Not a lot of smoke

Yeti 13

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Hello everyone, new to this smoking thing. My PB Pro is awesome, I've used it twice. Once for lake trout and once for chicken. Both came out great and tasted great. I'm surprised by how little smoke the unit generates. Am I doing something wrong? Honestly can't even really see smoke except a rare occasion.

Actually, just put some ribs on at 220 and it's really smoking now. I guess the 180 temp is considered cold smoke and I should expect smoke?
 
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Hello everyone, new to this smoking thing. My PB Pro is awesome, I've used it twice. Once for lake trout and once for chicken. Both came out great and tasted great. I'm surprised by how little smoke the unit generates. Am I doing something wrong? Honestly can't even really see smoke except a rare occasion.
Welcome from Texas to the group!
For more smoke purchase a pellet tube off of Amazon. I layer pellets and chips 🇺🇸🇨🇱
 
Welcome to the forum! If you are looking for more smoke, a smoke tube is a simple way to get it!

smoketube.jpg


 
Hello everyone, new to this smoking thing. My PB Pro is awesome, I've used it twice. Once for lake trout and once for chicken. Both came out great and tasted great. I'm surprised by how little smoke the unit generates. Am I doing something wrong? Honestly can't even really see smoke except a rare occasion.

Actually, just put some ribs on at 220 and it's really smoking now. I guess the 180 temp is considered cold smoke and I should expect smoke?
180 is a little hot for a cold smoke but yes the pro on S mode runs at 180 and produces the smoke. I actually get pretty good smoke up to 220-230.
 
Hello everyone, new to this smoking thing. My PB Pro is awesome, I've used it twice. Once for lake trout and once for chicken. Both came out great and tasted great. I'm surprised by how little smoke the unit generates. Am I doing something wrong? Honestly can't even really see smoke except a rare occasion.

Actually, just put some ribs on at 220 and it's really smoking now. I guess the 180 temp is considered cold smoke and I should expect smoke?
It is funny you say this. I thought the same thing when I got mine a few months ago. I had a Trager Pro Series 35. It threw out lots of smoke and the temps always fluctuated. I sold it after just two years of use. It kept breaking and I got tired of having to replace parts and have it stop during cooks. I bought my Pit Boss and have loved it from day one. The temps are rock solid and hold steady for the entire cook, no matter how long that cook might be. As for the lack of some, that's a big bonus for me. Occasionally there are small puffs, but that's about it. The bottom line is not to worry about that in the least. The food and the taste are all that matters. And this rig is simply perfect.
 
Hello everyone, new to this smoking thing. My PB Pro is awesome, I've used it twice. Once for lake trout and once for chicken. Both came out great and tasted great. I'm surprised by how little smoke the unit generates. Am I doing something wrong? Honestly can't even really see smoke except a rare occasion.

Actually, just put some ribs on at 220 and it's really smoking now. I guess the 180 temp is considered cold smoke and I should expect smoke?
You don’t want to always to see the thick white smoke you always see at start up. White smoke indicate improper combustion and that smoke is full of particulates. Any food left in that kind of smoke for any period of time would render it extremely bitter. You want a thin blue or clear smoke that’s nearly invisible. The puffs you’ll see are the pellets dropping onto the firepot where they’ll smolder, producing the smoke you want.

You will never get near as much smoke flavor from a pellet grill as you would a stick burner. A pellet grill is over 90% efficient in the combustion process compared to around 50% with a stick burner. And if your smoker has a PID controller it is ~97% efficient. Being more efficient, you will get less visible smoke but you’re DEFINITELY going to taste it in your food.

You can add more smoke with a smoke tube or smoke generator but for many that have made the transition the ease of use is worth the trade off.


On the Smoke dial setting you want a temp around 180, +/- 10 degrees. Smoke your food for 50-60% of your cook then, if necessary to achieve your desired finish IT, turn up the temp to 225/250 to finish.

Use a pellet that will impart the right smoke- oak, hickory = stronger smoke, fruitwood is much milder, sweeter smoke.
 

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