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Traeger Owners -- Please Read and Comment

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mustang

  • Karma: 1
Frequently, first-time users of Traeger Grills have expressed frustration about the oscillating temperature swings in the cooking chamber, and they also want to know how to get "more smoke" from their unit especially if they are former stick burners.

I wrote the following answer to a question from a newbie Traeger owner who was asking about the difference in the Traeger manual controller vs. the Traeger digital controller.

http://www.azbarbeque.com/forums/bbq-discussion/need-help-getting-more-smoke-on-traeger-lil-tex/msg106632/#msg106632

I would appreciate any feedback or corrections to my write-up which is located at the link above.  

Many other brands of smokers and controllers are more sophisticated, I know, but I was just trying to help newbie Traeger owners understand how their stock Traeger controller actually works.
#1 - September 18, 2012, 10:32:39 am
« Last Edit: September 20, 2012, 09:17:21 am by mustang »

jimj

Pity they don't have someone who's really,really knowledgeable at Costco where they're selling 'em. I'd bet if they'd have some local teams that use a Traeger there dressed in team shirts adding their vast knowledge they'd actually sell some.
#2 - September 20, 2012, 07:00:07 am

wuykats

  • Karma: 0
I inherited my dad's old Traeger, refurbished it some, new wood slats for the end tables and underneath shelf.  It is one of the old rectangular models with lava rocks.  He had replaced the original control with a new one, but it is still the old 3 position style.  They have been running specials on the digital controllers, guess I should give them a call to see if one would fit this unit.  Not sure where I would put the sensor.
#3 - November 27, 2012, 11:44:46 pm
The liver is evil. it must be punished.
ruebgonvintners@gmail.com

AzQer

  • Karma: 7
We use Traegers for competition we have 2 of them both with the digital controllers. What we have found is start a little early on your cook and set the temp to smoke for around 45 minutes before actually cranking up the temp to cooking temps. It seems to help some with the smoke flavor.
Smoke temp is around 180 degrees.
#4 - November 29, 2012, 09:52:26 am
Mark Smith
Southern Arizona BBQ Club Ambassador
MarkSmith@AZBarbeque.com

Jeepergeo

  • Karma: 0
Frequently, first-time users of Traeger Grills have expressed frustration about the oscillating temperature swings in the cooking chamber, and they also want to know how to get "more smoke" from their unit especially if they are former stick burners.

I wrote the following answer to a question from a newbie Traeger owner who was asking about the difference in the Traeger manual controller vs. the Traeger digital controller.

http://www.azbarbeque.com/forums/bbq-discussion/need-help-getting-more-smoke-on-traeger-lil-tex/msg106632/#msg106632

I would appreciate any feedback or corrections to my write-up which is located at the link above.  

Many other brands of smokers and controllers are more sophisticated, I know, but I was just trying to help newbie Traeger owners understand how their stock Traeger controller actually works.

Thank you for the detailed post.  It provide a lot of food for thought and gives me a few ideas to try as I get familiar with my new Traeger Grill.
#5 - August 12, 2013, 08:44:01 am

frisco

  • Karma: 0
I have A Traeger, the Texas. I love it. I too found the grill at Costco, on sale. I am cooking the best BBQ food I ever have. I bought it with the digital heat control.There was a learning curve to it. I watch the heat with the Maverick digital thermometer.The Maverick digital thermometer helped a great deal watching the Grill temp and meat temp. This system allows watching the temps of meat and grill without opening the grill and letting the heat out.I moved the Cooking probe around the grill to learn where I am getting the most accurate temperature readings. From there I watch my cook time and meat temperature, and adjust as needed. Its a great grill. I have seen them at a lot of events where BBQ is vended. Good luck happy grilling
#6 - September 01, 2013, 07:38:05 pm

Jeepergeo

  • Karma: 0
I've been working my way through the recommendations in the original post and the link.

Last week I added 5 firebricks to the oven.  I still get pretty wild temperature swings at the smoke and lower temperature settings.  However, at say 325 and above, the swings are much smaller, and at the highest two settings, the temperature is pretty stable. 

So far, I'm having the best luck with temperatures of 350 to 450 (High) and cooking burgers and steaks that do well under high heat.  Long and slow, like for pork butt, I'm no sold yet.

I do really like the convenience of the pellets and really like the overall concept.  I've just got to keep playing until I figure out the low temperature thing.

Has anyone tried to close up or open up the chimney?  Mine is set fairly open and I thought that might be allowing too hot of a burn.

I was getting lid drips on long cooks, and that was a mess.  I bought an oil drip pan that's about 1/2" deep and 2.5' x 3', and that works great.  I just pull the Traeger up on it and the drips are easy to clean.  I might also try one of those big floor mats that Costco sells as that could be rolled up.

Lastly, I did Mac and Cheese in the Traeger.   I made boxed Mac and Cheese, and then added some grated Cheddar and some grated Smoked Jimmy Dean Sage Sausage (Smoked it on the Traeger), and a few home grown Jalepenos.  Put it all in a cast iron fry pan and put that on the Traeger.  It went on for 45 minutes on Smoke and then 350 for about 45 minutes, Oak pellets. It tasted really good.  Next time I will try it with home made Mac as the box stuff was a bit dry (suppose I could have added milk or butter).
#7 - September 21, 2013, 11:46:32 am

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