Smoke issues

[Bigbad]

Hope I'm in the right forum this time. I have a pit boss pro series 4 vertical pellet smoker. I tried it for first time this weekend but the meat did not have that "smokey" taste. What do I need to do differently?

 

[radio]

Pellet smokers are notorious for not creating a very smokey flavor, especially at much over 180° or so as the pellets burn too clean at higher temps. Nearly everyone uses a tube or tray to burn extra pellets to increase the flavor, and most choose A-Maze-N products

 

[Bearcarver]

Radio Got You!
I Agree.
And Welcome to SMF!!

Bear

 

[drdon]

A-Maze-N products are the way to go. Couldn't use my MES without it.

 

[tropics]

If you hit the Prime button it will produce more smoke.
Richie

 

[RCAlan]

Hope I'm in the right forum this time. I have a pit boss pro series 4 vertical pellet smoker. I tried it for first time this weekend but the meat did not have that "smokey" taste. What do I need to do differently?

You left out a lot of info pertaining to your first cook on your PB Pro Series 4 Vertical Smoker. What were You trying to cook, what temps were you cooking at... “how hot and how long”? What brand and Flavor of bbq Pellets were you using. Hickory and Mesquite flavor pellets produce a strong smoke and smoke flavor profile then a Comp blend or a Fruit flavor pellet like Apple or Cherry. Just some helpful tips before you go off chasing extra smoke by buying extra gadgets. Sometimes the extra smoke profile you’re looking for can be found by using the right settings at the right time on your Smoker and using the right flavor bbq pellets for the type of food/meat you’re bbqing.

• LOW TEMPERATURE (65-122°C / 150-250°F)

This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your meats juicy by cooking longer at a lower temperature (also known as low and slow). Highly recommended for the big turkey at Thanksgiving, juicy ham at Easter, or the huge holiday feast.

Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hot smoking and cold smoking.

• Hot smoking, another name for low and slow cooking, is generally done at 82-122oC / 180-250oF. Hot smoking works best when longer cooking time is required, such as large cuts of meats, fish, or poultry. Temps above 250* degrees will produce light smoke, which is better when bbqing a Chicken or a Turkey. Temps run between 150*-225 on Your Smoker will increase the smoke flavor profile which is ideal for Beef and Pork.

• Cold smoking is when the food is located so far away from the fire that it smokes without cooking, and at temperatures of 15-32oC / 60-90oF.

TIP: To intensify that savory flavor, switch to SMOKE (low) temperature range immediately after putting your food on the smoker. This allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.

The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve.

Page 13. of the PB Pro Series 4 Owners Manual ...

https://images.pitboss-grills.com/catalog/manuel/72780_PBV4PS1_manualUSA_EN_ES.pdf

PB Austin XL in SoCal and Always... Semper Fi

 

[Bigbad]

I was smoking spare ribs, sausage and whole chickens. 225, using pitboss competition pellets. 5 hours for ribs, 4 hours for chicken and three for sausage.

 

[RCAlan]

I was smoking spare ribs, sausage and whole chickens. 225, using pitboss competition pellets. 5 hours for ribs, 4 hours for chicken and three for sausage.

It’s always best to learn and figure out your brand and type of Pellet Smoker. Some can run at temps lower then 150* degrees... The lower the burn temp, the more smoke it’ll produce. Some are better at running at higher temps and can sear Steaks and Tri Tips very well. There are some very effective Smoke Generators that can be used, but they also add more heat and cost more $$. So, it’s best that You learn the workings of your Smoker and at what temps does it produce the most smoke before You go out and try to add something extra when You may not have to. On your next cook, keep it simple... Cook some Spares ribs, try some PitBoss Hickory or Mesquite Pellets and set your grill on Smoke mode for the first 2 hours. Wait until Your grills temp has settled in the Smoke mode temp range, then put the Spares in the Smoker. After the first hour on Smoke mode, Spritz the Spares. After the 2nd hour, turn Your Smokers temp up to 250* degrees and finish your cook. I’m sure You’ll taste the increase Smoke flavor on your next cook. Give it a shot.

PB Austin XL in SoCal and Always... Semper Fi

 

[Bigbad]

Thanks for all the good advise. Will be back with outcome and pics of next smoke

 

[Little-m]

+1 for trying a different pellet. Stick to your smoking temps/times and try mesquite pellets. I find them to be the strongest flavouring.

 

[RCAlan]

Thanks for all the good advise. Will be back with outcome and pics of next smoke

These are 2 good threads to read and follow for great information for a similar type of Pit Boss and Louisiana Grills Vertical pellet smokers by Endusers that have first hand experience with them.

Every brand and type of Pellet Grill will operate a little different, so it’s always best to learn from those who have first hand experience with the type of Smoker You have...

https://www.smokingmeatforums.com/t...ning-and-notes-on-pellet-dust-buildup.289633/

https://www.smokingmeatforums.com/t...rills-series-7-pellet-vertical-smoker.285291/

Good luck with Your new Smoker and research.

PB Austin XL in SoCal and Always... Semper Fi

 

[dward51]

Pellet brand can matter. But I like to do what I call a "hybrid smoke" in my Pit Boss 5. Especially on a shorter cook/smoke.

I start with the smoker set to "smoke" for a hour or so and then crank it up to the 225* to 275* range depending on what I'm smoking. I even do this for wings, but I crank to 400* to finish those and get both good smoke and skin texture. Meat will absorb the most smoke flavor at the lower end of the temp scale and above 140-150*'s the absorption slows greatly, but it does still continue. So more smoke and longer time on the low end work in your favor.

Try the "hybrid" smoke and see if that help.