Why Green Mountain Grill Smoking Too Much [Reasons + Solutions]

The major reasons why green mountain grill smoking too much includes cooking at low temperature, using too much fuel or bad quality pellets, poor airflow, or leaking grease.

Plus, the defective combustion fan and malfunction of the thermal sensor are other culprits for it.

Whatever the reason is, raising the temperature and adjusting the airflow will give you enough control over the smoke. If still, the problem persists, it is a call for a comprehensive guide.

Stay tuned with this extensive guide till the end to get the best fixes for this issue. 

Green Mountain Grill Smoking Too Much [7 Easy Solutions]

Before taking an in-depth look at how to stop too much smoking from GMG, let’s have a short glimpse at the below table highlighted quick solutions for each responsible factor.

Note: You read to know how to fix green mountain grill making grinding noise.

Probable Reasons	Recommended Solutions
Temperature is low	Rise the temperature
Using too many pellets	Fill the fire pot with an adequate amount of pellets
Bad quality pellets	Use dry and blinders-free wood pellets
Poor airflow	Adjust the chimney cap, Don’t open the grill lid too much, lean the ashes of the burn pot.
The grill is leaking grease	Clean the grease from the grill surface
Non-operational combustion fan	Fix or replace the defective combustion fan
Thermal sensor issue	Remove all the obstruction from the senor. Replace the faulty sensor.

1. The Temperature Is Too Low

In case green mountain is smoking too much, setting the temperature low is the root culprit for this issue. Pellets grills are best for low and slow cooking and it is needed when one tries to produce most smoke. 

But when there is excessive smoke in the unit, be sure the temperature is set too low. Lower temperatures tend to burn pellets slower, which facilitates high smoke production. 

Solution:

Generally, green mountain grill offers to set the unit between 150 to 500 degrees Fahrenheit. For this instance, you need to raise the cooking temperature setting if it is set lower. 

Once the temperature begins to increase, the auger starts feeding more pellets and the smoking amount will reduce. 

• The ideal temperature for smoking in a pellet grill is between 212℉ and 230℉. 

2. Are Using Too Many Pellets

Using excessive fuel is one of the major reasons for a pellet grill to produce so much smoke. When you use too many pellets in your green mountain grill, then it will create a huge fire and cause your grill to smoke in uneven amounts. 

Plus, mixing up a lot of pellet dust with pellets has the potential to lead to fires and explosions that cause thick smokiness. Besides, due to hopper loads with pellets, there will be a lack of oxygen flow. 

Not enough airflow causes incomplete combustion, leading to the flame out.  As an outcome, there will be copious amounts of smoke when the pellets ignite and smolder.

Solution:

• Check the hopper and ensure it is not overloaded with pellets.
• Make sure there are no particles and dust sticking with pellets and also the firepot should be free of ashes. Don’t miss to vacuum out broken-down pellets from the firepot.
• After every cooking session, remove any extra pellets or unused pellets from your grill. 

Pro-tips: Never use wet pellets while cooking, as dampened wood tends to produce excessive smoke. Plus, proper startup while cooking is quite essential to get the best smoke control. Always start with less wood to ensure proper airflow and complete combustion of the fuel.

3. Low-Quality Pellets

As with all types of pellet grills, pellet quality has a big role in grill performance especially when the fact is about smoking.

One of the major issues results in a high amount of smoke since there is an unbalanced fuel-to-oxygen ratio in your pellet grill.  

But in case you are using bad-quality pellets, you will encounter poor-quality flame and as a result, uneven smoke production is obvious.

If the pellet contains moisture and more fillers than wood, it won’t burn hot, causing them to create more smoke. Quick breaking, discoloration, and dullness are the other major signs of bad pellets. 

Solution:

• First up, ensure you are using quality pellets in your pellet grill. The wood pellet should be made from real hardwood and have not any artificial binders or filler. 
• Mesquite, Hickory, Cherry, Apple, and Pecan are some of the best wood pellets that will provide you with a moderate amount of smoke. 
• The pellets in the hopper might take moisture for your unconsciousness. Thus it will be better to change all pellets from the hopper and start with a fresh batch. 
• Also, always store your pellets dry and sealed bucket.  

4. Lack Of Airflow

Airflow is one of the important factors for clean burning in a pellet grill. If there is a lack of ventilation within the unit, it will not draw enough fresh air into it and lead to poor combustion due to exhaust gas escaping.

Incomplete combustion creates too much smoke coming out of the pellet grill and produces a lot of ashes in the firepot.

There are a few major reasons for poor airflow in your GMG pellet grill. Have a look through some major ones: 

• Wrong adjustment of the chimney
• Blocked burn pot with ashes and pellets
• Using a larger pan on the grill.
• Opening the grill lid too often 

Solution:

i. Adjust The Chimney Cap

A chimney is a vital part of the GMG pellet grill to manage the airflow. It helps the exhaust gases escape and allows the oxygen to enter through the intake. So, you need to adjust the chimney correctly.

Turn the chimney counterclockwise (to the left) to increase the airflow in the unit. There should be about 1 to 2 inches opening of the chimney. 

Besides, you need to keep the chimney clean to ensure an even and non-smelly smoke. To do this, detach the chimney from your grill. Then, clean it with a foaming spray solution. 

ii. Avoid Keep Opening The Grill Lid

Avoid opening and closing the grill lid frequently while cooking. If you open the grill often, it will cause a sudden rush of oxygen into the chamber and create more smoke.

iii. Don’t Use Large pans

A larger pan blocks the grill airflow, which causes combustion problems. While using pans for your cooking, make sure there is at least an inch gap between the grill and the edge of the pan. 

If you are using foil, it should not stick over the drip tray edges as it also interrupts airflow. 

iv. Clean The Burn pot

As the pellet arrives in the burn pot via an auger tube, clogging the pot with ashes and pellet dust is obvious. Don’t forget to clean the obstruction from the burn pot to fix the airflow and smoke issues.  

5. Excess Grease Build-up

Building up grease on the grill surface is the primary reason for excessive smokiness. It is the most common phenomenon when you are cooking on your grill for longer periods. The grill and other compartments clog up with grease from the drippings of the fatty foods and oils. 

In this criteria, too much smoke coming out from your grill is the result of burning off that remaining residue and grease. Sometimes, the build-up residue causes dangerous grease fires when they are ignited after turning on the grill. 

If this happens, be sure the situation is not normal and you need to clean your grill as soon as possible.

Solution:

• There are countless degreasers available in the market which effectively dissolves grease. Also, you can go through a homemade solution for this fact. 
• Soak the grimy grates with baking soda and white vinegar solution overnight. It will loosen the stubborn, caked-on grease from the grill. Once done, scrub the grates with a nylon scrub brush. Then take a cloth or paper towel and wipe the scrubbed grease. 
• If you want to clean the grill with soapy water, must dry out the cleaned surface before turning on the grill. 

6. Combustion Fan Not Working

There is a combustion fan located under the auger in the GMG pellet grill. It pulls air into the firebox to keep running the pellet feeding. To maintain the smoke and temperature of the grill, running the fan at a consistent speed is a must. 

Now if you are experiencing thick smoke in your unit, the combustion fan may not be working properly. Either the fan blade is obstructed by any hard object or the wires might be worn out. In most cases, the broken or defective fan itself is the culprit. 

Solution:

• First, unplug your grill from the power connection prior to working on the combustion fan. 
• Visually inspect the combustion fan and clean any stuck objects and gunked-up grease from the fan.
• Now, try to rotate the fan blade manually using your fingers. If the fan is running effortlessly, be sure there is no damage. Spray silicone lubricates towards the fan motor in the center. 
• In the case of a defective fan, it needs a replacement.
• If the fan is alright but the problem persists, check the wiring or cable connection of the combustion fan. Tighten loose cables. Replace the frayed or corroded wires.

7. Incorrect Installation Of Thermal Sensor

The thermal sensor is an essential element in the green mountain green which helps to regulate the grill temperature by adjusting air and pellet flow. 

Now in case of malfunctioning of the thermal sensor, the grill temperature will start fluctuating too much which leads to smoking excessively. For this instance, there is a higher possibility that either the sensor is not positioned properly or is clogged by the grease buildup. 

Some other major reasons for GMG thermal sensor problems include

• The grease tray might be improperly installed.
• Tinfoil on the grease tray or some other material may be blocking the sensor.
• The thermal sensor is broken or faulty.

Solution:

• First, inspect the thermal sensor to see if it is blocked with any material. If yes, get it out of the way. Also, make sure the area around the sensor is cleaned.
• Now, look through the grease tray and pull it out and wrap the tinfoil tightly if it is loose. The placement of the grease tray should not block the sensor.
• If you find the sensor is broken and beyond repair, replace the faulty sensor. After replacing the damaged sensor, hope that you have fixed the uncontrolled smoking issue from your GMG. 

How Much Smoke Should Be Coming Out Of My GMG Pellet Grill

Smoke is an essential part while grilling in any pellet grill. All pellet grills are designed to release an adequate amount of smoke in order to keep functioning the unit properly.

But the problem starts when the user experiences low or at times excessive amounts of smoke coming out from the grill. 

When it is thick smoke, the food gets bitterness and due to less smoke, you will never find your desired flavor.

So, to find the proper solution, it is important to learn how much smoke should be produced from the pellet grill. The fact depends on which type of smoke is escaping from your grill. Get details below

i). White Smoke

When you are starting your grill, you will notice that grey-color smoke is releasing. As starting it is normal. But when it stays longer, signing you that the fire isn’t getting enough oxygen due to poor airflow. Heavy white smoke produces a layer of creosote on food, making the taste quite bitter.

ii). Black Smoke

The black smoker is a direct indication of a dirty smoker, which is mainly produced by grease fires or flare-ups in the unit. It leaves a crusty layer of soot or creosotes to your food, which will turn the food taste into a very harsh, over-smoked flavor.

iii). Blue Smoke

Thin blue smoke is regarded as an ideal smoke for a pellet grill. It ensures a tender, smoky flavor to food without giving any bitterness. When there is everything fine in your grill, the start-up grey smoke will convert to wispy, think blue after some while.

FAQ:

Can you cold smoke on a Green Mountain grill?

Yes, you can cold smoke year-round on the green mountain grill by keeping the temperature down. But in hot areas where 100 degrees is regarded as cool, you will require to add ice of some kind to keep your temperatures down. 

How to smoke on a green mountain grill?

To smoke on a green mountain grill, you need to get your grill fired up and set to 225° Fahrenheit. Then, let allow the grill temp to stabilize before placing your meat on the grill.

How much smoke comes out of a smoker?

Every smoker must release some amount of smoke to work. Generally, a smoker must generate thin whips of blue smoke. If your smoker is generating grey smoke, you might require adjusting the damper of your smoker.

Can I smoke a roast at a Green Mountain Grill?

Yes! Definitely! First, preheat the grill to 400 degrees. Turn down the temp to 225 degrees and pace the meat. Continue cooking at this temp and let the smoke for approximately 2 hours. 

To Sum Up!

At the end point of this guide, we hope that all the reasons are clear to you why your green mountain grill smoking too much issue. Dealing with this major problem will not seem tough as long as you will follow our every instruction to A t. 

Also, you’ll be able to fix it by yourself like a pro. Still, if you have any more queries that have been left, do let us know through comments. We will be very pleased to assist you.