Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

More Smoke

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    More Smoke

    I get along pretty well with my Traeger Timberline 1300, but there are times that it just doesn't give me heavy enough smoke. I presume that this is true with all pellet smokers. Does anyone have any experience with using a Smoke Daddy Heavy D: Pellet Grill Stick Burning Heat Diffuser with this grill?

    #2
    Welcome to the pit per say, See you’ve been a member for a long time but making your first posts tonight. I’ve looked at the Timberline in the past, but I don’t recall the standard diffuser to know if the heavy D will fit. You want to be careful how much you stray from the standard design as you may cause things like temp issues.

    In my experience both temps and the pellets you use make a huge difference. CookinPellets and Lumberjack both make pellets that are 100% hickory and not 70-80% oak or alder like many ‘hickory’ pellets sold. Traeger’s pellets are definitely 70-80 oak/alder on their single species pellets - they’ve admitted it repeatedly. It’s oak if they come from their eastern plants, alder from the western plants. If I want more smoke I run for a couple hours at really low temps 180-225 before going above that.

    I don’t use them myself, but you can also get smoke tube you fill with pellets, light the open end with a torch and throw in the grill to add more smoke.

    Comment


    • willxfmr
      willxfmr commented
      Editing a comment
      If anyone is curious, glitchy types faster than I do.

    • glitchy
      glitchy commented
      Editing a comment
      willxfmr Nice try, I’m on an iPad where I two finger it and have to correct the auto-correct numerous times per sentence.

    #3
    I don't have the Heavy D, so can't comment on how well they work. For a less expensive alternative you might want to try a smoke tube like this one. I use mine on 99% of my cooks on the pellet pooper and like that I can control heat and smoke as separate components.
    My go to method is to jam a piece of charcoal into the tube first, then wood chips on top of that. Light up the charcoal with a plumbers torch, and then stand the tube up vertically away from the vent/chimney so that as the wood chips burn they keep falling to the bottom.
    I find that if I pack and light the tube, then start the pooper, the tube will be well lit, and putting out smoke right about the same time the pooper is done warming up. The other advantage with the tube is that you can run hotter and still get a good smoke profile.
    Last edited by willxfmr; March 7, 2021, 09:52 PM.

    Comment


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      That’s a great idea. I’m going to try it next cook.

    #4
    Here you go.

    https://pitmaster.amazingribs.com/fo...the-holy-grail

    Comment


    • klflowers
      klflowers commented
      Editing a comment
      Yep

    • lostclusters
      lostclusters commented
      Editing a comment
      I tried that. I found the smoke was too sootie probably because there isn't enough room for the wood to burn well.

    #5
    I purchased a couple of A-Maze-N tubes for my father’s Traeger for exactly that reason. Huge improvement. My brother later picked some up for himself.

    I have a couple for cold smoking cheese.

    Comment


      #6
      I have the smoke daddy diffuser on my smoke daddy 1190. It sits over your firepot and on each side of the diffuser you add the wood of choice. Definitely gives more of a smoke flavor to your cooks. I wouldn't go without it now

      Comment


        #7
        I use a small, narrow charcoal basket wrapped in tin foil to control the ash. In the basket I put lit charcoal and a few pieces of wood chunks. I'll burn that for the first couple hours of the cook in my Mak and I never miss any smoke flavor.
        Last edited by lostclusters; March 8, 2021, 07:19 PM.

        Comment


          #8
          I've been cooking on pellet grills for several years, both Traeger and RecTec. From a pretty basic level, they need low temps to put on decent smoke, pretty much 250 and under. When doing a low slow butt at 240 for example, they will usually get some good smoke on there. When you are working with anything at higher cooking temps., first running the cook down under 250 for even 20 to 30 minutes then kick up and finish often times will give you a nice smoke flavor base.

          Hope this helps.

          Comment


            #9
            I have the Timberline 850. The Super Smoke doesn't really add that much. I looked into the Heavy D. I talked with the owner and he said that it wouldn't fit. However, he did say if I gave him the dimensions he would build me a custom Heavy D. I can't remember why I didn't do it but it had something to do with the small size of the wood chamber and possibly the distance to the heat shield. Now thinking about it, maybe it could replace the heat shield. I have the A-Maze-N tube and just now thought about putting some chunks in it instead of pellets (or with to take up the spaces) to see if that would work.

            Comment


              #10
              Hey Everyone... just purchased a Timberline 1300 and am psyched to have this beast in my backyard. Put it together, did the season... all good,. First cook is happening now and pretty bold: 12 racks of babybacks. I do the 3-2-1 method so need a few minutes to offload after three hours, close the hatch, then re-load once wrapped and ready. I've twice gotten "Low Temperature" flameouts while having the lid open open for just a minute or two and can't get the grill to re-ignite unless I shut it down and restart. Help... anyone have a tip for me or two? I'm halfway through this f'in cook as I type!

              Comment


                #11
                At a recent BBQ gathering some regular pellet smoker guys were praising a brand of pellets called Jealous Devil. They were saying that they liked the smoke profile of this product.

                Comment


                  #12
                  Originally posted by lostclusters View Post
                  I use a small, narrow charcoal basket wrapped in tin foil to control the ash. In the basket I put lit charcoal and a few pieces of wood chunks. I'll burn that for the first couple hours of the cook in my Mak and I never miss any smoke flavor.
                  Do you have a pic of this?

                  Also, is the smoke nice and thin&blue?

                  Comment

                Announcement

                Collapse
                No announcement yet.
                Working...
                X
                false
                0
                Guest
                500
                ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                false
                false
                {"count":0,"link":"/forum/announcements/","debug":""}
                Yes
                Rubs Promo

                Spotlight

                These are not ads or paid placements. These are some of our favorite tools and toys.

                These are products we have tested, won our top awards, and are highly recommend. Click here to read how we test, about our medals, and what they mean.

                Use Our Links To Help Keep Us Alive

                A big part of this site is our unbiased equipment and product reviews. We love playing with toys and we have no problem calling them the way we see them. Some companies pay a finder’s fee if a reader clicks a link on AmazingRibs.com and buys a product. It has zero impact on our reviews, zero impact on the price you pay, and the sites never tell us what you bought, but it has a major impact on our ability to keep this site alive! So before you buy, please click our links. Here’s a link that takes you to a page on Amazon that has some of our favorite tools and toys: https://tinyurl.com/amazingribs


                Finally, A Great Portable Pellet Smoker

                Green Mountain Grills Trek smoker

                Green Mountain Grills Trek smoker

                Green Mountain’s portable Trek Smoker is one mean tailgating and picnic machine. But it’s also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Trek from your smart phone or laptop.

                Click here to read our detailed review and to order


                The Good-One Is A Superb Grill And A Superb Smoker All In One


                The Good-One Open Range is dramatically different from a traditional offset smoker. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

                Click here to read ourcomplete review

                 

                Comprehensive Temperature Magnet With 80+ Important Temps

                Amazingribs.com temperature magnet
                Winner of the National BBQ Association’s product of the year award. This 8.5″ x 11″ magnet contains more that 80 benchmark temperatures for meats (both USDA recommended temps as well as the temps chefs recommend), fats and oils, sugars, sous vide, eggs, collagens, wood combustion, breads, and more. Although it is not certified as all-weather, we have tested it outdoors in Chicago weather and it has not delaminated in three years, but there is minor fading.

                Click here to order.


                The Cool Kettle With The Hinged Hood We Always Wanted


                Napoleon’s 22″ Pro Cart Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It’s hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the 22″ Pro Cart a viable alternative.

                Click here for more about what makes this grill special


                Blackstone Rangetop Combo: Griddle And Deep Fryer In One


                The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, grilled cheese, and so much more. And why deep fry indoors when you can avoid the smell and mess by doing it outside!

                Click here to read our detailed review and to order


                Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker


                This is the first propane smoker with a thermostat, making this baby foolproof. Set ThermoTemp’s dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin’.

                Click here to read our detailed review


                The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                kamado grill
                Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado.

                Click here for our article on this exciting cooker