Super noob question

[Jabiru]

If you want a smoke profile when grilling burgers or anything which requires a higher temp. Set your grill to around the lowest Temp setting, put burgers in cold from fridge, give them 30-45 mins to absorb smoke, pull out, turn grill up to grilling temp, finish them off.

Pellet Grills: Lower temps = Smoke, High temp minimal smoke. Meat gets to a certain temp on any BBQ and stops absorbing smoke.

Anything over 225F is cooking not smoking.

Smoked Chicken wings with crispy skin, run low for 30-45mins, and gradually increase temp in steps (about 40F each step) until you get to 375 ish, leave 30 mins, turn them pull off when done.

When you learn your BBQ its more operator than the device that puts out great tucker. The comp dudes use them and kick a**.

 

[2008RN]

I have been thinking about changing from Propane grill to Pellet grill possibly Yoder or Blazin grillwork. The jury is still out. I work with a young RN, her husband bought Traeger 6 months ago to replace a gas grill. They love it. They use it to grill (burgers, dogs, and steaks) She like the reverse sear. She has used it for making Banana Bread, and cooking breakfast on a griddle. They also do some slow smoking. I bet they use the Traeger at least 2-3 times a week. She is even thinking about getting some type of add on smoke generator for doing cold smoking.