Why did I buy a Traeger?

[Puertex]

I think with smokers, you have to learn by experience.
With smokers (pellet smokers in general), you have to get the hang of it by trial and error because there are many variables affecting how they work.
I agree that the recipe times are not accurate.
As someone here already said, cook to the IT.
The two main things I want to know before I start smoking are:
1) Ambient temperature settings and 2) The internal meat temperature goal
There is a bit of homework that I do prior to start smoking to learn what the above settings will be based on what I am cooking.
Almost always I look at more than one recipe to decide how I will approach the session.
I also inquire here at the forum, 'cause... Why reinvent the wheel...

 

[Shimmy]

I think with smokers, you have to learn by experience.
With smokers (pellet smokers in general), you have to get the hang of it by trial and error because there are many variables affecting how they work.
I agree that the recipe times are not accurate.
As someone here already said, cook to the IT.
The two main things I want to know before I start smoking are:
1) Ambient temperature settings and 2) The internal meat temperature goal
There is a bit of homework that I do prior to start smoking to learn what the above settings will be based on what I am cooking.
Almost always I look at more than one recipe to decide how I will approach the session.
I also inquire here at the forum, 'cause... Why reinvent the wheel...

I agree, to a certain degree. I had to 'learn' my Weber, but, the temp on my Weber is spot on to the gage, so that was never a question. Reading other cooking posts, watching video's is how I learned to smoke on my Weber, and I had it dialed in, and when I tried to do this with the Traeger that's where I've run into the issue with cook times being wildly inaccurate.

However, with the all of the comments about the on-board temp not being correct, this now makes sense. I just assumed that the Traeger being new with all the fancy bells and whistles to be superior and never suspected that the temps would be incorrect.

I appreciate the comments, this has helped a lot, I am still on the fence about keeping the unit, I will try one the tools mentioned and go from there, if anything I can always use them with my Weber.

 

[midwest]

I have seen this complaint a lot but I am not sure it is just Traeger. My friend has a 2500.00 plus Pits N Spits and his probes are off more than my Traeger. I haven't really tested my pit probe but I check my external probe against my MK4 and it is only a couple degrees difference, close enough for me to keep in in and monitor it from my phone then when I get close I confirm with the MK4.

 

[Puertex]

I agree, to a certain degree. I had to 'learn' my Weber, but, the temp on my Weber is spot on to the gage, so that was never a question. Reading other cooking posts, watching video's is how I learned to smoke on my Weber, and I had it dialed in, and when I tried to do this with the Traeger that's where I've run into the issue with cook times being wildly inaccurate.

However, with the all of the comments about the on-board temp not being correct, this now makes sense. I just assumed that the Traeger being new with all the fancy bells and whistles to be superior and never suspected that the temps would be incorrect.

I appreciate the comments, this has helped a lot, I am still on the fence about keeping the unit, I will try one the tools mentioned and go from there, if anything I can always use them with my Weber.

I too have a Weber Gen II and it is so easy to cook with it... But, it is a different kinda cooking.
I can't smoke with the Weber like I can smoke with the Traeger. I tried and failed to do it.
The Weber is not perfect in its own world either (grilling). If I am not careful with flareups, I can (and have) ruin my food.
To avoid flareups I have to do a workaround.
So, same thing applies to a lot of things like the Traeger or smokers in general.
I just recently purchased a Pro 780 and learned that it has its issues.
But I decided to keep it because I think I can work around its issues.
The main issue I resolved is the temperature issue, so I just smoke using my Fireboard and it works for me.
Luckily, I don't have any other issues with it.
I totally agree with anyone that is disappointed due to their expectations not being met after a sizable investment.
I think it is a personal decision as to weather or not anyone can live with the issues and develop a workaround.

 

[Shimmy]

I too have a Weber Gen II and it is so easy to cook with it... But, it is a different kinda cooking.
I can't smoke with the Weber like I can smoke with the Traeger. I tried and failed to do it.
The Weber is not perfect in its own world either (grilling). If I am not careful with flareups, I can (and have) ruin my food.
To avoid flareups I have to do a workaround.
So, same thing applies to a lot of things like the Traeger or smokers in general.
I just recently purchased a Pro 780 and learned that it has its issues.
But I decided to keep it because I think I can work around its issues.
The main issue I resolved is the temperature issue, so I just smoke using my Fireboard and it works for me.
Luckily, I don't have any other issues with it.
I totally agree with anyone that is disappointed due to their expectations not being met after a sizable investment.
I think it is a personal decision as to weather or not anyone can live with the issues and develop a workaround.

This is interesting, as I feel that I cannot get a good smoke with my 885 like I can with my Weber SM, but, this could be related to the temp issue. Example, I smoke ribs at 225 on my Weber, and I get a great amount of smoke (Lump Coal with Apple Wood), but I tried ribs on the 885, same temp, same cooking process and very little noticeable smoke. While they turned out good, they did not have the same Smokey flavor that I normally get.

Two investments, a better temp prob, and a smoke tube!

 

[Murphy's Law]

This is interesting, as I feel that I cannot get a good smoke with my 885 like I can with my Weber SM, but, this could be related to the temp issue. Example, I smoke ribs at 225 on my Weber, and I get a great amount of smoke (Lump Coal with Apple Wood), but I tried ribs on the 885, same temp, same cooking process and very little noticeable smoke. While they turned out good, they did not have the same Smokey flavor that I normally get.

Two investments, a better temp prob, and a smoke tube!

I'm not sure you'll ever get as much smoke burning pellets as you will lump coal and wood. I saw a Mad Scientist video and he compared the moisture content of pellets vs. stick wood. The pellets had less moisture content due to their processing than did the stick wood, which produces less smoke.

 

[Puertex]

This is interesting, as I feel that I cannot get a good smoke with my 885 like I can with my Weber SM, but, this could be related to the temp issue. Example, I smoke ribs at 225 on my Weber, and I get a great amount of smoke (Lump Coal with Apple Wood), but I tried ribs on the 885, same temp, same cooking process and very little noticeable smoke. While they turned out good, they did not have the same Smokey flavor that I normally get.

Two investments, a better temp prob, and a smoke tube!

I have both a smoke tube and a pellet tray.
I like the tray better. The top is open.
This is what it looks like:

Amazon.com : A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch : Cheese Cold Smokers : Patio, Lawn & Garden

Amazon.com : A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch : Cheese Cold Smokers : Patio, Lawn & Garden

www.amazon.com

Using secondary smoke liberates me from keeping the temp down below 225 F during the first 2-3 hours of my session for maximum smoke generation.
I like to be at or above 225F from the very beginning.

 

[Shimmy]

I have both a smoke tube and a pellet tray.
I like the tray better. The top is open.
This is what it looks like:

Amazon.com : A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch : Cheese Cold Smokers : Patio, Lawn & Garden

Amazon.com : A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch : Cheese Cold Smokers : Patio, Lawn & Garden

www.amazon.com

Using secondary smoke liberates me from keeping the temp down below 225 F during the first 2-3 hours of my session for maximum smoke generation.
I like to be at or above 225F from the very beginning.

This is great, thanks for sharing!

 

[Deleted]

Can you use wood chips in a smoker box as well?

 

[JamesB]

Can you use wood chips in a smoker box as well?

In my experience, chips don’t burn near as well as pellets do

 

[CMTiger]

In my experience, chips don’t burn near as well as pellets do

How long will the pellets burn if you load it up?

 

[JamesB]

How long will the pellets burn if you load it up?

Depends on the size of whatever you are burning them in

 

[miguelb]

This is interesting, as I feel that I cannot get a good smoke with my 885 like I can with my Weber SM, but, this could be related to the temp issue. Example, I smoke ribs at 225 on my Weber, and I get a great amount of smoke (Lump Coal with Apple Wood), but I tried ribs on the 885, same temp, same cooking process and very little noticeable smoke. While they turned out good, they did not have the same Smokey flavor that I normally get.

Two investments, a better temp prob, and a smoke tube!

I have an Ironwood 885 and my neighbor have the green egg. We have noticed that the smoke taste is not as big as the green egg even with the smoke tube. I have tried the smoke tube and super smoke and believe it or not, my cloth get more smoke. But we have discovered that while Ironwood 885 got some smoke, it's not overwhelming and my other neighbor along with my family find that to be enough for us. I personally prefer a more smokey favor but I can live with what I have. You will get both the smoke ring and bark on those long cooks. The quality of food for me has been great so far and it's easier to use / less messy that my weber 18 inch kettle.

 

[miguelb]

I have both a smoke tube and a pellet tray.
I like the tray better. The top is open.
This is what it looks like:

Amazon.com : A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch : Cheese Cold Smokers : Patio, Lawn & Garden

Amazon.com : A-MAZE-N AMNPS Maze Pellet Smoker, Hot or Cold Smoking, 5 x 8 Inch : Cheese Cold Smokers : Patio, Lawn & Garden

www.amazon.com

Using secondary smoke liberates me from keeping the temp down below 225 F during the first 2-3 hours of my session for maximum smoke generation.
I like to be at or above 225F from the very beginning.

Another item to try. Adding to the list. Thanks!

 

[John S.]

I read an article here on the fourm that beef will not absorb to make a smoke ring above 140 , that may also be true of smoke. Which is why we wrap brisket at the stall about 155-165