Considering a New Traeger - Need Some Taste Advice First

[thompsdw]

Hello all. Ive done a bit of research, but still have a few questions about purchasing a Traeger before I pull the trigger. We currently have a traditional Weber gas grill and a small Kamado Joe with temperature controller. We cook on both, but the Kamado is obviously more work than the gas grill. When I am using lump charcoal and some smoking wood in the Kamado the smoke is really strong. So strong that I am not sure I like the taste, but I cannot decide if it's really the more of the charcoal taste I don't like versus the smoke from the wood.

1. With the Traeger grill, is smoke flavor that strong or is it more balanced?
2. We were looking at the Pro Series 22 as it is only my wife and I now with a friend or two. Is that a mistake given the lack of wifi connection and control?

Thanks in advance. The bigger issue than wifi is the taste issue. I am just trying to get a feel for the difference before I purchase.

 

[Don C]

Hello all. Ive done a bit of research, but still have a few questions about purchasing a Traeger before I pull the trigger. We currently have a traditional Weber gas grill and a small Kamado Joe with temperature controller. We cook on both, but the Kamado is obviously more work than the gas grill. When I am using lump charcoal and some smoking wood in the Kamado the smoke is really strong. So strong that I am not sure I like the taste, but I cannot decide if it's really the more of the charcoal taste I don't like versus the smoke from the wood.

1. With the Traeger grill, is smoke flavor that strong or is it more balanced?
2. We were looking at the Pro Series 22 as it is only my wife and I now with a friend or two. Is that a mistake given the lack of wifi connection and control?

Thanks in advance. The bigger issue than wifi is the taste issue. I am just trying to get a feel for the difference before I purchase.

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[Shedd]

Hello all. Ive done a bit of research, but still have a few questions about purchasing a Traeger before I pull the trigger. We currently have a traditional Weber gas grill and a small Kamado Joe with temperature controller. We cook on both, but the Kamado is obviously more work than the gas grill. When I am using lump charcoal and some smoking wood in the Kamado the smoke is really strong. So strong that I am not sure I like the taste, but I cannot decide if it's really the more of the charcoal taste I don't like versus the smoke from the wood.

1. With the Traeger grill, is smoke flavor that strong or is it more balanced?
2. We were looking at the Pro Series 22 as it is only my wife and I now with a friend or two. Is that a mistake given the lack of wifi connection and control?

Thanks in advance. The bigger issue than wifi is the taste issue. I am just trying to get a feel for the difference before I purchase.

Welcome!
To answer your question, no, the Traeger will not put out a strong/bitter smoke flavor as you described.
I’ve had my 780 Pro under two years and I have to use a few smoke tubes to obtain the smoke flavor I’m accustomed to. I have had a BGE close to 30 years and I hated my Traeger at first because it didn’t put out the smoke flavor I wanted. How long have you been using your Kamado Joe? It’s sounds like you’re putting your meats on too soon. On my egg (same type of smoker) I put in the lump and several chunks of desired wood, I have a XL so I put five or six chunks scattered around and lump on top. My point…. After lighting and adjusting the vents you have to let it not only come up to temperature but it has to burn until the thick gray/brown looking smoke goes away and it “appears” the smoke has stopped. The smoke should be very thin looking. This is when you put the meat on. My XL Egg takes about 45 minutes or so to get to this point. If you’re putting your meat in all that “dirty smoke” it will not be a good flavor. I recently started using a Inkbird Controller on mine and that fan is awesome at getting everything burning and keeping it at a steady consistent temp but it increases the “dirty smoke” but the smoke smell will trick you to believe it’s ready.
Sorry so long of a reply, I just wanted you to understand why you’re not happy with the smoke flavor in your Kamado. Try this a few more times and you’ll see what I’m talking about, the Traeger is good but expensive and has many other issues to learn. I was given my Traeger so it’s the only reason I have it, I would still be using my Egg.

 

[RayClem]

Charcoal produces a more "burnt" flavor than wood. With wood smoke, you still get some of the volatile aromas of the natural wood. Thus, you might be able to tell the difference between apple, cherry, hickory, oak, and mesquite, for example. In the production of charcoal, those volatiles are lost. I rarely cooked over charcoal after moving to a gas grill. However, once I got my Ironwood, I got rid of the gas grill. It takes a little longer to heat up than a gas grill, but I much prefer the taste of wood smoked foods. You can do all kinds of meats, vegetables, pizza, etc.

I have never had a Kamado style grill, but can't you cook with wood as well as charcoal?

 

[thompsdw]

Welcome!
To answer your question, no, the Traeger will not put out a strong/bitter smoke flavor as you described.
I’ve had my 780 Pro under two years and I have to use a few smoke tubes to obtain the smoke flavor I’m accustomed to. I have had a BGE close to 30 years and I hated my Traeger at first because it didn’t put out the smoke flavor I wanted. How long have you been using your Kamado Joe? It’s sounds like you’re putting your meats on too soon. On my egg (same type of smoker) I put in the lump and several chunks of desired wood, I have a XL so I put five or six chunks scattered around and lump on top. My point…. After lighting and adjusting the vents you have to let it not only come up to temperature but it has to burn until the thick gray/brown looking smoke goes away and it “appears” the smoke has stopped. The smoke should be very thin looking. This is when you put the meat on. My XL Egg takes about 45 minutes or so to get to this point. If you’re putting your meat in all that “dirty smoke” it will not be a good flavor. I recently started using a Inkbird Controller on mine and that fan is awesome at getting everything burning and keeping it at a steady consistent temp but it increases the “dirty smoke” but the smoke smell will trick you to believe it’s ready.
Sorry so long of a reply, I just wanted you to understand why you’re not happy with the smoke flavor in your Kamado. Try this a few more times and you’ll see what I’m talking about, the Traeger is good but expensive and has many other issues to learn. I was given my Traeger so it’s the only reason I have it, I would still be using my Egg.

I have had it for about 6 years. I use a flame boss temperature controller. If I put a few pieces of wood in the firebox the smoke is pretty darn heavy. I usually let the smoker come up to temperature and stabilize (which is usually about a hour after first lighting). So, I am not sure. I guess Ive always thought the heavy smoke with about a 30 minute cook time (or less) was normal.

 

[Shedd]

I have had it for about 6 years. I use a flame boss temperature controller. If I put a few pieces of wood in the firebox the smoke is pretty darn heavy. I usually let the smoker come up to temperature and stabilize (which is usually about a hour after first lighting). So, I am not sure. I guess Ive always thought the heavy smoke with about a 30 minute cook time (or less) was normal.

I had thought that for years when I first got my egg but luckily I had a couple uncles that was in the BBQ business their entire lives until they sold out to someone. I knew it wasn’t right but like you, it had a lot of smoke and like I was used to growing up. But it’s different when it’s enclosed in that ceramic enclosure. Try it again but wait until the smoke turns a thin clear/blueish looking. The meat, especially butts would absorb smoke on low and slow for hours.

 

[thompsdw]

I can do that. I would also think the size of the grill may matter as well. BTW - I would never get rid of the Kamado. Just trying to contrast all these tastes.

 

[Shedd]

Charcoal produces a more "burnt" flavor than wood. With wood smoke, you still get some of the volatile aromas of the natural wood. Thus, you might be able to tell the difference between apple, cherry, hickory, oak, and mesquite, for example. In the production of charcoal, those volatiles are lost. I rarely cooked over charcoal after moving to a gas grill. However, once I got my Ironwood, I got rid of the gas grill. It takes a little longer to heat up than a gas grill, but I much prefer the taste of wood smoked foods. You can do all kinds of meats, vegetables, pizza, etc.

I have never had a Kamado style grill, but can't you cook with wood as well as charcoal?

You can’t use actual wood but charcoal/lump. Wood needs more oxygen to burn so between that and the flames it would be impossible to control the temperature. It needs to smolder like charcoal.

 

[Shedd]

I can do that. I would also think the size of the grill may matter as well. BTW - I would never get rid of the Kamado. Just trying to contrast all these tastes.

It’s definitely a learning process that takes a while. But yes, mine is 22” in diameter so I can get away with 5 or 6 big chunks of hardwood but smaller maybe one or two. Also I’m a SC lifelong resident and grew up with oak and hickory, so apple and cherry is best for a milder smoke taste.
Also since you have the controller, cooking a butt in “turbo” is quick and simple.