Smoke mode and then temperature heat?

[Pascy]

Hi everyone,

Just signed up, as tried my new Pit Boss 1230 combi gas and pellet grill today and need some answers!
I followed all the instructions on starting off. The pellet grill worked fine but very little smoke when grilling. I have the Pitt Boss smoker cookbook for beginners and it says to leave the smoke dial on for 20 mins with the meat on, before turning on the temperature. When you want to have a better smoke taste. Is this correct? Appreciate any advice.
I cooked some sausages and steaks, tasted great but little smokey flavour. Then I read some reviews and it said the pellets don't produce good smoke! So am wondering how do I smoke baby back ribs when there's no smoke? The temperature gauge was correct and cranked it up to 225 degs Celsius just to get the meat cooked! And I eat my steaks blue! This seemed to grill better but still doesn't solve my problem with slow smoking!

I'm not a total novice in smoking, I had an El Fuego gas smoker and smoked regularly. I just wanted a combi to take up less room. The pellets I picked up in Ramstein on Tuesday, all brand names so no problem there.

Also another question for those who have this grill; I let the gas side burn for 45 mins as recommended. Full burners and it took 20 mins to get to 150 degs Celsius. After that, it didn't get over 170 degs C. That surely can't be normal? Anyone else have this problem? I did read that the gas side wasn't particularly strong, but I expect 250 degs C at least! And 20 mins is a heck of a long time to heat to only 150 degs C!

Any tips, help and advice are much appreciated!

Thanks from an Irish girl living in Germany!

 

[Cowboy1955]

Welcome from Texas to the group !!
Call PitBoss support and they’ll help you

 

[MikeInFla]

Slow smoking takes longer. When I want good smoke I leave my meat on the smoke setting for 2-3 hours. A smoke tube will help as well. It can and will produce a smoke flavor but not like a traditional stick burner. But I like the convenience of a pellet smoker. I also use smoke tubes when I feel like it and it helps add more smoke too.

 

[Sparky]

Welcome to the group from Mesquite, Texas

 

[Jimsmokes]

Welcome from upstate SC.
250° C are you making pizza?


On edit.
Oops! Just realized you're wanting the gas side that hot.

 

[bobissmokin]

Welcome!

 

[Mike From R.I.]

Welcome from Rhode Island.

 

[Pascy]

Welcome from upstate SC.
250° C are you making pizza?


On edit.
Oops! Just realized you're wanting the gas side that hot.

Hey Jimsmokes,

Thanks for the welcome!
Yes, wanted to know if the gas grill side of the 1230 combi heats quicker and at a higher temp on other machines or is this just normal!
Day 2 of trying out the pellet grill. From advice from this forum, I smoked some turkey breast and ribs for 3 hrs. Was super tender but very little smoke flavour. I'm using the Traeger mesquite pellets.
Can you recommend better pellets for more of a smoke taste? Any advice is appreciated, so thanks in advance!

 

[Cowboy1955]

Bear mountain pellets
Apple or mesquite
Get a smoke tube. I layer mine with wood chips and pellets
Hopefully this helps you

 

[Pascy]

I live in Germany, am limited in what I can buy for pellets! Guess am gonna have to Google a smoke tube! And can I really layer with wood chips? The Pitt Boss guidelines say pellets only! Thanks for your response!

 

[Cowboy1955]

I live in Germany, am limited in what I can buy for pellets! Guess am gonna have to Google a smoke tube! And can I really layer with wood chips? The Pitt Boss guidelines say pellets only! Thanks for your response!

Yes you can layer. I got my smoke tube off of Amazon

 

[probak118]

As Mikeinfla suggested, buy and use a smoke tube also for extra smoke taste. I have the PB110000PSC2 ( pellet and gas combo ) the gas part gets quite hot easily with only 2/3 flames easily reaches 400-500 F. Have you checked to see that the screens on the inlets are rotated to open? If closed the oxygen would be chocked off limiting the flame efficiency ( think of an oxy acetylene torch with the oxygen cylinder not opened enough. That or the gas feed pipes are not inserted into the receiving pipes properly ?

 

[Pascy]

Yes, I'll definitely check out this smoke tube as have no idea what you're talking aboutexactly why I'm here with the experts
As for the gas grill side, there are the 3 flame broilers and nothing with opening or closing them. They sit there with the grates over them!
To be honest, I'm too busy sorting myself out with the smoking side and getting it right before I tackle the gas side! As I said, appreciate all advice!

 

[Cowboy1955]

H

Yes, I'll definitely check out this smoke tube as have no idea what you're talking aboutexactly why I'm here with the experts
As for the gas grill side, there are the 3 flame broilers and nothing with opening or closing them. They sit there with the grates over them!
To be honest, I'm too busy sorting myself out with the smoking side and getting it right before I tackle the gas side! As I said, appreciate all advice!

Here’s the one I have
Pellet Smoker Tube, 1 Pack/ 2... https://www.amazon.com/dp/B0BZPB4K4D?ref=ppx_pop_mob_ap_share

 

[Pascy]

Don't have a US Amazon account anymore so can't access it, but get the idea as have just checked it out. Just seems strange to me, having a pellet smoker grill that you have to do this and take up more room on the grill! A nice guy (as you all are) on this forum suggested mixing the pellets with wood chips for a better smoke which I didn't know was possible. That makes more sense to me. As long as they're small of course to pass through the auger. Will check it out!