Startup Smoke and What It Means

Yes, thick white smoke at the start is normal on many pellet grills. Makers describe it, and they say when it should thin out. Here's what's going on inside.

Where the white smoke comes from

When the auger drops fresh pellets onto the hot igniter, they don't burst into flame at once. They smoulder first. Pit Boss puts the white smoke down to pellets smouldering just before they ignite.¹

Once a proper fire is going, the smoke changes. The same page says wood pellet grills burn extremely clean. The smoke is thin, bluish and almost fully invisible.¹ That's why a grill at cooking heat can look as if it isn't smoking at all.

When does it clear?

Traeger's seasoning guide gives a time for one model type. Wait approximately 15 minutes for the fire to establish. Once it has, the thick white smoke should change to thin and slightly blue.²

That figure is for that guide's non-connected grill. It isn't a rule for every make. Pit Boss uses a 10-minute period on its Smoke setting.¹ Your manual may give a different number, and it's the one to follow.

Dark smoke on a new grill

A brand-new grill can smoke more. Traeger's guide says that during seasoning you may see dark or excessive smoke and ash. It calls this normal and says it will not be as significant on future startups.²

Seasoning is the one-time first burn that comes before cooking. The guide gives about an hour and a half for a connected grill and about an hour for a non-connected one.²

Why the lid matters at startup

Some makers want the lid open at the start. Pit Boss says to start on Smoke with the lid open for 10 minutes.¹ Its reason: an open lid prevents overloading the barrel with smoke and helps prevent a backdraft.¹

Others have you close the lid before lighting. Traeger's guide for connected models says to press Ignite and close the lid.² The two makers disagree, so look up your own. For the full routine from button to cooking heat, see the overview.

What Pit Boss says about vents, pellets and the Smoke setting

Pit Boss gives three pieces of advice about airflow and burning. None of them is about smoke that won't clear.

• Vents. Pit Boss says that if a unit has a chimney, the cap should be raised up as high as it can go. Trapping smoke inside causes temperature problems, and the fire could die out for lack of air. If the unit has vent holes instead, don't block them with foil or anything else.¹
• Pellets. Pit Boss says pellets stored badly can take in moisture and will not burn correctly. It advises an airtight container.¹
• The Smoke setting. Pit Boss says starting on Smoke ensures the fire pot isn't overloaded with pellets.¹

If smoke stays heavy well past the time your manual gives, follow your own manual and contact the maker.

Smoke is also a reason to stay outdoors

Never carry a smoking grill indoors to escape the weather. London's fire brigade calls any outdoor cooking equipment, a BBQ or camping stove included, unsafe to use indoors.³

Thin smoke outdoors is normal. Moving the grill under cover to keep the rain off is a different matter, and the page on where to light covers it.

What the smoke doesn't tell you

White smoke doesn't say whether the grill is ready for food. Nor does it give the temperature. Look at the display. The display and your manual tell you that.