Pro 780 No smoke

[GrillMeister]

I find that smoke rings depend on what you put on the meat. My briskets get a rub down with mustard and then dusted with a rub. If I just did a salt & pepper, I'd get a much better smoke ring, but I like how my briskets turn out.

 

[RayClem]

During the startup phase the burners produce a dirty, white smoke. If you like that type of taste, place your protein on the grill racks before pushing the ignite button.

 

[Jembalayah]

I just got my 780, and so far I’ve only done two sessions making some pork and beef ribs. I was wondering why I didn’t see a thick smoke stack like I did with my masterbilt at 180-225 temps, but after doing some research, it made a bit more sense. Vegas is dry, so I put a little water pan in to produce more visible smoke. However, I didn’t notice any difference in taste—both were just as smoky. The ribs did have clearly visible smoke rings. I use the traeger brand signature blend because I saw some complaints on another forum that other brands don’t regulate heat as well, and so I had no problems doing that.
In conclusion, smoky flavor with thin blue smoke produces a great taste for me, and it was a lot easier not having to constantly check on the meat and replacing chips.

 

[Shedd]

Looks really delicious! If you’re good with the smoke flavors without using chips and chunks then that’s awesome. I do like ribs on my 780, so easy to cook.