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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

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More Smoke

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  • NotLazyRustic
    Club Member
    • Dec 2016
    • 2

    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?
  • glitchy
    Club Member
    • Jul 2019
    • 1243
    • Central IA
    • MAK 2 Star General
      Weber Summit Charcoal Grill
      w/ Big Joetisserie, SnS LP, and Vortex
      Weber Genesis II - S-345
      Weber Traveler
      Fireboard 2 Drive
      Anova Precision Sous Vide
      All the (pellet) grills I’ve loved before:
      Traeger Junior Elite^
      GMG DB
      Traeger Texas Elite
      Memphis Pro§
      Traeger Pro 575
      CampChef SmokePro STX (ugly grills need love too)
      Weber SmokeFire EX4§
      Traeger Select
      CampChef Woodwind WiFi w/SearBox^
      Weber SmokeFire EX4§

      ^ = Favorites
      § = Love/Hate Relationships

    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.


    • 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.
  • willxfmr
    Club Member
    • Apr 2017
    • 728
    • Fondy

    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.


    • Jfrosty27
      Jfrosty27 commented
      Editing a comment
      That’s a great idea. I’m going to try it next cook.
  • zero_credit
    Club Member
    • Mar 2020
    • 853
    • Near Chicago, IL
    • Current Pride and Joy:

      Masterbuilt Gravity 560


      Old (sold) Loves:

      Weber 22" Premium


      Thermoworks POP

      Preferred Charcoal:

      B&B Charlogs/B&B Lump

    Here you go.



    • klflowers
      klflowers commented
      Editing a comment

    • 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.
  • surfdog
    Club Member
    • Mar 2016
    • 1326
    • Sunny SoCal
    • Cooking gadgets
      Weber Summit Charcoal Grill Center
      Weber Summit Platinum D6
      Blue Rhino Razor
      Dyna-Glo XL Premium Dual Chamber
      Camp Chef Somerset IV along with their Artisan Pizza Oven 90
      Anova WiFi

      Thermapen Mk4 - ThermaQ High Temp Kit - ThermaQ Meathead Kit - ThermaQ WiFi - ThermoWorks IR-GUN-S - ThermoWorks Signals & Billows - ThermoPop -ThermoWorks ProNeedle - ThermoWorks TimeStick Trio x2 - and a Christopher Kimball timer - NO, I do not work for ThermoWorks...I just like their products.

      Other useful bits...
      KitchenAid 7-qt Pro Line stand mixer
      A Black & Decker food processor that I can't seem to murder
      A couple of immersion blenders, one a "consumer" model & the other a "high end" Italian thing. Yes, the Italian one is a bit better, but only marginally
      Instant Pot Duo Evo Plus 8-qt + accessories like egg-bite & egg holders
      All-Clad pots & pans, along with some cast iron...everything from 7" Skookie pans to 8.5qt Dutch ovens
      Weber GBS griddle, pizza stone, and wok
      Knives range from Mercer to F. Dick to "You spent how much for one knife? One knife?!" LOL

    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.


    • leol2
      Club Member
      • Jun 2017
      • 98
      • Maine

      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


      • lostclusters
        Club Member
        • Jul 2017
        • 403
        • Oceanside, CA
        • Mak 1 Star
          Char-Griller Legacy Charcoal Grill w/Side Firebox
          WSM 22.5"
          ThermoWorks Smoke
          ThermoWorks Thermapen
          Rock's Stoker II wifi
          Flameboss 500

        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.


        • Mickslick
          Club Member
          • Jun 2020
          • 13
          • Spokane, WA

          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.


          • JimLinebarger
            Club Member
            • Jun 2017
            • 966
            • Spokane Valley, Wa.
            • Grills/Smokers
              Blaze 32" 4-Burner Gas Grill w/infrared rear rotisserie burner
              Weber Jumbo Joe
              Weber 22" Master-Touch Kettle
              Pit Barrel Cooker
              Great Outdoors Smoky Mountain Series 36" Vertical Gas Smoker
              Traeger Timberline 850

              Thermoworks Smoke
              Maverick ET-733
              Thermapen Mk4, Red

              Sous Vide
              Anova Culinary Sous Vide Precision Cooker, Bluetooth, 800W
              Anova Precision Cooker Insulated Container
              Lipavi C15 container and lid
              Lipavi L15 Rack

              BBQ Guru DigiQ (for PBC and 22" Weber Kettle)
              BBQ Dragon
              BBQ Dragon Grill Table for 22" Weber Kettle
              Fire Butler (for Weber 22")
              Grill Grates for Jumbo Joe and Blaze grill

              About me
              Name: Jim
              Nick name: Bear
              Location: Spokane Valley, Wa.
              Born at a very young age at Egland AFB, Ft. Walton Beach, FL.

              USAF vet, ECM (F4 & B52)/B52 Crew Chief, Computer Systems NCO, disabled
              Former Computer Tech/Admin
              Campus Manager/Lead Tech/Tech (IT) for The Kemtah Group contracted to Intel, Rio Rancho, NM.
              Short Term Missionary to the Marshall Islands with MAPS of DFM of AOG

            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.


            • East End Cowboy
              Club Member
              • May 2018
              • 8
              • East Hampton NY

              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!


              • mrteddyprincess
                Club Member
                • Sep 2018
                • 434

                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.


                • nikolausp
                  Club Member
                  • Mar 2021
                  • 17

                  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?




                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                This summer's 2021 Meat-Up in Memphis IS OFFICIALLY RESCHEDULED FOR March 18-20, 2022. More details and re-booking info here!
                See more
                See less
                Meat-Up in Memphis