Smoke setting vs cooking at 225 degrees

[Ortho Dan]

I just bought the elite model. The instructions show that the Smoke setting is only 150-180 degrees. Would like to smoke briskets, ribs, etc at 225 degrees. How do you accomplish that if Smoke setting is only 150-180 degrees? Do you have to continuously switch from Smoke to 225 for hours?

 

[Shedd]

I just bought the elite model. The instructions show that the Smoke setting is only 150-180 degrees. Would like to smoke briskets, ribs, etc at 225 degrees. How do you accomplish that if Smoke setting is only 150-180 degrees? Do you have to continuously switch from Smoke to 225 for hours?

I don’t have the smoke setting on my 780 Pro but if I did I would still use my smoke tubes. My buddy has the setting on his Timberline and I honestly can’t tell any difference than without, he also uses smoke tubes. Oddly to use the setting you have to change your time of smoking to allow a longer cook at a lower temp to use the setting. But that’s my opinion I’m sure someone will chime in.

 

[traeger860]

When I had a 22 series, it had the Smoke setting. I would set it to that for a few hours and then bump the temp to 225-275 after that. I always found that "Smoke" seemed to bounce between 180-200 on mine, but I'm sure that varies from model to model or from grill to grill.

 

[Ortho Dan]

Thanks. Just read article on another post further explains the smoke setting. I suggests leaving on smoke setting until you feel you have the amount of smoke getting into your food and then kick up the temp to cooking temp.