First cook on smoker

[GreggA]

Ok, did my first cook on my pellet smoker. Not bad iI've got a lot to learn. First lesson, don't do a multi- hour cook on Sunday when the wife is down about having to go to work tomorrow.

Bought top round roast from Costco, wife did't feel like pork again this week.
View attachment 1678 5.5 lbs.
Created a dry rub from
1 part Sea Salt freshly ground
2 parts fresh ground pepper
1 part Coriander
2 parts garlic powder
2 parts onion powder
1 part chili powder
1 part paprika
Spread it on and let the roast come to room temp.
View attachment 1679

Heat the smoker to 225 and cook to 140 internal.
View attachment 1680
View attachment 1681
Took four hours.
View attachment 1682
Let it rest 30min and slice.
View attachment 1684

Sliced from the small end so that it wouldn't be too rare, since I'm having it again tomorrow. Was a bit tough, those strings are hard to chew. All in all had a good taste, good smoke ring as as I got away from the small end, it got more tender.

Sorry if the pictures don't come out, wasn't sure about the attachments.

 

[Kite]

I would say "it looks great", but only one thumbnail made it through.

 

[muebe]

The final pic looks great!

 

[TentHunter]

There may be only one pic, but that clearly defined smoke ring, even with a medium rare roast, lets me almost smell & taste the smoky goodness.

 

[GreggA]

Thanks guys for the feedback. The roast turned out even better the second day, and the day 3 & day 4 French dip's were great.

But it did reveal that the wife doesn't like the taste of heavenly smoked foods. We'll have been married 39 years this Dec., we may not make it now. All I want is the smoker and the dog.

Seriously though, to get a lighter smoke taste, what techniques should I employ? What woods would you suggest? These first cooks were done on Green Mountain pellets. My neighbor ( a five year pellet head) suggested Alder, and for even lees flavor, Maple.

 

[muebe]

On a pellet grill higher temps will get you less smoke flavor. My wife does not like heavily smoked food and has never complained about too much smoke flavor from my Memphis so your wife must not like smoked food at all.

The higher the temperature you use the less intense the smoke flavor will be. Also the shorter the cook time the less smoke flavor.

Your friend is right about woods like Alder, Apple, and Maple. They are lighter in flavor. Oak, Hickory, and Mesquite for example are much heavier in flavor.

Remember that your are cooking with real wood fire so some smoke flavor will be unavoidable.

 

[TentHunter]

I agree with Muebe about that Alder & Maple definitely give a lighter smell & taste. In fact I would recommend trying Maple. It has a very light slightly sweet delicate profile.

But, if your wife doesn't like heavy smoke I would veer away from Apple. I love it; Apple is my overall favorite smoke, but I wouldn't classify it as light. It's the strongest of the fruit woods and adds a semi-sweet camp-fiery like smell. Remember, a great deal of what you taste comes from smell.

If you like the nuttiness of hickory, then Pecan is worth a try. It's a species of hickory, but with a much lighter profile.

 

[MossyMO]

Nice looking roast!
Peach is another good choice for a pellet flavor that offers less smoke taste, just difficult to find a 100% peach pellet, I am still looking?