What is the best way to get more smoke?
- Thread starter market
- Start date
SmokinTodd
Active member
Just run it on "S" which is 180 degrees for a few hours first. Or longer if you have the time.
It puts off a good steady stream of smoke out of the stack.
I cannot really see needing anymore. I get a great flavor and smoke ring that way.
I have the Pro Series 2 from Lowes and I love it. I can flat out barbeque on it as well.
It puts off a good steady stream of smoke out of the stack.
I cannot really see needing anymore. I get a great flavor and smoke ring that way.
I have the Pro Series 2 from Lowes and I love it. I can flat out barbeque on it as well.
Mike From R.I.
Well-known member
Welcome smoke tubes and a lower temperature 225.
Sparky
Well-known member
Welcome to the club
OP
OP
market
New member
Thanks for sharing your result, I think I’ll try a second tube.
OP
OP
market
New member
Thanks for the feedback
Burnster
New member
I got a new 700R2 and it basically doesn't smoke. Some guy at PB said to adjust the P setting. 700R2 doesn't have a P setting. Book says push the prime button. Buddy has a 10 year old traigerr n smokes big time. PB has issues. Should be called a grill not a grill/smoker
moker Tubes are a pain but work
Steve In Pa
Well-known member
I’m currently doing a test smoke of a variety of garden peppers.
Just smoke mode with no tubes
For my model 130F apparently is the controller set smoke temp
Smoke? Yes but sometimes more sometimes less. Seems sufficient for my test project.
Pic is when it was heavy
Just smoke mode with no tubes
For my model 130F apparently is the controller set smoke temp
Smoke? Yes but sometimes more sometimes less. Seems sufficient for my test project.
Pic is when it was heavy
Mike From R.I.
Well-known member
Mines the same way in smoke mode.
Burnster
New member
Burnster
New member
I have a new 700R2. After talking to customer service they said it smokes but it's invisible. Throw a tube in or recycle the pitboss n buy a traeger
We got away from the grill-type smokers (except a couple of old, huge Louisiana Smokers that are big enough to cook a pit) and gone to verticals. We run them all almost always on "smoke" setting (about 130-160, depending on model) and we get plenty of thin smoke (the kind you want).
Keep in mind a fundamental "law" of smoking - temperature and smoke volume/quality are inversely related. So, he hotter you run, the less good smoke you get, and the lower you run, the more good smoke you will get. So, if you want good smoke, run "low and slow". Also keep in mind that meat pretty much stops absorbing smoke when its surface temp hits about 130, so cooking at a lower temp will keep your meat from hitting that temp for longer, allowing it to absorb more flavor.
Back when we had more grill type smokers, we experimented with a wide variety of smoke tubes/trays/etc. to try to let us smoke at higher temps. We still have a bunch of them around (mostly prototypes) that Todd Johnson gave us over the years. We also experimented with some smoke generators. They are great products and they helped, but we found that just running the pellet smokers at the lowest temp and letting "low and slow" work gave us plenty of smoke flavor.
So, The challenge (IMHO) is that many people want to smoke at a much higher temp (above 160) and expect to get the same flavor as "low and slow", and when they don't get that, they turn to things like smoke tubes, smoke generators, etc. (I confess, we did.) Unfortunately, I think the grill-type smokers naturally tempt people to run hotter because the unit can run hotter (verticals just don't).
I think in most cases, if you will just run at the lowest smoke temp for the initial part of your smoke, you won't need those extra generators. In other words, run at lowest smoke for several hours, then finish the meat at a higher temp.
So, for example, we usually do ribs with 4 hours on a smoker at lowest setting, then wrap and roast in the oven (at about 320) for 1 1/2 - 2 hours ( check them by seeing how much they flex when picked up by one end), then sauce and finish on the broiler (or in a gas grill, etc. if we are "on location") to tighten them up/brown the sauce. Based on size, briskets/chucks usually get about 8-10 hours of lowest setting smoke, turkeys get about 4-6, etc.
Sorry for the long post. I am sitting in a waiting room bored out of my skull.
