The S or Smoke Setting

[Steve In Pa]

Thanks to Mike I now know that what I thought was a 5 on the control is actually an S.

So how and why has anyone used that setting.

I’m still learning my smoker. Up to now I’ve been warming up the smoker at a higher temp then readjusting when the food goes in. I’ve been getting good smoke flavor all along.

 

[Mike From R.I.]

It is there so if you want a more smokey flavor, put what you're going to smoke at that setting for the first hour or so then bring the temperature up to your cooking temp. Meat will stop absorbing the smoke flavor around 150 deg internal temp.

 

[ANT0407]

The smoke setting runs around 180 degrees. The lower the temp the more the smoke flavor. I will sometimes start on smoke setting for a couple hours to give a little extra flavor and then raise the temp to my desired temperature.

 

[Steve In Pa]

The smoke setting runs around 180 degrees. The lower the temp the more the smoke flavor. I will sometimes start on smoke setting for a couple hours to give a little extra flavor and then raise the temp to my desired temperature.

Ok on that.
So this may be a way to make jerky just using the S setting

 

[MikeInFla]

Normally what I do is turn mine on to 350.... Let it run for a while just to burn off anything and warm up. Then I will go to the Smoke setting. My vertical stays around 145 on the smoke setting and puffs a TON of smoke. I'll leave it there for 90 min or two hours no matter what I am cooking. Then I will go up to 200 or 250 just depending on my mood.

The smoke setting on my grill usually hovers around 180-200 but lately it has been flaming out when I have it on smoke mode so I have been using it just for regular cooks instead of smoking. Since I have 2 I just use the vertical for long cooks.

And since my controllers are non-PID it actually says "Smoke" on it instead of just the letter "S".

Jerky? Yeah, use the smoke setting and a smoke tube.

 

[Steve In Pa]

Normally what I do is turn mine on to 350.... Let it run for a while just to burn off anything and warm up. Then I will go to the Smoke setting. My vertical stays around 145 on the smoke setting and puffs a TON of smoke. I'll leave it there for 90 min or two hours no matter what I am cooking. Then I will go up to 200 or 250 just depending on my mood.

The smoke setting on my grill usually hovers around 180-200 but lately it has been flaming out when I have it on smoke mode so I have been using it just for regular cooks instead of smoking. Since I have 2 I just use the vertical for long cooks.

And since my controllers are non-PID it actually says "Smoke" on it instead of just the letter "S".

Jerky? Yeah, use the smoke setting and a smoke tube.

Good info. I have a better idea now of what it's about

 

[Steve In Pa]

Ok, I'm going to give a batch of jerky a go on the pit Boss. Google's telling look for a lean meat. Says top round or bottom round are good choices

 

[Steelheader1974]

Ok, I'm going to give a batch of jerky a go on the pit Boss. Google's telling look for a lean meat. Says top round or bottom round are good choices

I’m curious about the jerky I wanted to give that a shot myself sometime in the near future. Let us know how it goes. I wasn’t sure if mine would be too hot. My 1150 stays around 180-200 on smoke mode I wish it went a little lower. I suppose I could use the second shelf and smoke a little then throw in dehydrator too. I thought about maybe just using a smoke tube on the grill and not even firing it up and then throw it in the dehydrator

 

[Steve In Pa]

I’m curious about the jerky I wanted to give that a shot myself sometime in the near future. Let us know how it goes. I wasn’t sure if mine would be too hot. My 1150 stays around 180-200 on smoke mode I wish it went a little lower. I suppose I could use the second shelf and smoke a little then throw in dehydrator too. I thought about maybe just using a smoke tube on the grill and not even firing it up and then throw it in the dehydrator

Ill do that, it’s on the radar but I’m not sure when I’ll get to it. We’re doing a bit of holidaying currently.

 

[APow12]

The smoke setting runs around 180 degrees. The lower the temp the more the smoke flavor. I will sometimes start on smoke setting for a couple hours to give a little extra flavor and then raise the temp to my desired temperature.

If you have the new controller the S setting is about 130

 

[ANT0407]

If you have the new controller the S setting is about 130

Not on mine it stays between 150 and 185 depending on conditions. I use my Thermoworks signals to monitor temperature and I've never seen it at 130 unless it passing by it to heat up when I start it up.

 

[APow12]

Not on mine it stays between 150 and 185 depending on conditions. I use my Thermoworks signals to monitor temperature and I've never seen it at 130 unless it passing by it to heat up when I start it up.

Do you have one of the new controllers on the PBV4PS2?

 

[ANT0407]

Do you have one of the new controllers on the PBV4PS2

That has to be the difference. Mine isn't a vertical. I have a 1600.it is the updated controller though.

 

[MikeInFla]

I believe the vertical ones will be lower on smoke. Mine (non-PID) hovers around 145-170. The next setting is 150 then 175 and 200. Plus since there is more space in a vertical you can put stuff on the top rack far away from the heat to keep it even cooler.

 

[RetiredLieu]

Thanks to Mike I now know that what I thought was a 5 on the control is actually an S.

So how and why has anyone used that setting.

I’m still learning my smoker. Up to now I’ve been warming up the smoker at a higher temp then readjusting when the food goes in. I’ve been getting good smoke flavor all along.

I use that for awesome beef jerky smokes. Stays a constant 180° on my 850PS