How much smoke is produced?

[Jason L]

Hello all, newbie owner and newbie smoker here.

When I did the initial burn and when I get up to temperature, at some point a large amount of smoke is created and I can see it come out of the Searwood. However, when get up to temperature and cook at 180, 220, and 225, I see zero smoke coming out. Is this how it is suppose to be?

 

[Dougr]

Hello all, newbie owner and newbie smoker here.

When I did the initial burn and when I get up to temperature, at some point a large amount of smoke is created and I can see it come out of the Searwood. However, when get up to temperature and cook at 180, 220, and 225, I see zero smoke coming out. Is this how it is suppose to be?

Yes Jason that is normal. Many think that the initial smoke, called "dirty smoke", will add an unpleasant flavor to your meat. I have never tried doing this so I can't comment on the taste. After the grill gets up to temp, it produces "clear smoke". Even though it is harder to see, that is what you want.

Happy Grillin"

 

[MJ_SFEX6GEN2]

Jason, what brand of pellets are you using?

Not all pellets are made equally. Lignin content is key for producing smoke. Some pellets have artificial oils to hide the fact their lignin content is low or non existent.

 

[Jason L]

Jason, what brand of pellets are you using?

Not all pellets are made equally. Lignin content is key for producing smoke. Some pellets have artificial oils to hide the fact their lignin content is low or non existent.

Thank you for the reply.

I am using Weber Apple pellets. I figured I’d stay with Weber products since I am just starting out and still learning.

 

[MJ_SFEX6GEN2]

Understand, I did the same when I started out. Now I have evolved to a two pellet strategy, with three options.

Smokin Pecan Shell Pellets & Royal Oak Charcoal Pellets. The only two brands I use.

Here is the strategy:
180 - 275 degrees = Smokin Pecan Shell Pellets
300 - 450 degrees = 50/50 Blend
450 - 600 degrees = Royal Oak Charcoal Pellets

Here is the why:

The Smokin Pecan Shell Pellets are by far the best pellet for low & slow smoking. The pellets are made from shells of pecans, not from wood. They have a much higher lignin content, burn longer than wood pellets, and way better moisture resistance. The ash is also non existent.

The Royal Oak Charcoal Pellets are great for grilling. They also burn longer than wood pellets, smoke more at higher temperatures than wood pellets, and are extremely moisture resistant compared to wood pellets. Plus if you are using Manual Mode at the higher numbers you definitely want to use them.

The 50/50 blend is used the most for me. I cook more chicken, brats, dogs, hamburgers, pork tenderloins, frozen pizzas, salmon, etc. than I do smoking brisket, pork shoulder, and ribs, or searing steaks. So the 50/50 blend stays in my hopper most of the time. And since the Pecan Shell Pellets produce the most smoke at lower temperatures & the charcoal pellets produce the most smoke at higher temperatures, you get the best of both worlds with temperatures between 275 - 450 degrees

 

[SteelWheels]

I agree, as one who grilled using charcoal for many years. I will be using the manual mode 1-10 the most. Thanks for the Pecan Shell Pellet tip, just found the charcoal pellets.

Pep

 

[Lildave]

If you use good pellets you will get smoke. 225° for 12 hours, wrapped @170°