Pellet Smokers - are these really concerns?

[illini40]

Hello

I have been doing a lot of research on pellet smokers. I am really considering upgrading from my propane smoker for ease of use.

I keep seeing two "concerns" come up in regards to pellet smokers:

- Searing - lack of ability to sear a steak.
- Smoke - some experiences of too little smoke.

Are these valid concerns I should consider? Or, are they not that big of a deal?

For reference:
- Currently have a Masterbuilt propane smoke
- Have a Weber gas grill that I will absolutely keep. Assume that I would just use the grill if I were doing steaks?
- I am leaning towards a Traeger as I have two dealers near me that I want to support locally.

Let me know if I really need to worry about these two topics or not. I just want something easy to use that I do not have to babysit all day.

Thanks!

 

[bdskelly]

Howdy illini
It is true that most pellet smoker grills make better smokers than they do grills. But when you think about it you couldn’t sear a steak on your Masterbuilt. Nope you used your trusty Weber for those steaks as you should!
Amount of smoke is a tricky question. Tastes vary widely on what is enough smoke. Pellet smokers do produce a lighter smoke. But using pellets with stronger flavor such as hickory help overcome that. Also some will use an a maze n tube smoker as a booster. I have one but not felt it the need to use it. Lastly some units actually have a “high smoke mode” so you might consider one of those. B

 

[phathead69]

Howdy illini

Amount of smoke is a tricky question. Tastes vary widely on what is enough smoke. B

Nailed it. While you may get several close on their opinion of the smoke taste is strong enough. I'm in a maintenance shop with a bunch of guys who will give honest opinion. I've learned when I take in Q to ask for smokiness level then tell them what iv used. Most guys are all over the place. Apple wood one time is great next not smokey enough. Cpl guys are very consistent and while they like the Q they always prefer when I use oak and hickory. Sorta like wife asking you what shade of white do you prefer, no answer is correct 999 out of 999.5 times.

 

[ross77]

They do produce a lighter smoke flavor. Almost a cleaner flavor. I'm coming from a WSM and a MES. Like what was stated, it really depends on what your preference for smoke is. In my RecTec I can't really taste smoke unless I use 100% hickory pellets.

You can sear if you use a sear kit (Grill Grates) but if you're keeping your gas grill there is no need.

There are many other brands that are better than Traeger in my opinion.

 

[BKING!]

Some pellet cookers can sear with direct heat and absolutely replace charcoal or gas grills but they cost more $$$. Pellet smokers produce a light subtle smoke flavor which I find just fine on fish, poultry, and ribs but I’d add a smoke tube for the thicker cuts of meat. You can always add smoke flavor. In other words don’t let smoke flavor be a concern. I would rather concern myself with cost (the pellet grills that can sear are quite pricy especially if you buy a top notch brand) and dependence on electricity. Power outages can complicate things. Also they do have the possibility of breaking down on you. On the other hand a stickburner or charcoal smoker/grill will never fail you rain or shine and tend to have a longer lifespan.

 

[ravenclan]

Howdy illini
It is true that most pellet smoker grills make better smokers than they do grills. But when you think about it you couldn’t sear a steak on your Masterbuilt. Nope you used your trusty Weber for those steaks as you should!
Amount of smoke is a tricky question. Tastes vary widely on what is enough smoke. Pellet smokers do produce a lighter smoke. But using pellets with stronger flavor such as hickory help overcome that. Also some will use an a maze n tube smoker as a booster. I have one but not felt it the need to use it. Lastly some units actually have a “high smoke mode” so you might consider one of those. B

i agree with bskelly.

I have a PitBoss 700FB and i had to change the "P" setting from the factory set to get the smoke flavor i wanted.

 

[Geebs]

I agree that both are concerns. I will smoke burgers and steaks on my Woodwind and then take them off and crank it up to 500 but its not going to get a great Sear.

I also use the AMNTS to get more smoke flavor, but I enjoy enjoy smoking with lighter woods and the AMNTS allows me to get that extra flavor.

 

[shipwama]

I had issues keeping consistent with my charcoal offset. I got a pellet smoker and now it's always consistent.
Love it

 

[MJB05615]

i agree with bskelly.

I have a PitBoss 700FB and i had to change the "P" setting from the factory set to get the smoke flavor i wanted.
View attachment 363052

I also have the pitboss 700fb for 6 months now. I have changed the P setting all the way up to 7, mostly 6 though. I still am not getting enough smoke flavor. also using a smoke tube which i light an hour befor i light the smoker, i have covered the holes in the rear of the unit with washers and put gaskets around the lid edges. also do not get any bark on meats. any suggestions would be very appreciated.

 

[ross77]

What pellets are you using? I use Lumberjack 100% hickory. If you’re using a smoke tube and still not satisfied with the smoke flavor you may be out of luck.

 

[shipwama]

I like the amount of smoke that I get when smoking at 215 on my GMG

 

[MJB05615]

What pellets are you using?
I use Lumberjack 100% hickory. If you’re using a smoke tube and still not satisfied with the smoke flavor you may be out of luck.

Thanks for the reply.i am using 100% hickory no filler etc. the tube i put in same pellets. light it with torch etc but should i light both ends of tube? i only light one end and it doesn't produce a lot of smoke, it makes some but not a lot.

 

[ross77]

One end should be fine. When I use a tube it’s too much smoke for me. People like different levels of smoke. You seem to like a heavy smoke flavor. Pellet smokers can’t really do that. 100% hickory at 180 to 250 with a tube is about as heavy as it gets with a pellet smoker.

 

[MJB05615]

One end should be fine. When I use a tube it’s too much smoke for me. People like different levels of smoke. You seem to like a heavy smoke flavor. Pellet smokers can’t really do that. 100% hickory at 180 to 250 with a tube is about as heavy as it gets with a pellet smoker.

That makes sense.
thanks

 

[ross77]

Just make sure the pellets are 100% hickory. Pit Boss hickory pellets are 40% hickory and 60% maple.

Keeping the meat moist by misting or mopping will help as well.

 

[MJB05615]

Just make sure the pellets are 100% hickory. Pit Boss hickory pellets are 40% hickory and 60% maple.

Keeping the meat moist by misting or mopping will help as well.

I usually mop when making Brisket. But can try on Pork next time.

Never thought of that before. What about Ribs? would it make any difference on the short cook time on Ribs? To mop them?

 

[ross77]

I spritz my ribs with apple juice every 30 min.

 

[ravenclan]

I also have the pitboss 700fb for 6 months now. I have changed the P setting all the way up to 7, mostly 6 though. I still am not getting enough smoke flavor. also using a smoke tube which i light an hour befor i light the smoker, i have covered the holes in the rear of the unit with washers and put gaskets around the lid edges. also do not get any bark on meats. any suggestions would be very appreciated.

MJB05615,

you are turning down the smoke. P1 is the the high setting,"more smoke" and P7 is the low setting"least smoke"

 

[Traeger.Rage.BBQ]

One end should be fine. When I use a tube it’s too much smoke for me. People like different levels of smoke. You seem to like a heavy smoke flavor. Pellet smokers can’t really do that. 100% hickory at 180 to 250 with a tube is about as heavy as it gets with a pellet smoker.

With a bolt-on canister smoke generator and a downdraft hood on a Traeger 34” you can produce too much smoke! Way too much in fact. I had to modify the downdraft hood to roll the smoke over quicker. Discovered this problem more specifically when I ran a cold smoke.

And we like a strong smoke flavor in our family. So, saying too much smoke is actually saying something.

MJB05615,

you are turning down the smoke. P1 is the the high setting,"more smoke" and P7 is the low setting"least smoke"

Ya beat me to it.

I always ran my P-setting controllers at P-2 maybe P-3 on occasion for desired results in North Texas. I have a brand new in the box Elite GenI and a fairly well used Pro GenI on a shelf (P-setting controllers). I put the AGL GenII Pro on my daughter’s E75 22” (non P-setting controller). My Pro 34” has a Smoke Daddy PID controller. I have mixed feelings about PID’s but that’s for another thread.

*TO THE OP:
My personal experiences with adding smoke and direct sear using my latest Traeger iteration! This is the 3rd unit I have owned and always watching Craigslist for more.

*SMOKE FLAVOR:
I have 3 different supplemental smoke generators. I have a-maze-n’s 12-18” oval tube and their 5X8 maze. I also have Smoke Daddy Inc’s Big Kahuna cold smoke generator with the variable speed pump (this requires drilling trough the body of the unit). I have had to always smoke my briskets and whatnot on the ‘smoke setting’ for extended periods of very low temp to gain the amount of smoke flavor my family prefers. But my technique as a whole is lower and slower than most. Since adding all the supplemental smoke sources I can cook at whatever temp I wish year round with very little swing having the PID controller. With the supplemental smoke sources I achieve all the smoke and bark I desire. Too much in fact, resulting in a required tweak to the downdraft hood.

This is a picture of the smoke canister and the smoke tube running at the same time.

I snapped this picture when I was reloaded the chips in the canister.

This is the very first brisket with the current Traeger setup. Smoked a few weeks ago. In the first pic you’re also able to see the downdraft hood I have installed. I have tweaked the downdraft hood to turn the smoke over a little faster. It was a required tweak to do any cold smoking. A 1.125” hole drilled center on to the chimney.

*SEARING:
For searing and reverse sear steaks I have a drop-in sear station. This is Smoke Daddy Inc’s ‘universal direct sear station’ drop in. You remove all the internals and drop the station in positioned directly over the fire box. It is a universal setup that works on most center firepot designed pellet smoker.

When doing steaks for a reverse sear I slide my GrillGates off to the side and fire up the smoke tube. I have the controller on low smoke which does produce some heat. When the steaks hit 120 IT I remove them and max the temp on the grill for about 10–15 minutes and finish with a genuine true over a wood fire sear using the GrillGrates.

I hope this helps.

Pat

 

[MJB05615]

MJB05615,

you are turning down the smoke. P1 is the the high setting,"more smoke" and P7 is the low setting"least smoke"

I reread the manual, and it says lower "P" setting results in higher temps and less smoke flavor, higher is more smoke flavor. i may misunderstand it. I have not tried lowering the p setting, I am definitely gonna try doing that next week.
thanks for the suggestion I will let you know the results.
Thanks