First Grilling

[MChalmers]

Purchased a 780 pro and first grilling results were not great. Set grill to 180 degs (as advised to create smoke) cooked ribs for 3hrs using mixture of hickory and mesquite ribs were dry and lacked any smoke flavour.
Burgers were same ( cooked for 25 mins same temperature).
Sweetcorn cobs cooked at 225 degs fir 25 mins were only success and had smoke flavour.
What am i doing wrong? How do i create more smoke.

 

[John S.]

Purchased a 780 pro and first grilling results were not great. Set grill to 180 degs (as advised to create smoke) cooked ribs for 3hrs using mixture of hickory and mesquite ribs were dry and lacked any smoke flavour.
Burgers were same ( cooked for 25 mins same temperature).
Sweetcorn cobs cooked at 225 degs fir 25 mins were only success and had smoke flavour.
What am i doing wrong? How do i create more smoke.

Smoke tube, also if there is a leak by the lid use lovelock felt tape....

 

[Timmy]

This may give some insight
Post in thread 'READ FIRST ►TRAEGER FAQs & TECH INFO'
https://www.traegerforum.com/threads/read-first-►traeger-faqs-tech-info.2145/post-17088

 

[JamesB]

Purchased a 780 pro and first grilling results were not great. Set grill to 180 degs (as advised to create smoke) cooked ribs for 3hrs using mixture of hickory and mesquite ribs were dry and lacked any smoke flavour.
Burgers were same ( cooked for 25 mins same temperature).
Sweetcorn cobs cooked at 225 degs fir 25 mins were only success and had smoke flavour.
What am i doing wrong? How do i create more smoke.

Don’t know what kind of ribs they were, but no way they were done after 3 hours at 180. Ribs will take 5-6 hours at 225. Meat evaporates it’s moisture up 170 degrees internal temp. At 170 IT and above the collagen starts breaking down, and adds the moisture back. By an IT of 200 they should be tender and very juicy. So yeah, after only three hours at 180, they will be rib jerky.

I suggest cooking by internal temp of the meat instead of time, if you want good results. Way to many variables to achieve good results cooking/smoking by time alone...

This should help with your lack of smoke problems also. I get all the smoke flavor I want, in fact, the wife says it’s too smoky, unless I use cherry or apple pellets.

 

[Slimpicker]

What am i doing wrong? How do i create more smoke.

After 3 hours ribs need to be wrapped in foil for 2 hours @ 225° - 250°. You don't stop at 3 hours and only at 180°? They are DRY because they are not even 'cooked' yet!!! PORK does not render moisture or tender till the 200° Internal temp mark...

If you want smoke, get a smoke tube, it's only $20!!!