My first Traeger

[Cwgrizz]

I just got a Pro 780. Trying it out for the first time as I sit smelling the aroma from the hickory pellets as the ribs are cooking. I’m sure I will have many questions as I get more involved. That’s why I looked for a Traeger forum.
The immediate question that comes to mind is probably a no brained, but I have to ask. In all of the adds they show racks containing all types of foods being smoked. If this is really happening. Some of the foods would have a recommended temp setting of say 225° and some say 380°. How do you determine the temperature setting?

 

[Gary]

You always cook to internal temperatures not time. So if your doing chicken vegetables you can probably get away putting everything on the same time. If you're doing a meat that will take a lot longer then of course you would put your vegetables on at a later time. A little trial and error.
I have overcooked a baked potato more than once!!
Just have fun!!

 

[Cwgrizz]

You always cook to internal temperatures not time. So if your doing chicken vegetables you can probably get away putting everything on the same time. If you're doing a meat that will take a lot longer then of course you would put your vegetables on at a later time. A little trial and error.
I have overcooked a baked potato more than once!!
Just have fun!!

Thanks Gary, I figured that was the case as I stated in my original post, it was probably a no brainer. Last night on the inaugural run, I cooked pork ribs, chicken breasts, corn on the cob, baked potatoes, and pork chops. The main settings and times I used were geared around the ribs. Cook time for ribs about 4 hours at 225°. The pork chops, chicken, corn and potatoes were put on the last two hours. The chicken worked fine, the corn was dry, and the potatoes could have used a little bit more time. I have to learn times to cook some stuff low and slow instead of high and fast like I would have normally cooked the stuff other than the ribs.