Thanks in advance from SE Idaho

[Tye 1on]

Howdy y'all, first day on the forums, second day with the Traeger Pro Series 575, first time with anything but a two burner propane grill with glued-together lava rocks. My first rack of ribs yesterday was ok, but very little smoke flavor. One mistake, setting it at 190 and heading to the golf course with a third of a bin of pellets. It stopped a half hour or so before I got home, not sure if that 45 minute cool down delay may be a factor. Second element was the wind, it was a 2-4 club wind the whole round, gusting mid-20's/30 steady 15. Thinking that may have also been a factor?

Today i'm 4.5 hours in to a 7# pork shoulder. Doing a basic/beginner rub, 4 hours at 170 then 250 to 205. Fingers are crossed!

Cheers from Victor Idaho, in the shadow of the Tetons...

 

[Blues1]

Welcome from SC!

 

[SmokyMose]

Welcome from Indiana, Tye!
I guess you learned that whatever smoker you have you can't go golfing and let it be LOL!
I don't know anything really about pellets but 190 seems a little low for anything...

 

[kruizer]

Welcome to SMF from Minnesota.

 

[jcam222]

Welcome from Ohio. I assume the low temp is your extra smoke setting?

 

[Tye 1on]

yes jcam, from the little i understand anything 190 or under is a relative smoke setting.

 

[Inkbirdbbq]

Welcome!!!

 

[fullborebbq]

Welcome from WNY! 225 is the go to for those two products. 2-2-1 for baby backs and 3-2-1 for St. Louis cut ribs. 225 for pork butts and shoulders is the norm. Outside temps and wind can play a big factor in pellet consumption. If going golfing is going to be your norm look into a good WiFi temp system to link up to your phone.