Eli Lawrence
New member
Is there a pellet grill that gives a stronger smoking than anyother --- or are they all about the same?
I hear the 1 star kicks out more than the 2 star if that's possible!
The Green Mountain and FEC both have two stage fans, that cut thier flow down once the cooker is at temp, then ramp when fuel is added/temp is down... I think that helps increase the amount of smoke that you get in your meat. Cook temp also makes a big difference. The hotter the cook, the less smoke you will get.
Pellet cookers in general have a very mild smoke profile, they are efficient with thier fuel use, and run about the cleanest fire you can get. So if you want more of a smoke profile.. cook at longer and lower temps in your pellet pit. I have found that is the best way to get a more distinct smoke profile in your food. Cook at 180-190... for the first several hours. That probably has the biggest impact... next, make sure you are using a good, quality hardwood pellet. I can tell you that you will notice a very large difference in the flavor profile between say a traeger pellet, vs. say one of Candy's.
Very well said! The MAK controls the fan speeds variably by percentage based on cooking temperatures.