Not Happy

[RoadRunner18]

You will get the most smoke from a Timberline 1300 between 180 and 225 degrees. I like to cook low and slow so I normally cook around 200 degrees with the super smoke mode on.

 

[splinervision]

Traeger's are a pellet 'grill' not necessarily a 'smoker'. They will smoke, and impart a wood-fired flavor, but if you really want smoke flavor I suggest you head over to Amazon and search for "Z-Smoker". Also you can search for 'smoke tube' and come up with a ton of results, they have been copied many times. It's a tube you fill with your pellets, light on the end, let it burn for about 5 minutes, then lay it inside your Traeger over to the side. It smokes for about 4 hours (the large ones). Solved my problems with no smoke flavor pretty quickly.

 

[TheOriginalTaco23]

You will get the most smoke from a Timberline 1300 between 180 and 225 degrees. I like to cook low and slow so I normally cook around 200 degrees with the super smoke mode on.

Can you cook chicken at those temps? Won’t it get rubbery?

 

[RoadRunner18]

I give my chicken some smoke at low temps (between 180 and 200) for an hour or two, and they raise the temps to finish (325 to 350) and get that crispy skin

 

[ILikebeer]

I purchased a timberline 1300 less than 3 weeks ago and there is 0 smoke flavor and my fan cycles constantly outside of super smoke mode. I called their helpline and they informed me that they would educate me?

Hate to be a negative but has anyone had any luck returning their grill within a month and after a few cooks? I'll sell at a loss but thought I would ask prior.

I have a 1300 and love it. Super smoke is great. Zero complaints and I’ve had wonderful experiences with customer service.

 

[Ray Reiter]

I purchased a timberline 1300 less than 3 weeks ago and there is 0 smoke flavor and my fan cycles constantly outside of super smoke mode. I called their helpline and they informed me that they would educate me?

Hate to be a negative but has anyone had any luck returning their grill within a month and after a few cooks? I'll sell at a loss but thought I would ask prior.

I have an Ironwood 650 now for about six months

We have done
-Brisket Low & Slow
-Bear Can Chicken
-Bacon Wrapped pork loin
-Pork side Ribs
-Tandoory Chicken
-Etc., etc., etc.

Calibrated the Temp probe when we 1st got it, (and has been quite accurate since)
Still like to double check with an instant read.

We bought it for the low and slow (have a conventional BBQ for high heat)
When used for low & slow (on Supper Smoke) it does not have a lot of visible smoke, but add's great flavor and a great smoke ring.

Found a lot of great smoking, do's and Don'ts, in the book from Franklin Bbq

Smokin in Canada