No Smoke

cottonwood_wolf

New member
Messages
1
Grill(s) owned
  1. Bull
Hello all! Just purchased the RT-700. Did my first cook and the unit had almost no smoke when at 250-400 degrees.
Only time I got smoke was when temp was set to LO. This can’t be normal? Any suggestions or information would be much appreciated.
 

Chris_G

BULLSEYE OWNER
Premium Member
Messages
1,890
Location
NYFD
Grill(s) owned
  1. Bull
  2. Bullseye
  3. RT-680
Hello all! Just purchased the RT-700. Did my first cook and the unit had almost no smoke when at 250-400 degrees.
Only time I got smoke was when temp was set to LO. This can’t be normal? Any suggestions or information would be much appreciated.
The lower the temp, the more smoke.
The higher the temp, less smoke.
 

chadinsc

Well-known member
Messages
508
Location
upstate south carolina
Grill(s) owned
  1. Bull
180-225 will definitely give you the most smoke. but i can definitely taste smoke upto 300 when cooking. also i have just started using lumberjack competition blend and it seems to produce the most smoke i have seen yet. if you want max smoke you will have to cook low or use a smoke tube or both. good luck with your new grill and welcome to the forum
 

kstone113

Active member
Messages
38
Grill(s) owned
  1. Bull
  2. Bullseye
This is very normal when the grill is brand new. What others said above is 100%. What I would say is the more you use your grill, the more your grill will be "seasoned" and the less smoke will stick to your walls of your grill and more on the food. So after that, you will see more smoke the more you use it.

I like to start most long cooks on low for an hour or more. Then I usually settle at 250 for the most of the cook. 225 is fine also but you have to remember, the low the temp, the longer the cook.

Most people are used to smoking around 250 to 275 or more which takes a lot less cook time. So you have to adjust your cook times with pellet grills.
 

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