The end of my search to get offset flavor on a pellet smoker

[simoon]

Ever since I switched to a pellet smoker, I have been chasing offset level smoke.

I soon discovered the disappointment with the amount and complexity of smoke flavor I was getting on my pellet smoker.

I soon found out about pellet tubes and mazes, and initially, I was quite happy. But I soon came to realize, that even though the amount of smoke flavor increased, the complexity of real wood did not. It is kind of a "one note" smoke flavor.

So, my search continued.

After some more intense searching, I came across the Smoke Daddy, "Heavy D" stick burning heat diffuser.

This worked pretty well for me, but only with the wood provided by Smoke Daddy, but they only offer Oak. Their wood is cut to almost the exact size of the chamber. It is also supposed to work with smaller chunks, by using volcanic rocks to fill in the empty spaces, but I had very little luck, it usually just caught on fire because of the empty spaces, instead of smoldering.

When I began a smoke with it, I was constantly worried that I was going to get fire, instead of smoldering.

If all I ever wanted was oak flavor, I might have continued to use it.

Then I discovered the Cameron's "The Flip Pro" smoker box.

This thing is fantastic. As close to offset flavor as the Heavhy D, but for me, easier to use, and a wider choice of wood types.

You insert lit coals into the chamber, then once they are burning, you place chunks in top and put the cover on it. Once it starts burning clean smoke, you put it on the grill, keeping it away from the temp sensor. The coals burn long enough to add more wood chunks after the initial ones are done.

I believe it was originally designed for wood chips, but this guy seems to have found the best method to use it with chunks:



But finally, I think I found my final product.

This is moderately better than the Camerons, but, for me, it offers more consistent results, and is easier to load with larger wood chunks, due to its larger size. And it burns longer.

It's called the "Roll Box" by Smoke Chasers.

The major drawback is, since they recommend putting it under the drip pan, if you want to load more wood chunks for long smokes, you have to remove the drip pan to add more. A bit of a hassle for sure, but in the scheme of things, kind of a minor 15-20 minutes in a brisket cook.

There are plenty of YT vids on all three products. All with universally good reviews.

All 3 are better than a smoke tube.

 

[bmudd14474]

Nice information

 

[sandyut]

Interesting. What kind of pellet smoker are you using?

 

[simoon]

Interesting. What kind of pellet smoker are you using?

I just have a cheap Z-Grills.

But I've cooked on others: Rec Tec, Camp Chef, Pit Boss.

I was going to going to get something better, but now I feel no need to spend the money. I just can't imagine a better grill getting me any closer to offset smoke, than I am getting now.

 

[forktender]

I just have a cheap Z-Grills.

But I've cooked on others: Rec Tec, Camp Chef, Pit Boss.

I was going to going to get something better, but now I feel no need to spend the money. I just can't imagine a better grill getting me any closer to offset smoke, than I am getting now.

On my old Camp Chef pellet grill.
I would make up a smoke bomb, using a small stainless steel container with a few holes punches into it. Then I would add a layer of wood chips, pellets and 2-4 chunks of wood. Wire it shut then place it on the heat defuser. It helped a little,but there is no way in hell that I would ever consider saying that it came close to an offset cooker.
Pictered below you can see my latest smoke bomb, ready to go into the coal basket of my drum smoker . I also add 2 to 4 plum size chunks of flavor wood directly into the coal basket. Then place the smoke bomb on top of the lit coals. Here's a picture of the smoke bomb, its the small silver tin on the table.

With the barrel cooker it comes really close to an offsets flavor profile.
But not the pellet grill, and it never willdue to the running fan.

Dan.

 

[in. pred]

i converted my up rite gas smoker with a hillbilly variation of that. just a skillet with a grate on top.

its in my offset smoker on the pic. i do that to cut way down on fuel for smaller cooks. in prosses of making a divider too for more efficiency. ive used it for couple decades in an old charcoal grill for smoking. i replaced the old grill with a big offset to do bigger cooks a couple times a year. no need to burn half a tree to do some deer logs or one chicken for supper. i use the vents to keep flame in check. its pretty self contained once its up n running.