Ironwood 885 - Not Producing Much Smoke

Tdeklavs1

New member
Joined
Oct 31, 2020
Messages
4
Reaction score
0
Points
1
Location
The Woodlands, TX
Grill
Ironwood 885
Just got 885 after owning a Pro Series 780 for 9 years. After burn in and my second or third cook it seems like the 885 doesn't produce much smoke at all during the cook. During my first 2-3 cooks I felt like it was a beast, producing a lot of smoke, and worked great and could noticeably tell the difference with super smoke on as well as compared to my older 780. Every cook since, has been very minimal, even with super smoke. The only thing I can potentially attribute is that during my third cook (bacon wrapped jalapenos and ribeye) cooked at 225 super smoke for 60 minutes then tried to finish at 500, reverse sear action with my Grill Grates. I left the jalapenos on while it was heating up to 500 as I opened at 450 or so to pull jalapenos and a small fire started, from bacon grease I assume. Once I got that under control I finished ribeye just fine. Smoke production has never been the same during my cooks since. Smoke production seems great during ignition but then after that not really much at all. Any help would greatly be appreciated.
 

traeger860

Active member
Joined
Jul 22, 2020
Messages
265
Reaction score
125
Points
43
Location
Hartford, CT to NSB, FL
Grill
Traeger Lil Tex Elite 22, Traeger Ironwood 650, Weber Genesis, Anova Precision Cooker
I don't see as much smoke on my Ironwood as I did on my older 22 series. But the same smoke flavor is still there. Are you still getting the flavor? IMO, the downdraft exhaust vs. the smoke stack is what makes it seem like you aren't getting as much as you were on the 780.
 

n_maher

Member
Joined
Jun 16, 2020
Messages
31
Reaction score
18
Points
8
Location
Seacoast, NH
Grill
Ironwood 885

I'd suggest giving that a read. My 885 does a great job of doing just that, without looking like a fireplace chimney, and I like the flavor it produces. I've recently added a smoke tube to my process to gain the ability to burn a different type of wood during the smoking process without having to empty the hopper and to add just a little more flavor.

And those eating the meat that I've cooked on the Ironwood are not complaining. Example, brisket done this past weekend. Two hours of super smoke at 190F with smoke tube burning mesquite, then simply watched my Fireboard to wait for the stall, which happened around 155F internal, wrapped, bumped temp to 225 and shut of SS and finished to 203F internal. Let the brisket rest for 2+ hours till dinner time and it was tender, juicy, and delicious.
 

Attachments

  • IMG_5980.jpeg
    IMG_5980.jpeg
    189.3 KB · Views: 27

lenolaroad

New member
Joined
Dec 15, 2020
Messages
4
Reaction score
4
Points
3
Location
Wake Forest
Grill
Ironwood 650/Masterbuilt Pro/Weber Genesis/Weber 22"
Where do you place a smoke tube in an Ironwood to optimize its effect? Don't want the smoke to go from the tube directly into the downdraft exhaust and am not sure if the best place is in front, back, or on one side or the other. Thank you.
 

GrillMeister

Moderator
Staff member
Joined
Jun 17, 2019
Messages
1,051
Reaction score
1,075
Points
113
Location
Austin, TX
Grill
Ironwood 885, Century 22, BGEx2, GMG Davey Crockett

I'd suggest giving that a read. My 885 does a great job of doing just that, without looking like a fireplace chimney, and I like the flavor it produces. I've recently added a smoke tube to my process to gain the ability to burn a different type of wood during the smoking process without having to empty the hopper and to add just a little more flavor.

And those eating the meat that I've cooked on the Ironwood are not complaining. Example, brisket done this past weekend. Two hours of super smoke at 190F with smoke tube burning mesquite, then simply watched my Fireboard to wait for the stall, which happened around 155F internal, wrapped, bumped temp to 225 and shut of SS and finished to 203F internal. Let the brisket rest for 2+ hours till dinner time and it was tender, juicy, and delicious.
Nice work. How did you spice your brisket? Did you put any mustard on it?
 

n_maher

Member
Joined
Jun 16, 2020
Messages
31
Reaction score
18
Points
8
Location
Seacoast, NH
Grill
Ironwood 885
I generally put the tube on one of the extreme front corners being careful to keep it away from the temperature probe. The downdraft exhaust does a good job circulating air in the cook chamber so I don't think you need to worry much.
 

Attachments

  • 7B3AA259-B865-4D3D-B61B-577C39EF32F3.jpeg
    7B3AA259-B865-4D3D-B61B-577C39EF32F3.jpeg
    194 KB · Views: 25

n_maher

Member
Joined
Jun 16, 2020
Messages
31
Reaction score
18
Points
8
Location
Seacoast, NH
Grill
Ironwood 885
Nice work. How did you spice your brisket? Did you put any mustard on it?
Just salt and pepper on the flat as a rule. I don't use a binder and haven't seen the need to. Sometimes I use other rubs on the point if I'm doing burnt ends (as pictured above) and in that vein I'm a fan of the Meat Church products but I use way less than YouTube suggests.
 

GrillMeister

Moderator
Staff member
Joined
Jun 17, 2019
Messages
1,051
Reaction score
1,075
Points
113
Location
Austin, TX
Grill
Ironwood 885, Century 22, BGEx2, GMG Davey Crockett
Just salt and pepper on the flat as a rule. I don't use a binder and haven't seen the need to. Sometimes I use other rubs on the point if I'm doing burnt ends (as pictured above) and in that vein I'm a fan of the Meat Church products but I use way less than YouTube suggests.

Thanks. I figured. I now now why my smoke rings on my brisket don't turn out like that. I slather mine with mustard and a brisket rub till I don't see the mustard anymore and marinate all day. That is preventing me from getting the smoke ring, but that's OK as the folks who eat rave about the bark & flavor. (y)
 

lenolaroad

New member
Joined
Dec 15, 2020
Messages
4
Reaction score
4
Points
3
Location
Wake Forest
Grill
Ironwood 650/Masterbuilt Pro/Weber Genesis/Weber 22"
I generally put the tube on one of the extreme front corners being careful to keep it away from the temperature probe. The downdraft exhaust does a good job circulating air in the cook chamber so I don't think you need to worry much.
Thanks for the reply and photo. Just ordered one for delivery tomorrow. I appreciate your help.
 

FooKingsOC

New member
Joined
Jan 11, 2021
Messages
23
Reaction score
5
Points
3
Location
MS
Grill
TRAEGER PRO 575
I don't see as much smoke on my Ironwood as I did on my older 22 series. But the same smoke flavor is still there. Are you still getting the flavor? IMO, the downdraft exhaust vs. the smoke stack is what makes it seem like you aren't getting as much as you were on the 780.
I have a Pro 575 with a smokestack 2 hole bolt pattern...I wonder what would happen with the smoke flavor if you inverted the smokestack pointing downward, minus the cap...I wonder if you would get the downdraft effect as it is still a forced air burn system?...🤔
 

Latest Discussions

Top