Ironwood 885 Smoking ( Super Smoke Mode)

gutter123

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ironwood 885
I have tried Smoking a couple of 6 lbs. prime rib, on supper smoke mode for 7 hours. and i barely get any smoke flavor, i tried a the traeger signature pellets, and the Mesquite pellets. Anyone have any ideas why this is like this? its like i cooked it in an oven.... about to get rid of this pellet grill. Thanks
 
I heard that before so i was running 200 degrees, and still barley any flavor. didn't no if there is any issues with this model i'm using?
 
This is the smoke ring I get when using my ironwood 650
 

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This is the smoke ring I get when using my ironwood 650
Wow I wish i could get that! this is what i had with 7 hours at 200 degrees and using Mesquite pellets. what type of pellets do you use?
 

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I barely had any smoke flavor, and i also was using a pellet Smoker tube to help...
 
Last edited:
Are you letting your beef come up to room temp before putting on the Traeger?

Colder meat will absorb more smoke than room temp meat.
Yes i put it out of the fridge at least an hour before putting it on. I will try that next time, but i can't imagen that is making that much difference?
 
I've used Traeger Apple pellet and get excellent smoke ring. Ive switched to Bear Mountain pellet apple and sweet bbq and also get a good smoke
20201129_164746.jpg
and taste. I also start low 165 tp 180 degrees for at least an hour minimum. My rig is the Pro 780.
 
Gutter123, I was right there with you and ready to get rid of a Silverton 620 because of no smoke flavor on long cooks with hickory pellets. Listening to the experience of the guys here, it sounds like 165-170 temps the first couple hours is the way to go. I did one test with good results and am more energized for more testing.
I also think I may have expected too much smoke flavor coming from an electric stick burner before maybe?
 
i love how traeger calls it a smoker but advertises wood fired flavor. I haven't gotten much smoke out of my ironwood unless cooking at 165f for a few hours, even then its not a lot of smoke flavor. I built a UDS for the smoke flavor I wanted, now the Ironwood is used for more set and forget things. Brisket overnight ect.
 
Just so you know that you don't need the smoke ring.

I recently made some sausage bites and put them on with just the smoke tube for 30 minutes. Then I fired up the smoker to 170 SS. Yes, I did get that smokey flavor.
 
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