Smoke

Knute

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First time owning a pit boss but not new to smoking. When using the smoker, it does not seem to create a lot of smoke. On the phone app it shows the auger doing its thing bit I never see the fire pot light up. Is this a pellet issue or am I doing something wrong at start up
 
First time owning a pit boss but not new to smoking. When using the smoker, it does not seem to create a lot of smoke. On the phone app it shows the auger doing its thing bit I never see the fire pot light up. Is this a pellet issue or am I doing something wrong at start up
Welcome from Texas to the group!
Set it to smoke first and hit the prime button
If you don’t see smoke or temperature rising then turn it off and check all of your connections
Let me know what you find
Hopefully this helps you 🇺🇸🇺🇸
 
First time owning a pit boss but not new to smoking. When using the smoker, it does not seem to create a lot of smoke. On the phone app it shows the auger doing its thing bit I never see the fire pot light up. Is this a pellet issue or am I doing something wrong at start up
You don’t want to always to see the thick white smoke you always see at start up. White smoke indicate improper combustion and that smoke is full of particulates. Any food left in that kind of smoke for any period of time would render it extremely bitter. You want a thin blue or clear smoke that’s nearly invisible. The puffs you’ll see are the pellets dropping onto the firepot where they’ll smolder, producing the smoke you want.



You will never get near as much smoke flavor from a pellet grill as you would a stick burner. A pellet grill is over 90% efficient in the combustion process compared to around 50% with a stick burner. And if your smoker has a PID controller it is ~97% efficient. Being more efficient, you will get less visible smoke but you’re DEFINITELY going to taste it in your food.



You can add more smoke with a smoke tube or smoke generator but for many that have made the transition the ease of use is worth the trade off.





On the Smoke dial setting you want a temp around 180, +/- 10 degrees. Smoke your food for 50-60% of your cook then, if necessary to achieve your desired finish IT, turn up the temp to 225/250 to finish.

Use a pellet that will impart the right smoke- oak, hickory = stronger smoke, fruitwood is much milder, sweeter smoke.
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