Help! which grill to buy

[garrisond4550]

I am interested in purchasing a Traeger grill. I'm looking at the pro series 780 and the Ironwood 885. wondering if the Ironwood is worth the extra money?

 

[GrillMeister]

You'll get more room with the Ironwood both in square inches of grid space, but also in height.

The Wifi features of keep warm & super smoke are of questionable value. Set the temp to 165 and that covers both keep warm and super smoke in my opinion. When I want more smoke, I do it at 165 for the first couple of hours then ramp it to my normal smoke temp of 225. I'm going to do that tonight for a brisket.

 

[Artsmoke]

You'll get more room with the Ironwood both in square inches of grid space, but also in height.

The Wifi features of keep warm & super smoke are of questionable value. Set the temp to 165 and that covers both keep warm and super smoke in my opinion. When I want more smoke, I do it at 165 for the first couple of hours then ramp it to my normal smoke temp of 225. I'm going to do that tonight for a brisket.

This is awesome to read. I'm new to Traeger and trying to learn! I've been trying to figure out how to get more smoke on a Silverton 620. Will this work for anything - Chicken, salmon, brisket etc? I tried down to 180 on a turkey and didn't get that much smoke. I raised it to 325 after 2 hours, but the skin was a little rubbery, guess I need to start at 165 and move to a temp higher than 325?

What causes more smoke at 165 temp? More pellets fed into pot, less fan or what?

 

[John S.]

You get more like a “smoldering effect“ at 165.
you might also consider a smoke tube to get more smoke....

 

[Artsmoke]

You get more like a “smoldering effect“ at 165.
you might also consider a smoke tube to get more smoke....

And at higher temps, the pellets burns hotter, faster and not much smoke?

I did use a smoke tube but am hoping to learn how to get as much smoke as possible before having to use a smoke tube. Just seems for the cost of the grill it should produce much more smoke. Then again, maybe I'm expecting too much and used to my Masterbuilt stick burner?

 

[Cory]

Low and slow is the key for good smoke adsorption. Then turn temp up

 

[Artsmoke]

Got it.
I'm new to Traeger, coming from a electric stick burner where low was 225 so wasn't aware of the pellet low at 165. Looking forward to testing on a few things. Thanks everyone!

 

[MorllEySwenseL]

I've used it myself with my colleagues, I think you won't regret it

 

[TheGrumpyGriller]

I use Supersmoke on 90% of my cooks, but I also use a smoke tube (often 2) 90% of the time as well I have a T-1300, and part of the reason for that is I wanted as much space as I could get. I am not overly familiar with the other model lines, but even if you're only cooking for a couple of people, the added space will get used.

Good luck!