help plzz more smoke

[sosbbqking]

how to get more smoke ring and  flaver  with a pellet smoker im going from a lang to a fec

 

[daveomak]

sos, morning....  fec, is that a Fast Eddies Cookshack electric pellet smoker your are talking about ???  Versus a Lang stick burner ???

I'm not sure of the acronyms ???  Dave

 

[i is a moose]

I'll have to second Dave, here.

What's a FEC?

Is your smoker an electric that combusts pellets for smoke, or is it a smoker that burns the pellets for heat and smoke?

Have you tried adding more smoke pellets/dust/chips to it?

Have you considered a smoke generator, like an A-Maze-N, or a SmokeDaddy?

how to get more smoke ring and  flaver  with a pellet smoker im going from a lang to a fec

 

[tjohnson]

Going from a traditional stick burner to a pellet pooper can be difficult.

Your FEC will do an awesome job maintaining temp, but smoke production can be a little tricky

You may need to cook at low temps like 120° - 140°, in order to generate smoke in your pellet pooper

As pellets burn more efficiently, they produce more heat.  The downside is they produce less smoke.

The other issue is the quality of pellets

I stock only 100% Flavor Wood Pellets.  In other words, when you buy "Hickory", you get 100% Hickory in the bag, not a mix

Some companies sell a "Blended Pellet".  These pellets are 70%-80% oak or alder, and 20%-30% actual flavor wood.  Oak and Alder are 2 of the mildest smoking woods available.

I would start with good quality pellets, and see if this improves the smoke flavor.

Todd

 

[chowderpants]

If you are just after the smoke ring, you wont get it with an electric smoker. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. There is no combustion in an electric smoker, so no smoke ring. You can add something like mortons tender quick to your rub and that will work in a similar way (nitrogen dioxide) and give you a ring that way.

But keep something in mind... the smoke is just for looks, nothing to do with flavor

 

[smokinhusker]

If you are just after the smoke ring, you wont get it with an electric smoker. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. There is no combustion in an electric smoker, so no smoke ring. You can add something like mortons tender quick to your rub and that will work in a similar way (nitrogen dioxide) and give you a ring that way.

But keep something in mind... the smoke is just for looks, nothing to do with flavor

X2

 

[sosbbqking]

yes it is

 

[sosbbqking]

yes its a lang stick burner and a fec fast eddies 120

 

sos, morning....  fec, is that a Fast Eddies Cookshack electric pellet smoker your are talking about ???  Versus a Lang stick burner ???

I'm not sure of the acronyms ???  Dave

 

[sosbbqking]

im looking in to pellets i think-no that the way to go is 100% flaver wood pelletts

but all i can get that are 100% are cookingpellets.com and all i can get is PERFECT Mix of 100% Favorite Hard woods from them

if you no of more 100% pellets plzz let me no

Going from a traditional stick burner to a pellet pooper can be difficult.

Your FEC will do an awesome job maintaining temp, but smoke production can be a little tricky

You may need to cook at low temps like 120° - 140°, in order to generate smoke in your pellet pooper

As pellets burn more efficiently, they produce more heat.  The downside is they produce less smoke.

The other issue is the quality of pellets

I stock only 100% Flavor Wood Pellets.  In other words, when you buy "Hickory", you get 100% Hickory in the bag, not a mix

Some companies sell a "Blended Pellet".  These pellets are 70%-80% oak or alder, and 20%-30% actual flavor wood.  Oak and Alder are 2 of the mildest smoking woods available.

I would start with good quality pellets, and see if this improves the smoke flavor.

Todd

 

[sosbbqking]

is mortons tender quick like msg or have a lot of msg in it

 

If you are just after the smoke ring, you wont get it with an electric smoker. The smoke rings is caused by nitric acid building up in the surface of meat, absorbed from the surface. This nitric acid is formed when nitrogen dioxide from wood combustion in smoke mixes with water in the meat. Basically it is a chemical reaction between the smoke and the meat. There is no combustion in an electric smoker, so no smoke ring. You can add something like mortons tender quick to your rub and that will work in a similar way (nitrogen dioxide) and give you a ring that way.

But keep something in mind... the smoke is just for looks, nothing to do with flavor

 

[jirodriguez]

Ther is no MSG in tenderquick. Tenderquick is a curing agent where as MSG is for flavor enhancement. 

 

[i is a moose]

Todd is the guy to talk to about getting good quality pellets, and he sells them at a reasonable price, to boot.

I have no direct experience with his pellets, but I'm camped out by my mailbox waiting for the man in blue to drop off my AMNS; and will definitely say that the prices, kits, and shipping through AMNS is beyond reasonable.

 

[tjohnson]

sosbbqking

If you update your location, maybe local guys could assist you

Also, it gives us an idea if of your weather conditions

Perfect Mix are good quality pellets, so you're most likely not allowing your FEC 120 to smoke long enough

The older FEC's used a Traeger Controller, that has a "Smoke Mode" the new digital IQ4 that's on the FEC's does not.  By decreasing the temp down to 120° - 140° you'll produce more smoke, and less heat.

The other issue you run into, is when the FEC controller senses the set temp, it goes into a "Maintain Mode", so minimal smoke will be produced.

Also, FEC's are super insulated, so they use less pellets to maintain heat.

So, what's the solution?????

It's "Top Secret", but I heard some guy who makes another little pellet smoking gadget, has a working prototype for use in the FEC and other pellet grills/smokers.

So, who is this guy???

I PM'd You

Todd

 

[sosbbqking]

id love to no the secret and the guy

It's "Top Secret", but I heard some guy who makes another little pellet smoking gadget, has a working prototype for use in the FEC and other pellet grills/smokers.

So, who is this guy???

 

[i is a moose]

Quote:

Originally Posted by sosbbqking  


id love to no the secret and the guy

Some say this mystery man has a life-sized tattoo of his face... over his face, and that his favorite reading material is the 1977 edition of The Encyclopedia Britannica; it's also rumored that even the mightiest of hardwoods turn to dust in his hands.

The above may or may not be true, but we do know that his website is www.amazenproducts.com, and if you haven't visited it yet, you really should.

Good luck! 

 

[sosbbqking]

i have and ty working with him now