Not impressed

[Srminosky]

Nice to see Jarheads graduating from crayons to smoked meats... it was a rough transition. Still get cravings sometimes... (man those purple ones!!)

Semper Fi.

More of a red guy myself.

 

[Kp33]

New to PB, came from a line of other smokers and I gotta say I can’t get this thing to produce an ounce of a whisp of smoke... pretty disappointed. This just seems to be a wood fired electric grill for all intensive purposes.. 850 Pro Series.... I’ve looked through other threads and cannot find any fixes...

I love it and never have issues getting smoke...and no this is not initial start up.

 

[JayBirde]

Rod Gray of Pellet Envy used a pellet grill in competition until 2010 and then went back to using a stick burner.

David Bouska of Butchers BBQ uses a Cookshack FEC100 Pellet Smoker in competitions.

Matt Pittman of Meat Church bbq uses Traeger Grills when in Comps.

Danielle Dimovski of Diva Q bbq also uses Traeger Pellet Grills in Competitions.

Fred Robles was named 2017 BBQ World Champion used Traeger Grills... https://www.google.com/amp/s/www.ex...rs-overtaking-classic-BBQ-grills-13273018.php
Just to name a few well known Pit Masters that use Pellet Grills to great success.

Do Pellet Grills make the best bbq in the World everyday? No, but that can be said with any type of bbq grill. Master your Grill, whatever type of Grill it may be and Master your cooking process and techniques... And you’ll be able to put out some great bbq.

Pellet Pro Austin XL and a few more mods... In SoCal and Always... Semper Fi

Like you previously stated (repeatedly) it's all about knowing the equipment you are cooking on. Great examples of some world class BBQ guru's. I cooked competition for about 6 years, but never anything on a pellet grill. I built a trailer smoker based off a Lang (reverse flow) and competed with that. My stick burner required fuel about every 45 minutes, so a lot more babysitting than my Pit Boss requires!! Loving my KC Combo though! Sold my Hasty Bake Gourmet, Sawtooth Pellet and Weber Performer to replace them with the KC Combo! Really big fan of the sear grate on the pellet side and the cast iron griddle on the gas side. Been using the crap outta that griddle!

 

[blackhawk556]

Like you previously stated (repeatedly) it's all about knowing the equipment you are cooking on. Great examples of some world class BBQ guru's. I cooked competition for about 6 years, but never anything on a pellet grill. I built a trailer smoker based off a Lang (reverse flow) and competed with that. My stick burner required fuel about every 45 minutes, so a lot more babysitting than my Pit Boss requires!! Loving my KC Combo though! Sold my Hasty Bake Gourmet, Sawtooth Pellet and Weber Performer to replace them with the KC Combo! Really big fan of the sear grate on the pellet side and the cast iron griddle on the gas side. Been using the crap outta that griddle!

I finally used the griddle tonight to make smash burgers. It was great. I’ve cooked regular carne asada on the propane side as charcoal would have taken way too long to heat up.
Have you had temp issues with your KC?? I want to try out ribs again as the first time was a total failure on my part.

 

[Ozibliss]

New to PB, came from a line of other smokers and I gotta say I can’t get this thing to produce an ounce of a whisp of smoke... pretty disappointed. This just seems to be a wood fired electric grill for all intensive purposes.. 850 Pro Series.... I’ve looked through other threads and cannot find any fixes...

The key to Smoke production is understanding the "P" setting and the variables involved.
The key variables are the P setting, the type of pellets, the ambient temperature. The rule of thumb is the cooler the chamber temperature the greater the amount of Smoke. I am still learning about the performance of my P.B. My previous machine was a Cookshack FEC500, the sweet spot for smoke production in that machine was 65 C.
The lower the P setting the hotter the chamber temp will be. Depending on ambient temp and pellets the higher P settings may not sustain a flame.
Different types of Smokers produce different quality smoke.
Cold smokers produce the wettest, densest and oiliest smoke, these smokers are not well suited for meat as they tend to over smoke, they are very good for smoked salt, pepper and other dry products.

Offset Smokers produce a lighter less oily smoke, they can produce excellent smoke character, however temperature control can be difficult so results can be variable and they require considerable attention while running.

Pellet smokers produce the lightest "cleanest" smoke, they are designed for low temperature long duration smoking smoking times of 4 to 8 hours are usual and even longer times are acceptable.

 

[Themuttsnuts]

New to PB, came from a line of other smokers and I gotta say I can’t get this thing to produce an ounce of a whisp of smoke... pretty disappointed. This just seems to be a wood fired electric grill for all intensive purposes.. 850 Pro Series.... I’ve looked through other threads and cannot find any fixes...

Ive got the same model and don’t have any problems with lack of smoke. It took a while to prime because the feed mechanism is pretty slow (design flaw to me just for priming) are you sure you have it primed correctly?

 

[LILjon]

New to PB, came from a line of other smokers and I gotta say I can’t get this thing to produce an ounce of a whisp of smoke... pretty disappointed. This just seems to be a wood fired electric grill for all intensive purposes.. 850 Pro Series.... I’ve looked through other threads and cannot find any fixes...

I also found the exact problem and received no real heal at all except to tell me to by a smoke pot to put in while cooking. I am moving back to GMG

 

[MOB916]

You shouldn't have to add anything but your smoking pellets. I've done a couple of brisket with my PitBoss Pro. Plenty of smoke.

Agreed. Smoke should be faint/thin blueish anyhow...not thick like a smoke bomb. I've got a smoke tube, but more for use when cold smoking cheese, nuts, jerky & stuff like that.