johnboy
New member
See title. So I have used it 3 times so far and am disappointed in the smoke flavor. I first used apple wood, then I went with hickory since I was told that has a higher smoke flavor.
The first cook I made burgers and was running the grill at 450*, so probably didn't have time to penetrate?
The second cook I did chicken wings. Did 0-400 method, with the hickory and it still didn't have a smoke flavor. Probably took about 30 minutes to cook wings. Again is this not enough time to penetrate the meat?
Third cook I did some thin pork tenderloin steaks, but used smoke boost for 45 minutes and then finished then at about 450*, so probably 1.5 hours on grill. Used the hickory but like I said not good smoke flavor.
Does a rollbox or smoke tube only work for low and slow multi hour cooks like brisket, pork butt, and brisket? Also if there's any other tips or mistakes I'm making I'd love to learn.
Also for the first 2 cooks I kept the box on top of grate due to convenience, but then moved it under grate for 3rd cook but didnt taste a noticeable difference.
The first cook I made burgers and was running the grill at 450*, so probably didn't have time to penetrate?
The second cook I did chicken wings. Did 0-400 method, with the hickory and it still didn't have a smoke flavor. Probably took about 30 minutes to cook wings. Again is this not enough time to penetrate the meat?
Third cook I did some thin pork tenderloin steaks, but used smoke boost for 45 minutes and then finished then at about 450*, so probably 1.5 hours on grill. Used the hickory but like I said not good smoke flavor.
Does a rollbox or smoke tube only work for low and slow multi hour cooks like brisket, pork butt, and brisket? Also if there's any other tips or mistakes I'm making I'd love to learn.
Also for the first 2 cooks I kept the box on top of grate due to convenience, but then moved it under grate for 3rd cook but didnt taste a noticeable difference.
