MORE SMOKE NEEDED...SD generator?

[TheSpann]

My Super smoke also make the fan vary in speed, but quite fast it increases in temp. If 165f is the set temp, in a couple of minutes goes to 180f and the fan will run constantly to cool down to set temp. I guess the super smoke makes more heat than running it as normal... I'll try a brisket this weekend to see if I can get more smoke than before the control change...

 

[RemE]

The fan blows thru the holes in the firepot, so on super smoke. I believe that the fan speed varies to make the fire burn inefficiently to make more smoke. Running the fan constantly should run hotter, unless the auger is stopped so the fire starves. I would love to see the actual written theory of operation.

 

[RADDY1973]

Two things to get more smoke on the cheap.

1. If you don't have one, install a fire resistant gasket around your door so the door doesn't leak smoke.
2. My Traeger has a chimney exhaust with a cap. On low temp long cooks, I drape a flame resistant towel over the chimney top to create a bit of resistance to atmosphere. The end result is the cooker stays full of smoke and the grill vents out the drip vent.

In addition to significant added smoke flavor, these two mods will also reduce the amount of pellets needed for a long slow cook.

Which gasket did you use, I have 780 Pro.

 

[TheSpann]

Which gasket did you use, I have 780 Pro.

I used a gasket for a Kamodo grill, self stick. https://www.amazon.com/MASTER-BEAR-...asket&qid=1597377498&sprefix=grill+ga&sr=8-31
Worked very well and no problem closing the door....

 

[TheSpann]

The fan blows thru the holes in the firepot, so on super smoke. I believe that the fan speed varies to make the fire burn inefficiently to make more smoke. Running the fan constantly should run hotter, unless the auger is stopped so the fire starves. I would love to see the actual written theory of operation.

My theory of the process:

To control the process after ignited, it is one PWM fan and an auger that feeds the pellets. The PWM fan can run from full power and down to 10-20% something(DC controlled). When running Super smoke, the fan starts and stops at an interval of a few seconds on and few seconds off. In the older Traeger controls you were able to set the P setting. P setting was the time the fan paused. In the D2 controller there are no P setting anymore(sad). http://tipsforbbq.com/Definition/Traeger-P-Setting

Now my Pro 780 with IW/TL control gets a bit to hot when running in Super smoke. I believe it runs the fan at 100% in Super smoke(on/off) and when cooling the Traeger it maybe runs the fan at 50%. Therefore, the Trager can cool down and still run the fan. The area of the smoke outlet on the IW/TL has a lager area which means that IW/TL can handle Super smoke better than my 780 with that small chimney. Now when running in normal mode the fan speed is specified for the downdraft body and not my chimney body. This might be good since I never seen so much smoke ever come out of the Traeger before. Might be the weather/moon/mood that affected it, but I will try again this weekend and see how it behaves.

 

[Carl Martin]

I've done easily a cook a week, if not more, since I got it in December.

What do you mean by "Have I updated"? Is there a way to do a software update that I don't know about. I thought the app told me to do one when I first fired it up, and did I did it.

For pellets I have attempted a couple different brands. This past weekend I even tried some lump charcoal pellets, but very subtle difference (it's there, but subtle). I usually go for mesquite because I'm trying to get as strong as I can just to see it working, but so far not strong enough. Although I'll admit, I do notice a difference with Bear Mountain Gourmet blend and they do produce a good flavor (but again, still too subtle for me).

I was looking into something call the p-setting, but can't seem to find it on the Ironwood 885. Perhaps it isn't there.

Here's a turkey pic from today tonights dinner just for fun.



Thoughts?

It looks great, did you make this yourself?

 

[mk3boy]

I modded my timberline

 

[John S.]

Will do, it was delayed in shipping, they upgraded to a newer model, same size but heavier gage stainless and silicone air line. It is now on the way, due early next week.

While I'm in the grill boring holes in it, I'm going to look over the smoke exits on the timberline, in the rear right and left. I'm going to see if there is a way to insulate that area slightly to avoid the overheating and paint damage that some have shown. I now do think that the design might be off in that area, getting too hot when high temps are used. I have seen some plumbing heat shields for soldering, made of heavy aluminum foil and glass mat. Time to break out the thermal camera!

There is a step by step on the forum for insulating a timberline. I have ordered the ceramic wool and the gasket rope, but am still looking for some 304 stainless steel roll 6x24 to make the modifications with.
I am a bit concerned about blocking the exhaust ports....

 

[RemE]

There is a step by step on the forum for insulating a timberline. I have ordered the ceramic wool and the gasket rope, but am still looking for some 304 stainless steel roll 6x24 to make the modifications with.
I am a bit concerned about blocking the exhaust ports....

The exhaust ports aren't blocked in my insulation thread, just insulated a bit to prevent overheating of the outside lower rear areas that are hit hardest with that exhaust. Feel free to ask questions in that thread.