So a little context first.... I've used a "cheapo" electric wood chip smoker for years (Masterbuilt ~$150 unit) , mainly to cook the standard 3-2-1 sparerib recipe. Using those units I've never had a problem acquiring a smokey flavor. Even if I used a crock pot to slow cook pork shoulder overnight, I can shred the meat and throw it in that smoker for an hour to acquire some kind of smokey taste. After my last electric smoker gave out (faulty control board), I decided to spoil myself by buying a fancier unit: the Traeger Silverton 620 unit from Costco. I learned shortly after that although it was very functional, it was not ideal for creating that smokey taste. Understanding that, I purchased and installed a Smoke Daddy Magnum P.I.G. unit. As advertised, it is generating a TON of smoke. However, when I went back to the 3-2-1 sparerib recipe and used the Smoke Daddy the entire time the meat was unwrapped (went through a whole bag of wood chips!), the smokey flavor was extremely limited. I tried spritzing it to keep it moist, but still didn't make much of an impact on the flavor.
I'm starting to go crazy here lol. I realize I could add a better seal to the Traeger unit to keep the smoke in better, but I'm hesitant to spend any more money on this when I can just spare the $150 and get the smoker that actually provides the smoke flavor I used to make.
Is there any advice the group has for acquiring that smokey flavor with my current set up?
I'm starting to go crazy here lol. I realize I could add a better seal to the Traeger unit to keep the smoke in better, but I'm hesitant to spend any more money on this when I can just spare the $150 and get the smoker that actually provides the smoke flavor I used to make.
Is there any advice the group has for acquiring that smokey flavor with my current set up?