Smoke tube & wood chips

[Florida Jim]

My wife and I haven't been really happy with the amount of smoke that our Traeger Pro34 puts out- I know it's a common problem and that there are some solutions here on the Forum. The first thing I tried was to begin my cooks about 30 min early using only the "Smoke" setting, then bumping up to cook temp. Then I tried adding a 12" SS smoke tube with pellets, and that helped add a little more smoke. For my last cook I used the Smoke setting for 30 min. along with the smoke tube filled with hardwood chips. I was cooking St. Louis ribs and pork tenderloin, and I used the wood chips for the first 3 hours (until I pulled the tenderloins and wrapped the ribs). It took about 1-1/2 tubes of chips, but there was a definite improvement in both the smoke ring and the smoke flavor. This method worked fine for the ribs and tenderloin, and would be OK for fish and poultry, but I'm not sure that it would be enough smoke for a Boston butt or brisket. I'll try a few more cooks with the smoke tube and wood chips, but I may go ahead and buy a Smoke Daddy, Inc. "Heavy D Stick Burning Heat Diffuser" to replace the Traeger heat diffuser.

 

[Shedd]

My wife and I haven't been really happy with the amount of smoke that our Traeger Pro34 puts out- I know it's a common problem and that there are some solutions here on the Forum. The first thing I tried was to begin my cooks about 30 min early using only the "Smoke" setting, then bumping up to cook temp. Then I tried adding a 12" SS smoke tube with pellets, and that helped add a little more smoke. For my last cook I used the Smoke setting for 30 min. along with the smoke tube filled with hardwood chips. I was cooking St. Louis ribs and pork tenderloin, and I used the wood chips for the first 3 hours (until I pulled the tenderloins and wrapped the ribs). It took about 1-1/2 tubes of chips, but there was a definite improvement in both the smoke ring and the smoke flavor. This method worked fine for the ribs and tenderloin, and would be OK for fish and poultry, but I'm not sure that it would be enough smoke for a Boston butt or brisket. I'll try a few more cooks with the smoke tube and wood chips, but I may go ahead and buy a Smoke Daddy, Inc. "Heavy D Stick Burning Heat Diffuser" to replace the Traeger heat diffuser.

I have a pro 780 but no super smoke setting however I use an extended smoke tube and an old smoker box that I modified. I’ve found that I get great results by adding just a few pellets then hickory, oak and mesquite chips and chunks. I mingle the pellets in between the chips and chunks to help them burn better. I recently tried some ribs that was cooked on a Traeger with a Smoke Daddy, it’s not a good smoke flavor I like (my opinion). I don’t have to refill when cooking St Lewis ribs or any chicken. I do not waste my time with Boston butts on the Traeger, I’ve tried several but the Traeger can’t come close to my green egg when I need great smoke along with very moist meat.

 

[Florida Jim]

That's a good idea...I hadn't thought about mixing pellets in with the wood chips. Thanks. BTW- I've had some great Boston butt and brisket cooks on the Pro34 as far as doneness and moisture, just needed a little more smoke.

 

[Slimpicker]

I mix fruit pellets with a fruit chip and always a bourbon barrel chip... the combo always give a strong but very sweet smoke that burns perfect in my tubes. I recently found a source for some 'mini' chips I'm gonna add and can't wait to try out on something BIG.

Sometimes I light up a tube just to make the neighbors wish they had a smoker!!! Open the lid and take a couple tokes off the cloud.

 

[Shedd]

I mix fruit pellets with a fruit chip and always a bourbon barrel chip... the combo always give a strong but very sweet smoke that burns perfect in my tubes. I recently found a source for some 'mini' chips I'm gonna add and can't wait to try out on something BIG.

Sometimes I light up a tube just to make the neighbors wish they had a smoker!!! Open the lid and take a couple tokes off the cloud. View attachment 20409

Nothing like taking a few tokes every now and then!

 

[Vindicator]

My wife and I haven't been really happy with the amount of smoke that our Traeger Pro34 puts out- I know it's a common problem and that there are some solutions here on the Forum. The first thing I tried was to begin my cooks about 30 min early using only the "Smoke" setting, then bumping up to cook temp. Then I tried adding a 12" SS smoke tube with pellets, and that helped add a little more smoke. For my last cook I used the Smoke setting for 30 min. along with the smoke tube filled with hardwood chips. I was cooking St. Louis ribs and pork tenderloin, and I used the wood chips for the first 3 hours (until I pulled the tenderloins and wrapped the ribs). It took about 1-1/2 tubes of chips, but there was a definite improvement in both the smoke ring and the smoke flavor. This method worked fine for the ribs and tenderloin, and would be OK for fish and poultry, but I'm not sure that it would be enough smoke for a Boston butt or brisket. I'll try a few more cooks with the smoke tube and wood chips, but I may go ahead and buy a Smoke Daddy, Inc. "Heavy D Stick Burning Heat Diffuser" to replace the Traeger heat diffuser.

Is this the same Florida Jim who toured the country a couple of times with Colonel Bob?

 

[Florida Jim]

Sorry, no...different Florida Jim. LOL!

I did put a couple of 8 lb. pork butts on the Pro34 yesterday, and they turned out great. Rubbed the butts with yellow mustard and then applied our special pork rub...cooked for 4 hours @ 250 until internal temp reached 165. Then wrapped in foil with some apple juice and apple cider vinegar and bumped the temp up to 275. 3 hours later the temp reached 205 so I pulled them off and rested them for 30 min. Came out perfect...money muscle too. What worked really well was the smoke tube with a combo of hickory pellets and hickory/oak wood chips. It put just the right amount of smoke on those butts during the 4 hour cook with no bitter smoke taste.

 

[Florida Jim]

It sounds like you have tried a few different methods to increase the amount of smoke in your Traeger Pro34, and have had some success with using a smoke tube and wood chips. However, you're concerned that this may not be enough smoke for larger cuts of meat such as a Boston butt or brisket.
The Smoke Daddy, Inc. "Heavy D Stick Burning Heat Diffuser" may be a good option for you to consider, as it is designed to produce more smoke and improve the overall smoking experience. This device attaches to the Traeger's existing heat diffuser and allows you to add additional wood chunks or pellets for more smoke.
Before purchasing the Smoke Daddy, I would suggest doing some research to make sure it's the right fit for your Traeger Pro34 model and that you feel comfortable with the installation process. You can also read reviews from other Traeger owners who have used this product to get a better idea of how it performs.
Another option to consider is using different types of wood pellets, as some varieties will produce more smoke than others. For example, hickory, mesquite, and oak are known to produce stronger smoke flavors than fruitwood pellets like apple or cherry.
Ultimately, finding the right balance of smoke for your preferences may require some experimentation and trial and error. Good luck with your future cooks!

Thanks for the inputs. I have looked at the Heavy D Diffuser, and it will fit on the Pro34. I want to try the pellets/wood chip combo a few more times before I invest the Heavy D. As you say, there are lots of options for pellets and wood chips to adjust flavor.