First smoke on the Smokefire, my thoughts


 
R

Robert Dilbert

TVWBB Fan
Cooked some baby backs last night over a 50/50 blend of cherry/hickory. Smoke smelled great, nice thin blue smoke. I ran the grill @265f and it fluctuated +/- 10-20f from the set temperature as measured by my Inkbird thermometer. Ribs came out great using a 3/1.5/.5 method, but I felt the smoke flavor was lacking (wife agreed). I thought that was really odd because my sweatshirt smelled like I cooked it on my WSM. I may try not wrapping next time (I've never done that), a water pan, or some charcoal pellets in the mix. Any thoughts on why I lacked some smoke or any tips/tricks?
 
Get some 100% Hickory pellets (CookinPellets and LumberJack offer them). Cook an hour at 200 or on Smoke boost, then follow your normal process making a minor adjustment for the lower first hour. The SmokeFire puts out better smoke than most, but pellet grills really start tapering off smoke output once you get over 225-250.

That would give you an idea of what you can get, then you can start playing with milder pellets or the brands that use 70% oak or alder (most brands) to come up with what works to keep your desired smoke levels. In my experience though, the SmokeFire can be a little picky about pellets performance wise, especially and mid to high temps, so keep an eye on that with non Weber pellets.
 
Shane - glitchy said:
Get some 100% Hickory pellets (CookinPellets and LumberJack offer them). Cook an hour at 200 or on Smoke boost, then follow your normal process making a minor adjustment for the lower first hour. The SmokeFire puts out better smoke than most, but pellet grills really start tapering off smoke output once you get over 225-250.

That would give you an idea of what you can get, then you can start playing with milder pellets or the brands that use 70% oak or alder (most brands) to come up with what works to keep your desired smoke levels. In my experience though, the SmokeFire can be a little picky about pellets performance wise, especially and mid to high temps, so keep an eye on that with non Weber pellets.
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thanks for the tips. I stayed away from smokeboost just because the issues I have been hearing. I forgot to add they were Weber pellets.
 
Until Weber fixes the software smokeboost is a crapshoot. What cooker are you comparing taste to? 200 for an hour or two might give you what you’re looking for. Compared to my other pellet grills the SF gives me good smoke well over 300 degrees so I would expect enough smoke flavor at 265.
 
Lew Newby said:
Until Weber fixes the software smokeboost is a crapshoot. What cooker are you comparing taste to? 200 for an hour or two might give you what you’re looking for. Compared to my other pellet grills the SF gives me good smoke well over 300 degrees so I would expect enough smoke flavor at 265.
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a WSM. I'll try the lower temp at the start, multiple people have suggested that, thanks
 
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