Producing more smoke for some folks is what it’s all about, and the smokey flavor that a smoker produces can definitely be influenced. Some pellet grills have designs that may assist in creating a bit more smoke flavor, but also wood is a big factor.
There are certain tips I have learned that seem to help too if you want to get more the smoke flavor, and it’s funny since I learned that it’s not actually the smoke that produces the flavor its the vapor in the smoke.
Here is a clearer answer for those who are looking at comparing the different options in pellet grills out there and what can also boost the smoke level.
There are a few brands on the market that will assist slightly with smoke production but the wood selection is also really important, and quality of the wood.
Generally speaking, what I have learned about pellet grills is that they are designed to give a certain smooth wood flavor and have that consistent transparent ‘thin blue smoke‘ for most of the smoking session.
Using an extra smoke generating device can enhance and produce extra smoke if you want (more on this later), some are really simple devices and I have been using them for other cold smoking projects for many years.
Short answer, then more detail below with some ideas on smoking boosting.
Which Pellet Grill Smoker Produces the Most Amount of Smoke?
The Traeger and Green Mountain Grills have designs that may assist in producing extra smoke. To get more smoke production, a portable smoke generation device can be added to the pellet grill. How you use a pellet grill and which pellets you use can also assist.
Firstly a little about these brands then I will highlight what I learned about how to max out smoke in any brand of pellet grill smoker.
Traeger & GMG Smoking Designs
From what I have learned here is a further breakdown of the design differences of Traeger & Green Mountain Grill which have functions around extra smoking.
Pellet Grills Smoking is all about running a clean-burning fire smoking session.
Traeger – Super Smoke Mode
This feature puts the Traeger pellet grill into a cycle, feeding pellets for 15 seconds, then pausing for 65 seconds, so this does produce a decent amount of smoke.
Here is a small organic pork sausage that got the super smoke treatment for 10 minutes before some grilling, check out the pinkiness that came from the smoke (kind of a smoke ring I think?!)
Smoke Rings have something to do with oxygen and smoke at lower temperatures on the surface of the meat.
Green Mountain Grill Smokers – 2 Stage Fan Design
One of the fans is designed to get the heat going and another fan pushes through the auger which supposedly can assist with pumping out some more smoke.
This is of course, as mentioned above at lower cooking temperatures like around 170-180°F/75-80° C.
This is something a GHG rep told me, so take it with a grain of salt!
Metal Protection Deflectors and Heat Circulation
These are other factors that will also affect how the smoke and heat move around the pellet smoker.
The design and metal cover above the firepot (where the pellets burn) seems to change the burning too.
There is quite a bit of variation in the market when it comes to circulation, the jury is out whether this makes a significant difference in how much smoke is being produced, but I thought I would mention it for anyone who loves the detail!
How you Use a Pellet Grill for Extra Smoke Flavor
The main factors I think are,
- How you use it
- What wood pellet you use
- Whether you want to add an extra smoke generation device
First off some easy tips about start-off temperature for cooking and meat temperature when starting up (just like Mr. Piccture Pork Sausage example above.)
Low Temperature at the Start of the Cook
With most low and slow smoking, you are going to be doing the cook at relatively low temperatures, I like to go to the lowest temperature the pellet grill can do at the start, then etch it up, if there is a smoke mode like winding the dial right down until it says ‘low’ or a super smoke mode like Traeger then this is how I like to roll.
Cooking at 170-180°F/75-80°C at the start (or whatever the lowest setting is).
The higher the temperature the less smoke vapor will be created, this higher heat means there just won’t be as much smoke generated.
Most low & slow smoking is done around 200-275°F / 93-135C°, so planning a bit more time and starting off slow, will get some more smoke vapes happening from your pellet grill. Just give the pork ribs or brisket a lower temp, then boost it up to the standard low & slow temperature.
Putting Cold Meat On to Start With
Many a pitmaster I have spoken to uses this tip, I tried it and it works a treat.
If you put on cold meat that has just come out of the fridge on the smoker. It has time to get more smoke infused.
Also from smoking – fish like salmon, turkey, and chicken – I have brined or salt-cured beforehand to hold moisture as well as drying the outside to form a pellicle. The pellicle is something that the smoke vapor adheres to, so you can play around with this as well.
Effect of Different Wood Pellets To Produce Smoke Flavor
Harder smoking woods like hickory & mesquite will bring out a stronger smoke flavor. Lighter ‘hardwoods like fruitwood generally produce more subtle flavor ie. apple, peach, pear, or grapevine wood.
Some pellet brands also add oils or other bits to them, so do a bit of research before buying wood pellets -the contents aren’t all the same. Some wood pellets are mixed.
Hardwoods burn hotter (higher BTUs) and produce heavier flavor (from that invisible smoke vapor).
I don’t get into the ‘specific’ flavor of different woods, because I haven’t been able to really taste it. But I like to easily classify them into light, medium, and stronger woods.
If you want an easy guide to smoking woods and what I learned, I wrote a post on my meat curing blog, here is a link to the guide.
A Clean Fire Pot Helps Smoke Generation
It goes without saying that keeping the firepot/box clean means it will burn cleaner and smoke better than having a pile of ash the fan has to work through.
I like to clean it out after every cook, but I know friends who are lazy and don’t bother which ends up affecting the results.
Tips & Hacks for More Smoke on a Pellet Grill
Here are a couple of ways I have gotten more smoke into a pellet grill.
Foil Pouch
Fold the edges to make a nice square pouch, keep one end open so you can put either pellets or other chip/chunks of wood in.
It just needs a tiny pinhole or poked with something else.
Place on the metal diffuser above the burning firepot so it produces a bit of extra smoke when needed.
Pellet Tube – for Boosting Smoke
I love pellet tubes, they are incredibly simple devices, you fill the tube with pellets and then light one end with a Brulee torch or other decent kitchen blow torch (don’t both with a lighter it won’t work).
Once burning for 6-8 mins, blow it out and place it on your grill.
Extra Smoke for 3-6 hours depending on size, generally they are 6″ or 12″. You won’t regret getting one of these, they are super useful for all sorts of stuff.
(These below have a flat side, so the shape I have found best and functional).
Get one of these they are super useful 6″ pellet tube or 12″ pellet tube – start off with some cold smoked cheese! They are excellent at cold smoking also!
It’s not about the amount of smoke, it’s about the amount of smoke vapor, also what I have learned from cold smoking and hot smoking for a few decades is, the longer you rest the meat after smoking the more smoke flavor you will perceive.
If you stick your smoked goods in the fridge in a sealed container it will be way smokier the next day!
If you want a decent pellet grill smoker, that I reckon ticks most of the boxes, check out my top pics here.
