Zero smoke coming from my Traeger

[Shedd]

Traeger's advertising says it uses "100% natural, food-grade hardwood" in pellets, with small amounts of food-grade soybean oil added as a lubricant for its machines in the pellets.

The pellets sold under the Traeger brand state “All Natural Hardwood” on the packaging.

Traeger brand pellets have been known to use a “additive” soybean oil in their pellets. You might consider a different brand... Knotty Wood, Bear Mountain, Lumber Jack don’t introduce “additives” such as Soy Bean oils to their products. I’d recommend switching brands esp the next time that you smoke cheese.

I got a pro 780 a few months back and I haven’t been satisfied either with the smoke. However I have been experimenting weekly with trying different things, I feel like I’m getting closer to a happy medium. I use an extended smoke tube and have modified an older larger size smoke box, I fill them with thick pieces of wood chunks, wood chips and a handful of pellets mixed in to keep them burning. I also (even though some people say it’s not good) removed my cone top from my smoke stack and partially blocked it off with foil (so if pressure builds it can raise the foil) this keeps the smoke from rushing out of the grill and allows it to circulate around the meats. My biggest issue now is the door/lid doesn’t have any gaskets so the smoke is pouring out from under the door. Next step is I ordered a seal kit. Hopefully I’ll continue to have success, I’ll let everyone know how it goes.

 

[FieldMedic]

I’m in the same boat with an older Lil Tex 070. This little smoker puts out some excellent BBQ. I have little issue developing great bark it’s just the smoke flavor isn’t there for my taste. I don’t have time for a stick burner so I’m on the same quest as you my friend! I just ordered a Smoke Daddy Heavy D Smoke Diffuser. I also ordered a LavaLock gasket for the door. Apparently the LavaLock is the way to go?

 

[FieldMedic]

Was able to “test” the Smoke Daddy Heavy D Smoke Diffuser this afternoon. It was in the mid 40’s outside temp while I was prepping the
St. Louis Cut Pork Ribs. I placed 2 splits of oak in the diffuser and used a mix of Knotty Wood Plum & Almond in the hopper. I normally start all my cooks on the smoke setting (older Lil-Tex traeger non-Pid controller). The instructions from Smoke Daddy recommend setting the grill temp on 225-235 with the lid closed until temp reaches the set-point. This allows the splits of wood to light. Once smoke was visible (it was somewhat difficult to ascertain which smoke was pellet Vs the oak splits... but about 20-30 mins in I was able to monitor the inside temp via an internal thermo-works “smoke” temp gauge as well as the lid gauge that showed a temp of 210-215. My grill never runs that high in the smoke setting so I knew the 2 splits had ignited. I set the temp control back down to 180 for the duration of the cook. By that time there was a more noticeable trail of smoke exiting the smoke stack. It was never a thick billowing startup style smoke. My reasoning behind keeping my controller at 180 was due the instructions warning you may need to keep the lid of the smoker slightly cracked open to help regulate/maintain your desired temp. The burning wood did add heat to the cook chamber but the traeger trucked right along at 250 give or take a few degrees for a little over 4 hrs. After the 4 hour mark the temps really started to swing upward towards the 350’s - 375. By that time I had the color I wanted on the 3 sets of ribs so I shut the smoker down and wrapped the ribs in foil with pats of butter, brown sugar, drizzle of honey and finished in the oven. Towards the later end of the cook I was opening the lid up to spray the ribs every half hour 45’s mins so I don’t know if the addition of oxygen to the splits contributed to the higher temps or not. I do know the Knotty Wood pellets tend to burn noticeably hotter than the LJ or BM pellets I normally use. But the knotty wood was already in the hopper so I just let er fly!

END PRODUCT:
Absolutely some of the BEST ribs I’ve ever produced off any smoker to include when I ran my stick burner. There was no signs of bitter/acrid taste. The color prior to wrapping was spot on! As for the taste testers... the family has mostly eaten smoked meats from the Traeger. I do use a smoke tube with wood chips on my cooks so the family has eaten food smoked with the smoke tube. Right away the were commenting on the increase in smoke flavor... knowing how family can tend to be a tad bias. Lol. I ran a rack down to my neighbor & best “honest” buddy lol. They made the same comments. Great smoke flavor ! No off/acrid taste, Excellent ribs! And I have to agree. Those ribs were the best protein to come off that Lil-Tex since I’ve owned it... So there’s no doubt the Smoke Daddy Heavy D works as advertised. The Heavy D delivers stick-burner like results!

HOWEVER.............
The downside/concerns I have dealing with the rise in temperature ( A 70 degree temp over set temp) I’m left brainstorming the most efficient/easiest way to control the rising temps involved with this particular mod. I plan on changing out the pellets prior to the next cook. I may also go with a single split Vs 2 splits. I’m also contemplating soaking the splits in water (I’m aware there’s varying opinions on the subject). I don’t want to crack the lid on the smoker for obvious reasons but, if your able to make it past the 3
3-1/2 hrs mark where the protein normally takes on the majority of the smoke.. does it really matter if you crack the lid to control temps? I’ll have to go back/refer to my logs on my longer cooks.. brisket, pork butts, etc. but if I can get the right color/bark prior to the temps rapidly rising, I can always proceed per normal and pull the protein wrap and finish in the oven...

Going forward...... I’m wide open for any and all suggestions and questions anyone may have....

Next Up Dino-Beef-Ribs! I’ll report back how this cook turns out later this week.....

CHEERS!!!!

 

[Shedd]

Was able to “test” the Smoke Daddy Heavy D Smoke Diffuser this afternoon. It was in the mid 40’s outside temp while I was prepping the
St. Louis Cut Pork Ribs. I placed 2 splits of oak in the diffuser and used a mix of Knotty Wood Plum & Almond in the hopper. I normally start all my cooks on the smoke setting (older Lil-Tex traeger non-Pid controller). The instructions from Smoke Daddy recommend setting the grill temp on 225-235 with the lid closed until temp reaches the set-point. This allows the splits of wood to light. Once smoke was visible (it was somewhat difficult to ascertain which smoke was pellet Vs the oak splits... but about 20-30 mins in I was able to monitor the inside temp via an internal thermo-works “smoke” temp gauge as well as the lid gauge that showed a temp of 210-215. My grill never runs that high in the smoke setting so I knew the 2 splits had ignited. I set the temp control back down to 180 for the duration of the cook. By that time there was a more noticeable trail of smoke exiting the smoke stack. It was never a thick billowing startup style smoke. My reasoning behind keeping my controller at 180 was due the instructions warning you may need to keep the lid of the smoker slightly cracked open to help regulate/maintain your desired temp. The burning wood did add heat to the cook chamber but the traeger trucked right along at 250 give or take a few degrees for a little over 4 hrs. After the 4 hour mark the temps really started to swing upward towards the 350’s - 375. By that time I had the color I wanted on the 3 sets of ribs so I shut the smoker down and wrapped the ribs in foil with pats of butter, brown sugar, drizzle of honey and finished in the oven. Towards the later end of the cook I was opening the lid up to spray the ribs every half hour 45’s mins so I don’t know if the addition of oxygen to the splits contributed to the higher temps or not. I do know the Knotty Wood pellets tend to burn noticeably hotter than the LJ or BM pellets I normally use. But the knotty wood was already in the hopper so I just let er fly!

END PRODUCT:
Absolutely some of the BEST ribs I’ve ever produced off any smoker to include when I ran my stick burner. There was no signs of bitter/acrid taste. The color prior to wrapping was spot on! As for the taste testers... the family has mostly eaten smoked meats from the Traeger. I do use a smoke tube with wood chips on my cooks so the family has eaten food smoked with the smoke tube. Right away the were commenting on the increase in smoke flavor... knowing how family can tend to be a tad bias. Lol. I ran a rack down to my neighbor & best “honest” buddy lol. They made the same comments. Great smoke flavor ! No off/acrid taste, Excellent ribs! And I have to agree. Those ribs were the best protein to come off that Lil-Tex since I’ve owned it... So there’s no doubt the Smoke Daddy Heavy D works as advertised. The Heavy D delivers stick-burner like results!

HOWEVER.............
The downside/concerns I have dealing with the rise in temperature ( A 70 degree temp over set temp) I’m left brainstorming the most efficient/easiest way to control the rising temps involved with this particular mod. I plan on changing out the pellets prior to the next cook. I may also go with a single split Vs 2 splits. I’m also contemplating soaking the splits in water (I’m aware there’s varying opinions on the subject). I don’t want to crack the lid on the smoker for obvious reasons but, if your able to make it past the 3
3-1/2 hrs mark where the protein normally takes on the majority of the smoke.. does it really matter if you crack the lid to control temps? I’ll have to go back/refer to my logs on my longer cooks.. brisket, pork butts, etc. but if I can get the right color/bark prior to the temps rapidly rising, I can always proceed per normal and pull the protein wrap and finish in the oven...

Going forward...... I’m wide open for any and all suggestions and questions anyone may have....

Next Up Dino-Beef-Ribs! I’ll report back how this cook turns out later this week.....

CHEERS!!!!
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Great looking ribs man!
Until now I didn’t realize the heavy D was a stick burner that actually goes inside the grill. I have only seen the ones that burn chips and chunks that mount onto the exterior. So if I made any negative comments about your post on this subject I apologize.
Now I’m wondering will this damage or shorten the lifespan of the Traeger? I haven’t done much reading but after watching SD video of it it makes me wonder. I can see how it would work and how it raises temperature but I wouldn’t think that would be a big issue seeing how you made your adjustments and can in last resort crack open the lid like the video shows. Coming from a BGE I cook my ribs and butts in “turbo” (higher temp shorter time) and cannot taste the difference or see it. On my 780 I do first hour just under 200 to help get some smoke then bump temp to about 300-325. I can do ribs in three hours or less and they turn out great, just not as much smoke as my egg. Although pork ribs (I don’t do beef) doesn’t need as much time to absorb the smoke and the meat heats fast so the smoke is attached to the bark/outside afterwards. I “think” cutting back on your sticks of wood would be all you need or adjusting the temp with cook time. I’m thinking you are on a lot better approach rather that the other applications that burn the same as smoke tubes. I honestly don’t think that I would use any wet sticks of wood, that would ruin your smoke flavor.
Sorry so long, keep us updated and thanks for the info.

 

[FieldMedic]

Great looking ribs man!
Until now I didn’t realize the heavy D was a stick burner that actually goes inside the grill. I have only seen the ones that burn chips and chunks that mount onto the exterior. So if I made any negative comments about your post on this subject I apologize.
Now I’m wondering will this damage or shorten the lifespan of the Traeger? I haven’t done much reading but after watching SD video of it it makes me wonder. I can see how it would work and how it raises temperature but I wouldn’t think that would be a big issue seeing how you made your adjustments and can in last resort crack open the lid like the video shows. Coming from a BGE I cook my ribs and butts in “turbo” (higher temp shorter time) and cannot taste the difference or see it. On my 780 I do first hour just under 200 to help get some smoke then bump temp to about 300-325. I can do ribs in three hours or less and they turn out great, just not as much smoke as my egg. Although pork ribs (I don’t do beef) doesn’t need as much time to absorb the smoke and the meat heats fast so the smoke is attached to the bark/outside afterwards. I “think” cutting back on your sticks of wood would be all you need or adjusting the temp with cook time. I’m thinking you are on a lot better approach rather that the other applications that burn the same as smoke tubes. I honestly don’t think that I would use any wet sticks of wood, that would ruin your smoke flavor.
Sorry so long, keep us updated and thanks for the info.

Thanks Shedd!
No worries I appreciate your feedback! Strong point about the additional heat from the SD possibly damaging/shortening the life span of the smoker. I’ll be sure to keep an eye out for any perceived damage internally/externally. I’d be more concerned if this was a newer “thinner” model. This older Lil Tex is a freaking tank. The previous owner really babied this smoker so I was fortunate to locate and purchase this particular unit.

I was able to conduct a “postmortem” if you will of the burn pot and the diffuser this evening prior to smoking some filets. As you can see in the pics nothing but white ash was left in the diffuser. There were zero signs of warping to the screened areas or the baffles where the wood splits were placed. That tells me that the SD will take temps into the upper 300’s without signs of damage. How the unit holds up overtime.... have to wait and see. I religiously use this Traeger as a smoker... I very seldom take temps past 275... mostly stay in the 250 range. I use cast iron or my gas grill for searing/reverse searing. I’ve attached some pics of the SD unit after yesterday’s cook as well as some pics of the filets. My youngest was in the mood for some beef stroganoff so there’s an additional pic of her masterpiece! Lol Tonight’s cook I wanted to play around with different fuel sources other than 2 large splits in the diffuser. I was curious how a shorter cook and fuel selection wood impart flavor over a shorter duration of 1-1-1/2 hrs. I used 2 products both from from Jealous Devil.
Smoke Wood Blocks in one side of the diffuser & Max XL Briquettes in the other. This was an excellent combination. Zero temp swings (being a shorter cook) but still provided a smoke profile that well outperformed previous “short” cooks when using pellets in the hopper plus a smoke tube. The addition of the charcoal brought back some great “BBQ” memories that were never duplicated with charcoal pellets. So... I think I got dang lucky straight out of the shute and found the fuel solution for shorter cooks: steaks, hamburgers, brats, chicken....

As always I look forward to all feedback and any questions Traeger members may have!

Cheers!