bsbdmd83
New member
So hello all first. I inherited a Pro 22 frm a friend who upgraded. I read and and read about new PID controllers, etc so I did some mods. I am using a Savannah Stoker PID controller. The existing drip tray and heat diffuser were so badly warped so I had new ones made out of 12 gauge stainless by NW barbecue. Prior to installing the Savanaah stoker, I tested the original grill and got a tremendous amount of smoke during startup, so I assumed all was working well. Put in new Savannah Stoker controller and also upgraded burn pot. I made sure the hot rod was only exposed 1/4 inch as per Traeger. Yesterday tried my first cook. Temps were beautifully stable and food cooked well, but I really didnt see the smoke output I was assuming I would see based on how much it smokes at startup. Cook temp was 250 for an hour and half and then cranked to 375- started to get a bit more smoke. But I am curious as to how much these cookers are supposed to smoke?
Was going to swap out the savannah stoker for original controller to start eliminating posibilities, also maybe burn pot. When I was cooking I was just amazed at how much fire was going on in that burn pot- simply ablaze, but just not much smoke. Was using Traegers Apple pellets and thank goodness it was turkey which we dont like a ton of smoke on anyway. My son who has a friend who uses a pit boss said they should be smoking more based on what he has seen.
Food was great though which is the best thing, but if I were doing a butt or ribs I would want more smoke. Am i missing something?
Was going to swap out the savannah stoker for original controller to start eliminating posibilities, also maybe burn pot. When I was cooking I was just amazed at how much fire was going on in that burn pot- simply ablaze, but just not much smoke. Was using Traegers Apple pellets and thank goodness it was turkey which we dont like a ton of smoke on anyway. My son who has a friend who uses a pit boss said they should be smoking more based on what he has seen.
Food was great though which is the best thing, but if I were doing a butt or ribs I would want more smoke. Am i missing something?
