Camp Chef SmokePro DLX

[Ordell]

I'm planning on doing my first cook on my new (and first) pellet smoker tomorrow, and I have concerns

I've already been on the phone with them once and managed to get it going with some help. They had me check the electrical connections, but I think that might have been a waste of time. The call may been avoided if they documented how to use it better. A good setup and first use video would have been nice. Oh well. In any event, we got it going and support was good.

I just did a burn in and I notice well into the 30 minutes, I can't really see any visible smoke. Early on, I definitely can, and when I had the smoke stack closed (video again would have been nice), it was billowing out of everywhere. At the highest setting,, the level is questionable. I was at 350 in 30 degree weather if that matters much, higher than I would normally be of course.

I know the smoke quantity is supposed to be somewhat low on pellet grills, but if anyone has any thoughts on what I should be seeing or other tips, I'd love to hear them!

Thanks,
Steve

 

[PatAttack]

The hotter you cook, the less smoke you'll have.

Start with the lowest "smoke" setting for a few hours and ramp it up.

 

[patrickd26]

The hotter you cook, the less smoke you'll have.

Start with the lowest "smoke" setting for a few hours and ramp it up.

You can't go wrong with advice from a guy w/ the name, "Pat." I do agree, though... I'm a 225-235 guy on large cuts of meat on a pellet. After a few hours, then I'll wrap and crank the temp. For chicken, I keep it at 280 minimum. I think it yields great wood flavor and crispy skin.

 

[Ordell]

Just to be clear, I was just burning off the factory grease at 350. I'm normally around 250-275!

 

[PatAttack]

Just to be clear, I was just burning off the factory grease at 350. I'm normally around 250-275!

The "smoke" setting on my Rec Tec is 180°.

I'll run it on that for a couple of hours then go up to my normal 270° for pork, ribs or brisket.

Even at 250°-275° there won't be an abundance of smoke per say.

 

[1MoreFord]

Just to be clear, I was just burning off the factory grease at 350. I'm normally around 250-275!

Yes, we understand, but you were also complaining about lack of smoke too.

If you want to see smoke you will have to cook at much lower temps, and on a Camp Chef you want to use the #10 smoke setting if it has a PID controller. Their high and low smoke settings re kinda useless.

You still may not get enough smoke flavor unless you choose the right pellets or add a smoke tube.

 

[Ordell]

And we're off. Doing a turkey breast as well!

 

[1MoreFord]

Looks like a good start.

 

[SmoothBoarBBQ]

So how did it go?

 

[Big George's BBQ]

How were the results

 

[Titch]

How about now?