LEVEL UP Your BBQ Smoke! 5 Tips
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- čas přidán 13. 07. 2024
- The number 1 comment I get on my videos is how do I get more smoke from my pellet smoker so in todays video we cover EVERYTHING you need to know on what GOOD Smoke is, what BAD Smoke is and 5 Tips and Tricks to bring the smoke flavor from you BBQ to a whole new level.
If you or someone you know needs to know how to up their smoke game...share this video with them!
Link to Smoke Tube:
amzn.to/3zfGkPs
Link to Wood Smoking Guide:
/ 397495561429254
(Join our Facebook Group and see Pined Photo for the Guide)
If you do not have a Facebook account, message me in the comment section and I'll get you a copy.
Channel Shout Outs:
Kevin w/ @Comparison Cooking
Zach w/ @American Smoke
Title info:
5 Ways to LEVEL UP Your Smoke Game! How to get MORE Smoke from Pellet Smoker! #PelletSmoker #BBQTips #MoreSmoke #SmokeOn #Smoke
Join this channel to get access to perks:
/ @grillsergeant - Zábava
If you want to step up your smoker tube game, intermix some wood chips of your choice in between the pellets. Chips only won’t stay lit, but when you mix the chips with pellets, the smoke flavor is more pronounced than a pellet will ever give you.
How small are the chips? My worry is it could jam the auger but that does sound like a good idea 👍
@@GrillSergeant I think you misread. I meant stepping up your smoker tube game. Intermix pellets and small chips.
I do this exact same thing...works great.
I do the same and its a game changer. Just make sure there are more pellets than smoke chips to keep the chips smoldering.
Thanks for this! Excited to try this in my smoke tube!
Thanks for the great tips and for what you do for your fellow bbqers !
YES GRILL SERGEANT!!!!
Just bought a smoke tube. Can't wait to try it! Thanks for the great advice!
Excellent video dude! I am just getting into this type of cooking and this video was very helpful!
Thank you!
Thank you, you’re a champ!
Thank you for the tips. I recently just bought a PB 1600 competition and love it so far. Big step up from my homemade smoker I built a few years ago, using a small fireplace and home made box that my kids called" The outhouse". Your right about the smoke tho. My home made smoker would put out some serious smoke amd got used to it. Having to change my mind set on the pellet grill and knowing that it's a cleaner smoke.
Your content is awesome and very clear I love it 🤙🏻
Thanks for the kind words Kyle!
Love it bro! Thanks for the shout out too!
My man! Onward and upward Kevin!
Entertaining AND educational😆👍
Ah good smoke vs bad smoke. Unfortunately pellet grills have cleaned the smoke too well. I'm glad you pointed out everyone's pallet is different. With that being said I like a little bad smoke flavor. Otherwise you might as well bake in the oven.🤷🏿♂️
Just bought a Pit Boss 1250 Competition and am doing my first smoke. This is THE best tutorial to understand the P settings. You've got great content on all Pit Boss stuff so you have a new subscriber!
Welcome!
What p setting do you use?
Great content! Don't forget to spritz your protein every hour for the first several hours. This allows smoke to continue to bond.
This was a great video and thanks for sharing the wisdom!
Couldn’t have done it without you! 🍻 Thanks bro
I like to use the signature blend of pellets. I need to try the charcoal pellets as well
Andrewwwwwww! Great tips and info. 👍🏼👍🏼
What up my brother from another mother who only lives like 10 mins away from me. lol We gotta hang soon!
My pellet blend is Apple,cherry& pecan even mix
I don't want to turn vegan, so I subscribed!
thanks man for the tips i am doing beef jerky as me speak
I know you didn't move to TX and still saying "PEE-CAN" 🤣 Just busting your balls. Great video Andrew. Glad to see ya back man
Ha! Thanks bro 🔥 🍻
Great video sarge, I mix 50 % pecan 40% apple 10 %oak, and use for all !
Hey John! Great mix! I really enjoyed the apple pellets.
Masquit and apple wood game changer when your smoking traditionally for ribs and brisket
Hi! i have a new Pit boss 1150 pro serie II and dont have P setting , only S mode smoke at 180F only.. yess less smoke flavor vs Weber master touch or bronco drum smoker but more easy with the wifi..
That liquid smoke part made me laugh to where my wife looked at me strange lol. To funny.
I mix Applewood Competition And charcoal all pitboss brand for my pork or chicken an it does pretty good
That sounds like an awesome mix! The applewood is awesome even on it's own.
I just figured you should know: I've watched many of your videos in my first 4 months in BBQ by this point. And I had not subscribed. But that pickle vegan meme made the difference. It mattered. The memes matter.
Ha! Welcome aboard! 🍻
Interesting Points.
The problem I have with a smoke tube is that while it does increase smoke flavour, it sure does produce A LOT of billowing “bad” smoke.
Not saying it’s all bad, I use my smoke tube a lot, but the argument that you want clear/blueish smoke only, not billowing dark smoke, that argument is out the window with a smoke tube.
Also, when working a stick burner you will notice there is always “bad” smoke present most of the time.. Not saying that’s a bad thing, because paleo anthropology says we’ve been doin this for the better part of a million years, if you believe in long earth theory..
But yeah, interesting things to ponder!
*Love the new Backyard btw*
When I was a stick burner, I liked to mix Apple & Pecan on pork / chicken and baby back ribs.... I will attempt this duo with my new Pit Boss 1600 Elite grill ... I take delivery of it tomorrow !
I’m about to make the switch to a pellet. How do you like pellet grills? I smoke on an ok joe highland. I’m looking at a lot boss Savannah.
Great tips! I have a smoke tube but never thought of what one of your other subscribers mentioned, putting in wood chips to the tube! Brilliant! I’m also going to get me some charcoal pellets to my mix. Thanks as always! Btw did you end up ordering that Crossbreed holster we talked about?
Gonna see if I can check one out locally, can’t decide between the regular size or they have a compact one as well.
@@GrillSergeant smart. Always nice to see if you can try one out in person first. Thankfully, if you can’t find one locally, you can return it online if you don’t like it. :)
I like apple cherry and maple mixed
I've tried several different pellets in my RecTeq 700 and the Pit Boss pellets seem to put off the best smoke aroma and flavor. Oddly enough, the Apple blend pellets gave me the most smoke flavor to any kind of pork (especially ribs) that I could get. It had a sweeter more balanced smoke flavor than the Oak blend or the Mesquite blend in my opinion.
I always cook at 200 degrees for the smoking portion (3-5 hours depending on the size and thickness of what I'm cooking) and then bump the temp up to 225 to 250 to finish the cook after wrapping. I do have some Knotty Wood Plum pellets that I haven't tried yet. The Almond Knotty Wood pellets get high marks from Jeremy Yoder at Mad Scientist BBQ but I don't have any experience with those either. It would be awesome for you to do a pellet review of some different brands and give us your thoughts. Great stuff as always man!
So many pellets to try, so little time! 😂 I plan on doing a comparison between brands soon
Hey Sarge, I have an update for you. You HAVE to try the Knotty Wood Plum pellets. I made a whole brisket today and it had the most smoke flavor of any pellet that I have tried so far. It was VERY comparable to my little vertical stick smoker. I run charcoal and pecan wood chunks in that and the plum pellets gave me that same flavor. I am blown away. Seriously, give them a try and let me know what you think. I did my brisket overnight, at 200 degrees (about 8-9 hours), wrapped in butcher paper and beef tallow, and then finished it off at 225. Used a simple rub that is supposed to be a spin off of Franklin's. It's 8 parts black pepper to 6 parts salt (3 parts kosher, 3 parts Lawry's seasoned salt) and 1 part Garlic powder.
@@bryanrulz3904 Will do!
Could you do a biscuit test to see how even this 1600 competition grill cooks.
I Like to mix hickory and mesquite.
Do all Pit Boss grills have the P setting?
I mix charcoal, pecan, and mesquite and that’s my mix!
Great combo there!
Great tips Sergeant. . I'm ordering a smoke tube as we speak. .
Smoked honey anyone!? That is a viral video idea for you!
@@GrillSergeant I'll have to look this up. If you heat Honey up to much it destroys the beneficial properties. Might be worth a try though.
@@CastleHives that's why you use a smoke tube and your smoker off. "Cold smoking" usually booze cheese anything without heat but you can still get that smoke.
Im going to try lowering my temps. I think I usually do 225 or 250. Definitely needing more smoke flavor so hope it works!
Worth a try. What pellets are you running?
I only subed because I could never be vegan....lol
Does every pit boss have the "P" function? I cannot find it on my 850 pro series
I do not see the link for the wood guide. I followed the FB link, and I could not find it there, either.
Is it worthwhile to spend money on a p setting grill when it seems a cheaper pellet tube does the same thing but almost better?
Pecan and Apple for ribs. straight Mesquite for Brisket. Port butt... I'm thinking Pecan and Jack Daniels
Pit Boss PSE 1600 elite need more videos with it
czcams.com/play/PLeJzwomz4QoSzZ7HdfPPBBPBc_IaSDnHm.html&si=0GoG10m3tfVfmRpt
I use competition blend
same
Hey does the pit boss Brunswick have a P setting? I didn’t notice one.
It does not
C'mon gents let's not turn vegan! *clicks heels*
I'm newer to using a pellet smoker and bought my first one (Pit Boss Pro 1600 Elite) and love it thus far. I started with Bear Mountain Sweet, then tried Lumberjack Hickory which fell flat on me, then tried mixing Lumberjack Cherry with Royal Oak Charcoal and it seems like the charcoal pellets just watered down my smoke flavor taking away from the wood flavored pellets. I'll try absolutely anything and will continue mixing and matching until I find a flavor that stands out as noticeable. I don't care what wood flavors those equate to, just as long as the end result is a pronounced smokey flavor. I've always gotten a great smoke ring from everything I cook and those BM sweet pellets gave my chicken thighs and steaks a robust red color and great flavor. Also, having Bill Burr stand in at the end for the root'n toot'n heel clicking cowboy was hilarious! Just kidding. :P
Ha! #MeatEater4Life Thanks for watching!
You told me that turning the dial down on the PB 1600CS that it's the smoke mode. My next question is doing this and having P setting at 4 is this all I need to do? I'm confused on how to set temp in "smoke mode". Or is leaving it at P4 and putting it at 250-275° considered smoke mode?
Having the temp say "S" is having it at it's lowest setting, Smoke Mode. Now you can change the P setting (to a lower number) and run it at a higher temp and there will be more smoke.
i have an expensive pit boss pb1000s1 and it doesn't let you change the p number
sooo jack up my pitboss P setting to 7 and use hickory for strong smoke? AND use my smoke tube :) as always ur videos are awesome sir
Go big or go home!
Dang 7 is on up there! Nice
Put pitboss in your title! I scrolled past this video countless times thinking it's not what i wanted when its EXACTLY what i wanted.
You want more smoke, you say?? Just call Snoop Dog and he'll smoke you out good. 🤣🤣🤣
Ha! I’m chilling with Willie Nelson right now 😂
@@GrillSergeant 🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣🤣
What do you think of pit boss vertical pro series 6
It’s cool but in about 2 weeks I’ll be getting a new vertical that will be coming out soon and with the features it has it is definitely worth checking out. Stay tuned!
one point you brought up and i did not see an answer to it (maybe i missed it) was that dirty smoke is bad, clean is good. with a pellet smoker, how can you make good and not dirty smoke? You just put the pellets in and go, so how can you control the quality of the smoke?
Pellet smokers run really efficient so you are not going to see a lot of visible smoke. You really can’t make “bad smoke” with a pellet smoker. Most people think not seeing a lot of smoke is a bad thing so this video is trying to point out that you actually don’t want that. That’s all.
Wish the new PB1150PS3 has the smoke
Mode in their settings?
You think they might added ?
I don’t see why not.
@@GrillSergeant on-site hope so…
It be a great asset considering you know
Sargent! If I may openly sir? I have acquired the same pit as you have in
Nice! So far I am loving the 1600CS!
Im still nit understanding it i may be a little slow! But if i set it to s mode how do i cook at 220? When i set it stays at 180 no matter what p mode i set it at! I was told it has to stay in s mode to even use your p settings! So how do i get to go to 200 or 220 degrees aftwr i set the p setting and keep it in s mode?
You first set it to smoke mode and let it smoke for a few hours. Then you turn up the heat to finish
Been struggling with my Brunswick to get more smoke flavor. I have a tube. Normally I smoke at 225° (230° on the Brunswick). I will lower that for the first few hours to 200° to see that improves my smoke flavor. My blend is 50/50 Mesquite/Post Oak. Post Oak is a Central Texas flavor and Mesquite is a South and West Texas flavor. Switching from a stick burner to a pellet smoker has been a vast flavor difference.
I bet. What offset smoker do you have?
In a good or bad way?
@@GrillSergeant I used a New Braunfels Bandera. They closed and sold the design to Char.Broil who now makes it under their Oklahoma Joe brand name.
@@hereweare9011 Bad. The flavor profile of pellets over the same wood in the form of chips, chunks, or splits is milder and different.
My smoke tube reignites to flames during the cook. How do I avoid this? I'm using a vertical pit boss. I think the fan is to blame.
Is it near the side where the vents are at?
@@GrillSergeant I had it on the left side next to the exterior wall on the lowest rack. My thought was either the fan was causing it to reignite or I lit too many of the pellets with the torch initially, making it too hot to smolder.
I smoke everything for two hours on my weber kettle and then finish it in the Brunswick good smoke flavor on everything I’ve done this way Best of two worlds
Double combo! Ha! Love it. 🍻
Apple and pecan pellets
Sir, thank you, Sir. Is there any type of smoker that gives you more smoke than another. I bought a Pit Boss Brunswick and it seems to produce little smoke.
Did you watch the 5 tips to try first?
@@GrillSergeant Yes I watched the whole video and those smoke tubes dont work. They wont keep lit!
@@ChefKevinRiese there is a gel you can get to coat the top of the pellet tube and acts almost like a fire-starter for charcoal. I found if I have the smoke tube in the Brunswick already lying down and light it and let it run with the doors open for about 10 mins first it then can keep itself lit cause I was having that same issue. Last time I used the smoke tube it ran for about 6 hours.
@@GrillSergeant what’s the gel called?
@@danielploy9143 amzn.to/3RilK9L
The guide link doesn't work
I don't see the guide the link goes to a group but don't see the guide i do have a FB account can you send me a copy or link thanks
Pellet cookers are to efficient and burn too clean so you don’t get a good smoke flavor. You need some “dirty” smoke to flavor the food.
I don't have Facebook
I don’t have Facebook
Pit boss is not a strong pellet. Even in hickory and mesquite.
So is the higher the p seeting the more smoke ?
Yes
@GrillSergeant doing some Dino ribs tomorrow wish me luck lol i will try a higher p setting for a little more smoke.
@@jsally1278 You got this!!
I buy the B&B competition pellets, and then I add Mesquite pets to it man let me show you delicious
Nice, who makes the mesquite pellets?
LMAO turned vegan!!
Best way to get more smoke. Buy a offset/stick burner. Still roll 275 degree and loads of smoke. Good video for pellet smokers tho 😂
Ha! You ain’t wrong. 🍻
I like how he didn't mention that you have to join a Facebook group to get that guide. Booo
Sorry about that. It wasn't like that initially when the group was public but with so much foreign spam we had to make the group private. If you want to shoot me an email (my is in my youtube bio) I can send a copy to you.
Do you know how liquid smoke is made?
Hint: it's smoke and condensation.
Nothing wrong with it.
Vegans typically wouldn't be watching this video. lol
If they did I would have a lot more downvotes. lol
Why does every CZcams video take an hour to get to the point, guess they get paid more or something for longer videos. Drives me nuts
Irritates me as well. Gotta be something with the algorithm
The reason is because a video that’s around 10 minutes can have a mid roll ad, means more as revenue. So yes they get paid for videos at least 9-10 minutes long. Even when talking about stupid shit like jokes about weed smoke. When obviously no retard here is thinking smoke means weed smoke.
There are a bunch of rules and policies that come with monetization. CZcams "influences" you to make your videos friendly to the algorithm and CZcams moderators (they aren't called mods, but that's what they are).
Then don't watch it dum a ss
Do you want more smoke flavor without the hassle? Maybe you should get rid of the pit boss
You want more smoke get a offset smoker problem solved easy baked oven boy
Exactly
Jared, notice he said good smoke hits your meat. . hmmmm
@@CastleHives all smoke will hit the meat if it’s clean smoke or dirty smoke
@@FracDaddyBBQ I was being an idiot. Smoke hits the meat. . LOL
If i'm adjusting that P setting, but cooking at say 225. will it impact anything? or does that function ONLY work during the lower "smoke" settings
I was under the impression that that only mattered during smoke mode (the lowest) setting but I could be wrong.
Thank you for making this video, and I really enjoyed all of the great information you shared in this video! Donald @ #moneypithomestead
Thanks Donald!