Pit Boss "Smoke" Setting?

[LFD2037]

I got a Pit Boss Pro Series pellet smoker for Father's Day & am trying to figure it out (yes, I read the owners manual). I read a few recipes online & they all pretty much say to smoke ribs & briskets on the 225° setting. I didn't see any that said to actually use the smoke setting (that setting is supposed to stay between 160 & 190°). If Pit Boss' own recipes don't include using the "smoke" setting then what's the point in it?
What setting(s) do you use on your Pit Boss horizontal smoker?

[skiguy327]

You’re still smoking the meat at 225. With pellet grills the higher the temp setting the less smoke you get. The smoke setting, roughly 180 degrees, won’t cook your food very quickly. I use the smoke setting on my grill mostly to put some smoke flavor in whatever meat I’m cooking (usually 20-30 mins works great). I’ll then pull the meat off the grill, turn it up to the highest setting, and then put the meat back on to cook to my preferred temperature. They call this “reverse searing”.

There’s some science to the art of smoking. Check out http://amazingribs.com. Lots of helpful info that will help you get the best results out of your pellet grill.

Btw: that reverse sear method I described above gives me amazing results when I grill thick sliced bone-in pork chops. Absolutely world class, as good or better than any pork chop you can buy at the most expensive steak house in town. Use hickory pellets. [emoji6]

I have a gas grill and a charcoal grill that never got used again after I got my pellet grill.


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