Pbv4ps2 increase the smoke ring?

JerryM · Mar 22, 2022

JMReisenberg said:
How do you increase the smoke density?

Your question depends on your smoker. Generally pellets smoke more at lower temperatures like 180 to 250. Also if you had a smoke tube that helps a great deal. I personally like the extra smoke you get with a smoke tube. Pellet smokers are not really noted for their heavy smoke flavor.

txflytyer · Mar 29, 2022

txflytyer said:
smoke ring aside does it have the smoke flavor you are looking for. I have cooked thousands of pounds of BBQ every cut of meat is different even brisket to brisket from the same case.
Most of time meats were put in the smoker right after prepping. (cold) Wood i think will make all of the difference. Can't say i have gotten the same smoke flavor from my pellet smoker but i am trying. Have some ribs on, using pecan pellets and the only mod i have done is a gasket around the opening of the smoke chamber that seems to help keep the heat and smoke moving in the right direction.

Update
since my response here are the mods heat deflector, gasket around the opening of the pit. used lumberjack pecan pellets to smoke some ribs, smoke ring is better ,smoke taste is good not over powering. after more research stands to reason that a stick burner using split logs with a moisture content around 12% or more depending how long its been drying out and pellets with 5% or less, moisture is lacking during the cooking process. I bought a 1/3 chafing dish stainless steel pan to use in the smoker for water. will do another cook this weekend and report back to the group. one other change the bottom edge of the rain-cap is screwed down to just above the top edge of the smoke stack.

Private · May 8, 2022

Th

Mywheelspin63 said:
Screw it down to keep the heat and smoke in

Unfortunately, that is not how smoke works.
Smoke needs to flow over the meat, then exit. Smoke is an aerosol, so if you restrict it too much, it will condense and you will have creosote in your smoker. Messy, and can leave a very bitter taste. Also, if you seal up the smoker too much, it won't burn properly.

If you want more smoke flavor, smoke at a lower temp and for a longer time. Smoke and temp are inversely related - the hotter the fire burns, the more efficient the combustion is, so you get less useful smoke. We rarely run ours (almost all verticals) at anything over 150 degrees (usually just on "smoke").