Getting grill marks!

InkyLynne

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Location
Kansas City
Grill
Traeger Pro Series 22; Weber Genesis
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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I tried out my Grill Grates last night with Filet Mignon and 500 degrees.
Perfect grill marks and Medium Rare inside.
 
Why would I want to use grill grates on my traeger? I have them on my Weber.
 
Typically temps above 220f dont produce smoke on the Traegers. Start 180 to 220f for an hour or 2 then raise temp to finish.
 
Ok, thanks! I am using the Pro 22, it doesn’t seem to go up to 500, just 450
 
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.
 
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.
 
So you might smoke them first and finish on Weber with grill grates?
 
Sure you could do that.
 
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
 
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
 
I use ‘GrillGrates” to do the reverse sear, and get the grill marks...
 
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