dirtydingus
Knows what a fatty is.
Amongst all the pellet cookers on the market, is there one or more brands out there that give your food a better smoke flavor than the other? Maybe, they're all the same, I don't know. Help me decide.
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Pellet cookers-Smoke flavor
- Thread starter dirtydingus
- Start date
nucornhusker
Babbling Farker
I have noticed a better smoke flavor with Yoders than other pellet brands I have used. I haven't used all pellet cooker brands, but Yoders are designed to give more smoke flavor than other brands. Plus the are built here in the USA and built much heavier and solid than other brands.
dano
is one Smokin' Farker
There are going to be some differences between some of the different brands...Not that it's good or bad...just different. All of the pellet grills rely on a duty cycle to burn the pellets. Traeger for example has a longer duty cycle which mean the pellets drop for a long period of time(about 15 seconds) and then there is a longer idle time where the pellets are not dropping (varies depending on setting). Some other brands like Yoder, Memphis, and Louisiana have shorter cycles (3-5 seconds or so) and have tighter idle times. I have noticed that the shorter duty cycles put out a little more even smoke where the longer cycles have more smoke and the beginning of the cycle and then lessen as time goes on before the next cycle.
Fwismoker
somebody shut me the fark up.
I don't care what anybody says pellet cookers don't produce much smoke flavor at higher temps...any of them, lower temps is different.
I'd add on a smoke generator if you wanted more flavor and do cooks at say 275 and up.
I'd add on a smoke generator if you wanted more flavor and do cooks at say 275 and up.
unixadm
Take a breath!
That's a good point and you're right. The hotter the fire or the more fuel that's required to maintain a pit temperature, the less smoldering you get which is where most of the smoke comes from. I have found that 250 and below for smoking on a pellet cooker to be the sweet spot. However even will cooking hotter than that, for example grilling - I've still noticed a nice subtle smokiness to pretty much anything I've cooked.
I'd give my nod to Yoder and Woodmaster. I've owned pellet cookers from both and they both produced a nice smoke ring with a great flavor.
I'd give my nod to Yoder and Woodmaster. I've owned pellet cookers from both and they both produced a nice smoke ring with a great flavor.
dano
is one Smokin' Farker
Agree with the comments above. Higher the temp the less smoker you get from what I have experienced.
sparky'
Full Fledged Farker
the mak 1 star smokes a lot. even at higher temps.
DickQ
Knows what a fatty is.
The brand pellets you use make a big difference in flavor as well. I like BBQ'rs Delight
rookiedad
is Blowin Smoke!
heres my invention. i would make a smoker with two hoppers. one for hardwood fuel like oak to burn and bring the smoker up to temp, then at some degree of height above the fire pot i would have a smoke pot where flavor wood would be augered down into on a regular basis based on average smoldering time as per the temp of the pot. this would give regulated heat with consistant smoke at any temperature.
veryolddog
Knows what a fatty is.
Many folk subsidize the smoke in their pellet smokers with alternate devices such as a tube smoker from Amazing Smokers and place flavored pellets in there to enhance the flavor of the their food results. You may want to take a look at these devices and see if there is a fit.
Ed
Ed
ajstrider
is Blowin Smoke!
Your brand choice in pellets affects the smoke flavor more than brand of grills I believe. The Yoder ideally has a better smoke flow through the smoker due to the firepit on the side rather than in the middle like most others. The Yoder seemed to be more of a pellet hog than my other pellet smokers too, and more pellets burned should mean more smoke flavor. Someone mentioned the temperature part, this is true, but since a pellet smoker has an induced air flow it cooks faster at a given temperature due to better heat transfer. The best temperature tends to vary a bit between smokers.
Charcoal_Addict
Knows what a fatty is.
You always have to accept some trade-off. A pellet grill is user friendly substitute for an offset Grill. You're not going to get off-set quality from a pellet cooker but you will still get pretty impressive eats and more time to enjoy the game.
luke duke
is Blowin Smoke!
My Klose pellet smoker puts off plenty of smoke regardless of the temperature I am cooking at. I use oak pellets that are approximately 12"x4"x4" each. :mrgreen:
peeps
somebody shut me the fark up.
:rofl:
I have used the Treager and Green Mountain grills.
I agree less smoke at higher temps and have turned them off and back on to get a heavier smoke.
There are a few that are large and have a pooper at each end which could lend to making all kinds of blends and adjustments
I am very impressed with the yoder and would love to try one!
I agree less smoke at higher temps and have turned them off and back on to get a heavier smoke.
There are a few that are large and have a pooper at each end which could lend to making all kinds of blends and adjustments
I am very impressed with the yoder and would love to try one!
JD McGee
somebody shut me the fark up.
We have the MAK 1 Star and 2 Star Generals...the quality of smoke produced is amazing @ 225-250 which is where I smoke my big meats and ribs. MAK is coming out with the 3 Star General this Spring which may very well be a game changer for folks cooking at higher temps...stay tuned! 
Jaberwabee
is Blowin Smoke!
I was like, Klose Pellet! .......oh I'm an idiot............
My traeger, Yoder, and ma, have all been very similar with smoker. If imwant smoke I start at very low temp first then go to what I want to cook at.
dirtydingus
Knows what a fatty is.
Thanks everyone for all the info. It will come in handy.
PS; A bag full of pellets that size would give an old bastard like me a helluva hernia.:caked:
mootpoint
MemberGot rid of the matchlight.
We have the MAK 1 Star and 2 Star Generals...the quality of smoke produced is amazing @ 225-250 which is where I smoke my big meats and ribs. MAK is coming out with the 3 Star General this Spring which may very well be a game changer for folks cooking at higher temps...stay tuned!
Do you have any additional information you can share, or is it just pure speculation at this point?
