I was doing a whole day of smoking on the Traeger, first some chuckies and fatties at low temp, later on a beef rib roast at 325. Things went well with the low temp smoke, and as I dialed up the temp for the rib roast, I decided to use a technique I'd used successfully in a conventional oven, so I went to 450, inserted the rib roast and turned the temp down to 325, where I'd let it cook until I got the internal temp I was seeking. Well after a few minutes at the higher temp, the drippings in the drip pan started to smoke. And what a smell, eww! After a few minutes, as the temp settled down, it stopped, but the damage was done. I got a nice crust on the roast, but it tasted like like the smoking drippings smelled. The roast wasn't ruined, but the outside, the part that should have benefited the most from the cooker was to be avoided. Fortuantely, DW has a forgiving nature. Lesson learned. I have been treating the smoker as I always treated the grill, but the direct, heat high temp nature of the grill has more self-cleaning properrties than the smoker does, Just thought I'd share and maybe, if anyone else is as dense as I, prevent someone else form doing the same.