not enough smoke flavor from my 850

[Afresbee]

I have been smoking food for about 30 yrs now and recently purchased a Timberline 850.
I've smoked chicken and pork butt and various other things on it (on the "super smoke" setting) and I'm just not thrilled with the amount of smoke flavor I'm getting.
I get a smoke ring, but just not tasting it. i read somewhere that the traegers with the smokestack give better smoke flavor. Any one else have this experience? I'm thinking about dumping it and going back to a new version of the previous smoker that I've use for 15 yrs.
Anyone else have the same/similar issue?

I have similar background with 30 years smoking and just bought a timberline 850 Jan 22. I’ve had about 6 smokers and my most recent was a cook shack (electric with wood chunks for smoke). Always rave reviews from those I served. I’m shocked that a smoker that actually uses wood as it’s fuel produced so little smoke flavor in the meat. I haven’t done long smokes yet so I still have hope but short smokes (2-3 hrs). I was suspecting the new design might have some secondary outcomes although new design was intended to surround the food better with heat and smoke….could be contributing to less smoke flavor. My son in law has a basic model with stack and his food seems to have more smoke flavor. I’m disappointed that I need to change all my recipes to get the same flavor. I’m an Engineer by trade so I’ve created my own smoke logs and have used them for years. It seems that in addition to the many typical variables smokers contend with such as composition of meat (water, muscle, fat) I will now need to start all my smokes lower and with SS and figure out how to get similar results from previous years. I understand blue smoke-white smoke but “proof is in the pudding”. I just didn’t expect such a trial and error period to replicate past success in addition to needing to add more time to my smokes due to lower temps for SS upfront. Still working on it with a glimmer of hope holding out.

 

[Slimpicker]

I have similar background with 30 years smoking and just bought a timberline 850 Jan 22. I’ve had about 6 smokers and my most recent was a cook shack (electric with wood chunks for smoke). Always rave reviews from those I served. I’m shocked that a smoker that actually uses wood as it’s fuel produced so little smoke flavor in the meat. I haven’t done long smokes yet so I still have hope but short smokes (2-3 hrs). I was suspecting the new design might have some secondary outcomes although new design was intended to surround the food better with heat and smoke….could be contributing to less smoke flavor. My son in law has a basic model with stack and his food seems to have more smoke flavor. I’m disappointed that I need to change all my recipes to get the same flavor. I’m an Engineer by trade so I’ve created my own smoke logs and have used them for years. It seems that in addition to the many typical variables smokers contend with such as composition of meat (water, muscle, fat) I will now need to start all my smokes lower and with SS and figure out how to get similar results from previous years. I understand blue smoke-white smoke but “proof is in the pudding”. I just didn’t expect such a trial and error period to replicate past success in addition to needing to add more time to my smokes due to lower temps for SS upfront. Still working on it with a glimmer of hope holding out.

SMOKE TUBES...

here...

I've been a smoker almost as long as you, owned at least as many as you have... smoke tubes are EASY, filled with pellets and diff wood chips, they really work and come real close to bringing back The "good ol days"

 

[Randy]

I have similar background with 30 years smoking and just bought a timberline 850 Jan 22. I’ve had about 6 smokers and my most recent was a cook shack (electric with wood chunks for smoke). Always rave reviews from those I served. I’m shocked that a smoker that actually uses wood as it’s fuel produced so little smoke flavor in the meat. I haven’t done long smokes yet so I still have hope but short smokes (2-3 hrs). I was suspecting the new design might have some secondary outcomes although new design was intended to surround the food better with heat and smoke….could be contributing to less smoke flavor. My son in law has a basic model with stack and his food seems to have more smoke flavor. I’m disappointed that I need to change all my recipes to get the same flavor. I’m an Engineer by trade so I’ve created my own smoke logs and have used them for years. It seems that in addition to the many typical variables smokers contend with such as composition of meat (water, muscle, fat) I will now need to start all my smokes lower and with SS and figure out how to get similar results from previous years. I understand blue smoke-white smoke but “proof is in the pudding”. I just didn’t expect such a trial and error period to replicate past success in addition to needing to add more time to my smokes due to lower temps for SS upfront. Still working on it with a glimmer of hope holding out.

I as well have an 850 and am not satisfied with the smoke flavor. I believe it is the design of the pit. I have 2 other pellet grills with smoke stack one is a Treager that do much better. I know I can add a smoke tube and have done so but for money I expected more.

 

[GTHDOOK]

I seem to get more smoke from bear mountain pellets. Anyone else use these?

 

[Afresbee]

I as well have an 850 and am not satisfied with the smoke flavor. I believe it is the design of the pit. I have 2 other pellet grills with smoke stack one is a Treager that do much better. I know I can add a smoke tube and have done so but for money I expected more.

I’m there with you. I did not expect to need a “work around” to equate past and present results. I did read and article about wold pellets and wood chunks which makes sense to me but still hate to have to adjust years of recipes. The article said that wood chunks have more water in them than pellets. Less water means less smoke. Anyone with a fire pit knows that but I never put it together with the pellets. We all know that pellets with moisture is not good. I like answers and I think this is part of the answer as to why my “smoke flavor” is less.

 

[JayHog]

I have been smoking food for about 30 yrs now and recently purchased a Timberline 850.
I've smoked chicken and pork butt and various other things on it (on the "super smoke" setting) and I'm just not thrilled with the amount of smoke flavor I'm getting.
I get a smoke ring, but just not tasting it. i read somewhere that the traegers with the smokestack give better smoke flavor. Any one else have this experience? I'm thinking about dumping it and going back to a new version of the previous smoker that I've use for 15 yrs.
Anyone else have the same/similar issue?

You can get the smoke flavor you want if you use smoke tubes filled with wood chips. I understand what you're saying. It's just that wood pellets are just sawdust compressed into a pellet. There is no actual wood burning as there is in a real smoker. I use 2 smoke tubes filled with wood chips and it has the same flavor as I got with my smoker. It would be great if Traeger had an add-on to smolder wood chips!

You've got to pack down the wood chips and fill in the gaps with a few wood pellets or charcoal pellets.

Here is a whole discussion about smoke tubes.... https://www.traegerforum.com/threads/smoke-tubes.2593/page-3#post-35166

I hope this is helpful to you.

Good Smokin'

 

[RustyJake]

In a perfect world, Traeger and other manufacturers, would lean towards making these grills more of a smoker as opposed to the convection ovens they are. They all seem to have opted for consistency control on the temperature. Seems that the masses that are buying these are satisfied with the results and there is no need to change. The change needed could come from a software upgrade to all compatible grills. It could utilize the super smoke functionality or just be part of the algorithm for the grill. Change from consistent temperature control to cycling. Have a variance +/- that will generate more smoke by controlling the fees rate rather than the fan. The pellet grills that seem to produce the most smoke have a set temp, but will vary +/- anywhere from 15°-20° or even more. The average temperature over the duration of the cook is relatively close to the set temperature. This cycling will produce more smoke without adding a tube or smoke generator. I haven't seen a new XL in person, but videos of that grill seem to show more smoke at different temperatures. It would be interesting to see the temperature logs to see if they are cycling this grill more. If they are, they should be able to port that software to work with their other grills. The catch to this will be their support having to deal with all the calls about the crazy swings in temperature and lack of consistency. So where do the manufacturers draw the line?
There is no way to make a pellet grill like a stick burner, but I do believe the manufacturers have a way to generate more smoke. I guess it depends if they intend to market pellet smokers or pellet grills

 

[Slimpicker]

There is no way to make a pellet grill like a stick burner, but I do believe the manufacturers have a way to generate more smoke.

And I guess I don't know why someone buys a pellet grill expecting the same taste or smoke as burning logs and charcoal, it's just flat out impossible, THE END.

(even tho I totally agree with your post above)

 

[Slimpicker]

You can get the smoke flavor you want if you use smoke tubes filled with wood chips. I understand what you're saying. It's just that wood pellets are just sawdust compressed into a pellet. There is no actual wood burning as there is in a real smoker. I use 2 smoke tubes filled with wood chips and it has the same flavor as I got with my smoker. It would be great if Traeger had an add-on to smolder wood chips!

You've got to pack down the wood chips and fill in the gaps with a few wood pellets or charcoal pellets.

Here is a whole discussion about smoke tubes.... https://www.traegerforum.com/threads/smoke-tubes.2593/page-3#post-35166

I hope this is helpful to you.

Good Smokin'

Good post JayHog
The way I look at smoke tubes is they are kinda fun. Not a hassle but kinda fun. To me it's like adding a different RUB to your meat, well, try a different combo of pellets and chips in your tubes. I do it all the time.
It's neat to get the smells and tubes will last almost all the way thru the "smoke absorption" period on most meats, after that they don't take on any more smoke taste anyway.

 

[srandall25]

It's interesting to me that I didn't see one negative comment here on smoke tubes. I saw some YouTube video taste comparisons where they thought the smoke tubes created a 'dirty' smoke taste... Does anyone have any comments on the quality of smoke when adding a smoke tube to a pellet smoker like a Traeger 850? Does it add 'dirty smoke' or does it only make it better?

 

[JPSBBQ]

It's interesting to me that I didn't see one negative comment here on smoke tubes. I saw some YouTube video taste comparisons where they thought the smoke tubes created a 'dirty' smoke taste... Does anyone have any comments on the quality of smoke when adding a smoke tube to a pellet smoker like a Traeger 850? Does it add 'dirty smoke' or does it only make it better?

This is in the eye of the beholder. Clean blue smoke is abundant in a Traeger. Alas, many folks like something stronger. A smoker billowing smoke is not something to be replicated. I don’t care if it’s a stick burner or a pellet cooker. That said eat what you like. Many people like dirty smoke flavor because they are accustomed to it. try the tube and if you prefer it stick with it. They are relatively inexpensive.

 

[JayHog]

I seem to get more smoke from bear mountain pellets. Anyone else use these?

Yes, and especially the BOLD pellets. It's still not as much good smoke as wood chips in a tube, but it's enough to give a little smoke to a pizza. Has anyone else tried the BOLD pellets?

 

[GTHDOOK]

I’ve have an unopened bag that I will get into this week. I will let you know.

 

[RayClem]

It's interesting to me that I didn't see one negative comment here on smoke tubes. I saw some YouTube video taste comparisons where they thought the smoke tubes created a 'dirty' smoke taste... Does anyone have any comments on the quality of smoke when adding a smoke tube to a pellet smoker like a Traeger 850? Does it add 'dirty smoke' or does it only make it better?

It may depend upon your preferences. I recently did a chuck roast using a blend of Pit Boss Charcoal pellets and Mesquite pellets both in the hopper and in a couple of smoke tubes. The smoke tubes produced a thick, white, "dirty" smoke for four hours. I was most disappointed in the flavor of the meat. It was not inedible, but I did need to cover up the dirty smoke flavor with sauce. The plain meat had a weird taste.

I have not given up on smoke tubes, but I will never try that combination of pellets again. Perhaps start out with only one smoke tube. I would suggest starting off with some lighter pellets in the tube: apple, cherry, maple, or oak or even a "sweet" blend. If you are encouraged by the results, try two tubes next time or be slightly more bold with your choice of pellets. It may take some experimentation to find what you like best.

 

[drich]

I did not read all of the posts regarding smoke tubes but I am having a hard time thinking that after spending $1300 on my ironwood 650 I need smoke tubes. I have only used the grill 5 times and cans see smoke rings on my meats. I am going to try ribs this week on 321 recipe to compare to my Pro 22. What I am asking is do I really need smoke tubes