No smoke

[OlioJoe]

I bought my 780pro thinking it's a smoker, not a grill. I used it 3 times and I get all kinds of heat out of it, but no smoke.
I'd love to send it back.
VERY DISAPPOINTED

 

[Shedd]

I was in your shoes a couple years ago. I grew up with cooking in pits then offsets, and a BGE. My 780 pro was gifted by a friend and I hated it at first. You can use the search feature (magnifying glass symbol top of the screen) put in smoke tubes. I’ve got a few post of what I do. I use a smoke tube and two smoker boxes I modified by drilling holes on the sides and bottom to get enough airflow to work. I absolutely love my 780 and it’s the easiest smoker I’ve ever used. You can read some of my other posts about what works for my 780. Don’t give up! Welcome to the Forum, you can read a vast amount of great information as well as get good advice from some very talented people on here. Keep us posted!

 

[FLsmoker]

Just completed the initial 'burn off' of my Traeger 575 Pro and also didn't see much smoke generated. Previously used a Lang (reverse flow) and a charcoal water smoker and was accustomed to a higher "smoke output" than what I'm seeing now. Will definitely looking at adding a couple tubes.

 

[midwest]

Pellet grills won't generate a lot of smoke, especially once temps get past 235 or so. What temps are you cooking at, you said you get all kinds of heat but no smoke. Also just because your not seeing as much smoke as you will from a stick burner, doesn't mean it's not smoking. You can find countless photos of cooks on here showing a beautiful smoke ring on meat cooked at various temps.

 

[FLsmoker]

When we do our first meat smoke next week, will not use smoke tubes to see how it tastes. Gotta give the smoker a chance to perform without the tubes first, before we start adding them to modify the level of smoke in the meat.

 

[Tsar Chasm]

Pellet grills won't generate a lot of smoke, especially once temps get past 235 or so. What temps are you cooking at, you said you get all kinds of heat but no smoke. Also just because you’re not seeing as much smoke as you will from a stick burner, doesn't mean it's not smoking. You can find countless photos of cooks on here showing a beautiful smoke ring on meat cooked at various temps.

The smoke ring, oddly enough, has nothing to do with the smoke.

“All this research busts a bunch of myths. The smoke ring is not caused by the billowy white stuff, it is caused by gases in the smoke. It is not enhanced by paprika. There is no time limit on smoke absorption. The ring stops growing when the meat hits about 170°F and myoglobin loses its oxygen retaining ability, not 140°F. Salt has little to do with it.”

Mythbusting the Smoke Ring: No Smoke Necessary!

Smoked meats often have a pink layer below the surface called the smoke ring. But you don't need smoke to create it! It is created by myoglobin, a protein in meat, reacting with combustion gases. Read on to learn how removing the fat cap from meat, keeping the meat moist, and cooking low and...

amazingribs.com

 

[Like Smoke]

I came across some time back, might be worth the read. Going to try a rib test, one using the wrapping method and one using the mop and slop. I have never wrapped my ribs before so this will be test to see which version the family likes best.

When Does Meat Stop Absorbing Smoke? - Pioneer Smoke House

Meat will stop absorbing smoke when it is removed from the smoker. The smoke ring you often see on meat will stop expanding when the temperature reaches 170°F (76°C), which is when the myoglobin will no longer retain oxygen. However, the smoke ring's size does not affect the smoky flavor.

www.pioneersmokehouses.com