So you purchased a pellet grill for its wood-fired flavor, but after a few cooks, you’re slightly disappointed with the lack of smoke flavor.

Most people find that food cooked on a pellet smoker has a much more “subtle” smoke flavor. If you love that deep, smoky flavor, you might feel cheated. But before you kick your new grill to the curb, you do have some solutions to get more smoke flavor from your pellet grill.

Here are our most effective tips for coaxing more smoke flavor out of your pellet grill.

The 7 best ways to get more smoke flavor from your wood pellet grill

To help you get the best rich smoky flavor from your smoke challenged pellet grill, I’ve come up with 7 helpful and easy-to-implement tips to get you smoking!

1. Experiment with different wood pellets

One of the main benefits of working with wood pellets is the ability to change the flavor by using different types of pellets.

Apple, for example, has a mild smoke that won’t overpower your food, while oak will add a more robust smoky flavor.

Experiment with different types of wood, from different brands, and find the one that gives you the smoke flavor you are looking for.

Brands like Bear Mountain, Lumberjack and B&B are all good options.

We’ve reviewed some of the best wood pellets here for you to choose from.

2. Cook at lower temperatures

Pellet grills produce a lot more smoke when cooking at lower temperatures.

For example, when cooking at 225°F you can expect to get significantly more smoke than if you were cooking at 450°F.

If you are following a recipe that calls for temps above 225°F-250°F you can always give it a few hours at 225°F before ramping the temp up.

This is what we do in our whole smoked chicken on the pellet grill recipe. By starting at 250°F the chicken gets a good smoke flavor, and then you ramp up the heat for the final part of the cook to crisp up the skin.

If possible, try experimenting with lower temperatures and see how this affects the flavor. We always take this into consideration in our pellet grill recipes.

3. Take advantage of any “Smoke” setting your grill offers

Some pellet grill manufacturers include a special “smoke” setting for people who want to ramp up the flavor.

The Traeger Timberline and Ironwood series have a Super Smoke mode that ramps up smoke when cooking between 165°F and 225°F.

The Camp Chef Woodwind also gives you a Smoke Control number, which you can set via the controller or app. These settings change how the pellet grill auger distributes pellets, which is how pellet grills maintain a constant temperature, and how much smoke is produced.

This is a great way to get more smoke flavor when cooking at lower temps. The smoker will automatically start producing more smoke at these temps.

You can also use this mode when smoking for an extended period of time (e.g., 12-16 hours). We did this for our pellet grill brisket recipe, and it turned out pretty darn good!

4. Add a smoke tube

A smoke tube can be filled with pellets and lit, and placed inside your pellet grill for an extra boost.

Essentially, this is the same as putting a smoking wood chunk on the coals of a charcoal grill, as it will smolder and produce smoke.

Check out our guide on how to use a smoke tube in a pellet grill.

Another way to add smoke to your food is by using a smoker box. This is a small, metal box that sits on the grill grate and is filled with wood chips or pellets. The heat from the grill will cause the wood chips/pellets to smolder and produce smoke.

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5. Spritz regularly

Smoke tends to stick better to wet surfaces. Regularly spritzing your meat helps the smoke adhere better and develop a richer flavor.

I like to use a 50:50 mix of apple cider and vinegar, although there are many other options you can experiment with.

6. Don’t wrap your meat

Wrapping food in aluminum foil is a common barbecue technique. Usually, the idea behind wrapping food is to help retain moisture and power through the stall.

However, wrapping your food in aluminum foil will actually prevent smoke from reaching the meat.

So if you’re looking to add more smoke flavor to your food, then don’t wrap it in foil! Instead, try using a smoker box or even just a piece of aluminum foil folded into a little pouch. This will allow the smoke to reach your food and add a delicious smoky flavor.

Check out our recipe for no-wrap baby back ribs or no wrap pork butt for some ideas.

7. Fix any leaks

Some cheaper models of pellet grills leak a lot of smoke, costing you smoke flavor and a lot of wasted pellets.

If your grill is leaking, then try fixing the leak with some high-temperature silicone sealant or gasket. This will help to keep the smoke where it belongs – inside your grill!

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Installing a gasket on your pellet grill is a great way to ensure that you’re getting the most out of your smoke flavor.

Why pellet grills don’t produce as much smoke

Pellet grills are designed to be as efficient as possible. This means that the grill will automatically shut off when it reaches the desired temperature.

This means smoke production is constantly ramping up and down.

This design is totally different from a charcoal or stick burner, where the smoke is more continuous.

Wood pellets also burn more efficiently due to their high surface area to volume ratio, leading to less smoke production compared to a wood chunk left on top of some charcoal.

This also produces a more subtle smoke flavor. Since the grill is not constantly on, it cannot produce as much smoke as wood-fired or traditional charcoal grills.

Camp Chef devised a clever solution to this limitation. The Woodwind Pro includes a built-in smoke box, so you can add a few chunks of hard wood for extra flavor.

However, I don’t expect you to rush out and buy a brand new grill to solve your problem. If you are looking to intensify the smoky taste, we do have some easy-to-implement tips

If you’ve tried these tips and you still aren’t happy, you might want to consider one of the new “gravity” style charcoal smokers. These smokers are digitally controlled like a pellet grill, but use charcoal instead of pellets for a richer flavor. You can also add wood chunks for even more smoke flavor.

It’s a good choice if you want automatic temperature control, good stability, and the flavor of charcoal and wood.