Misc Topic, Smoke flavor

[bbqLuv]

From videos and posts, it seems that pellet grills do not impart as much smoky flavor as other cookers. But that may be Okay, Why?
What I have noticed is when I am in the smoke tending the grill the cooked meat has a less smoky taste compared to leftovers the next day.
I have also gotten unsolicited great reviews from my cooks--brisket and spatchcock chicken.
Traeger has super soke mode to add smoky flavor. Then there is Pit Boss:
Introducing the ALL-NEW Pit Boss Competition Series Titan Wood Pellet Grill | Pit Boss Grills (youtube.com) has an adjustable setting to add more smoke flavor.

EM 10004 Video NA RunEscape GunShot ZipV1 Nor Q F NA EN PC A bluedemo (youtube.com)

Brisket Battle: Franklin vs Traeger vs Weber | Mad Scientist BBQ (youtube.com)

[realdocBBQ]

Pellet smokers inherently impart less smoke. Many of them have a somewhat gimmicky way of trying to add more - it's all about chasing that flavor! Some work better than others...

The Camp Chef and now Pitts & Spitts have a small box you can add wood chunks directly over the firebox to help, and from what I've seen, seem to make a significant difference - but still don't match a true offset smoker for flavor.

I'd have to agree, my offsets definitely provide more flavor. It's about the burn process itself, production of heat, airflow and combustion of materials, etc. There's just no way around using hardwood logs/splits to provide your heat, smoke and flavor.

[Duanessmokedmeats]

I have noticed that the next day leftovers have a smokier flavor.
Probably due to a sensory overload when we are smoking.

[hoovarmin]

Yes, there are articles I've read about this that explain why the guy standing next to the cooker all day can't taste the smoke flavor until the next day.

[Finster]

I've never had food from a pellet grill, so can only go by the opinions of others.
For all of my cooks done with charcoal, I also notice a smokier experience (taste and smell both) the next day. showering before eating on the day of the cook helps to minimize that effect, but not eliminate it completely..
The "smokiest" food I ever recall experiencing consistently has been at roadside BBQ joints where the food is cooked on a mobile offset with wood.
YMMV

[Johnny Booth]

Part of the answer is related to burning of wood and live fire vs. smoldering of wood-based products. Burning actual wood in a live fire creates different chemicals in different forms that add more complex flavors than pellets or charcoal.

Great article on the chemistry of smoke.

https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/science-of-wood-and-smoke/

[bbqLuv]

Good read
Tx 4 post

[captainlee]

It's a matter of taste. Yes the pooper doesn't put out the smoke that a stick burner would, but for our taste it's enough. Neither of us like a very heavy smoke taste, especially the wife. If all I could cook on was a stick burner I wouldn't be smoking as often because of that. An advantage of the pooper is that I can and do smoke any of the 365 days, negative temps, snow and wind to a sensible amount. There is definitely more smoke flavor on the reheat second time around.

[Huskee]

As you've probably read me say a thousand times, you can use that lighter smoke flavor to your benefit too. Things that you might like grilled but not necessarily "smoked", you might enjoy them more on a pellet cooker than a charcoal/wood smoker. I think of steaks and roasts for my personal tastes.

My wife used our Grilla (pellet) to make skinless chicken thighs the other day, and I took them to work. A couple hours later I dug in and them babies were smokey! It kinda surprised me. When I do ribs on it they're not as smokey as on the stickburner, but they're still awesome!

Sometimes we want to interpret things we read as black and white, for instance "pellet smokers have lighter smoke flavor" might come across in our minds as 'oh, then they're not as good', which couldn't be further from the truth. Which is better, a semi truck, a Ferrari, or a Ford F150? Lol, you get the point that it depends on each individual person and each cooker type has its strengths, weaknesses, and intended use. I honestly think there are more people who would gravitate toward the more delicate smoke flavor of pellets than those who prefer charcoal/wood.

[Johnny Booth]

Yep. I think anyone with more than one type of cooker would agree. Different tools for different reasons. 👍👍

For me, The bbq that got me started came from a local roadside. Huge offset, smoky goodness. When I got my 1st charcoal offset, I knew it was not the flavor I remembered; but I used it for about 7 years until it rusted through.

The first time I cooked on my stick burner, I found that wood-smoke flavor again.