Not enough smoke

[AMSOIL Dealer]

Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...

 

[Jimsmokes]

Welcome from SC.
When you first turn it on does it show a S when you start it?

 

[AMSOIL Dealer]

Not that I recall. I'll have to look for it the next start-up I have ribs at stage 2 right now. I put the rack on the right side with the damper open and put a bunch of tomatoes, peppers and onions on the left side to roast up for salsa while I sent the smoke to the meat.
Ribs are now basted, foil wrapped and sitting in the left side with damper closed.
I fabricated this sliding door to cover the holes in the back of the left (pellet) side. I feel like there was too much opportunity for smoke to escape before transferring to the other side. Heat (smoke) rises naturally...

 

[Jimsmokes]

Which PB do you have?

 

[AMSOIL Dealer]

Which PB do you have?

Pro1100PSC2

 

[Guineabear]

Welcome from SC.
When you first turn it on does it show a S when you start it?

That S looks very much like a 5 but stands for smoke mode. Many people run on smoke mode for the 1st hour of so before turning the temp up to their cooking temperature. I thought it was a 5 until someone here cleared that up.

 

[Cowboy1955]

Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...

I use a smoke tube and layer pellets and wood chips for more smoke
Hopefully this helps you

 

[The SMOKE iT App Guy]

Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...

Call Pit Boss 877-942-2246 Option2 they can help with that! <))))><

 

[DQsmokes]

Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...

it should smoke like crazy if the start up procedure is done correctly. It smokes great up until 300 degrees. I use a smoke tube most of the time as well layered with pellets and wood chips to get it extra smoky. Good luck !

 

[pawpawjts]

Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...

I bought a smoke tube off Amazon
I love this thing
Fill it light it and let it flame for 5 or so minutes then blow it out and you got 4or5 hours of steady smoke

 

[AmericanMike]

That S looks very much like a 5 but stands for smoke mode. Many people run on smoke mode for the 1st hour of so before turning the temp up to their cooking temperature. I thought it was a 5 until someone here cleared that up.

Lol. Thanks. I thought it was a 5 as well!!

 

[mixed up]

smoke tube for the win on my PB4

 

[GirllaSlingster]

I'm getting plenty of smoke on LGBL 1200 (almost too much when roasting vegetables along with main course). The temp probes were a bit dodgy at first but got it all sorted out by logging out and back in with Apple ID (instead of e-mail address account name).

Also- props to Louisiana Grills support team. They were super responsive and knowledgeable!

 

[AMSOIL Dealer]

Welcome scamsoil dealer... it should smoke like crazy if the start up procedure is done correctly. It smokes great up until 300 degrees. I use a smoke tube most of the time as well layered with pellets and wood chips to get it extra smoky. Good luck !

How nice of you to have an insulting response by the first sentence....
I figured it out. Almost as fast as you showed your ignorance. Don't like a brand name product? great. I'm sure that probably everyone on this forum has particular brand name products they love and some they hate. Why bring that here?

 

[920cody]

Not that I recall. I'll have to look for it the next start-up I have ribs at stage 2 right now. I put the rack on the right side with the damper open and put a bunch of tomatoes, peppers and onions on the left side to roast up for salsa while I sent the smoke to the meat.
Ribs are now basted, foil wrapped and sitting in the left side with damper closed.
I fabricated this sliding door to cover the holes in the back of the left (pellet) side. I feel like there was too much opportunity for smoke to escape before transferring to the other side. Heat (smoke) rises naturally...

That's a nicely made slide door for the holes in the back of the pellet side. I have the same grill being delivered today. I sure wish I had the ability to create one of those slides for mine. Absolutely awesome job!!!