Char Griller Wood Pellet questions

[sportsbeerfood]

Still just cant figure this thing out. I bought an expanding A Maze N tube tonight. Hopefully that will help. Ive tried making meat on smoke mode then switching to cook mode but found that was very incosistent on flavor/temp. So now I guess Im gonna try just straight cook mode with the tube smoker. Kinda upset i spent $500 on a smoker that doesnt actually smoke unless its under 180°. Only see or taste smoke flavor when its around 140°. Please any info on how to use these wood pellet grills i would thank you. Ive had this since March of 2016 and cant figure it out. Looking for advice. Thanks

 

[mowin]

One of the bigest complaints i hear from new pellet smoker owners is the lack of smoke flavor. I was one of them.

There are a few things i do to get the smoke profile i like.

First, i start all cooks on the lowest setting for a hr or so.
I almost always use the amnts tube.
I use 100% hickory, maple, apple ect. Don't be confused with 100% hardwood which contain a base wood of up to 70% and the flavor wood the remaining 30%.

I use lumberjack 100% hickory for most of my pork but, brisket smokes. Maple and apple for chicken, fish.

I also add wood chips to my tube along with the pellets. It does smoke as long as if it was filled with just pellets, but it does add more smoke to my cooks.

 

[wade]

The pellets usually burn too efficiently in the pellet smokers and so less visible smoke is produced. This is not unique to the back yard smokers - it is the same with commercial pellet smokers too. I usually add a 12" tube smoker into the firebox of my FEC-120 to augment the smoke for the first couple of hours - which makes a big difference. With the Char Griller you will need to put it in the cooking chamber itself. You may need to experiment where you put it though as when I started to use a tube in my GMG pellet smoker it sometimes went out due to lack of oxygen as the controller restricted the air fan. Once the tube is well alight there are less problems keeping it going.

 

[mowin]

The pellets usually burn too efficiently in the pellet smokers and so less visible smoke is produced. This is not unique to the back yard smokers - it is the same with commercial pellet smokers too. I usually add a 12" tube smoker into the firebox of my FEC-120 to augment the smoke for the first couple of hours - which makes a big difference. With the Char Griller you will need to put it in the cooking chamber itself. You may need to experiment where you put it though as when I started to use a tube in my GMG pellet smoker it sometimes went out due to lack of oxygen as the controller restricted the air fan. Once the tube is well alight there are less problems keeping it going.

Wade, were are you placing the tube in your GMG? I've got a 12" and expandable, and place it along the left rear. Open end facing the center of the chamber. I've used mine as high as 325*, and never had any issue with them staying lit. BTW I've got a DB.