More smoke…

[Lcrump75]

First off I’m new to the forums and to the pit boss family. I’m coming from charcoal/wood. I have a Pit Boss 1150 DX, I’m wondering how to get a little more of that Smokey flavor. I cooked some burgers on it today and they were great! I would just like a smoky taste to them. I’ve heard some talk about a smoke setting but I didn’t see anything in my owners manual about that. Any and all help would be greatly appreciated.

 

[Cowboy1955]

I use a smoke tube off Amazon. Works great

 

[Jimsmokes]

Smoke tubes stuffed with pellets and wood chips.
When you first start your grill does it show a 5/S then temp settle out around 180?

 

[Lcrump75]

No, I didn’t see anything like that.

 

[bobissmokin]

Add smoke tubes with pellets and/or wood chips.
See Jimsmokes.

 

[Lcrump75]

Smoke tubes stuffed with pellets and wood chips.
When you first start your grill does it show a 5/S then temp settle out around 180?

It doesn’t have an 5/S but it does have a L that flashes when I turn the temperature all the way down. Would that be the same?

 

[Jimsmokes]

It doesn’t have an 5/S but it does have a L that flashes when I turn the temperature all the way down. Would that be the same?

I guess what temp does it settle at?
My 1150 runs at 180 on lowest setting. I get good smoke between that and 210. I still stuff a smoke tube with pellets and wood chips with flavor of choice. No matter what I'm cookin.

 

[Lcrump75]

I guess what temp does it settle at?
My 1150 runs at 180 on lowest setting. I get good smoke between that and 210. I still stuff a smoke tube with pellets and wood chips with flavor of choice. No matter what I'm cookin.

It starts at the “L” setting then after the first click of the knob it goes to 185, so I’m guessing the L setting is 180.

 

[Ball Family Crafts]

The lower the temp, the more it smokes...is what I notice on my 1600CS

 

[Freedbyjc]

It doesn’t have an 5/S but it does have a L that flashes when I turn the temperature all the way down. Would that be the same?

Yes sir!!!

First off I’m new to the forums and to the pit boss family. I’m coming from charcoal/wood. I have a Pit Boss 1150 DX, I’m wondering how to get a little more of that Smokey flavor. I cooked some burgers on it today and they were great! I would just like a smoky taste to them. I’ve heard some talk about a smoke setting but I didn’t see anything in my owners manual about that. Any and all help would be greatly appreciated.

You have a PID controller… designed to sacrifice the constant 20-30° smoke producing temperature swings for more even temperatures.

Your magical “smoke setting” is nothing more than the lowest temperature setting on your dial … it does not produce nor restrict smoke production. It allows for precise temperature control so you can use lower temperatures to smoke your meat longer to get the MOST SMOKE FLAVOR into it when you reach your final IT.

Do you want more smoke in the air so you can SEE it or more smoke flavor in your food so you can TASTE it?

Getting awesome smoke flavor in your food is not how much smoke the meat sits in, or what brand of pellet is burning but in how long your meat sits in the Smoke.

Why buy a smoke tube? If you turn the dial down, You can enjoy the real smoke flavor. Turn your dial down... Lower temperature =Longer time to cook= longer exposure to the Smoke and more time to absorb that smoke= More Smoke flavor.

You get just as much smoke production at 200-250° as you do on the lowest dial setting. But the difference is that at the lower temperature setting (S/L/180°) the meat sits in the smoke longer to reach the desired IT and absorbs more smoke flavor.
—————

On the lowest dial setting you want a temp around 170-180°, +/- 10 degrees. Smoke your food for 60-75% of your cook then, if necessary to achieve your desired finish IT, turn up the temp to 225/250° to finish.

When I’m smoking on the lowest dial setting (170-180°) and the meats Internal Temperature (IT) reaches or gets close to the dial setting temperature as what’s on the smoker’s controller, I’ll turn the dial to 250° so the meats IT continues to rise.

The meats IT is the only temperature I monitor.

Also… for more smoke flavor…Use a hardwood pellet flavor that will impart your desired level and depth of smoke - oak, mesquite or hickory = stronger smoke ; a fruitwood (maple, apple, cherry, pecan) imparts a much milder, sweeter smoke.

Some folks are so used to hearing about smoke flavor and maybe even eating a lot of that over smoked food and think that’s the way it should be.

 

[Lcrump75]

Hey, thanks for the great info! There’s a bit of a learning curve to the pellet grills.

 

[Mr. Zoom]

Yes sir!!!

You have a PID controller… designed to sacrifice the constant 20-30° smoke producing temperature swings for more even temperatures.

Your magical “smoke setting” is nothing more than the lowest temperature setting on your dial … it does not produce nor restrict smoke production. It allows for precise temperature control so you can use lower temperatures to smoke your meat longer to get the MOST SMOKE FLAVOR into it when you reach your final IT.

Do you want more smoke in the air so you can SEE it or more smoke flavor in your food so you can TASTE it?

Getting awesome smoke flavor in your food is not how much smoke the meat sits in, or what brand of pellet is burning but in how long your meat sits in the Smoke.

Why buy a smoke tube? If you turn the dial down, You can enjoy the real smoke flavor. Turn your dial down... Lower temperature =Longer time to cook= longer exposure to the Smoke and more time to absorb that smoke= More Smoke flavor.

You get just as much smoke production at 200-250° as you do on the lowest dial setting. But the difference is that at the lower temperature setting (S/L/180°) the meat sits in the smoke longer to reach the desired IT and absorbs more smoke flavor.
—————

On the lowest dial setting you want a temp around 170-180°, +/- 10 degrees. Smoke your food for 60-75% of your cook then, if necessary to achieve your desired finish IT, turn up the temp to 225/250° to finish.

When I’m smoking on the lowest dial setting (170-180°) and the meats Internal Temperature (IT) reaches or gets close to the dial setting temperature as what’s on the smoker’s controller, I’ll turn the dial to 250° so the meats IT continues to rise.

The meats IT is the only temperature I monitor.

Also… for more smoke flavor…Use a hardwood pellet flavor that will impart your desired level and depth of smoke - oak, mesquite or hickory = stronger smoke ; a fruitwood (maple, apple, cherry, pecan) imparts a much milder, sweeter smoke.

Some folks are so used to hearing about smoke flavor and maybe even eating a lot of that over smoked food and think that’s the way it should be.

Awesome reply.

 

[sparkyv]

For me, I don't get the preferred finished, smoky flavor as I do on my Weber. Even with low temps, smoke tube, etc., it just isn't the same. Even my wife noticed it. I think it's that my food lacks the CHARCOAL taste. So for grillin' (burgers, steaks, chicken, fish, etc.) I still use my Weber with charcoal/wood chunks for best smoky grillin' results, and I use my pellet grill for low and slow cooks of large cuts of meat.

 

[bobissmokin]

What sparkyv said.
Love my PB, but it will never replace my Weber kettle.
Apples to oranges ...to me.

 

[STT]

That is why I got rid of the searing feature and just use for smoking. I use my ceramic grill for searing with charcoal. Smoke tubes are a must for a good smoke taste.