New Trager Pellet Smokers :)

[College Party Boy]

I have a 575, it smokes "OK" at 175, 180 degrees. Above that it reduces the amount of smoke the higher you go. I highly recommend buying a smoke tube and use it in addition to the smoke from the Traeger. A few people here recommended it to me from the get-go and it makes a huge difference. Also, after a lot of research most meats tend to stop absorbing smoke when they hit an internal temperature around 140 degrees.

 

[JordanK]

The other thing to consider when looking for more smoke is the type of pellets. Mesquite definitely gives the highest amount of smokey taste. I actually found Mesquite a bit overpowering. My favourites right now are Hickory and Pecan. When I want minimal smoke taste I usually go with Adler or some of the other fruit woods like Apple, etc. The grill is always smoking at any temperature. The wood just burns much more efficiently at high temperatures and the smoke is quite a bit less visible. At the lower temperatures like 175F-200F, the smoke tends to be much denser and much more visible. This is one of the things I really like about my Pro 575. I can smoke at lower temperatures or bake with minimal smoke at higher temperatures. There are lots of things that you don't want to taste smokey. Baking bread, a pie or a bake is a good example.

 

[CampWhatnot]

The other thing to consider when looking for more smoke is the type of pellets. Mesquite definitely gives the highest amount of smokey taste. I actually found Mesquite a bit overpowering. My favourites right now are Hickory and Pecan. When I want minimal smoke taste I usually go with Adler or some of the other fruit woods like Apple, etc. The grill is always smoking at any temperature. The wood just burns much more efficiently at high temperatures and the smoke is quite a bit less visible. At the lower temperatures like 175F-200F, the smoke tends to be much denser and much more visible. This is one of the things I really like about my Pro 575. I can smoke at lower temperatures or bake with minimal smoke at higher temperatures. There are lots of things that you don't want to taste smokey. Baking bread, a pie or a bake is a good example.

One other important factor is the pellet manufacturer. I find that bbq delight pellets have way more flavour (and burn hotter) than Traeger pellets.

 

[LoaBanz]

I have a 575, it smokes "OK" at 175, 180 degrees. Above that it reduces the amount of smoke the higher you go. I highly recommend buying a smoke tube and use it in addition to the smoke from the Traeger. A few people here recommended it to me from the get-go and it makes a huge difference. Also, after a lot of research most meats tend to stop absorbing smoke when they hit an internal temperature around 140 degrees. View attachment 715

Man that brisket looks freaking delicious! going to try as you recommend.

 

[Seed]

Good looking brisket!

 

[College Party Boy]

Man that brisket looks freaking delicious! going to try as you recommend.

I read a ton of articles before doing that brisket. Basically took 6 or 7 recommendations that were consistent through most of them. That was a 7-lb Packer, trimmed. I seasoned it with a couple of my favorite rubs and covered it in Saran wrap the night before. The next morning, I set the Traeger at 225 degrees and put a pan of water in the grill. I also used a smoke tube to add additional smoke, using the Reserve Blend pellets. When the internal temperature hit 160 degrees, I took the brisket off wrapped it in foil and added a cup and a half of beef broth to it. Then I put it back on the grill until it hit an internal temperature of 203 degrees. Finally, I pulled it off the grill wrapped it in towels and put it in hey cooler for a couple hours.

 

[LoaBanz]

I read a ton of articles before doing that brisket. Basically took 6 or 7 recommendations that were consistent through most of them. That was a 7-lb Packer, trimmed. I seasoned it with a couple of my favorite rubs and covered it in Saran wrap the night before. The next morning, I set the Traeger at 225 degrees and put a pan of water in the grill. I also used a smoke tube to add additional smoke, using the Reserve Blend pellets. When the internal temperature hit 160 degrees, I took the brisket off wrapped it in foil and added a cup and a half of beef broth to it. Then I put it back on the grill until it hit an internal temperature of 203 degrees. Finally, I pulled it off the grill wrapped it in towels and put it in hey cooler for a couple hours.

I am saving this method to use it for my next brisket. thanks dude!

 

[pkitch]

okay, I have heard of this super smoke business, but I don't see a setting for that on the D2 controller (I have the 575 Pro). I don't see that option

Sorry for the false flag!

 

[LoaBanz]

Sorry for the false flag!

false flag?