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

[Khrakk]

I had a similar complaint that my electric didn't do enough smoke flavor. At the recommendation of this forums, I started using a tube, and I've been really happy with it ever since. I see you got a tube already and are refining your process. I'm anxious to hear how your next brisket goes with the tube in addition to good pellets that you got.

Now I just got to figure out how to get a smoke ring from my electric.

 

[mike guy]

Smoke ring is not very important. Franklins brisket hardly ever has a visible one. You don’t even need smoke to make one. All though, smoke is typically one of the ingredients. Let your salt soak in and form a pellicle and you’ll get a smoke ring.

 

[JWFokker]

Try wood chips instead of pellets in the tube. Tamp it as much as you can. Burns faster but the aroma is so much better.

 

[Khrakk]

That's is really interesting, and I'll try both your suggestions sometime. I know smoke ring is not important, but it is really pretty. I used my dad's smoker a couple months ago and got a beautiful smoke ring. I was really jealous of my dad's smoker for a bit.

Anyways, still anxious to hear about how the brisket turns out.

 

[bdawg]

I had the same problem until I got my AMZN-Tube smoker to supplement it. I do occasionally have a problem with the tube going out.

Packing the pellets into the tube is very important. If they are loose, they'll go out. I always slam it down like I used to pack cigarettes back when I smoked them.
Nuking them in the microwave for a minute helps heat them up and they seem to dry out a little and they go out less. I have been considering adding a a little charcoal and a little bit of wood chips to the pellet tube to try to keep it from going out. I'm sure I'll figure something out.
Oh, and I light it with a propane torch, standing on its end. Let the flame burn itself out and then I place it horizontally in the smoker.

 

[wseroyer]

I had a similar complaint that my electric didn't do enough smoke flavor. At the recommendation of this forums, I started using a tube, and I've been really happy with it ever since. I see you got a tube already and are refining your process. I'm anxious to hear how your next brisket goes with the tube in addition to good pellets that you got.

Now I just got to figure out how to get a smoke ring from my electric.

Ya I'm having a problem with getting a good smoke Ring all of the way around

 

[wseroyer]

I had the same problem until I got my AMZN-Tube smoker to supplement it. I do occasionally have a problem with the tube going out.

Packing the pellets into the tube is very important. If they are loose, they'll go out. I always slam it down like I used to pack cigarettes back when I smoked them.
Nuking them in the microwave for a minute helps heat them up and they seem to dry out a little and they go out less. I have been considering adding a a little charcoal and a little bit of wood chips to the pellet tube to try to keep it from going out. I'm sure I'll figure something out.
Oh, and I light it with a propane torch, standing on its end. Let the flame burn itself out and then I place it horizontally in the smoker.

Yep I do all of that map gas is the real secret to getting a smoke tube to work really well.

 

[SmokinEdge]

Ya I'm having a problem with getting a good smoke Ring all of the way around

Smoke ring doesn’t mean Jack. In competition, they do not judge on smoke ring. It’s easy to create. Just a little cure in the rub makes for a huge pink ring. Don’t mean Jack.

 

[Khrakk]

That's is really interesting, and I'll try both your suggestions sometime (@ Mike and JW). I know smoke ring is not important, but it is really pretty. I used my dad's smoker a couple months ago and got a beautiful smoke ring. I was really jealous of my dad's smoker for a bit.

Anyways, still anxious to hear about how the brisket turns out.

 

[bregent]

Smoke ring doesn’t mean Jack.

Maybe not to you, but it matters to many folks who like the visual appeal it adds.

 

[JWFokker]

Surprised no one has mentioned spritzing the meat. Keeps the surface temp lower and moist so smoke adheres and penetrates the meat better. Pellet grills tend to dry the surface quickly because of the volume of air being pushed through the cooker. At the opposite end of the spectrum kamados have minimal airflow when smoking and can be too humid to put a good bark on.

My recommendation would be to let the cold meat get some condensation on it before you put it in the cooker and then spritz whenever the surface is looking dry. Once or twice an hour.

 

[Fueling Around]

2 months ago, I got a Masterbuilt pooper from Sam's. Haven't fully learned the technique, but slowly getting there.
I've only used Traeger gourmet pellets in the hopper. I think the Lumberjack MHC blend would be a comparable product.

Even in the lower temp or smoke mode, I wasn't impressed with the flavor.
I added a smoke tube (cheap knockoff to Amaz-n that my wife bought at Target).
The aroma and flavor is now to my preference and more important my wife.
Figuring which pellets to use in the tube is a learning experience.

 

[JWFokker]

Use the Lumberjack in the tube and use the Traeger pellets as fuel for the cooker or just throw them out. Traeger is currently being sued over their pellets being scented with oils. They're basically Pit Boss quality pellets at a premium price. If you can get them Kingsford is making 100% hickory, 100% maple, and 100% cherry pellets now. Cheaper than buying Lumberjack from Amazon.

 

[SmokinEdge]

Maybe not to you, but it matters to many folks who like the visual appeal it adds.

Well, then add a little tender quick to your rub. Perfect smoke ring every time. With or without smoke.

 

[mike243]

the Kingsford pellets were 2x higher than Lumberjack, bought 10 10lbs bags on clearance last year, wasn't impressed and like the LJ a lot more, I ended up using the Kfd for heat on long smokes

 

[BC Buck]

How I get more smoke flavor with pellet grills

I like cutting my own smoking woods but dont always have time to baby sit a smoker. My Memphis pro is a true turn it on and forget but smoke profile is mild. Iv tried many, many,ways but this works every time. If you use foil pack you dont need to worry about flareups. You will need to...

www.smokingmeatforums.com

This is what I do and I cut all my smoking wood from my farm. First 1.5 to 2 hours keep temp below 220 while smoking. Then wrap ribs for 1hour with temp at 350. Last 1/2 hour back on smoker unwrapped to set sauce. I do feel wrapping in foil you loose some of flavor through steaming you work so hard for.

 

[wseroyer]

Surprised no one has mentioned spritzing the meat. Keeps the surface temp lower and moist so smoke adheres and penetrates the meat better. Pellet grills tend to dry the surface quickly because of the volume of air being pushed through the cooker. At the opposite end of the spectrum kamados have minimal airflow when smoking and can be too humid to put a good bark on.

My recommendation would be to let the cold meat get some condensation on it before you put it in the cooker and then spritz whenever the surface is looking dry. Once or twice an hour.

I forgot to mention, i've been spritzing my brisk on long smokes, my brother told me to do that who also has has a Traeger. His is much newer than mine it looks like a propane grill, I noticed a much stronger smoke flavor on his brisket.

 

[smokngun]

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.

Your on the right track using LJ pellets. Their Mesquite blend is going to be 60%oak 40% mesquite, although a blend, 10x better than any Trager pellet. As others have said Trager pellets are ALWAYS a blend with Alder being the primary wood with the flavor wood usually being 20% of the pellet and oil also added to add to the flavor wood. So with Trager if you bought Hickory pellets it would actually be 80% Alder 20% Hickory/w hickory oil flavoring. I've done tons of research on pellets years ago before I purchased 6klbs of lumberjack pellets I went through those is 2yrs. For the price they are hard to beat, do some searches you can find them locally for a good price. (I just bought 200lbs today 120# 100% Hickory & 80# 100% Cherry for $90) from a farm store.

 

[Thomas The Tank]

The LJ mesquite blend will give you a great flavor, that is what I use on brisket, with a tube.

 

[wseroyer]

So little update, since everyone is stuck at home, and I have a 20lb brisket I was going to do for my dad's birthday. My family has decided we are going to have one big party for me, my dad, and my sister since our birthdays are all with in the same week. My dads birth day is April 29th, mine is May 3rd, and my sister is May 5th. My game plan for the brisket is to season it with SPG and cook it with the Lumberjack Mesquite blend with my my smoke tube for 12 hours with at 180 on my smoker, (that setting is more like around 200-210 on my old traeger), then wrap it in towels and put it in a cooler for an 1 1/2 hours before slicing. any tips and tricks? should just I keep it on the smoke setting and then bring it up to temperature in the oven? what about seasoning? I really need to be on my A game and be ready to wow a crowd.