Not much smoke flavor

[Ja20]

Did my first cook with my z grill pellet grill I did an 8 pound pork shoulder. It turned out very good but it tasted like bbq not Smokey really at all using pit boss competition blend pellets is this common? Like I said it was my first time with a pellet grill I’m used to my MES I get some pretty good smoke flavor from that.

 

[dernektambura]

From my own experience (I don't have grill same as yours) controlling smokiness taste is all about heat...If you induce high heat right the way, meat surface pores will close to early preventing smoke to penetrate...

 

[ristau5741]

What was the temp u smoked at and for how long?
Also, what wood flavor were you using?
Some wood flavors like Alder or Oak are very mild and would not impart much wood flavor.

 

[Ja20]

I used pit boss competition blend smoked at 250 for 9 hours.

 

[chef jimmyj]

Pellet grills make the most smoke in the Smoke mode. This is ok for intact meat but too cool for sausage, ground or injected meat. A common fix is to use an A-MAZE-N Tube to make smoke at the higher temps of pellet grills...JJ

 

[texomakid]

I'm a firm believer the pellet can make a big difference, maybe the most, but as has been noted several things affect smoke in a pellet burner. It's a different smoke for sure, lighter than some desire or prefer.

 

[ross77]

Use 100% hickory pellets. I’ve used those Pit Boss comp blend pellets before and was not impressed.

I came from a MES and you will not duplicate that flavor with a pellet smoker. IMO the smoke the MES imparts is stronger but more like an ash tray, bitter.

You’ll get good smoke flavor with a pellet smoker but it’s not going to be intense and overpowering.

 

[schlotz]

Yes, what pellets (and brand) you use can make a difference. Technique with the smoker is also a key factor. For a butt, I would suggest putting the butt in, then turning on the smoker at its 'smoke' setting ie 170-190º and keeping it there for the first two hours. Afterwards bump up to 250º.

If more smoke is desired, chef jimmyj is spot on, use the A-MAZE_N tube right from the start.

 

[Tim Morgan]

Smoke mode is the way to go, use this setting for 1-2 hours and then bring temp up to normal setting, you can also introduce additional smoke with a smoker box or an amazin tube

 

[mike243]

I cant put the tube the same place you do,my temp probe would get fooled cause its rite there on the left

 

[retfr8flyr]

Get some Lumber Jack 100% Hickory pellets, cook on your lowest smoke setting for at least 3 hrs and then you can use whatever temp you want to finish. I think you will find you will have plenty of smoke flavor.

 

[daveomak]

Chef JJ's got you covered...

Pellet grills make the most smoke in the Smoke mode. This is ok for intact meat but too cool for sausage, ground or injected meat. A common fix is to use an A-MAZE-N Tube to make smoke at the higher temps of pellet grills...JJ

 

[Tim Morgan]

I cant put the tube the same place you do,my temp probe would get fooled cause its rite there on the left

Good point mine is too, lol