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.
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.
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!
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.
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.
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.
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
Well maybe not, but I did find an accessory for my pellet cooker that has dramatically increased the smoke levels during a long cook. First, I'm running a Pitts & Spitts custom rig. It's a P&S stick burner that was converted into a pellet cooker using the Smoke Daddy Pellet Pro hopper, burn pot and PID controller. I
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