Grill produces very little smoke even at low temperatures.

Safety first: Do not restrict airflow to the point of causing backdraft or smoke leakage into enclosed spaces.

• Step 1 – Lower cooking temperature: Set the grill to a lower temperature (e.g., 180–225°F) where pellet grills naturally produce more smoke.
• Step 2 – Adjust P‑setting: If available, lower the P‑setting to increase off‑time and encourage smoldering.
• Step 3 – Adjust chimney cap: Set the chimney cap per the manual (usually leaving a small gap). Too wide an opening can reduce smoke dwell time.
• Step 4 – Try different pellets: Some pellet blends (e.g., hickory, mesquite) produce more visible smoke than fruitwood or competition blends.