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Unpopular opinion: chasing the perfect bark on a pellet grill is a waste of your time
I fought with my Traeger for 8 months trying to get that dark crust everyone brags about, and it finally clicked at a cookoff in Amarillo when an old timer told me the smoke ring and soft bite matter more than looks. Took me 14 cooks before I quit cranking the temp up past 250 and just let it ride low. Anyone else here think the bark obsession is mostly for photos, not flavor?
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emma_young3d ago
Man, that old timer was onto something. I had the same fight with my Camp Chef for months, and what finally worked for me was running it at 225 with a water pan and just not touching it, no spritzing, no wrapping, nothing. The bark came out lighter than the Instagram stuff but the meat was way better, softer bite and real smoke flavor instead of that acrid creosote taste from dirty smoke. Your mileage may vary by cooker but letting it ride low was the fix for me too.
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