New guy from Iowa looking for Traeger help

porkiniowa · Apr 11, 2017

Hello everyone. Been using a Cajun Injector electric smoker for about 4 years now and just upgraded to a Traeger Pro Series 22 and was looking for some tips if anyone had some. I grilled up some chicken and brat burgers on there last week and those turned out fine but am smoking my first pork butt on it for a party this Saturday. In the past I've added chips to my old electric smoker for the first two hours and continue at 225 the whole cook. I notice with my Traeger it produces a ton of smoke on the smoke setting but it didn't seem to produce much at all when I was grilling on there. Am I better off leaving it at the smoke setting for the first couple of hours and then bumping it up to 225 or will I get enough smoke flavor leaving it at 225 the whole time? Any help would be appreciated. Thanks!

SmokinAl · Apr 11, 2017

Welcome to SMF!

Not familiar with your smoker, but I'm sure someone who is will be along shortly to answer your question.

Al

porkiniowa · May 16, 2017

Is there anyone out there that can help on this? My pulled pork had some good smoke flavor on it but I am doing a pork loin this weekend and didn't know if it would get enough smoke flavor if I just leave it at 225 the whole time

submariner · May 19, 2017

Welcome new guy and I am a long time Traeger user. Basically due to less smoke from a Traeger you have vary your cooking techniques to get the same smoke taste you would get from a off set or other type. I run a lower temp like on the smoke setting or 185 for a long time them bring temp up to 225 or so to finish cook once you get the desired smoking done. It takes some experimenting to get times down. I had a Traeger lil Tex elite and cooked on it for years. I recently bought the new Traeger Timberline and it has a super smoke function that is more like the other smokers. Hope this helps.

porkiniowa · May 19, 2017

Thank you very much!

rogerwilco · May 19, 2017

How much smoke is "enough" is a personal preference, but know this: all pellet cookers produce less and less smoke as the pit temperature increases, up to the point of near-complete combustion. Conversely, they are coaxed into producing their maximum amount of smoke by keeping the temps low-ish, such as around 180°F. A person will just have to determine how much smoke they want, and then discover how long a period, if any, the cooker needs to operate at lower temps in order to produce the taste desired. Following this, the temps can then be increased to whatever is the chefs preference for the duration of the cook.

travisty · May 19, 2017

I don't cook with a Traeger, but I have a friend here who actually uses an AMNPS to add/ supliment the amount of smoke in his Lil Tex. If you want more smoke, and don't want to mess with your temps so much, you could pick up an AMNPS (Amazin Pellet Smoker tube or Maze) and use that in your chamber during the cook too.

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New guy from Iowa looking for Traeger help

porkiniowa

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SmokinAl

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porkiniowa

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submariner

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