The cooker smokes just fine. Check out the smoke ring.
Grilla Mammoth
- Thread starter SmokinEdge
- Start date
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Ended up at 275 and using dust, that said I need to make a run again at 250 and just use the dust.
The dust concept is new to me but think I am definitely going to try that. Is it possible to convert some pellets into dust? I will order some dust but am going to smoke a Strip Roast today and would like to add some extra smoke. I will have to order some dust online. I have had a lot of work travel over the last 2 weeks so I havent had a really good chance to cook with it except for some wings after initial seasoning. I have today before I am gone for another week lol, and have to smoke something!
It is, have done it many times. I just take a couple handful of pellets, put in coffee can with a bit of water. Stir around a bit, (the more you play around with the finer it gets, I leave clumpy ), put on sheet pan and into an oven or smoker for couple hrs at about 230°
Just wet some pellets with hot water, they fall apart back into the dust they started out as. Then on to a sheet pan and bake until dry, or you can microwave them 2 minutes at a time stirring in between until dry.
https://www.smokingmeatforums.com/threads/making-dust-from-pellets.271863/
Looks great Eric, sure like the look of it and the capacity! Thanks for sharing your cooks, looks like you’re getting it dialed in just fine! Nice smoke ring too!
I had the opposite issue this weekend on my new Mammoth. I put the wood chunks in and then started the smoker. The chunks ignited during initialization and produced a good amount of flame so I had to remove them. I’m going to try again by adding the chunks after the temperature stabilizes.Some real time information on basically my maiden voyage with this smoker.
The smoker is very smart and adjustable and adaptable. It has two main settings described as “PID” and ”PRO” the PID runs a tight temp while the Pro setting runs some temp swings but produces more smoke. This thing is very Teq oriented.
It has the option to smolder wood chunks on the top of the diffuser, but at 250 it’s just not enough heat to create extra smoke or smolder the wood. I tried wood chunks as well as chips, no dice. Turned it up to 275 and was better but still really no smoke generation. Running as is this thing burns extremely clean exhaust just vapor. So seeing that the temp adjustment to 275 was better, I decided to try another trick. This is wheremartoni might get interested. I removed all the chunks and chips and added wood dust. This at 275 does produce smoke, and in my limited opinion is the way to add smoke with this cooker. It’s working just fine. Instead of just a vapor for exhaust I’m now getting a visual smoke, this is set on the “Pro” setting and using dust. More to follow.
I had this issue with wood chunks igniting in my Smokin' It, Model 1. Solved it by partially wrapping the chunk with foil, leaving the bare wood side up. Works like a champ now.
I’ll have to try that. Thanks! I smoked a butt and 6 half chickens. The butt was at 250 pre-panning at 170 and was light on smoke for my taste. The chicken was at 275 and was just right. I’m definitely looking forward to figuring out how to get these chunks working.
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