I like "Porken Legs"
There was more smoke flavor than I had with the Traeger. I just did not get the smoke output with it that I am with the Memphis. Now to be fair I did have a PID running tight temps on the Traeger so smoke was at a minimum.
The difference here is that the Memphis in smoke mode (180F to 295F) will drop pellets and then the fan will speed up to super high speed for about 10 seconds then turn down real slow creating smoke. It repeats this each time it drops more pellets. And it is able to keep the temps within 5 degrees while doing this.
I used maple bacon with this cook and I can tell you that the maple bacon took on a nice smoke flavor. The smoked bacon actually was too smokey in taste being it is already smoked. The chicken really had a good smoke flavor. I see no need for a smoke daddy with this grill. I was using maple and apple pellets. Not really the strongest smoke flavor woods.
Now keep in mind that they smoked for about 2 1/2 hours so that was almost the entire time. So that is a good application of smoke. I never saw the smoker billowing smoke. It just had a light, constant, thin blue smoke coming fron the vents built into the hood. It never appeared to lose flame.
I am super happy with the way this thing cooks.
Tee doesn't your Yoder do something similar when at lower temps to create smoke?
