Not enough smoke

[03Gonzo03]

Well I agree that it doesnt produce enough smoke. Before buying this smoker(PB1150PS2) i was smoking on a regular gas grill with an Amazen smoke tube. The smoke tube absolutely works cuz on a gas grill there is no other source of smoke. I got great smoke flavor and bark on my gas grill. Now with the smoker I used a smoke tube due to lack of bark on my first brisket, for additional smoke. But like someone else said, feel dissappointed i paid $600 bucks for a grill that doesnt smoke as well as my Weber gas grill+ $20 smoke tube...

 

[03Gonzo03]

After speaking to a cousin of mine, was thinking of programming the recipe function to vary the temp every 15-20 mins to see of those variations will produce the desired smoke necessary.... Just a thought

 

[robertog9006]

Hey guys, I'm having the same issue with the KC Combo. No enough smoke. When I set it up on the "S" setting it smokes a couple of times and then it stops. Plus most recipes on the PB app suggest temp at 225 which gives me 0 smoke. I see the last post here is from Nov of last year. Have you figured out the KC Combo yet? any tips are much appreciated. Thanks in advance.

 

[Jeremy]

It seems that the smoker produces more smoke when the pot has some ash in it. The first couple times it didn't seem to smoke too much and each time I clean the pot out it doesn't smoke as much. I also use a smoke tube and it lasts for about 4-5 hrs I believe. Using this method has produced the best results for me. I see a lot of recipes stating to use 225 degrees but I have been going with 200 to start and bump it up after a 4-6 hrs when the meat hits the stall.

 

[Trelle]

Are you guys cooking or using the smoke setting? I usually run it in smoke setting before I go up in anytype of temp for a while and have had pretty good results. Don’t use a smoke tube and I’ve had my wife actually say sometimes I get it to Smokey (never enough for me though lol). I haven’t done a brisket mostly butts, ribs and wings.

 

[robertog9006]

It seems that the smoker produces more smoke when the pot has some ash in it. The first couple times it didn't seem to smoke too much and each time I clean the pot out it doesn't smoke as much. I also use a smoke tube and it lasts for about 4-5 hrs I believe. Using this method has produced the best results for me. I see a lot of recipes stating to use 225 degrees but I have been going with 200 to start and bump it up after a 4-6 hrs when the meat hits the stall.

Makes sense. I’m still trying to figure it out. I’m smoking a brisket right now and I just added a smoke tube. Can’t wait to see how it comes out. I’ve also notice than I get an error when I set it up on “S” from the start. I have to warm it up at around 200 and then dial it down to “S.”

 

[Jeremy]

Two turkey's I smoked last Thanksgiving and two pork butts I just did. Wrapped one in foil at 160 and cooked up to 202. That one came out a lot more juicy and still had tons of smoke. I took the pic after I started shredding it but you can see the dark smoke line in it.

 

[robertog9006]

Are you guys cooking or using the smoke setting? I usually run it in smoke setting before I go up in anytype of temp for a while and have had pretty good results. Don’t use a smoke tube and I’ve had my wife actually say sometimes I get it to Smokey (never enough for me though lol). I haven’t done a brisket mostly butts, ribs and wings.

Two turkey's I smoked last Thanksgiving and two pork butts I just did. Wrapped one in foil at 160 and cooked up to 202. That one came out a lot more juicy and still had tons of smoke. I took the pic after I started shredding it but you can see the dark smoke line in it.

Those look fantastic. I smoked a turkey on the KC Combo for thanksgiving as well and I loved it. Right now with the brisket on the "S" setting I'm getting a really good amount of smoke. The problem is that the "S" setting burns only at around 165 degrees. If I turn it up to the recommended 225 then I don't get any smoke. Is that normal, or am I doing something wrong?

 

[Jeremy]

That's about where mine stays on the "S" setting but it fluctuates a bit depending on the temp outside. I think this would be good until the meat got to a certain temp when you would need to turn it up more. When its up to 225 or higher I see smoke every now and then. Sometimes I go out and prime it for a min. Either way, I feel like adding a smoke tube has helped a lot. I only smoked something on this once or twice before the tube. I was a bit frustrated at having to buy one after spending the money on the smoker but I'm over it now and it seems to help. I did notice more smoke after cooking on it a few times and not cleaning the ash out. Of course I don't want it to get too full but there is very little ash after a smoke session.

 

[MikeInFla]

Yeah a smoke tube works great. I don't use one all the time but when I do it is a big help. I have experimented with the tube using wood chips. The chips give off better smoke than the pellets but they don't last as long as pellets. You might get 90 minutes to 2 hours on the tube with chips. I have gotten around 5 or 6 hours on the tube with pellets. I have also mixed wood chips and pellets in the tube.