The SMOKE setting runs at approximately 160±15°F, optimized for maximum smoke output rather than precise temperature control. Smoke flavor peaks at around 160°F — ideal for developing bark and smoke rings.
Best Uses for SMOKE Setting
- Opening phase of a long smoke — start on SMOKE for the first 1–3 hours to maximize smoke absorption before raising to your target cook temp.
- Smoke-finishing a cook — drop back to SMOKE for the last 30–60 minutes to intensify smoke flavor.
- Jerky — low temp and steady smoke is the classic combination.
Things to Know
The temperature on the SMOKE setting is less stable than a specific °F setting — expect up to ±15°F variance. This is normal and part of how the smoke cycle works: the controller lets the fire die down before delivering a fresh burst of pellets, which smolder and release smoke before coming back to flame.
⚠️ SMOKE setting is not suitable for a full cook. The temperature is too low for food to reach a safe internal temperature on its own. Always raise to a proper cooking temperature (225°F or above) after your smoke phase.
💡 SMOKE vs. 180°F: Setting to 180°F gives similar low heat with more temperature consistency. SMOKE mode trades precision for maximum smoke volume.
