Bad tasting smoked meat?

[Sakko300wsm]

I have a Green Mountain Grill smoker - use Traeger pellets . I’ve had a couple times the meat comes off with a bad “fuel” flavor? I know it has nothing to do with the meat or pellets I’m using ( as it has happened with another brand as well) .
Any ideas??

[Timberstalker]

Can you describe this “bad fuel” flavor?

The only thing I can think of is a bitter taste from oversmoking.

[jrebel]

Traeger pellets use oils and flavor infused wood...if I'm not mistaking.  I would use a better pellet personally.   

[Sakko300wsm]

Was actually short ribs wrapped in foil to make them not very Smokey flavored( 225 for 5 hrs) other times was a whole chicken and a pork roast .
None was over smoked - just ended up with a bad flavor.
Has been a couple uses since I cleaned it?

[jrebel]

Was actually short ribs wrapped in foil to make them not very Smokey flavored( 225 for 5 hrs) other times was a whole chicken and a pork roast .
None was over smoked - just ended up with a bad flavor.
Has been a couple uses since I cleaned it?

Never clean a smoker......ever!!  Vacuum out the ash and keep cooking.  Brush the great if needed....but never clean.  Did you use chemicals to clean it?  That could be it too.

[dscubame]

Ditch the Traeger pellets, no bueno.

[Sakko300wsm]

Zero chemicals used - all I ever do is shop vac it.
Have had this happen from 2 brands of pellets. Maybe they both suck? Usually everything turns out perfect! Has only happened a few times - don’t get it tho

[brew]

have never used that type of smoker or Traeger pellets but what type of smoke is coming out of the unit ? IMHO 225 is a pretty low temp to run your smoker.  if you're getting a lot of smoke the temp is to low.  if you're getting white smoke the temp is to low.  I can run my Bradley at 225 and the pucks run an almost clear/blue smoke and that's about right but would think the compressed pellets would take more heat to burn them clean

[brew]

one more thing is to keep your air/smoke vents coming out of the unit wide open...you don't want to tamper it down.  too much or harsh smoke will make it acrid

[The Weazle]

I have a friend that uses a green egg, and I have a Bradley.  I don’t like his meats.  They always taste a little off.  He uses pellets, not sure of brand, but I’ll ask him when he gets home from deployment.  Mine almost taste undersmoked, but never have an off flavor...

[j_h_nimrod]

have never used that type of smoker or Traeger pellets but what type of smoke is coming out of the unit ? IMHO 225 is a pretty low temp to run your smoker.  if you're getting a lot of smoke the temp is to low.  if you're getting white smoke the temp is to low.  I can run my Bradley at 225 and the pucks run an almost clear/blue smoke and that's about right but would think the compressed pellets would take more heat to burn them clean

Unless they changed the design of the Bradley in the last year or two, the smoke generator is entirely independent of the temp setting and has a constant temp.

All I can think for the off flavor is leaving the vents closed too tightly and having a moist meat surface that is accumulating the volatile, unburned smoke components, the “tar”.  A too cool or hot of a smoke generator may also give an off flavors as well.

[Kc_Kracker]

There are 2 common reasons
1-you used ez light briquettes that leave a fuel taste, never use them!
2-your smoke was too thick.

[Alchase]

have never used that type of smoker or Traeger pellets but what type of smoke is coming out of the unit ? IMHO 225 is a pretty low temp to run your smoker.  if you're getting a lot of smoke the temp is to low.  if you're getting white smoke the temp is to low.  I can run my Bradley at 225 and the pucks run an almost clear/blue smoke and that's about right but would think the compressed pellets would take more heat to burn them clean

Brew, The internal temp setting of your Bradley has nothing to do with the smoke or burn rate of the pucks.
I cold smoke with one of my two Bradley’s all the time. The Smoke Generator is moved six feet from the box which stays at ambient temperature.
Smokes great.

[HillHound]

Agree with j-h-nimrod. I have a Traeger and everything comes out tasting great as long as you leave the vent open and let it breathe. Burning anything creates tar/resign and you want that to be able to escape  before it collects and is absorbed into your meat

[Kc_Kracker]

yep you want thin light smoke not thick bellowing smoke or it tastes like an ashtray