Phired-up
New member
I have had this grill for about a month now. Done several cooks. Did a 10 pound boston butt a couple days ago. Did 23 hours at 225 degrees. Stall lasted for what seemed like 6 hours at 165 degrees. The end result was very good. My only complaint was there was very little smoke flavor. I used cherry pellets for the most part but the there was a couple hours of apple, hickory and mesquit pellets in the hopper when I started. These were Pit Boss and Kingsford pellets. What does a person do to get more smoke? I really don't want to mess with a smoke tube or smoke generator, but maybe that's the only way? I tried usins the "prime" button several times to get smoke, but that didn't do much if anything to help. Anyone else have this problem?