Pellet smoker not making meat very smoky

[58limited]

I haven't read all of the replies above.

I'm not sure how your controls are I've had good luck with my Gen 1 Traeger Tailgator by starting the meat on the "Smoke" setting (about 180^o) and then switching to my cooking temperature after 30-60 minutes. I was pretty impressed by how smokey my first cook was: stuffed quail.

[Whiskeyman53]

I have been a pellet grill user for many years. After quite a few experiments I found that Lumberjack and Bear Mountain pellets work best for me. Both are 100% hardwood as advertised, no fillers or blends. For more smoke the heavier the wood the better, hickory or oak avoiding fruit wood. I use a smoke tube most of the time with good results . My family likes a mellow smoke profile so a pellet grill is perfect. I rarely go above 225 for a temperature unless using it as an outdoor oven/roaster. Enjoy your pellet grill.

[bbqLuv]

Enjoy the following. I did.

Pellets Matter: 6 Pellets Compared Head-to-Head | Mad Scientist BBQ (youtube.com)

[Smoker_Boy]

Interesting, to say the least.

[STEbbq]

If you do the following:

1. Toss meat on straight from fridge.

2. Use Lumberjack or Cookin’ pellets

3. Run smoker at 180 or 200 for an hour or two before pushing to usual smoking temp

4. Add a smoking tube

And are still not satisfied with the smoke flavor, then you probably should move on to a charcoal or offset smoker. The Grilla OG is the smokiest of the reasonably priced pellet smokers but I can see how you might want to just move on from pellets if you are not satisfied after some tweaks.

[bbqLuv]

I concur with steps 1 and 3.
I have never used 2 or 3, but sounds good to me.