Cold smoking on Traeger

[Hogan]

This may apply to all Traegers, or just the older models like my Pro 22. When using the Smoke setting, does the system simply feed pellets to create smoke, or does it also try to achieve/maintain a certain temp like 180 degrees? I'm hoping the former.

 

[TELLIOTT]

This may apply to all Traegers, or just the older models like my Pro 22. When using the Smoke setting, does the system simply feed pellets to create smoke, or does it also try to achieve/maintain a certain temp like 180 degrees? I'm hoping the former.

My understanding is the latter. To get smoke you get heat. I have cold smoked cheese using a smoke tube and using the Traeger without turning it on as the box.

 

[RustyJake]

It would be nice if Traeger would introduce a "fan only" setting. That way you can add a smoke tube and get the smoke circulating and create a pseudo cold smoke setting. No additinal heat from the firepot running and trying to maintain a specific temperature.
If you use just a smoke tube without circulating the air through the chamber, you can get a situation where there's very little draft exiting rhe grill. That smoke has the potential of being a little harsh.

 

[Phyllis]

On older Traeger models like the Pro 22, the Smoke setting primarily focuses on feeding pellets intermittently to produce smoke rather than maintaining a specific temperature. However, it usually hovers around 160-180°F depending on conditions. If you're aiming for true cold smoking, you might need an external smoke tube or cold smoker attachment to keep temps lower. Hope that helps!