THANK YOU!!! I''ve been saying that about competition cooks for a very long time. I'd NEVER try to replicate what the competition pit masters do. I don't like extra crunchy bark, darkness of the bark, etc. I care about the flavor and juiciness of the meat. coarse salt, and coarse ground pepper is all you need. And smoke of course.
That’s the best thing about making your own bbq at home. You can make it however you like, and it always seems to be getting better. Thanks for watching and for dropping a comment. Smoke on!!!
I have a recteq grill and I use only lumberjack or bear mountain pellets I have no problem with not enough smoke flavor using cheap pellets you get less smoke flavor keep lid closed that’s it
What I found with my pit boss lexington is cook at lower temps for a longer time. BBQ is supposed to be slow and low anyway. Did a 10 pound butt last night that was perfect. 13 hour cook. No wrap no fuss.
I just did a pork butt on my Pit Boss Austin XL and I rode that butt out for 16 hours unwrapped and spritzed every couple of hours and boy it was smokey and juicy 🤤🤤... Just let them Ride people what's the hurry 😜
@@TheAmericanSmoke Thanks 👍 I've been using the smoke snake tray/tubes as suggested on the exact same smoker which has produced great smoke. If I don't I get little to no smoke, even at low temperature.
Nah. As someone who started with an upright barrel smoker, using wood chunks, pellets are burned so quickly and so efficiently, you get almost no smoke flavor. It’s the reason I’ve stopped using pellet smokers. The meat has perfect texture, because you can so easily control your heat, with almost no effort in those things, but it has no flavor
@@jonathaneguy I also started with an upright smoker using charcoal and wood chunks. It was a lot of work keeping the temp steady so I found myself cooking on it less often as time went on. I bought my PB Vertical this spring and have been cooking FAR more often than before, however I'm also struggling to get ANY smoke flavor. The only thing that really absorbed the smoke flavor so far is Tilapia (fish). Ribs and pork butts have been disappointing. So far I've tried several brands of pellet, a smoke tube, and wood chips. I've cooked butts and ribs at 250 degrees. I'm not giving up yet though. I'm going to go through Zack's checklist and see what I learn. I could definitely go lighter on the rub on ribs and butts and try 225 degrees. Also, I've used mustard or olive oil as a binder. Not sure if that's a problem but I think I'll try with no binder and light or no rub. Or maybe just SPG. Even if none of this works, I have had great results with ribs and butts, minus the smoke flavor. I won't toss out my pellet smoker but may pull out the charcoal smoker once in a while!
The videos purpose is to help folks that actually have and are employing the pellet SMOKER that they already have. Is there a reason you feel the need to be such a JERK?
@@TheAmericanSmoke I have a super dooper Oklahoma Joe. Ok so it aint fancy. I also have a pit I made from cement blocks. I put it on my channel if you want to see it. Then you can tell me I built a big concrete eyesore. Just messing with ya. It is pretty ugly though. Take a look
@@TheAmericanSmoke Not really Im just old and set in my ways and was trying to be funny. But now that you mention it. I am old and set it and forget it might rest my tired bones
Honestly dude I got a traeger and a smoke tube and it reminds me of this joint called K.T.'s. I've been eating healthy so I'm not saucing up right now and super smoke function with smoker tube, traeger pellets in both; Smoked at 165 for at least two hours. Then blast at 250 until 210 degree, no wrap. Banger. Absolute win of a beef rib my dude. So much smoke flavor, pros would totally call it over smoked. But That's what I like man, over smoked and fall off the bone on the tad dry side.
the only thing I would change is get some better pellets. Traeger uses oil in their pellets for the smoke flavor. I personally like Lumberjack pellets. But there are a lot of better pellets than Traeger.
@@CaptainPantys I use knotty wood pellets. only downside to those is it creates more ash but the flavor is better. Ive heard good things about Lumberjack, never used them though.
here's another tip for you to get that smoke flavor. Cook on the top rack of your smoker. Most of our smokers have the firebox on one side or in the middle. The smoke comes up and goes out the exhaust port. So, if you put the meat closer to the exhaust port, you get more smoke rolling over the meat.
Good for you Zack!!! Someone in the business who’s actually telling the truth about smoking/BBQ in a pellet smoker. I, like the vast majority of newcomers to the BBQ world tuned into these “smoking champions” explain how to “prepare” the meat/ribs/chicken, etc, etc for smoking/cooking in your pellet smoker and it FINALLY became obvious that these people are in the business of selling rubs and sauces. I’ve actually seen as many as 11 different spices in their rub seasoning!! I finally figured out that the best spices for a rub are PSG (ground black pepper, salt, garlic powder) and also, on occasion onion powder. Save your your sauces and coloring additions to the very end
You are correct. A lot of people complain to me of lack of smoke flavor. I thought these tips would help. I like heavy seasoning BBQ sometimes and sometimes I want more smoke. It pays to have the knowledge to get what you want. Instead of disappointment and frustration. Thanks for watching! Merry Christmas and Smoke on!!!
When I was younger in my early 20s my dad had a restaurant and we did smoked foods on Thursdays and Saturdays we always soaked our wood chips overnight before we cooked with them and threw them on top the briquettes for the first 2-3 hours of the smoke. I don’t see anyone doing this anymore. Is there a reason for not doing this.
I've used the royal oak charcoal pellets (all charcoal) for both steaks and burgers and love the flavor. I have also used them mixed in with wood pellets. Yes, they do run hotter. Try them you will not be disappointed.
After 4 hours you've pretty much achieved almost all of the penetrating smoke flavoring you're going to get.... I don't care too much for the flavor that smoke adds to a spritz.....After 4 hours your just wasting pellets, so I take the meat out of the smoker and finish it in the oven....more accurate control of Temperature and the environmental conditions making for more consistent results.... I spritz every half hour until done.....Try it, you'll be pretty hard pressed to tell the difference from one that cooked outside, or was finished inside....I love the control of the variables for more consistent cooks.....Don't get me wrong, I still do complete cooks outside but not when I don't have to.
I may do a video on that when in cools off. Especially because these units burn more pellets in cold weather. Thanks for watching and for the info. Smoke on!!!
I honestly tried to like pellet grills just ain’t there! For those in the fence with today’s tech with temp controllers and gravity feeds go a different route.
@@TheAmericanSmoke I could not taste any smoke at all I’m finding that it is very individual sone people do some don’t I cook on a uds and webers way better bark smoke and grilling
Haven't tried the Kingsford flavored pellets, but I did try the charcoal version. Made my whole back yard smell like a garbage heap. Didn't care for them at all
This was a great video and one that I learned a lot on. There are a lot of smoking videos on but I most enjoy yours. Yours are enjoyable and not one of trying to be more funny than knowledgeable as most others are. Keep them coming!!!
I've tried several ways to get more smoke into my pellet smoker. Nothing beats a Smokai smoke generator. You can control the amount of smoke for the time you need with pellets or wood shavings.
Thanks for the good video. I think ill try a smoke tube on my next set of ribs. Have had great flavor from mixing in charcoal pellets. Its also important to make sure your grease can escape the cooker. Grease smoke can impart a VERY bitter flavor!
Very true! I preach the need to clean, but I still let things get behind sometimes. That burnt grease flavor is terrible. What type of smoker do you run?
Thanks for the tips. Just bought a Traeger 780 pro. Not very happy with it as far as the smoke flavor goes. I did purchase some smoke tubes so hopefully this will help.
What i do with my pitboss is i usually have a water pan in there. I noticed that it gathers smoke color. Just to see what would happen...i saved it. The next day i did a chuck roast on the pitboss and spritzed with the water from the water pan the day before. Buddy, GAME CHANGER. Try it!
I’m glad you enjoyed the video. Come over to my Facebook group sometime. American Smoke Carnivores. I’m in there daily. Thanks for watching! Smoke on!!!
I am doing beef plate ribs tomorrow in my pro series vertical PitBoss. I’m trying a Postoak and hickory blend. I have been looking for a charcoal pellets, but haven’t been able to find any so I’m going to have to try online. Also going to try to find the B&B brand online . My pro series vertical doesn’t have a smoke setting alls it has is a L setting must be a low does yours have a smoke setting ????
I always learn something new from you! I have the same pit boss vertical smoker and didn’t really understand the smoke (low temp) setting. My manual has only 2 sentences that mention it, but no real explanation of “best practices” on how to use it. You have a few more vids that cover this topic in more detail, so thanks for those! I also watched dozens of videos on smoking ribs, and just as you say, they all want to plaster the rub on … so that’s what I did, and yup, almost no smoke taste. After watching this video and reducing the seasoning along with using that smoker tray (in your other video), holy smokes… delicious smoke taste! Your vid’s are amazing.. keep ‘‘em coming!
I’m glad to hear your benefiting from my advice! Make sure to share with your smoking buddies and help me grow the channel. Are you in my Facebook group? American Smoke Carnivores. Thanks for watching! Smoke on???
thanks for the great video, lots of things to try! just got my smoker weekend before fathers day. been trying to perfect pork chops. ill try no dry rub today and more smoke
I’ve done this when laying them over hot coals before but I’m not sure how it would work on a pellet smoker. It would be worth a try! Just don’t go too heavy. It will probably produce “dirty smoke”. Great question! Thanks for watching and Smoke on!!!
Great tips. I think the first two options are what I need. I just feel like a pellet "smoker" should be more than just an outdoor oven...which is what I feel like I currently have. I have a Z Grill and it only makes smoke on the "smoke" setting...anything higher and there's virtually none, which is extremely frustrating.
Right. You sort of have to change your expectations from smoked food to pellet smoked food. Just like the difference in fried and air fried. Similar but different
@@TheAmericanSmoke I get that and 100% agree. I actually first started smoking about 10 years ago using a gas/charcoal combo grill that just happened to have a smoker box on the side. After that grill had seen too much action I got a Pit Boss pellet smoker and, IMO, it produced a decent amount of smoke for a pellet smoker. This Z Grill so far has turned out to be pretty disappointing. I'm curious if other Z Grill owners feel the same way.
Z grills reached out to me once about using one of their smokers, but I was over obligated at the time and had to say no. I’ve not had any experience with them myself. You’re welcome to come over to my Facebook group, American Smoke Carnivores, and probe the pack. Thanks for watching! Smoke on!!!
I'm new to the pellet smoking world & have learned a lot from your videos, so thanks for that! i got a smoking tube for more smoke & love it. I'm using Pit Boss competition blend for my smoker, but think I will buy a bag of charcoal pellets to mix with the Pit Boss pellets. This is like my 10th video of yours & they have all been helpful. Keep making them & I'll keep watching them!! Have an awesome 2024!!
Thanks for all the support my friend! Come over to my Facebook group sometime. American Smoke Carnivores. It's a great place to learn and share your cooks. Happy New Year and Smoke on!!!
I haven’t found any that I really like. My wife got me some for my birthday last year that get the job done. They are really slick when you get grease on them. No worries about heat though. amzn.to/3q0vZ9o
The model I use does. It does not allow you to set various levels of smoke but there is a S setting that produces more smoke. However, that setting only holds the chamber at 130. So, I may use it for the first 30 minutes or hour of a cook but then go to my preferred chamber temp.
I love my Pit Boss and Bear Mountain pellets. HOWEVER the first two suggestions are something I'm going to have to try. I love my propane vertical for smoke flavor, but it's hard to keep it low enough sometimes. This seems the best way to do both at once. Thank you so much for that! Should have guessed since I'm also the guy that will use a small pan of hickory sawdust slightly smoldering in my dehydrator for jerky (in the house even... lol), but sometimes you just have to hear someone else say it for it to click.
Hey American Smoke, I've got a smoke tube but I've had a problem with it reigning and catching fire during my cook. Any suggestions on how to stop or prevent it? How much do you let it burn before blowing it out, i usually just let the corner catch and burn but should i be letting the whole tube partly catch light before blowing it out
Keep it out from under the protein. That fat with catch fire. If your using chips it will also be more prone to fire. Mine typically only lights up if I have the door open, allowing for more oxygen. As far as lighting it, I light one end and let burn for 5-10 minutes. Then blow it out and shut the door. Here is a video I made on how to use a smoke tube. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-IGJ_p_qJB5o.html
@@TheAmericanSmoke thanks, I've seen your video on it. I do have old wood chips in the tube which may be the problem, and I've always tired to put the tube against the side wall to prevent meat drippings from going on it (still sometimes happens, burned fat on the outside of tube). I've been doing alot of pulled pork so I've had the foil tray under the meat. Where do you keep your tube during a cook? Could the airflow from the vents the tube is next to be causing it. P.s do you refill you're tube during longer cooks, since mine has caught fire, i often take the tube out and quickly add more pellets in when i do my spraying of the meat
