New Silverton not adding any smoke flavor

[mgmcotton]

I upgraded from a Pit Boss to a Silverton 810. When cooking chicken at 325-degrees, the chicken tasted no different than cooking it in the oven. The next day, the left overs had no smoke aroma or flavor when those should have increased overnight. I know that there will be less smoke and smoke flavor when cooking at this temperature and a lot less smoke than using my Big Green Egg. However, there should have been a hint of smoke flavor like I go from my old Pit Boss. I was using a 50/50 mixture of Traeger Premium and Hickory.

I am concerned that the design of the Silverton, a box shape, does not allow the convection to work properly as the Iron Wood and Timberline tube shapes. Is that a correct assumption?

If I return the Silverton and went to the IW to TL, would I get the hint of smoke flavor that I expect?

Is the a result of the backdraft designs where the smoke exhausts out the the back in the middle of the convection vs the smoke stack design where the smoke exhaust at the end of the convection?

This weekend I will try a different pellet to see if I get better flavor than the Traeger pellets.

Thank you for all your help and comments.

 

[Slimpicker]

Can O Worms here

1) you won't get your smoke flavor at 325°, Traegers give off most smoke at MAX low 200s...
If you want smoke flavor get a smoke tube or 2, use chips and pellets, or start all your cooks low for 45 minutes then cook normal temp. But I make the BEST smoked chicken with smoke tubes.

2) Throw the Traeger pellets out and get a REAL WOOD pellet, do a search here and you'll see why. Traeger doesn't necessarily use 100% wood in their pellets. Here is their patent where it specifies it in the abstract: US Patent 7517371

3) You will NEVER EVER get the same smoke flavor as any charcoal/wood chunk smoker, but smoke tubes will get you close

4) Ironwood guys would say YES, get one, but there is no big difference in models as far as smoke flavor except for a model that has "Super Smoke" and then even some say that isn't enough

That is a SMOKE TUBE Chicken cooked above 300°

 

[mgmcotton]

I got more smoke flavor on the Pit Boss than this grill using the same pellets. I am wondering if the old design that had the smoke circulate from down the tube to the smoke stack lended to more smokey flavor than the back draft, which cuts down the circulation.

Are other pellet grills like Rec-Tec better?

 

[Lbeberdick]

I upgraded from a Pit Boss to a Silverton 810. When cooking chicken at 325-degrees, the chicken tasted no different than cooking it in the oven. The next day, the left overs had no smoke aroma or flavor when those should have increased overnight. I know that there will be less smoke and smoke flavor when cooking at this temperature and a lot less smoke than using my Big Green Egg. However, there should have been a hint of smoke flavor like I go from my old Pit Boss. I was using a 50/50 mixture of Traeger Premium and Hickory.

I am concerned that the design of the Silverton, a box shape, does not allow the convection to work properly as the Iron Wood and Timberline tube shapes. Is that a correct assumption?

If I return the Silverton and went to the IW to TL, would I get the hint of smoke flavor that I expect?

Is the a result of the backdraft designs where the smoke exhausts out the the back in the middle of the convection vs the smoke stack design where the smoke exhaust at the end of the convection?

This weekend I will try a different pellet to see if I get better flavor than the Traeger pellets.

Thank you for all your help and comments.

I bought the 810 as well. Putting the food on the upper rack, and using 225 with super smoke will improve smoke flavor. The type and brand of pellets also has a big influence in flavor. Try to use Lumberjack or Bear Mountain pellets of Hickory wood.

 

[GrillMeister]

Try cooking the bird at 180 for 30 minutes and then ramp it up to your roasting temp.

The grill will generate more smoke and the bird will readily absorb it as poultry tends to do.

 

[Slimpicker]

Try cooking the bird at 180 for 30 minutes and then ramp it up to your roasting temp.

The grill will generate more smoke and the bird will readily absorb it as poultry tends to do.

AMEN