View attachment 402991...That's ok if your doing chicken, pork or beef but when I spent 5 days and $3,000 to catch the best salmon in Alaska I'd like my temp to be spot-on.
I just purchased one of these PID controllers from smokedaddy, hooked it up and I get spot-on temp but zero smoke or smoke flavor. Is it true that I have to sacrifice smoke and flavor for temp control? The bird up top was on my smoker for 4 hours and tasted more like soot than smoke. Am I doing something wrong or is there something I can do to increase the flavor WITHOUT a pellet tube or cold smoker?
First off, pellet grills have their limitations. Some of which were described in the above reply.
Limitations which can be
easily reached quick, fast and in a hurry when it comes to smoking certain foods. At least to my tastes anyway.
I'm a big believer in the right tool for the job. Which is why I do not depend on my pellet smoker to handle
all of my outdoor cooking chores. I have different cookers for different task. And so my suggestion to you would be to cook certain foods or types of foods on cookers which are best suited for handling those particular foods.
This is why I don't sear steaks on a pellet grill.
Just as there is no "universal tool" in your tool box which is adept at driving nails, tightening screws, cutting wood, metal, or PVC pipe and removing bolts, ....there is no do it all universal outdoor cooker capable of doing everything well, despite how badly some of us seem to want that to be so.
Pellet grills simply suck at some chores, and are great at others, and that's the truth.
How much smoke flavor did you get on that same salmon from Alaska in your smoker when it didn't have the PID controller?
The bottom line here for me is, were I to spend
5 days and 3 grand to catch the best salmon in Alaska, there is absolutely no way on God's green earth, including Alaska, that I would trust
any pellet smoker to smoke food that I had gone to that extreme and extent for, because I know that no pellet smoker is going to give me the smoke profile that wood and/or charcoal is going to give me for that meal.
Anyway, when I do salmon, and I assume you're talking about hot smoking here, I use either my Kamado Joe or my
Weber kettle, with lump charcoal, hickory wood chunks, and cedar planks soaked either in white wine or water.
This technique gives me the medley of smoke flavor that I want coming from the light amount of lump charcoal, I use a minimal amount, the hickory wood chunks smoke, again, not too many chunks, don't want to overpower the salmon with smoke, and the water or white wine steam coming from, rising from the cedar wood, and the smoke coming from the cedar itself as the underside of the plank eventually dries out and smolders but does not ignite.
I'll sometimes hit that with my Searzall if I've put a honey glaze on it, sometimes not, and/or to get a Maillard reaction.
And needless to say, my pellet smoker cannot touch that. Cannot get anywhere close to doing the above in terms of the medley of smoke flavors, and it is why I don't put salmon nor Wagyu beef when I get my hands on it, onto my pellet smoker.
But again, just me and my own tastes, but I certainly would not put salmon that I had gone to the expense and effort that you are describing above onto
any pellet smoker. PID controlled or not. Smoke tube or not. Pellet smoke is simply too light for my taste to use for salmon. I'd get a good
weber kettle and go from there.