Got my first pellet smoker, food has no smoke flavor.

[wseroyer]

My Mom and Dad bought a new house and my dad got a new Traeger and Weber for his new house. He gave me his old Traeger BBQ 075 that's about 15 years old now this Traeger has the Traeger PID controller that's an "upgrade" for it. Yesterday I thought i'd try it out since I'm stuck at home so I smoked a rack of ribs. I followed a recipe by meat church on Traeger's You Tube, I used apple wood pellets and I "smoked" the ribs at 275 for 2 1/2 hours then I wrapped them in Aluminium and put them back on for another 2 hours, when I took out the ribs the bone's pulled clean out but the ribs had no smoke flavor they tasted like I baked them in the oven. I have no idea why people like these smokers, they aren't smokers they are pellet burning ovens as far as i'm concerned. what i'm I doing wrong, how can I make this "smoker" an actual smoker?

 

[smokerjim]

the hotter you go with pellet smokers the less smoke ya get, try smoking at lower temps for longer periods, also I don't wrap at all. I ended up getting an amazing pellet tube to get more smoke.

 

[schlotz]

The tube can definitely provide additional smoke. Also agree, back down the temp to 240ºish. It will take a bit longer but the results will be worth it. BTW: I stopped wrapping ribs years ago. Too much fussing, not needed, and you still get great results.

 

[smokerjim]

yeah I should of mentioned when I do ribs, I usually use st. louis I smoke them at 225 usually takes 6-7 hours, baby backs usually 5-6 hours.

 

[bregent]

I do ribs at 275F, no wrap, with 100% hickory pellets and get plenty of smoke flavor. The "apple" pellets you are using are most likely oak or alder with a little apple mixed in. If you want more smoke flavor:
*Use a strong 100% flavor wood pellet
*Smoke at a lower temp
*Don't wrap

 

[mike243]

Give it 2 hrs as low as unit will run then kick it up to higher temps and finish, the lower the temp the more smoke, also a tube will help also

 

[wseroyer]

Thanks for the advice, I also put the chimney hat as low as it will go, hoping it will keep smoke in the smoker longer.

 

[Jabiru]

Smoker Jim has the answer for you.

I run with 180f for at least a few hours, then raise To 225f so they finish off in time. Did St. Louis ribs at 180f for 5 hours, then. 225f.

any higher than 225f is cooking not smoking.

 

[BKING!]

On my Mak I do 200 deg for 6 hours on baby backs on the top rack. The top rack is actually closer to 220 deg since the thermocouple is located on the bottom rack. I also do smoke setting for a couple hours then bump up to 225 deg for ribs, butts, and brisket. Both give a good result. 275 deg is what I cook at for a “hint of smoke “.

 

[SmokinEdge]

the hotter you go with pellet smokers the less smoke ya get, try smoking at lower temps for longer periods, also I don't wrap at all. I ended up getting an amazing pellet tube to get more smoke.

^^^^^^^ This^^^^^^ in a nut shell.

 

[whistlepig]

Low and slow with smokers. Go 200-225 degrees . I never go over 225. Slow cook over low heat and the smoking method will take care of itself.

 

[JWFokker]

Pellet burners produce less and less smoke as you go over 200F.

Smoke as low as possible for at least two hours, then bump the smoker up to your cook temp and finish however you want.

 

[SmokinEdge]

I now run about 250* and use an amazen tube for smoke. It’s a good crutch.

 

[dubob]

I have several recipes for ribs in my pellet grill folder. None of them call for anything over 225*F/High Smoke. High smoke in my Camp Chef is 220*F. I bought a smoke tube and use it for every smoke I do. I use one brand/one flavor pellet for every smoke I do - Lumber Jack Competition Blend (Maple - Hickory - Cherry). The flavor imparted to the meat is mild and acceptable to me and mine. We are not fans of STRONG smoke flavor; never have been.

Fruit woods will never give you a strong smoke signature, especially in a pellet grill. Hickory or any blend containing hickory would be a better choice for pork & beef. Use mesquite, if you want the strongest smoke flavor. Any of the dozens of brands of smoke tubes available will also enhance your smoke flavor overall.

Pellet grills have a place in the smoked meat world. If you truly understand their pros & cons, you will be able to produce some amazing food that will please you, your family, and most of your friends at your social gatherings involving food.

 

[JWFokker]

Yeah using fruit wood or even something like maple isn't going to put much smoke flavor on it. Use oak or pecan at least, hickory if you prefer stronger. Mesquite is quite strong but has a distinct flavor.

 

[bigfurmn]

Alright I hate to be that guy but here goes. Quality pellets and low temps make all the difference. Bought a couple bags of Lumber Jack pellets and they put off a lot more smoke than other brands I've used. Used mesquite on a few briskets and the blend on other cooks. I've been very impressed.

 

[jmtyndall]

My Mom and Dad bought a new house and my dad got a new Traeger and Weber for his new house. He gave me his old Traeger BBQ 075 that's about 15 years old now this Traeger has the Traeger PID controller that's an "upgrade" for it. Yesterday I thought i'd try it out since I'm stuck at home so I smoked a rack of ribs. I followed a recipe by meat church on Traeger's You Tube, I used apple wood pellets and I "smoked" the ribs at 275 for 2 1/2 hours then I wrapped them in Aluminium and put them back on for another 2 hours, when I took out the ribs the bone's pulled clean out but the ribs had no smoke flavor they tasted like I baked them in the oven. I have no idea why people like these smokers, they aren't smokers they are pellet burning ovens as far as i'm concerned. what i'm I doing wrong, how can I make this "smoker" an actual smoker?

Hahah, dude, you used it once and you're ready to write off the grill and everyone who uses them? You've got lots of answers already but I'll break it down for you.

1) You smoked at 275. That's an okay temp on an offset or charcoal burner if that's where they like to run, but lower temps, more smoke. Put your food on the grill at the "smoke" or lowest temp setting for about an hour (maybe 2) before turning it up to your cooking temp.

2) Pellet matter. What pellets did you use? Traeger pellets are blended with light-flavored filler woods like Oak and Alder that give consistent BTUs but not much flavor. Quality, 100% flavor wood pellets help.

3) Wood type matters. Apple is one of the lightest flavor profile woods out there. Combined with the light flavor profile given by a pellet grill, the result is VERY light smoke flavor, easily overpowered by rubs and sauces. If you like heavy smoke, buy a 100% hickory or 100% mesquite pellet.

4) Wrapping protects the bark, prevents smoke from reaching the food, and steams the ribs. Basically, no different from cooking in an oven. Try not-wrapping which will allow more smoke to get to the food. Spritzing the meat can keep the surface moist and trap some of those smoke flavor compounds, depositing them when the water evaporates away.

5) Pellet grills burn a small but efficient fire. Smoke flavor compounds come from the wood being burned. More wood burned means you get more of those compounds. In an offset you might burn 10 lbs of wood to smoke those ribs, the pellet smoker might only burn 5 lbs of pellets. You can add a smoke tube to the cook chamber to burn some extra pellets and give a bit more smoke flavor.

Best of luck, but I think between everything listed in this thread you ought to be able to get some better results next time.

 

[mike guy]

One of my tricks, or hacks as the kids call them, is to cycle the smoker on and off low. If you have a phone app this is a breeze

say I want a lot of smoke at 275. Load a water pan in the smoker for thermal mass, and we’ll because water is good. Then I’ll heat it up to 300. Throw the meat on and set it to the low temp, maximum smoke, most smokers have as a feature.

Then just cycle between periods of low temps high smoke and high average temps. Your cook temp will remain more stable than you think. Unless you forget about it. You can get away with 20-30 minute cycles depending on how much thermal mass you put in. Throw some bricks in for more stability (don’t forget preheat time goes up the more mass).

this works well and in some cases will put even more smoke flavor than a pellet tube if you do it right. Or add a pellet tube on top and go nuts.

 

[wseroyer]

So, i'll give you guys an update since I made this post, I've done 4 rib cooks a 1 salmon cook and 2 briskets, I did get a smoke tube and a gasket kit for the lid of the smoker and that seemed to help on the last brisket. I smoked my last brisket on smoke for 14 hours before taking it off wrapping it and finishing it off in the oven. it had a good smoke flavor but it still wasn't a deep smoke flavor like you'd get from a big offset smoker like at a BBQ restaurant I used the Traeger Texas beef blend pellets. I've been having problems with drying the brisket out part of it is I think i'm letting the brisket rest for too long once it is done in the oven I take it out wrapped it in beach towels and put it in the cooler, for around 4-5 hours, the last one I made on Easter I rested for 5 hours, but I have an excuse my brother and his wife announced they are pregnant and this will be the first grandchild for my parents and our family so we got a little wild with the booze and I forgot about the brisket . Anyways i've got a 20lb usda prime brisket from costco that I will be making for my dad's birthday on April 29 I ordered 40lbs of Mesquite Blend lumberjack smoker pellets that I will be using with the smoke tube i'm thinking i'm going to do a 10-12 hour cook at the 180 setting on my smoker, it runs hot so 180 on it is really around 210-230.

 

[bigfurmn]

Hope you're in an open area. The lumber Jack mesquite smokes like crazy for me.