Not enough smoke

AMSOIL Dealer

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Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...
 
Not that I recall. I'll have to look for it the next start-up I have ribs at stage 2 right now. I put the rack on the right side with the damper open and put a bunch of tomatoes, peppers and onions on the left side to roast up for salsa while I sent the smoke to the meat.
Ribs are now basted, foil wrapped and sitting in the left side with damper closed.
I fabricated this sliding door to cover the holes in the back of the left (pellet) side. I feel like there was too much opportunity for smoke to escape before transferring to the other side. Heat (smoke) rises naturally...
 

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Welcome from SC.
When you first turn it on does it show a S when you start it?
That S looks very much like a 5 but stands for smoke mode. Many people run on smoke mode for the 1st hour of so before turning the temp up to their cooking temperature. I thought it was a 5 until someone here cleared that up.
 
Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...
I use a smoke tube and layer pellets and wood chips for more smoke
Hopefully this helps you
 
Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...
Call Pit Boss 877-942-2246 Option2 they can help with that! <))))><
 
Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...

it should smoke like crazy if the start up procedure is done correctly. It smokes great up until 300 degrees. I use a smoke tube most of the time as well layered with pellets and wood chips to get it extra smoky. Good luck !
 
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Am I the only one who feels like there's just not enough smoke? I have vertical "smoker" and recently gave my Green Mountain Grills Daveyh Crockett to a family member when I replaced it with my Pit Boss. Both of the others would smoke like crazy if I wanted them to. On the GMG, I could hear the fan speed up and slow down. I don't hear that with the "Boss"...
I bought a smoke tube off Amazon
I love this thing
Fill it light it and let it flame for 5 or so minutes then blow it out and you got 4or5 hours of steady smoke
 
I'm getting plenty of smoke on LGBL 1200 (almost too much when roasting vegetables along with main course). The temp probes were a bit dodgy at first but got it all sorted out by logging out and back in with Apple ID (instead of e-mail address account name).

Also- props to Louisiana Grills support team. They were super responsive and knowledgeable!
 
Welcome scamsoil dealer... it should smoke like crazy if the start up procedure is done correctly. It smokes great up until 300 degrees. I use a smoke tube most of the time as well layered with pellets and wood chips to get it extra smoky. Good luck !
How nice of you to have an insulting response by the first sentence....
I figured it out. Almost as fast as you showed your ignorance. Don't like a brand name product? great. I'm sure that probably everyone on this forum has particular brand name products they love and some they hate. Why bring that here?
 
Not that I recall. I'll have to look for it the next start-up I have ribs at stage 2 right now. I put the rack on the right side with the damper open and put a bunch of tomatoes, peppers and onions on the left side to roast up for salsa while I sent the smoke to the meat.
Ribs are now basted, foil wrapped and sitting in the left side with damper closed.
I fabricated this sliding door to cover the holes in the back of the left (pellet) side. I feel like there was too much opportunity for smoke to escape before transferring to the other side. Heat (smoke) rises naturally...
That's a nicely made slide door for the holes in the back of the pellet side. I have the same grill being delivered today. I sure wish I had the ability to create one of those slides for mine. Absolutely awesome job!!!
 
InkBird

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