Smoke Setting

[N7CmndrShprd]

Hey all, total noob question here..... but I've never understood and I don't know where else to ask.

Is the Smoke Setting on my Traeger just for starting the process? So you set it to smoke and then once the smoke starts you set your temp @225 (or whatever) and that's that? Or is the Smoke setting actually for cooking? If so, what temp is that set too? I don't have a "Super Smoke" setting on mine, just "Smoke" and then the Temp Numbers.

 

[Shedd]

My 780 doesn’t have that feature, I use smoke tubes. But I’ve heard that you leave it on the majority of the smoke but it works best at 225 or under. Hopefully someone that has the feature will chime in but use it! Let us know how it works and post some pics after the cook!

 

[RayClem]

My Ironwood does have a SuperSmoke setting, but I have never used it. I just set the grill to 225F (actual cook temperature, not what the Traeger says) and start cooking. I might be mistaken, but from what I understand, the controllers that have a smoke setting do not attempt to control temperature on that setting. To me that seems crazy, so if I had one of those controllers, I would avoid the smoke setting. Perhaps someone with your grill can confirm.

For me, the amount of smoke flavor attained at 225F is sufficient. If it is not, use the smoke tubes as suggested by @Shedd.

\

 

[Jayhawkwx]

I have a Pro 34. The smoke setting can also be used to hold foods, i.e., keep warm if your cook finishes early. The smoke setting is about 165F. Also, if you want more smoke on a food, you can leave it on smoke for your desired preference and then bump the temp to whatever.

 

[Super Dave]

Timberline 1300 here, my super smoke only goes to 225f but 1 time it went up to 317f by itself Fo I shut it down & restartEd it & never happened again. Went with smoke tubes also but after 4-5 hours the meat can’t absorb any more smoke from what I’ve read.

 

[Like Smoke]

Here is an article that matches what I have found on my unit. This may have changed with the newer models, but monitoring the temps on mine have been the same as the author has stated. The smoke setting will work well for cold type smoking ( cheese, nuts, ect.) but won't get hot enough for meats to be safe to eat. Hope this helps. https://catheadsbbq.com/smoke-setting-on-traeger/

 

[Loopy Wafflebrains]

Hey all, total noob question here..... but I've never understood and I don't know where else to ask.

Is the Smoke Setting on my Traeger just for starting the process? So you set it to smoke and then once the smoke starts you set your temp @225 (or whatever) and that's that? Or is the Smoke setting actually for cooking? If so, what temp is that set too? I don't have a "Super Smoke" setting on mine, just "Smoke" and then the Temp Numbers.

My BBQ055 has the Elite Digital Controller maybe a step down what I think you have for a controller. The smoke setting is supposed to stabilize somewhere between 150 and 200. I am running a test on mine tonight and it is cycling between 206 and 163 where it takes about 10 minutes to get between the two. I find I have to keep an eye on it as occasionally, it will jump by as much as 100 degrees. So when I am smoking something I use a separate thermometer (ThermPro with 4 sensors) just to keep an eye on things from my phone.

 

[Loopy Wafflebrains]

My BBQ055 has the Elite Digital Controller maybe a step down what I think you have for a controller. The smoke setting is supposed to stabilize somewhere between 150 and 200. I am running a test on mine tonight and it is cycling between 206 and 163 where it takes about 10 minutes to get between the two. I find I have to keep an eye on it as occasionally, it will jump by as much as 100 degrees. So when I am smoking something I use a separate thermometer (ThermPro with 4 sensors) just to keep an eye on things from my phone.

Here are some screenshots of the temperature. The cycles run about 10 minutes from peak to valley.

I was testing what happens if I put an aluminum baffle to direct heat away from the meat and towards the Traeger probe. That made a 5 degree difference, which might help my fish smoke a little better.

 

[Hogan]

Here is an article that matches what I have found on my unit. This may have changed with the newer models, but monitoring the temps on mine have been the same as the author has stated. The smoke setting will work well for cold type smoking ( cheese, nuts, ect.) but won't get hot enough for meats to be safe to eat. Hope this helps. https://catheadsbbq.com/smoke-setting-on-traeger/

Like Smoke's reference to Cathead's BBQ article on the Smoke feature on the ProLine 22 & 34 is bang on! It puts clarity to many a question that arises when reading Traeger recipes and techniques. Please give yourself a pat on the back.

 

[Like Smoke]

Thank you, I always hope that the info I find can be of help for someone else besides me.