoke flavor I desire with pellets. From all of the research I have done here and on other forums, I can get as much smoke flavor as my little heart desires with the Amerique by just adding more wood chunks, even the possibility of over smoking if I'm not careful. Am I on track so far?

For those that have cooked with both pellets and an amerique, and even on a big green egg or similar, does the food (ribs, butt, etc) come off with more smoke flavor than the pellets? And how is the difference in flavor between the Amerique and a charcoal/wood chunks grill such as the BGE or BSK?

Thank you for all of your help in advance. Funny thing is that I already ordered the Amerique yesterday based on everything I read. Just looking for some actual answers based on what I am looking for. One thing to is that I like to smoke my jerky and it is not possible to achieve the low temps with the 1000 or the BSK. With the Amerique, this should be no problem to hold 160 and smoke the heck out of the jerky. I ordered the cold smoke baffle and jerky rods as well.
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mike4258mike4258Registered Old Fart
Hello BBQn' and welcome to the forum. I have the FEC100 pellet smoker and an Amerique SM066. If you are looking for smoke, then the Amerique can lay on as much as you can take and YES you can WAY OVER smoke on the Amerique. The Amerique is like an electric oven that will hold temps very close and will smoke at a low temp especially with the cold smoke baffle (I have one too). Jerky or smoked salmon is very easy at low temps in the Amerique. However, I personally prefer the FEC when smoking Ribs or Butts, just a personal preference, which is what smokin' low and slow is all about. Only you can determine the smoke profile that you like and as Tom who is one of our Emeritus posters likes to say "Learn your cooker and cook it until its done"..... Smiler
FM Former Member
Thanks Mike.

I see that alot of people are happy with their FEC100. However, it is still a pellet smoker just like my pg1000 minus the grill. I guess I am just not a big fan of the flavor that pellets produce over the actual flavor of real wood. Hopefully the Amerique will fill that void.
cal 2cal 2Member
quote:
Originally posted byBBQnCali:
I see that alot of people are happy with their FEC100. However, it is still a pellet smoker just like my pg1000 minus the grill.


I have to disagree with this thought/statement.

I have a PG500, just like the 1000, but uninsulated and I have a FEC100. They cook totally different, IMHO.

The pellet grill cooks, on the indirect side, top down with the fan being a constant blower. It cooks real even across the grates. You can use the HHT and LLT settings to get much more smoke than the FEC.

The FEC100 has a variable fan on the fire pot, which IMO, causes it not to produce quite as dry of a product as the grill. If using a two stage cook approach you can get more smoke flavor, but still not as much as the grills. It also cooks, bottom up, instead of the top down approach as the grill and cooks left to right, instead of evenly across the grate......

With all that said, yes you are correct, neither will produce the quantity of smoke as the electric, but the electric will produce a more moisture bark than the pellet cookers.

All three are totally different smokers and grills, not good or bad...just different!
mike4258mike4258Registered Old Fart
Right on Cal! All smokers have advantages and disadvantages (read like Cal said not good or
bad just different). The Fec100 and PG series are pellet fired (pellets ARE 100% wood btw, if you get good quality pellets), but they are different. I like my Amerique for its ability to cook or smoke at very low temps something I can't do with the FEC. But I find that I can get all the smoke I want with my FEC like Cal said with 2 stage cooking. With the FEC I start at 180* for the first part of the cook and kick to the final temp to finish. I do think you will love the Amerique.
FM Former Member
The two main things I want to do on this are jerky and ribs.

I would like to smoke a few hams for x-mas and maybe a turkey for Thanksgiving. I have never tried either of these yet but want to experiment prior to the actual event.

I know the FEC's use real wood in the pellets but the smoke flavor is just not the same as real wood chunks.
FM Former Member
Yeah that is my new found secret. I made some on the pg1000 about a month ago. I had to get very creative but the temps were just too hot in that thing. I used high mountain cracked black pepper and garlic, hickory, and original. The Cbpg was by far my favorite. I smoked with hickory and it was the best jerky I have ever had flavor wise. The texture was not perfect because of the temps but it still worked ok.

I just ordered the amazen pellet tray yesterday along with some of his 100% pellets. My plan once I receive my Amerique is to pour on the smoke first with the amazen and no heat for about an hour basically cold smoking the jerky. Then I will throw a block or two oz of hickory or mesquite into the amerique and fire her up. I am going to experiment with a few things. I make a bunch at a time and seal it up in my chamber sealer.

I just hope that I can get the heavy smoke taste I am after with the amerique because I am not getting it right now on my pg1000. The pg1000 is a great grill though, just don't think it is a very good smoker.
G garyiMember
I do jerky, and snack sticks also in my AQ. I do not like a heavy smoke profile. I only use 1 small piece of wood and it comes out great. A nice light smoke flavor. If I were to add more wood it would be overpowering to me. I think you will find what you are looking for in the AQ. I too have a pellet grill, and it does some things better than the AQ. I now prefer to roast my turkeys vs smoking them. Get good wood fired flavor, and good crust. It is all a personal taste issue.
You will enjoy the AQ.
Gary I
M mountainmanMember
BBQn,

While enjoying a glass of Cab. and a bowl of chilli made from my smoked brisket I thought of you and your issues / questions.

You have posted in a couple of areas asking basically the same question: can an electric Cookshack deliver enough smoke flavor for me and my taste buds.

The answer is of yes course, and as has been expressed by others, multiple times.

Please remember each type cookshack cooker is different and produces different smoke results depending on your taste buds and the technique used.

Pellet cookers vs electric only tend to be a bit dryer as well, this mainly will effect the bark produced..

MY SUGGESTION is to find someone in you're area that has a model of your choice and see if they can cook something that you desire on their unit.

Good luck,
MM

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