New Traeger Timberline

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225 is the temp I use to smoke the Tri-tip. Super smoke mode won't work with any temperature higher than 225. Traeger pellets are made from 100% pure, food-grade hardwood. They recommend using only their pellets. 
Right, they are made from 100% hardwood, but not necessarily the wood species listed on the package. 
 
I own a Timberline and I can say say that in my experience I am more than satisfied with its operating and not only do I get deep smoke rings it has plenty of smoke flavor. I nonetheless hope you find what you are looking for. FYI, I almost bought the Rec Tec
 
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I just did 15 lbs of pork butt this past weekend. 4 hours at 190 on super smoke then 220 for the duration. I put them in a pan and loosely foiled at 175 until 198 then tightly covered in my faux cambro for an hour. Deepest smoke ring I have ever gotten on a butt as well as great bark. Very nice smoke flavor and I did not once get any smoke flavored burps that have happened in the past with oversmoked food. Now if I can just get my brisket down pat on the Timberline I will be all set! I did NOT use Traeger pellets so maybe that helped. After a few months of trial and error I am finally starting to figure this cooker out.
 
I just did 15 lbs of pork butt this past weekend. 4 hours at 190 on super smoke then 220 for the duration. I put them in a pan and loosely foiled at 175 until 198 then tightly covered in my faux cambro for an hour. Deepest smoke ring I have ever gotten on a butt as well as great bark. Very nice smoke flavor and I did not once get any smoke flavored burps that have happened in the past with oversmoked food. Now if I can just get my brisket down pat on the Timberline I will be all set! I did NOT use Traeger pellets so maybe that helped. After a few months of trial and error I am finally starting to figure this cooker out.
what pellets are you using?
 
I was looking at the rec-tec but no dealers then found the Yoder got to look handle and slobber on it that’s been 3 months ago and no regrets
 
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