If you want to step up your smoker tube game, intermix some wood chips of your choice in between the pellets. Chips only won’t stay lit, but when you mix the chips with pellets, the smoke flavor is more pronounced than a pellet will ever give you.
Just bought a Pit Boss 1250 Competition and am doing my first smoke. This is THE best tutorial to understand the P settings. You've got great content on all Pit Boss stuff so you have a new subscriber!
Great content! Don't forget to spritz your protein every hour for the first several hours. This allows smoke to continue to bond. This was a great video and thanks for sharing the wisdom!
Ah good smoke vs bad smoke. Unfortunately pellet grills have cleaned the smoke too well. I'm glad you pointed out everyone's pallet is different. With that being said I like a little bad smoke flavor. Otherwise you might as well bake in the oven.🤷🏿♂️
One point also worth mentioning, buying a good quality bag of pellets. I've gotten much better results using pellets that are 100% hardwood from bear mountain and lumberjack opposed to Pitboss and Traeger pellets that use the leftover and scrap woods to make their pellets.
Thank you for the tips. I recently just bought a PB 1600 competition and love it so far. Big step up from my homemade smoker I built a few years ago, using a small fireplace and home made box that my kids called" The outhouse". Your right about the smoke tho. My home made smoker would put out some serious smoke amd got used to it. Having to change my mind set on the pellet grill and knowing that it's a cleaner smoke. Your content is awesome and very clear I love it 🤙🏻
I just figured you should know: I've watched many of your videos in my first 4 months in BBQ by this point. And I had not subscribed. But that pickle vegan meme made the difference. It mattered. The memes matter.
I've tried several different pellets in my RecTeq 700 and the Pit Boss pellets seem to put off the best smoke aroma and flavor. Oddly enough, the Apple blend pellets gave me the most smoke flavor to any kind of pork (especially ribs) that I could get. It had a sweeter more balanced smoke flavor than the Oak blend or the Mesquite blend in my opinion. I always cook at 200 degrees for the smoking portion (3-5 hours depending on the size and thickness of what I'm cooking) and then bump the temp up to 225 to 250 to finish the cook after wrapping. I do have some Knotty Wood Plum pellets that I haven't tried yet. The Almond Knotty Wood pellets get high marks from Jeremy Yoder at Mad Scientist BBQ but I don't have any experience with those either. It would be awesome for you to do a pellet review of some different brands and give us your thoughts. Great stuff as always man!
Hey Sarge, I have an update for you. You HAVE to try the Knotty Wood Plum pellets. I made a whole brisket today and it had the most smoke flavor of any pellet that I have tried so far. It was VERY comparable to my little vertical stick smoker. I run charcoal and pecan wood chunks in that and the plum pellets gave me that same flavor. I am blown away. Seriously, give them a try and let me know what you think. I did my brisket overnight, at 200 degrees (about 8-9 hours), wrapped in butcher paper and beef tallow, and then finished it off at 225. Used a simple rub that is supposed to be a spin off of Franklin's. It's 8 parts black pepper to 6 parts salt (3 parts kosher, 3 parts Lawry's seasoned salt) and 1 part Garlic powder.
Interesting Points. The problem I have with a smoke tube is that while it does increase smoke flavour, it sure does produce A LOT of billowing “bad” smoke. Not saying it’s all bad, I use my smoke tube a lot, but the argument that you want clear/blueish smoke only, not billowing dark smoke, that argument is out the window with a smoke tube. Also, when working a stick burner you will notice there is always “bad” smoke present most of the time.. Not saying that’s a bad thing, because paleo anthropology says we’ve been doin this for the better part of a million years, if you believe in long earth theory.. But yeah, interesting things to ponder! *Love the new Backyard btw*
When I was a stick burner, I liked to mix Apple & Pecan on pork / chicken and baby back ribs.... I will attempt this duo with my new Pit Boss 1600 Elite grill ... I take delivery of it tomorrow !
Hi! i have a new Pit boss 1150 pro serie II and dont have P setting , only S mode smoke at 180F only.. yess less smoke flavor vs Weber master touch or bronco drum smoker but more easy with the wifi..
@@CastleHives that's why you use a smoke tube and your smoker off. "Cold smoking" usually booze cheese anything without heat but you can still get that smoke.
Been struggling with my Brunswick to get more smoke flavor. I have a tube. Normally I smoke at 225° (230° on the Brunswick). I will lower that for the first few hours to 200° to see that improves my smoke flavor. My blend is 50/50 Mesquite/Post Oak. Post Oak is a Central Texas flavor and Mesquite is a South and West Texas flavor. Switching from a stick burner to a pellet smoker has been a vast flavor difference.
one point you brought up and i did not see an answer to it (maybe i missed it) was that dirty smoke is bad, clean is good. with a pellet smoker, how can you make good and not dirty smoke? You just put the pellets in and go, so how can you control the quality of the smoke?
Pellet smokers run really efficient so you are not going to see a lot of visible smoke. You really can’t make “bad smoke” with a pellet smoker. Most people think not seeing a lot of smoke is a bad thing so this video is trying to point out that you actually don’t want that. That’s all.
C'mon gents let's not turn vegan! *clicks heels* I'm newer to using a pellet smoker and bought my first one (Pit Boss Pro 1600 Elite) and love it thus far. I started with Bear Mountain Sweet, then tried Lumberjack Hickory which fell flat on me, then tried mixing Lumberjack Cherry with Royal Oak Charcoal and it seems like the charcoal pellets just watered down my smoke flavor taking away from the wood flavored pellets. I'll try absolutely anything and will continue mixing and matching until I find a flavor that stands out as noticeable. I don't care what wood flavors those equate to, just as long as the end result is a pronounced smokey flavor. I've always gotten a great smoke ring from everything I cook and those BM sweet pellets gave my chicken thighs and steaks a robust red color and great flavor. Also, having Bill Burr stand in at the end for the root'n toot'n heel clicking cowboy was hilarious! Just kidding. :P
I smoke everything for two hours on my weber kettle and then finish it in the Brunswick good smoke flavor on everything I’ve done this way Best of two worlds
Great tips! I have a smoke tube but never thought of what one of your other subscribers mentioned, putting in wood chips to the tube! Brilliant! I’m also going to get me some charcoal pellets to my mix. Thanks as always! Btw did you end up ordering that Crossbreed holster we talked about?
@@GrillSergeant smart. Always nice to see if you can try one out in person first. Thankfully, if you can’t find one locally, you can return it online if you don’t like it. :)
It’s cool but in about 2 weeks I’ll be getting a new vertical that will be coming out soon and with the features it has it is definitely worth checking out. Stay tuned!
You told me that turning the dial down on the PB 1600CS that it's the smoke mode. My next question is doing this and having P setting at 4 is this all I need to do? I'm confused on how to set temp in "smoke mode". Or is leaving it at P4 and putting it at 250-275° considered smoke mode?
Having the temp say "S" is having it at it's lowest setting, Smoke Mode. Now you can change the P setting (to a lower number) and run it at a higher temp and there will be more smoke.
@@GrillSergeant I had it on the left side next to the exterior wall on the lowest rack. My thought was either the fan was causing it to reignite or I lit too many of the pellets with the torch initially, making it too hot to smolder.
Sir, thank you, Sir. Is there any type of smoker that gives you more smoke than another. I bought a Pit Boss Brunswick and it seems to produce little smoke.
@@ChefKevinRiese there is a gel you can get to coat the top of the pellet tube and acts almost like a fire-starter for charcoal. I found if I have the smoke tube in the Brunswick already lying down and light it and let it run with the doors open for about 10 mins first it then can keep itself lit cause I was having that same issue. Last time I used the smoke tube it ran for about 6 hours.
Im still nit understanding it i may be a little slow! But if i set it to s mode how do i cook at 220? When i set it stays at 180 no matter what p mode i set it at! I was told it has to stay in s mode to even use your p settings! So how do i get to go to 200 or 220 degrees aftwr i set the p setting and keep it in s mode?
Sorry about that. It wasn't like that initially when the group was public but with so much foreign spam we had to make the group private. If you want to shoot me an email (my is in my youtube bio) I can send a copy to you.
The reason is because a video that’s around 10 minutes can have a mid roll ad, means more as revenue. So yes they get paid for videos at least 9-10 minutes long. Even when talking about stupid shit like jokes about weed smoke. When obviously no retard here is thinking smoke means weed smoke.
There are a bunch of rules and policies that come with monetization. RU-vid "influences" you to make your videos friendly to the algorithm and RU-vid moderators (they aren't called mods, but that's what they are).
