And there is smoke, just not plumes of white smoke like you think of when you think BBQ or smoking meats. Google “smoke ring” and you’ll find many articles talking about bbq smoke and the many myths that are out there.Ok traeger told me that but I’m so used to using wood and charcoal my brain is having a hard time believing it. Thank you for getting me off the ledge!
Edit for the bacon, sorry. Must of had a senior moment. I still put the bacon on cold but go to 375 at startup till done, flipping the strips a time or two. Really love cooking bacon because the grease just flows off. Bucket gets full after a couple of times.
Interesting, you don't pre-heat the Grill at all, just put your meat on set the grill to a "smoke temp 180" for a period of time then crank it to @375 and let it go?
Never heard of this technique before,