Something I learned with my smoke tube. I mix wood chips and pellets and let it burn for a few minutes. The correct position is important, and on the 575 don't put it on the right side as it effects the temp sensor. Don't put it on the left side as you smoke will go straight up the stack. Best position? in the middle and the meat above. I tried a pork neck yesterday and I cold smoked for 40 mins before lighting the Traeger. I read somewhere that cold meat absorbs smoke better. My tube was filled with 70% pellets and 30% maple fine chips (not wet). The neck was cooked at 225 for about 5-6 hours came out at 150f internal, rested for 30 mins and then I cut it into strips, coated with Maple brown sugar and fired up the traeger to 400f and cooked for 15 - 20 mins. Turned out like boneless pork ribs.
Wife has any complaints about you smelling like smoke?
I’m not chasing that offset heavy smoke profile though. I like the milder smoke profile. I have plenty of buddies however that run one or more at all times. It’s a personal preference deal.
I recommend utilizing the upper rack for the protein when cooking BBQ whenever possible. It just moves you further from the heat source. Also makes sense for the tube to be below if possible as the heat rises it will carry the smoke with it to the protein.
I don’t unless I’m short on space. My 780 only has the main bottom grate and an upper small grate. I use a aftermarket grate and suspend it with some bricks. I put a drip/water pan on the main grate and i position my tubes one in the back and one on each side. Keeping the one on the side away from the ambient temp probe. I don’t put them directly under the meat it’ll cook it in that area and causes issues.
