Traeger Pro 780 + Smoke Daddy Magnum PIG cold smoke generator = HEAVEN

[Shedd]

Installed on my Pro 575. I mounted a bit higher than the grease channel (vs what DJDDAY recommended is below the grease channel) - I want to make sure the smoke outlet is higher than the pellet heating pan.

Cant wait to start puffing smoke!

I like that……”Puffing Smoke”. Lol.
Looks like you did an awesome job on the installation!! Can’t wait to hear the verdict

 

[Shedd]

Okay so I’m curious about the difference in the Smoke Daddy and my rigging. I’ve got as much smoke rolling out of every crack and crevice on my pro 780, as much as the pictures and videos on here from SD. I’ve got a extended smoke tube with a few pellets and chunks and chips of hickory and oak, then a large smoke box I modified by drilling holes all around it (previously only had holes on lids) so it’s getting great airflow and smoking great. I modified my exhaust to slow the smoke from rushing out. From the looks of the SD it’ll hold a little more chunks and such but it wouldn’t take me very long to refill the smoke tube and box and put it back. The two will smoke for about 21/2 hours solid. So same fuel burning in tubes as SD, as much smoke, what am I missing here other than having to drill holes in my grill and spending $200 bucks or so? Now this is just a test and anything can go wrong but it’s been preforming very well now over an hour. I’ll know more this afternoon.
Please understand I’m not disrespecting those of you that have the Smoke Daddy and not my intention, I’m just the type of guy that looks at things differently and on a mission to see why I need to keep this Traeger.

 

[Shedd]

Okay so I’m curious about the difference in the Smoke Daddy and my rigging. I’ve got as much smoke rolling out of every crack and crevice on my pro 780, as much as the pictures and videos on here from SD. I’ve got a extended smoke tube with a few pellets and chunks and chips of hickory and oak, then a large smoke box I modified by drilling holes all around it (previously only had holes on lids) so it’s getting great airflow and smoking great. I modified my exhaust to slow the smoke from rushing out. From the looks of the SD it’ll hold a little more chunks and such but it wouldn’t take me very long to refill the smoke tube and box and put it back. The two will smoke for about 21/2 hours solid. So same fuel burning in tubes as SD, as much smoke, what am I missing here other than having to drill holes in my grill and spending $200 bucks or so? Now this is just a test and anything can go wrong but it’s been preforming very well now over an hour. I’ll know more this afternoon.
Please understand I’m not disrespecting those of you that have the Smoke Daddy and not my intention, I’m just the type of guy that looks at things differently and on a mission to see why I need to keep this Traeger.

 

[MidwestSmoker]

Restricting the airflow can lead to wild temperature swings in pellet grills. Slimpicker tried this with poor results. If you are doing this you should monitor the pit temperature carefully.

 

[Shedd]

Thanks for the advice. I actually read that and kept an eye out for any changes. It actually worked out great for me but never know what can happen. I actually had great results with two racks of ribs, best smoke flavor I’ve had yet on the Traeger. One of my cooking buddies was hanging out with me today he actually pointed out how I’m loosing a ton of smoke around the door. Even removing the foil over the exhaust pipe smoke was pouring down between the bottom of the door so obviously the circulation of the fan pushes the smoke up the rear wall over and down the door. I’m going to add a gasket on the door sometime soon and try it again. I guess the worst that can happen is the fan will quit or something will break because of partial restriction of exhaust but I was given the pro 780 brand new from a good friend that told me to test it and after I give it my all and don’t like it to give it away or throw it away. So I honestly don’t have anything to loose and extra space to gain if I throw in the towel. However I’m not one to give up until I know it’s not going to work out for sure. I’ll update on this soon.

Had some great, very moist and acutely smoky ribs today.

 

[DJDDay]

Installed on my Pro 575. I mounted a bit higher than the grease channel (vs what DJDDAY recommended is below the grease channel) - I want to make sure the smoke outlet is higher than the pellet heating pan.

That's a great location, and in hindsight - I wish I had done the same. With my setup, when the lid is off and I'm first getting some coals going, the flames shoot up under the edge of my stainless steel handle. It's a blunder I didn't anticipate, and I have to keep the Smokedaddy lid precariously balanced on the edge just to keep the flames from discoloring my handle. Well done, man!

 

[DJDDay]

Okay so I’m curious about the difference in the Smoke Daddy and my rigging. I’ve got as much smoke rolling out of every crack and crevice on my pro 780, as much as the pictures and videos on here from SD. I’ve got a extended smoke tube with a few pellets and chunks and chips of hickory and oak, then a large smoke box I modified by drilling holes all around it (previously only had holes on lids) so it’s getting great airflow and smoking great.

1. Definitely add some Lavalock gasket - that's way too much leaking IMHO.
2. Restricting airflow isn't recommended for reasons already mentioned, but can also lead to acrid tasting meat if you're not careful.
3. I see that you do add some chunks via the smoke tube and smoke box. That's the biggest difference with the SD - you have to rely on pellets in smoke tubes, which do not burn the same as actual chunks of wood (which is very easy to feed into the SD). On the SD, most of us are 100% wood chunks and actual wood chips - which have a far more robust smoke than any pellet can deliver. As a reminder, all pellets - no matter what any manufacturer says - are just compressed sawdust. Wood chunks/chips have solid lignin and a far greater variety of "parts" (including bark, etc). Your smoke is going to be far closer to a stick burner.

So the short of it is: if you think the smoke taste you're getting from a smoke tube/box is good, a SD (burning only chunks and chips) is better. Of course YMMV... maybe you won't even taste a difference. And if you or your family prefers mild smoke, it might be best for you to stick to your approach. SD's profile are much closer to stick burners, which some say is too harsh - especially if all you've ever tasted is pellet smoker cooks.

 

[Shedd]

1. Definitely add some Lavalock gasket - that's way too much leaking IMHO.
2. Restricting airflow isn't recommended for reasons already mentioned, but can also lead to acrid tasting meat if you're not careful.
3. I see that you do add some chunks via the smoke tube and smoke box. That's the biggest difference with the SD - you have to rely on pellets in smoke tubes, which do not burn the same as actual chunks of wood (which is very easy to feed into the SD). On the SD, most of us are 100% wood chunks and actual wood chips - which have a far more robust smoke than any pellet can deliver. As a reminder, all pellets - no matter what any manufacturer says - are just compressed sawdust. Wood chunks/chips have solid lignin and a far greater variety of "parts" (including bark, etc). Your smoke is going to be far closer to a stick burner.

So the short of it is: if you think the smoke taste you're getting from a smoke tube/box is good, a SD (burning only chunks and chips) is better. Of course YMMV... maybe you won't even taste a difference. And if you or your family prefers mild smoke, it might be best for you to stick to your approach. SD's profile are much closer to stick burners, which some say is too harsh - especially if all you've ever tasted is pellet smoker cooks.

I had mainly chunks and few chips then very very few pellets (one handful for both tube and box) just to help get the wood burning. So nothing really different that your Smoke Daddy is burning. I might have to refill during a long cook. However I’m not new to smoking, I’m 61 and have participated my entire life. The chips and chunks are definitely not the same but better than pellets. No where close to an offset or the “bbq”pits that I grew up with but much better than pellets/compressed sawdust.

 

[YuzBBQ]

Installed on my Pro 575. I mounted a bit higher than the grease channel (vs what DJDDAY recommended is below the grease channel) - I want to make sure the smoke outlet is higher than the pellet heating pan.

Cant wait to start puffing smoke!

Hey Julius,
I’m about to mount my SD this week when it arrives. I also have a Pro 575 and I like where you mounted yours. Any thoughts to the same location now that you’ve likely done a few cooks since installation? Does the SD tube get grease all over it being above the grease trap? Any thoughts would be appreciated, hoping to mount my soon. Thank you.

 

[YuzBBQ]

I had mainly chunks and few chips then very very few pellets (one handful for both tube and box) just to help get the wood burning. So nothing really different that your Smoke Daddy is burning. I might have to refill during a long cook. However I’m not new to smoking, I’m 61 and have participated my entire life. The chips and chunks are definitely not the same but better than pellets. No where close to an offset or the “bbq”pits that I grew up with but much better than pellets/compressed sawdust.

I have been extremely frustrated with the lack of smoke flavor my set up has delivered. It just does not compare with my buddies charcoal and wood grill. Last weekend I slow cooked a brisket 20.5 hrs, only salt and pepper (1:3 ratio), no mustard no rub, started at 175-185 deg the first 4 hours, and filled 3 smoke tubes (2 tubes with wood chips, and 1 with pellets). There was so much dirty smoke in my back patio that I could not sit there without probably passing over from smoke inhalation. First tube died out in 2 hours, other two tubes smoked for 3-4 hours. Well, 22.5 hours later (2 hours in a cooler before slicing) I had a great brisket, amazing bark, and not much more smoke flavor than previous cooks without the smoke tubes.

I’m installing the SD this week, I’ll let you know if there’s a difference.

 

[Slimpicker]

Hey Julius,
I’m about to mount my SD this week when it arrives. I also have a Pro 575 and I like where you mounted yours. Any thoughts to the same location now that you’ve likely done a few cooks since installation? Does the SD tube get grease all over it being above the grease trap? Any thoughts would be appreciated, hoping to mount my soon. Thank you.

I took off the front screw of the side handle on my 575, mounted it going in under grease trap. And I use an extended tube to get it close to the fire pot so I get less back pressure from the fan running

 

[YuzBBQ]

I took off the front screw of the side handle on my 575, mounted it going in under grease trap.

View attachment 19774View attachment 19775

Thanks for sharing! I mounted mine last night. Above the grease trap and to the rear. Smoking ribs now.

 

[Slimpicker]

Thanks for sharing! I mounted mine last night. Above the grease trap and to the rear. Smoking ribs now.

good luck, hope you find it works there

 

[Shedd]

Following both of you. I know one is a Smoke Daddy what’s the other one?

 

[YuzBBQ]

I have been extremely frustrated with the lack of smoke flavor my set up has delivered. It just does not compare with my buddies charcoal and wood grill. Last weekend I slow cooked a brisket 20.5 hrs, only salt and pepper (1:3 ratio), no mustard no rub, started at 175-185 deg the first 4 hours, and filled 3 smoke tubes (2 tubes with wood chips, and 1 with pellets). There was so much dirty smoke in my back patio that I could not sit there without probably passing over from smoke inhalation. First tube died out in 2 hours, other two tubes smoked for 3-4 hours. Well, 22.5 hours later (2 hours in a cooler before slicing) I had a great brisket, amazing bark, and not much more smoke flavor than previous cooks without the smoke tubes.

I’m installing the SD this week, I’ll let you know if there’s a difference.

UPDATE: I’m never going back. I guess the saying might be, once you go Smoke Daddy you never go back! Today I smoked a rack of ribs and a whole beer-can chicken and the smoke flavor I got from these two cooks is on the level of what I expect from a stick grill.

As mentioned before, I used multiple simultaneous smoke tubes with wood chips in past cooks and not even close compared to the SD.

I’ll never go back. I highly recommend adding a SD to a pellet grill. The flavor is extremely close to par with a stick grill. Hope that helps.