Feed setting / Pellet control

[Galaktus_Hungerz]

I've seen videos of people adjusting the feed rate for their Taeger by clicking that little hole on the temp gauge but there is none on my Traeger 34 pro. Is there an upgraded controller or somewhere else I should be looking to find and adjust the feed rate on my new smoker? I know I can get a smoke tube but that pretty much defeats the purpose of buying smoker to begin with. I have a stick burner as well but I wanted to check out the pellet smoker and see how they do. I like the temp control but without the smoke it's pretty much just like having an electrical oven I can use outside. I want that bark and that pretty pink ring. Did I just waste $700?

 

[RemE]

Most of the newer controllers don't have feed tuning. It is a wood fired oven, and lower temps, under 225F, the smoke does it's thing, bark included, even though it's not a huge amount. You can bump it higher with a smoke tube but not at all mandatory.

Just stock has worked for me!

 

[Slimpicker]

Is there an upgraded controller or somewhere else I should be looking to find and adjust the feed rate on my new smoker?

it could very easily be a huge danger if you controlled the feed rate yourself which is supposed to be in coordination with the FAN SPEED to hold a temp

I know I can get a smoke tube but that pretty much defeats the purpose of buying smoker to begin with.

No it doesn't, because it's only a lousy $20 addon, and as RemE & TRAEGER themselves point out, this is a Wood Fired Oven that has no problem what so ever making bark and smoke rings.

QUOTE TRAEGER :

NOT ENOUGH SMOKE​

Many people, when they think of a smoker, think of a grill billowing thick, white smoke. This is not the type of smoke we want in order to produce the amazing food that keeps members of the Traegerhood in love with their grills. Often, the smoke is so thin it only appears as heat waves coming off the grill; however, it is there.

SMOKE AND MEAT​

While you may not be able to see heavy smoke, you will be able to see the smoke rings on your meat and taste the difference. If you want more smoke flavor, try cooking longer at lower temperatures.

I have a stick burner as well but I wanted to check out the pellet smoker and see how they do. I like the temp control but without the smoke it's pretty much just like having an electrical oven I can use outside. I want that bark and that pretty pink ring.

All you gotta do is scroll thru this site and see for yourself real Traeger cooked food... you tell me if it's good enough for you or not.

 

[Galaktus_Hungerz]

I did a 10 hr cook on a pork butt yesterday and didn't get anywhere near that level of smoke. Those are some impressive rings, as far as your comment about the lousy 20 add on, when I pay $700 for a smoker I shouldn't have to shell out an extra 20 for anything but a cover. There should be some level of control left to the customer because not everyone likes the same level of smoke. there are ways to make the system work together so the feed and speed coordinate with the fan for a heavier smoke. I'm not expecting the same level of smoke as a stick burner. My wife hates super smokey meats so it was fine for her but I like to taste the wood.

I will keep playing around with it and see if I can dial it in to my liking. I was just wondering if there was any way to get a feed control for it since I've seen it on other models. At least my wife's happy

 

[Slimpicker]

Pellets will not give you the smoke or smell of Charcoal with wood chunks, the End.
I've been meat smoking for 20 years with 10 different smokers, My wife is the happiest now that the meat is smoked but not super smokey. And still tastes totally awesome. In fact, a Traeger traps more moisture in meat than I've ever seen before... juiciest meat I've ever cooked. This grill will form a bark/skin on skinless chicken breasts and juice just flows out when sliced.
Like I said, maybe you just need to see for yourself

 

[RustyJake]

When I first got my Traeger I was disappointed because the smoke I was used to was from my egg Kamado. But I was quickly converted to the smoke flavor from the Traeger. It is consistent and has subtle tones to it. I notice the smoke even more when reheating foods.
When I am smoking for long periods with large cuts of meat I will use a smoke tube, but for the most part it is low and slow for a while and then whatever temps to finish the protein.
Don't give up on the Traeger, the smoke is there and you'll find a lot of people will prefer that smoke to the heavy smoked from some other cookers.
I won't compare the smoke to a stick smoker, because when that is done properly, it is the best smoke you can get....IMHO

 

[Galaktus_Hungerz]

Rusty thanks for that. I will keep at it and try other things and I might even make a smoke basket. I appreciate an honest answer with information that is actually useful. I think they should make you a moderator instead. Slim, you should spray your coals with a bit of water you seem to be flaring up and creating hot spots on the grill. I just had questions about getting a better quality smoke from my Traeger. Rusty and Reme had the best answer to my question. We're here to talk about smokin meat and good BBQ, have a beer or something.

 

[RemE]

For most smoke and bark, cook at 190F till wrap time. Use smokier pellets Hickory, Oak, or Mesquite with stronger flavors.

The more expensive grills have a "super smoke" setting that slow cycles the fan to create more smoke, works at temps under 225F.

 

[Slimpicker]

Slim, you should spray your coals with a bit of water you seem to be flaring up and creating hot spots on the grill. I just had questions about getting a better quality smoke from my Traeger. Rusty and Reme had the best answer to my question. We're here to talk about smokin meat and good BBQ, have a beer or something.

As far as I can read, all I gave you was facts. I had no attitude attached intended for anything but setting the record straight.

If I'm 'curt' it's because I'm trying to get to the point

In fact I was agreeing with you about your and my wife liking less smokey taste... and giving you tips on how juicy Traeger makes meat... hmmmm

 

[SmokinAL]

I have been playing with my Texas elite 34, it’s just an older version of your pro 34. Try putting your meat middle to middle left of the smoker. For some reason I tend to get a better bark and smoke flavor in that area of my grill.

Yesterday I put a 6lb pork butt on to cook around 0640 and set my grill at 180. I let it cook there until noonish, then I turned up the heat to 225 left it there until 1730ish. Then I cranked it up to around 300-325ish to let it finish. It was the best butt to date. Excellent smoke ring and incredibly juicy meat.

Like Reme said, for more smoke put the meat on and hour early and set it to a lower temp for that first hour.

Here are a couple of my previous cooks, o forgot to take a pic yesterday when I pulled the butt off::doh:::