General smoke/heat questions

[jayjordan]

1. On a Traeger does the smoke come up into the cooking chamber in a particular area, like over the firepot?
2. A similar question - is the temperature higher on the end over the firepot or does the heat move toward the other end?
3. Are the answers to the questions above model specific?

 

[RayClem]

The firepot tends to be centrally located. There is a flame shield over the firepot that begins the initial dispersion of heat and smoke. Over the flame shield is typically a drip tray that further directs heat and smoke.

The big thing affecting heat and smoke distribution is the exhaust. In older models, there is a smokestack on one end. Since heat and smoke exit at this end of the grill, it will affect the circulation within the grill. The circulation can be affected by adjustments made to the cap on the smokestack.

Newer models do not have a smokestack. They have an exhaust port along the back of the chamber. Thus, there tends to be a circular flow of air (and heat and smoke) around the chamber. Theoretically, this should make for a more uniform temperature distribution. Make sure the exhaust port does not get clogged.

 

[midwest]

I have a cheap infrared thermometer I bought several years ago. I did not buy it for cooking but I find I use it all the time, checking temps of surfaces before searing etc. I also check it from time to time shooting it at my home HVAC thermometer and it is always spot on. For the money it would be worth it at nothing else to be able to shoot your heat shield and check to see which areas of your Traeger are hotter than others. There are so many uses for these things it's crazy. Most recently my zero turn mower was starting to cut out after getting up to temp. Its a twin cylinder and after is missed out for short time I could shoot the heads and easily determine which side of the motor needed a new coil. I find myself using it a lot for all kinds of things....