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[rdsbucks]

Please tell me your thoughts on this notion that I have stuck in my head sometimes: Lower temperature = more smoke. I periodically see something that says to cook an item at 230-250. But in my head I think that will be less smoke at that temp...or less time in the smoker. This makes me want to adjust it to 180 for a time and then kick it up to 250. Thoughts?

[hughver]

Relative to traditional oven bake/roast temperatures, 325-375°, 230-250°  is low temperature. It has been my experience that the lower the temperature the more visible smoke. 

[bten]

I typically smoke for about an hour at 200, and then raise it to the temp I want to cook at.

[Ralphie]

My experience is like Hughver's.  Lower temp equals more smoke on my pit and longer cooking time which in turn allows for longer smoking.  Experiment with your pit and find your sweet spot.  Practicing is the best part!

[sleebus.jones]

I think it depends on your grill.  My GMG DC puts down pretty decent smoke in an hour or so.  My GMG JB has a much lighter smoke, I have to turn it down almost as low as it can go (180°) and let it run a few hours to get any sort of smoke on the food.  Now the PG1000 is a whole different beast.  I can put down more smoke in 30 minutes than either of the GMGs, and I can do it at 225°.  I think this is a PID vs. HHt/LHt issue.  The GMG PID controllers just don’t smoke that much.  If I cook something at 275° straight through, it’ll just taste like it was cooked in an oven.  I haven’t got to do that with the PG1000 yet, but I think the results would be good based on what I’ve seen so far.

[Ross77]

The controller does make a difference.  Using the original controller in my RecTec 680 I would get pretty light smoke at temps over 200.  After installing their new wifi controller I get tons of visible smoke from 180 to around 250.  Along with a much more pronounced smoke flavor.  I'm not sure what they did but it's a night and day difference.  If I smoke anything at 180 for at least 30 minutes, it really has a nice flavor. 

[Canadian John]

 The conditions for smoke absorption into meat are, below 140º +/-, and moisture. So the more smoke generated under these conditions the higher the possibility of smoke penetrating the meat. However, the

absorption rate is limited and diminishes...That said, smoke to ~140º internal, then raise the temperature for the remainder of the cook..If doing a brisket or pork shoulder, the higher temperatures  will push

the meat thru stall faster.....Most pits produce more smoke at the lower settings unless there is a specific smoke setting. 

[Bar-B-Lew]

All of this is subjective to one's taste preference.  I cook mostly at 275° straight through and have yet to have anyone complain.  If you diehard smokers want real smoke, put the food on the smoker at its lowest setting and and have your meat still be frozen or really cold.  Add a lot of salt in your rub too.  What you will end up with is something that tastes like smoked ham.

[Ross77]

I’ve found that keeping the surface moist by occasionally misting with apple juice etc. results in more smoke flavor.  Most of the smoke flavor is on the surface.

[rdsbucks]

Thanks everyone for the great comments!

[Bentley]

My question has always been, when wood burns is smoke produced?  If yes, is there a way to find out if smoke stops being produced at a certain temperature.  I can't find a lot of data on the later part....

[LowSlowJoe]

I wish I knew for sure...    My PG500 visually produces a good amount of smoke, all the way up towards 275F, higher then that it tends to get less visible.


  My GMG Davy Crockett also visually smokes like a freight train, at least up to 250F, probably even higher.

  I have a Rec Tec Stampede, that doesn't seem to smoke all that much, or maybe it's just harder to see the smoke, since it comes out of three holes on the back, rather then out a smoke stack.  But I was pretty sure it didn't smoke as much...   

   One day, I decided to do a test of the Stampede vs the Davy Crockett.   In the back of my mind, I was sure the DC would produce more smoke flavor.   I sat both grills up right next to each other,  I used the same pellet mixture in each of the two grills, I used a fireboard to monitor the temperature in each... I got both of them running as close to 225F as I could, then sat out to cook some meat ( I think it was pork, but I'd have to go and try and find the information that I collected when I did this to know for sure ).       I cooked the food to the same temperature, it  took  about the same amount of time to get done in each, which further reinforced my belief that I had the temperature controlled pretty well..     

    I pulled the food out... ( I'm pretty sure it was pork ribs , almost 100% sure now )...    The food from the DC was noticeably darker in color, like very noticeable .    But, in a blind test, neither me, my wife, or my daughter could taste any difference in the food.

    I haven't yet done similar testing with my PG500, but at this point in time,   I would have to assume, there wouldn't really be much if any difference in taste if one of the items was cooked on that pellet grill either.