2nd go at trying to get some smoke flavour but again just cooked as if in a conventional oven, last time trued 180 degs F this time 240 but no smoke flavour at all.
Chicken breast pieces done in 90 mins, Ribs done in 2.5hrs...
Pro 575 Bronze► OKJoe's Longhorn Combo► WeberQ Gasser ►Weber kettle► UDS ► Inkbird Sous Vide
My New Traeger Does Not Put Out The Smoke I Was Expecting!!
Traeger is not a charcoal stick burner, it is a pellet wood oven/smoker https://www.traegergrills.com/support/not-enough-smoke
A lot of people, when they think of a smoker, think of a grill billowing thick white smoke. This is not the type of smoke we want to produce.
Traeger Wood Pellet Grills produce a superior thin blue smoke that provides a cleaner, smoker flavor. Often, the smoke is so thin it only appears as heat waves coming off the grill. However, it is there. You will be able to see the smoke rings on your meat and taste the difference.
One suggestion is to start your cooks with low smoking temps (180°-200°) for the first hour or so then cook your meat at regular temp. Traegers put out more visible smoke at lower temps.
You can always buy a $20 smoking tube and add more smoke to your cooks that way... THEY WORK!!! ► Search Amazon
PLEASE NOTE: In OLD smokers, (stick and charcoal) more charcoal than wood is used, most of us that smoked before Traegers used charcoal instead of 'all wood'... the SMOKE FLAVOR most guys talk about "missing" in a Traeger is the CHARCOAL smoke, not WOOD smoke. The charcoal smell and smoke will NEVER be there on a Traeger, I suggest this is what MOST new Traeger users are missing when they talk about "NOT AS MUCH SMOKE."
