New member from Canada

[Smokestack]

Not new to smoking but new to pellet grills. Just picked up a Laredo 1000 and am getting things sorted out. I already have a few questions. I tried doing some burgers at 225 with Pit Boss brand competition blend pellets. I never really got good smoke, and the temp varied from 215 to 235 and was never really consistent. When the temp was at 215-218, it did give good smoke but only once. Any suggestions appreciated!

 

[Mike From R.I.]

Welcome
Temp variance isn't too bad, the more you use it the better it should get. If you leave it in the smoke setting for a little while you'll get more smoke then turn it up to cook them. Hickory and oak pellets will give a smokey taste if that's what your looking for or try a smoke tube or two.

 

[Smokestack]

Thanks Mike! I finally found some info on the S setting when the unit fires up.

what is the consensus on starting up and pre-heating before cooking at high temps? Start on S setting until heavy smoke clears, set temp to high? Or set temp to desired cook temp once smoke clears?

 

[Sparky]

Welcome to the group

 

[Dan-H]

Thanks Mike! I finally found some info on the S setting when the unit fires up.

what is the consensus on starting up and pre-heating before cooking at high temps? Start on S setting until heavy smoke clears, set temp to high? Or set temp to desired cook temp once smoke clears?

I rarely cook above 250 on the pellet.

If I need to clean things, I'll start it on smoke with the sear grate open, and once it is a good flame, slide the grate, close the lid, set it to 350.

 

[Smokestack]

Thanks Dan!

 

[PostalTwo]

Not new to smoking but new to pellet grills. Just picked up a Laredo 1000 and am getting things sorted out. I already have a few questions. I tried doing some burgers at 225 with Pit Boss brand competition blend pellets. I never really got good smoke, and the temp varied from 215 to 235 and was never really consistent. When the temp was at 215-218, it did give good smoke but only once. Any suggestions appreciated!

Thanks Mike! I finally found some info on the S setting when the unit fires up.

what is the consensus on starting up and pre-heating before cooking at high temps? Start on S setting until heavy smoke clears, set temp to high? Or set temp to desired cook temp once smoke clears?

Welcome . I'm also canadian ,new to the forum and recently bought a laredo 1000 too . My experience with smokers is that I have owned an offset for 3 years now . My experience with that is that the best tasting barbecue comes from clear to nearly clear smoke. With my laredo I find for cooks that I want more smoky flavor I use "s" to start then kick it up to finish. For instance I recently cooked some chicken breat back attached . I used s for and hour then kicked them up to 400 to finished . Turned out amazing with a nice smoke infused taste deep into the meat. Maybe not as strong as my offset but decent enough and super convenient to not have to babysit a fire .

 

[Elfcane]

Canadians eh???

 

[Cowboy1955]

Welcome to the group!
When you get ready to smoke brisket , pork butt or ribs spray hourly with Apple juice. I’ve done it and it turns out great.