Pellets It doesn’t make a bit of difference…

[Meyer261]

What flavor of pellets is used. I have owned a Pro 780 and now a Ironwood 885. I have used Traeger pellets and Lumberjack pellets. I have used supersmoke with the Ironwood on a long cook. Smoke flavor? Meh. It seems to me that the Traeger is just an oven. Where is the smoke flavor that is so touted? Don’t get me wrong, I do like the product , and this post is not meant to be a criticism of Traeger, just my thoughts after using it for several years. In my opinion, If you truly want smoky flavor ,the Traeger does not deliver. I find myself using my Kamado joe more often for real smoky flavor.

Heck, I have made 3 coffee cakes in my 885, turned out great by the way, and it tasted just like it was baked in a conventional oven. Granted, the temp was at 350 where little or no smoke is generated, but still you would think that there would be some taste difference.

Thoughts anyone?

 

[traeger860]

I notice a heavier smoke flavor when using something like Mesquite or Hickory and cooking at temps less than 225.

A lot of users on here have started using a "smoke tube" in their Traeger to generate more.

 

[Meyer261]

I notice a heavier smoke flavor when using something like Mesquite or Hickory and cooking at temps less than 225.

A lot of users on here have started using a "smoke tube" in their Traeger to generate more.

I do have a smoke tube, just never used it, guess I will have to give that a try.

 

[Slimpicker]

I find myself using my Kamado joe more often for real smoky flavor.

Of course you do if the charcoal/real wood "flavor" is what you want, and you're right, there is NO PELLET in the world that will reproduce charcoal and real wood flavor...
In fact, I'm not sure why people even EXPECT a "pellet grill" to taste and smoke like charcoal/wood!!! IT'S IMPOSSIBLE!! THERE, I SAID IT>

Now, I use smoke tubes and a smoke generator and I can come pretty dam close buy putting REAL WOOD in those tubes.
You obviously like your Traeger if you've had it for years. I actually have fun adding whiskey barrel chips and cherry chips to the tube and getting some seriously good smokey taste.

My local grocer (which is the most expensive in STL) has these 2 brand of chips on the shelf for only $6 each!!! (EAT THAT H-E-B!!!)

 

[Slimpicker]

OH, AND BTW, Welcome to the site.

 

[CMTiger]

I’ve had mine for like a month and I can already tell you from experience, and reading online, the lower the temp the more smoke you get. I’ve cooked a pizza at 425 and it tasted more or less like the oven.....I’ve “smoked” some avocados at like 185 or so maybe 10 minutes and there’s was a strong smoke taste and smell to them. This is on a 575 with no tube.

 

[Meyer261]

OH, AND BTW, Welcome to the site.

Thanks for the welcome. I use the western brand of wood chunks in my kamado, really adds the flavor. The intent of my OP was not to compare Pellets to charcoal. Like you said, its impossible to expect a pellet grill to have the flavor profile of a charcoal grill, not ever gonna happen. I guess I just expect the Traeger to live up to one of its selling point and that is a '"Smoky flavor", Im not expecting anything other than that.

 

[MidwestSmoker]

I’ve had mine for like a month and I can already tell you from experience, and reading online, the lower the temp the more smoke you get. I’ve cooked a pizza at 425 and it tasted more or less like the oven.....I’ve “smoked” some avocados at like 185 or so maybe 10 minutes and there’s was a strong smoke taste and smell to them. This is on a 575 with no tube.

I agree with this. I never use my Traeger for high temperatures as I have gas grill for that. When I cook something on the Traeger at temperatures below 200 degrees the smoke flavor is very noticeable.

 

[This Charring Man]

To me, the Traeger sits in-between a gas grill and a charcoal grill. Convenience of gas with wood flavor benefit. If I want old skool charcoal and wood flavor, it's going on the kettle or BGE.

I agree with @Slimpicker's post above.

 

[Slimpicker]

I guess I just expect the Traeger to live up to one of its selling point and that is a '"Smoky flavor"

yeah, Traeger has about 10 that AREN'T TRUE!!!! But there's always a way to add the human element and get what you want.

My point was, the "flavor" you are looking for has to be an 'adjusted expectation' just because of pellets alone.
It's hard to tell the mind to be satisfied with something "different" instead of thinking it's something "less"

 

[GregSchwartz]

What flavor of pellets is used. I have owned a Pro 780 and now a Ironwood 885. I have used Traeger pellets and Lumberjack pellets. I have used supersmoke with the Ironwood on a long cook. Smoke flavor? Meh. It seems to me that the Traeger is just an oven. Where is the smoke flavor that is so touted? Don’t get me wrong, I do like the product , and this post is not meant to be a criticism of Traeger, just my thoughts after using it for several years. In my opinion, If you truly want smoky flavor ,the Traeger does not deliver. I find myself using my Kamado joe more often for real smoky flavor.

Heck, I have made 3 coffee cakes in my 885, turned out great by the way, and it tasted just like it was baked in a conventional oven. Granted, the temp was at 350 where little or no smoke is generated, but still you would think that there would be some taste difference.

Thoughts anyone?

To get smoke flavor you have to use smoke temperatures: 165-220F. Then finish at higher temperatures and rest.

 

[SoCal2020]

Of course you do if the charcoal/real wood "flavor" is what you want, and you're right, there is NO PELLET in the world that will reproduce charcoal and real wood flavor...
In fact, I'm not sure why people even EXPECT a "pellet grill" to taste and smoke like charcoal/wood!!! IT'S IMPOSSIBLE!! THERE, I SAID IT>

Now, I use smoke tubes and a smoke generator and I can come pretty dam close buy putting REAL WOOD in those tubes.
You obviously like your Traeger if you've had it for years. I actually have fun adding whiskey barrel chips and cherry chips to the tube and getting some seriously good smokey taste.

My local grocer (which is the most expensive in STL) has these 2 brand of chips on the shelf for only $6 each!!! (EAT THAT H-E-B!!!)

View attachment 6131

I tried wood chips in a smoke tube on my Traeger 1300, placed on the grill. While it smoked good I ended up with a lot of ash. As a testament to the fan it was evenly distributed everywhere. How do you avoid the ash?