How to get more Smoke FEC?

Just lower your temp down to 140-160. You might have to open the door to dump some heat out to get it down it there if you had it at a higher temp first. Trying to keep smoke in by adding pipe to the exhaust is not a good idea IMHO. To do so changes the dynamics of the smoker. Just drop the temp, it should be fine.

The elbow has nothing to do with it.

Temp your cooking at does

Wood your cooking with does

Try lower temps to start and different woods and see how that affects it.

What pellets are you using? As said, they make a huge difference.

If you want more smoke in your meat, you have to use 100% wood pellets, not a blend. I did a brisket with straight Mesquite and you would swear it was cooked on a stick burner, without the creosote flavor.

quote:

Originally posted by Fast Freddie/Love Shack BBQ:
If you want more smoke in your meat, you have to use 100% wood pellets, not a blend. I did a brisket with straight Mesquite and you would swear it was cooked on a stick burner, without the creosote flavor.

UH-OH--the secret is out!
I thought I was the only one brave enough or crazy enough to do that!
Good Eats.

TIM

I put a 5" elbow and a cap. Was afraid the sparrows would start making a nest in my 100. Was making Mi Ti chicken and noticed the smoke was really coming out of the smoker...(my wife thought something was wrong) normally don't see the smoke rolling out like that. Temp was set at 224. I thougth it was due to the elbow and cap.

quote:

Originally posted by SouthDakota:
... normally don't see the smoke rolling out like that...

Keep in mind, just like stick burners, blue / clear smoke is better than the smoke you see.