Pellet Smoke

[SierraBBQGuy]

I own a MAK, but this question is generic to Pellet smoke. I just re read the excellent article here about wood smoke

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and/

They talk about the best smoke compounds come from nearly invisible smoke, or very light, white smoke. Does this same concept apply to burning pellets? I realize Pellet smokers don’t impart nearly as much smoke flavor as other methods, but much of the time, I see almost no visible smoke from my grill. I’m wondering if I’m still getting as much smoke flavor as possible, even if there isn’t much visible? I also haven’t noticed a huge difference between different brands of pellets.

[ItsAllGoneToTheDogs]

As I said on the FB group, my MAK absolutely pours out light white smoke twice per auger cycle at temps below 325. Usually you can see the thin blue smoke in the middle of each cycle, especially at dusk with a deck light on.

At least on the MAK for me,

Some of the best smoke producing pellets I've used are the Weber blend, but they also put out so much ash I refuse to use them.

If you have a Sams membership give the Smokehouse brand a shot, the orange bag not the blue one. Pretty good smoke production, low ash, low price, and great temp response from smoke to grill.

Lumberjack is ok, but the hickory is almost as ashy as the weber stuff. I do use their char hickory and fruitwoods for certain cooks.

All the BBQrs delight flavors I've tried smoke very well, but hard to get at a reasonable price out here so I rarely order them.

[glitchy]

CandySueQ Do you have any inside info on who makes Weber Pellets?

[ItsAllGoneToTheDogs]

glitchy he could be right, but I think sometimes he just says stuff. Regardless, either the grillmaster blend is similar to or even made by LJ but for some reason the Weber version literally has ash flying out of my grill where the LJ stuff just crates piles of ash that stay below the flamezone so to me that says something must be slightly different? Or it could just be the age and handling of the bags I used I guess?

[glitchy]

I’ve used tons of the GrillMaster blend as I probably still had 8-10 bags when I got the MAK. There was always plenty of ash to sweep off my flamezone, the top of the auger cover, and in the bottom to keep my paint brush busy between cooks. I’ve used several bags of LJ MHC recently because it’s at the local grocery store and I haven’t felt like doing a bulk CookinPellets order. Unfortunately, I did not use them back to back as I cleared out all the misc brands I had between the two.

[ItsAllGoneToTheDogs]

This is 225...

[Goldenbear]

My 1* rips during reloads.

[glitchy]

My MAK pours smoke like both the pics above. You said you’ve tried many brands of pellets, however unless you are using special blends almost all the single species are 70-80% bark-less oak base wood and the blends are unknown if they have an oak base. Lumberjack and Cooking pellets offer some 100% flavor wood pellets. I’d recommend trying LJ MHC (same as Weber Grillmaster Blend) or CookinPellets 100% Hickory if you haven’t already. LJ also does 100% Hickory, but can fill your firepot with ash quickly since they use bark.

What temps do you usually cook at?

[rlozinak]

I use LJ hickory. Never really noticed any difference in ash output.

[rlozinak]

Compared to traeger hickory, or LJ competition blend. Could just be a never taken note. I just vacuum the ashes up every third or forth use

[glitchy]

Which hickory do you use? 100% or the 60/40? LJ makes both. It could also be a luck of the draw thing where some bags get more bark concentration than others, but I’ve never gotten the amount of ash from any other pellets than the couple bags of LJ 100% hickory I’ve tried.

[rlozinak]

If I can get 100 percent hickory I do.

[SierraBBQGuy]

My MAK pours smoke like both the pics above. You said you’ve tried many brands of pellets, however unless you are using special blends almost all the single species are 70-80% bark-less oak base wood and the blends are unknown if they have an oak base. Lumberjack and Cooking pellets offer some 100% flavor wood pellets. I’d recommend trying LJ MHC (same as Weber Grillmaster Blend) or CookinPellets 100% Hickory if you haven’t already. LJ also does 100% Hickory, but can fill your firepot with ash quickly since they use bark.

What temps do you usually cook at?

I usually cook Ribs, Brisket and Butt at 285°, sometimes hot n fast at 325° I do chicken much hotter 375-425°, but these temps are not a problem for me. I’m not expecting a lot of smoke at these temps. I’m currently observing that at Low settings, smoke through 225, , I get very little visible smoke. I’ve tried all these brands, but need to go back and try at smoke setting. The other day, doing Tri tip for reverse sear, I was getting practically no visible smoke, despite the temp spot on. I was burning Knotty Wood brand.

I have no issue with ash. There can be a lot of build up around the fire pot, but never had any blow up through the flame diffuser or reach the food.

[das85]

glitchy 245 huh? I tend to cook a lot at 250, maybe I should try dialing that down 5-10deg..

[glitchy]

das85 According.to the unofficial MAK ambassador and a couple others you might give that a shot. I personally haven’t sat beside the MAK studying the difference between 245 and 250 to see the differences as I’ve been happy with the final results at any temp.

[das85]

glitchy thanks!

[SierraBBQGuy]

Knotty Wood is made not far from here, avail at my local grocery store. I have been using their Almond wood, but just now put some country ribs on with their Plum Wood, they only make 2 currently. I set temp for 200° and am getting more smoke now than the other day with Almond.

My firmware was updated a few years back, MAK sent me a new controller to fix the flame out issue. I’ll check the version number after my cook.

I’m still curious if my grill is operating properly. I understand that y’all feel the MAK puts out more smoke than other brands, and I buy that. But I wonder, just because my grill is holding the correct temperature, could there be other things in their algorithm or hardware affecting smoke. If it were only the pellets that matter, then MAK wouldn’t be any better than any other brand, but we know it clearly is.

[ItsAllGoneToTheDogs]

I believe the auto relight feature to prevent flameouts came around 3.64, so you should have a newer firmware. But your firmware shouldn't matter, at sub 225 regardless of firmware your grill should be rolling strong smoke 1-2 times per auger cycle. There are settings to speed up or slow down the fan, one way does make more smoke and the other less, but I forget which way did what. I've run so many tests on my MAK I forget. I've run both ways and had steady temps, along w/auger settings.

[ItsAllGoneToTheDogs]

However I wouldn't suggest messing with the settings without talking to Dennis at MAK first. What year is your grill? I'm assuming it has the current flamezone?

[SierraBBQGuy]

It has current flame zone. The new controller fixed the flame out. Good idea, I’ll contact Dennis to look at fan settings. I would suspect slowing down the fan would slow down the burn, allowing more smoldering smoke.

[SierraBBQGuy]

It has current flame zone. The new controller fixed the flame out. Good idea, I’ll contact Dennis to look at fan settings. I would suspect slowing down the fan would slow down the burn, allowing more smoldering smoke.

they are sending me the new firmware

[ItsAllGoneToTheDogs]

I'll be interested to see what happens, I'm super confused about how you get great smoke at higher temps but no good visible smoke at low temps. I would have guessed a mechanical or cleanliness issue or pellet type. Make sure you update us please.

[SierraBBQGuy]

Yup, I’m with you. Will let y’all know

But as to your comment that I get great smoke at higher temps. That’s not really whatI meant, I didn’t have much expectation for a lot of smoke at these temps, so never thought there could be an issue.

[ILMsmoke]

I didn't realize this until I read Franklin's book. I own pellet grills and a few other types of fuel and believe the pellet smoke is dirty cooking at low temps. Once I grasped the concept of nearly clear, clean smoke my food instantly got better.

[SierraBBQGuy]

I didn't realize this until I read Franklin's book. I own pellet grills and a few other types of fuel and believe the pellet smoke is dirty cooking at low temps. Once I grasped the concept of nearly clear, clean smoke my food instantly got better.

This is exactly the question I was asking in this post. Seems we are all focused on visible smoke, I was really curious if that is really what we should be focused on? So Franklin says that low temp pellet smoke is "dirty"?

[ILMsmoke]

Yes, He has a whole chapter in his book on smoke. In short he believes efficiently burning wood produces the cleanest smoke. Coals burn clean, but has lost their ability to produce flavor because of their life stage. Pellet grills, electric and gas type smokers produce a smoldering smoke that is dirty. He says a little dirty smoke is inevitable, but needs to be in small doses. I highly recommend his book.

[SierraBBQGuy]

I would love to hear Dr Blonder’s take on this?

[briano52]

For what it is worth, I don't notice dirty smoke on my MAK. I also have an offset cooker and a vault cooker. I have gotten dirty smoke with a bad taste on those cookers, but only due to operator error and impatience. If I let the fire get going and wait until the white clouds clear, the smoke is clean and sweet.

So, I know the taste of clean versus dirty smoke on my meat and I have yet to get dirty smoke that I can taste on the MAK. I do let it burn for 30 minutes plus before I put the meat on. In fact, I let the MAK go for 15 plus minutes even after it reaches the set point temp. The only time I get any "clouds of white smoke" on the MAK is at the first stages of ignition. Maybe waiting a bit is the key to clean smoke on the MAK? Don't know for sure, but this has worked for me and the various brand of pellets don't seem to make much difference in how clean the smoke flavors come out.

I do prefer the smoke flavor profile of some pellet brands over others, but they usually don't seem to make a huge difference in whether the smoke has any dirty flavor. I do notice that some blends and brands have more desirable smoky flavor than others.