SmokeBoost supercharges that unmistakable, wood fired taste into your food. Smoky flavor penetrates cold, raw meat best, so we recommend using SmokeBoost within your cook's first two hours -- when the grill’s temperature is between 165-200 degrees. This is the ideal time and temperature for capturing the best smoky flavors from pellet wood smoke and smolder.
After using SmokeBoost, you can return the grill to its target grill temperature and finish your cook. For more information on recommended grill times for different types/cuts of meat, check out the SmokeFire FAQs section on Weber.com or Weber Connect App.