Increasing Smoke Flavor?

[Mark.B]

There’s no way you’re going to get the smoke flavor that you do in a charcoal/wood smoker with pellet smokers. I’ve got 13 smokers. pellet, gravity feed, Weber kettle and there isn’t any way to get as much smoke flavor as you can with the charcoal/wood smoker. sometimes I will start off with one of my stick burners up to 165 and then finish off on the pellet smoker.

Hmmm....I'm stubborn, so I will continue my quest to at least get as close as possible. I love the set and forget of the pellet, just hoping to dial it in for the best possible smoke flavor. I think for my next cook I'm going to use my smoke tube full of hickory chips and try the smokeboost and hope it doesn't flame out on me.

 

[MCombs]

Hey all! I've done several cooks on my Smokefire with the last one being ribs. Before my Smokefire, I used my WSM or kettle which gave them a really great smoke flavor. The Smokefire results are a faint taste of smoke. I've tried cooking at a lower temp to start, 250 degrees, along with a smoke tube filled with pellets. I still can't seem to get it to the level of my charcoal cookers. Has anyone found a tried and true method to enhance the smoke flavor on the Smokefire? Any suggestions would be appreciated. Thanks.

Are you using the SmokeBoost feature as you start your cook?

 

[Mark.B]

Are you using the SmokeBoost feature as you start your cook?

I have not yet, as so many people have had issues with it. Last cook I tried at 250 for the first hour. It's the first time my Smokefire went down to 190 degrees and stayed there. After about a half an hour, I set it to 275 and no problems after that. It seems there is something to the Smokefire and lower temps which doesn't work right, as of yet anyway. Also, I'm on the latest firmware.

 

[MCombs]

I have not yet, as so many people have had issues with it. Last cook I tried at 250 for the first hour. It's the first time my Smokefire went down to 190 degrees and stayed there. After about a half an hour, I set it to 275 and no problems after that. It seems there is something to the Smokefire and lower temps which doesn't work right, as of yet anyway. Also, I'm on the latest firmware.

 

[MCombs]

I do not tend to have issues running the SmokeBoost. You may want to try. I do agree that things do get a little glitchy it seems in the 200-250 range. Also, if you fluctuate temps before letting it settle at a set temp seems to occasionally hiccup it.

I would suggest the SmokeBoost, I think it will help you. I will not run hickory in any of my smokers, but it does help with the woods I do run.

 

[Mark.B]

I do not tend to have issues running the SmokeBoost. You may want to try. I do agree that things do get a little glitchy it seems in the 200-250 range. Also, if you fluctuate temps before letting it settle at a set temp seems to occasionally hiccup it.

I would suggest the SmokeBoost, I think it will help you. I will not run hickory in any of my smokers, but it does help with the woods I do run.

Yeah, I may give it a shot next cook. I'm thinking beef ribs, so it'll be a good 5 hour or so cook.

 

[buzz84]

Hmmm....I'm stubborn, so I will continue my quest to at least get as close as possible. I love the set and forget of the pellet, just hoping to dial it in for the best possible smoke flavor. I think for my next cook I'm going to use my smoke tube full of hickory chips and try the smokeboost and hope it doesn't flame out on me.

Oh I understand. I’m just so stubborn. I’ve done every trick I could think of I’ve put wood on top of the cover that sits over the fire pot and laid wood chunks beside it but still don’t get that deep smoke flavor you do with the stick burner

 

[Poodleusier]

Highly recommend trying the LumberJack Char-Hickory pellets. Same diameter as the Weber pellets. But they definitely give it a flavor closer to a WSM or Kettle low and slow. Not "as good" but pretty good, and given the ease, there's something to be said for "good enough"... And definitely give them an hour on smoke-boost.

 

[Mark.B]

Highly recommend trying the LumberJack Char-Hickory pellets. Same diameter as the Weber pellets. But they definitely give it a flavor closer to a WSM or Kettle low and slow. Not "as good" but pretty good, and given the ease, there's something to be said for "good enough"... And definitely give them an hour on smoke-boost.

I’ve seen lumberjack around town and surprised at the low price. Good to know.

 

[Marlin Pete]

Hey all! I've done several cooks on my Smokefire with the last one being ribs. Before my Smokefire, I used my WSM or kettle which gave them a really great smoke flavor. The Smokefire results are a faint taste of smoke. I've tried cooking at a lower temp to start, 250 degrees, along with a smoke tube filled with pellets. I still can't seem to get it to the level of my charcoal cookers. Has anyone found a tried and true method to enhance the smoke flavor on the Smokefire? Any suggestions would be appreciated. Thanks.

I totally agree and have had the same experience. I believe there are 'Smoking Tubes' you can get from BBQ accessory shops, which I am hoping will give that increased 'Kettle' smoke flavour. I want to have a go a smoking cheese, so more than anything I need it for that. My impression was you give your cook a 'Smokeboost' and it would be good and smoky, but not so sadly.....

 

[alexb]

The variety of pellets available is great because depending on which one you use, the smoke can be smoky or flavored or plain. Another factor; the lower the temperature the more smoke in your food.
Just purchase a smoker tube, or two if you really want much smoke taste, and you'll get as smokey as it gets!

 

[Rusy-c]

I come from the realm of stick burners and even with smoke tubes can’t fully emulate the nice bark. However, with two tubes I can get a nice smoke ring and good flavor infused. I’m not so much of a purist that I have to have the same bark and flavor, as great flavor is what I’m really after. Bonus, I get to sleep when I light the smoke fire, not so much when the stick burning trailer smoker is rolling.

 

[JpsBBQ]

I come from the realm of stick burners and even with smoke tubes can’t fully emulate the nice bark. However, with two tubes I can get a nice smoke ring and good flavor infused. I’m not so much of a purist that I have to have the same bark and flavor, as great flavor is what I’m really after. Bonus, I get to sleep when I light the smoke fire, not so much when the stick burning trailer smoker is rolling.

Good points.
IMO, You get a more than adequate smoke ring with a Smokefire (1/4” generally) all by itself. Bark really shouldn’t be an issue either because there is plenty of airflow unlike say a kamado style cooker. Now as for the smoke flavor, it’s there. Granted not as strong as a stick burner, but it’s geared towards the palates of the masses. Heavy smoke can be offensive to a lot of people. Too little smoke is possibly less desirable to some but not offensively so. The smoke tubes are a great work around for those who want the convenience of a pellet cooker.