Getting grill marks!

InkyLynne

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I grilled lamb chops on my traeger tonite. I had just smoked a piece of black cod, and I turned the control from 220 to high and waited 10 minutes til it registered 445. Recipe said to do 6 minutes each side with lid shut. Temp was perfect 135 and the chops are delicious. However there was very little smoke and no grill marks.
what am I doing wrong? This is my second day traegering.🤓
 

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DVSCYCLES

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I tried out my Grill Grates last night with Filet Mignon and 500 degrees.
Perfect grill marks and Medium Rare inside.
 
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InkyLynne

InkyLynne

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Why would I want to use grill grates on my traeger? I have them on my Weber.
 

Timmy

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Typically temps above 220f dont produce smoke on the Traegers. Start 180 to 220f for an hour or 2 then raise temp to finish.
 
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InkyLynne

InkyLynne

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Ok, thanks! I am using the Pro 22, it doesn’t seem to go up to 500, just 450
 

Timmy

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1, it might need to update. 2. My Pro 780 will not go up to 500f either. But i dont use my grill for that purpose, i cook low n slow. In 7 months i havent cooked over 350f.
 

Timmy

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1, it might need to update. 2. My Pro 780 will not go up to 500f either. But i dont use my grill for that purpose, i cook low n slow. In 7 months i havent cooked over 350f.
And i use my gasser for high temp grilling.
 
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InkyLynne

InkyLynne

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So you might smoke them first and finish on Weber with grill grates?
 

Timmy

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Sure you could do that.
 

OldGlory2017

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I grilled lamb chops on my traeger tonite. I had just smoked a piece of black cod, and I turned the control from 220 to high and waited 10 minutes til it registered 445. Recipe said to do 6 minutes each side with lid shut. Temp was perfect 135 and the chops are delicious. However there was very little smoke and no grill marks.
what am I doing wrong? This is my second day traegering.🤓
At high temps the grill doesn't generate much flavor smoke. Suggest a reverse sear approach to flavor your meat and gain smoke flavor. Once 10 F below desired temp remove meat from grill and cover. Then turn grill all the way up to sear for a few minutes on each side. If your grill doesn't get hot enough (like mine) use a cast iron skillet or grill that gets to and holds 500 F
 

RickW

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I agree, reverse sear is the way to go for more smoke flavor. Fire up the Weber while they are resting (I have a griddlemaster insert in my Weber) and sear for about a minute on ALL sides. Works great for steaks too
 

John S.

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I use ‘GrillGrates” to do the reverse sear, and get the grill marks...
 

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