adding smoke to pellet smoker

[Beap52 2,519]

Now that cooler weather has arrived, I double smoked bacon that I have discussed here some time ago--and it got me to thinking. 

 

I have a pellet smoker and one of the issues I see is that they don't infuse as much smoke flavor in food as my other smoker.   I've tried putting my smoke generator inside on the grill but it won't stay burning.  I assume lack of oxygen. 

 

Today after removing the smoked bacon, I decided to try to adapt what I have on hand to produce more smoke in the pellet smoker.  I'll work on a better set-up if I proceed.  I am aware that there are commercially available smoke generators that can be attached to pellet stoves but what fun is that? 

 

The first picture is the housing that I made to go around the smoke generator and the amount of smoke it produces.  

 

I made a makeshift attachment that allows smoke to be drawn into smoker when the fan is running.

 

The third picture shows the amount of smoke drawn into the smoker via fan motor. 

 

I don't think I'll be infusing too much smoke into the chamber.  The smoker doesn't produce a lot of smoke at lower temperatures and then only when the auger is dumping new pellets into the burn pot.  

 

My concern/question is will drawing the smoke across the blower motor be an issue?  There is no heat with the smoke just smoke particles.  I don't plan to make it an airtight system just introduce smoke near the fan and let it draw what it will. 

[Beap52 2,519]

After some consideration, I'm rethinking the smoke generator.   If I go with one, I don't want the smoke to pass by the fan due to tar and soot buildup. 

[cleat 9,404]

I would also think that if there is not enough oxygen in the smoky air then the pellet fire would go out.

I know with my Traeger if there is any obstruction due to air blockage or ash buildup in the firepot then the fire goes out especially in low smoke setting.

 

I do a lot of smoking with the Traeger and find there is a nice wide smoke ring on meats that have been smoked for a long time such as Brisket.

 

If you want a strong smoke flavour then you can use a strong flavoured wood pellet such as mesquite.

 

Just my observations, you mat want more smoke flavour than me.