Need More Smoke - PBV4PS2

[ChefToolman]

Having done several Boston butts over the last few weeks, I’ve sorted out some of the temperature issues, but while I’m cooking to my target (internal temp of 195), I’m not getting a noticeable smoke flavor, something I’ve never had issues with on previous electric or gas smokers.
I’m cooking at 250F typically for 12 to 14 hours with PB hickory pellets.

Suggestions?

 

[Avigland]

Having done several Boston butts over the last few weeks, I’ve sorted out some of the temperature issues, but while I’m cooking to my target (internal temp of 195), I’m not getting a noticeable smoke flavor, something I’ve never had issues with on previous electric or gas smokers.
I’m cooking at 250F typically for 12 to 14 hours with PB hickory pellets.

Suggestions?

I have an 1150 and have been cooking Boston Butts similar to a brisket - S/180 for about 10 hrs until it hits 145-155, then wrap in butcher paper and finish out at 300 until I hit my target temp (~ another 4-6 hours). I am getting some good smoke flavor but not overwhelming. Also using PB Hickory.

 

[MikeInFla]

The issue here has been repeated many times - you are just not going to get massive smoke flavor from a pellet smoker. They burn much cleaner than stick burners and only give a slight smoke. The best thing to do is buy a smoke tube. Fill it up with pellets, light it up with a blow torch and it will help with the smoke flavor.

 

[Badger]

The issue here has been repeated many times - you are just not going to get massive smoke flavor from a pellet smoker. They burn much cleaner than stick burners and only give a slight smoke. The best thing to do is buy a smoke tube. Fill it up with pellets, light it up with a blow torch and it will help with the smoke flavor.

I have an 850 pro. Where should a smoke tube be placed?

 

[Mike From R.I.]

I would think the opposite side of the chimney/vent if using 1, or one on each side of the meat you're smoking if your using 2 of them.

 

[Badger]

I would think the opposite side of the chimney/vent if using 1, or one on each side of the meat you're smoking if your using 2 of them.

Thank you.