Need advice

[jbpgolfer]

13lb Butterball turkey did not take as much smoke as desired. Started at 225° for two hours with hickory/pecan pellets. What can I do better? Thanks

 

[Shedd]

13lb Butterball turkey did not take as much smoke as desired. Started at 225° for two hours with hickory/pecan pellets. What can I do better? Thanks

I think it really depends on what your expectations of “smoke flavor” is. I’m new to pellet grills and I’m struggling with the same issue. I’ve smoked on my green egg for 30 years as well as off set smokers and pits. I’m keeping an open mind about my Traeger but I’ve realized it’s not going to produce the smoke flavor I’m used to. I do like the “set and forget” approach but I’m able to do 18-24 hours cooks on my egg without much if any trouble. I did read the stronger pellets as well as using one or two smoke tubes (I’m going to try two next cook) will add a lot more smoke flavor. I have friends with pellet grills and they are fine with the smoke they achieve, however they are new to smoking meats and I have been around it my entire life (I’m 60). I’m in SC and we do/expect things differently when it involves bbq. But I do admit, my Traeger did produce a very moist and flavorful (other than smoke) butt that I cooked last week. So I’m going to keep working at it. Smoke flavor is a desirable part of bbq to me but I think I can find my happy medium. I’m not looking to replace my egg but to find a useful place for my Traeger.

 

[RayClem]

When you say 225 F, was that the controller temperature or the actual cook temperature? If your actual temperature is above the cooker setpoint, you would not get as much smoke. My Ironwood is the opposite. If I set at 225F, the cook temperature is slightly lowere than that.

Many people who have formerly used offset smokers are disappointed at the mild smoke flavor of the Traeger. Dry wood pellets do not produce as much smoke as cured wood sticks or chips. You might try on or even two smoke tubes. You can pack them with pellets, wood chips, or a combination of the two.

 

[Slimpicker]

I think it really depends on what your expectations of “smoke flavor” is.

I AGREE. Are you used to smoking your turkey with some charcoal in the mix? If so, that flavor with NEVER EVER come from a Traeger.
You can get close with smoke tubes and that's the best advice I got.

 

[jbpgolfer]

When you say 225 F, was that the controller temperature or the actual cook temperature? If your actual temperature is above the cooker setpoint, you would not get as much smoke. My Ironwood is the opposite. If I set at 225F, the cook temperature is slightly lowere than that.

Many people who have formerly used offset smokers are disappointed at the mild smoke flavor of the Traeger. Dry wood pellets do not produce as much smoke as cured wood sticks or chips. You might try on or even two smoke tubes. You can pack them with pellets, wood chips, or a combination of the two.

Terrific information - MANY thanks!

 

[jbpgolfer]

I think it really depends on what your expectations of “smoke flavor” is. I’m new to pellet grills and I’m struggling with the same issue. I’ve smoked on my green egg for 30 years as well as off set smokers and pits. I’m keeping an open mind about my Traeger but I’ve realized it’s not going to produce the smoke flavor I’m used to. I do like the “set and forget” approach but I’m able to do 18-24 hours cooks on my egg without much if any trouble. I did read the stronger pellets as well as using one or two smoke tubes (I’m going to try two next cook) will add a lot more smoke flavor. I have friends with pellet grills and they are fine with the smoke they achieve, however they are new to smoking meats and I have been around it my entire life (I’m 60). I’m in SC and we do/expect things differently when it involves bbq. But I do admit, my Traeger did produce a very moist and flavorful (other than smoke) butt that I cooked last week. So I’m going to keep working at it. Smoke flavor is a desirable part of bbq to me but I think I can find my happy medium. I’m not looking to replace my egg but to find a useful place for my Traeger.

THANK YOU! I've had a large offset smoker for 20 years (after a Brinkman) in which I used hickory & pecan logs. I have a new understanding of what to expect now from the Traeger. I've done some pork butts which came out just fine - this turkey was just weak and not as tender. Part of that may have been the bird - hopefully I'll have better luck next time.

 

[RayClem]

Those who are used to offset smokers fueled by sticks or chunks of wood are frequently disappointed in the flavor they get from Traeger. However, using an offset smoker requires personal intervention every half hour or so. With the Traeger, you can do an overnight cook and still get some sleep.

I have used a gas grill for the past 30 years. On longer cooks I did put wood chips in a smoker box, but the Traeger gives me better smoke flavor than my former method. Thus, it is a matter of what is your reference point.

 

[jbpgolfer]

Those who are used to offset smokers fueled by sticks or chunks of wood are frequently disappointed in the flavor they get from Traeger. However, using an offset smoker requires personal intervention every half hour or so. With the Traeger, you can do an overnight cook and still get some sleep.

I have used a gas grill for the past 30 years. On longer cooks I did put wood chips in a smoker box, but the Traeger gives me better smoke flavor than my former method. Thus, it is a matter of what is your reference point.

Thank you. Your response echos much of what I've been told. Yes, I'm disappointed with the Traeger smoke output - but I TRULY appreciate the ease it provides. It's been suggested I use "Smoke Tubes" which I shall try next time. I'll also notch down the initial two hours of smoking to 175-200 degrees. Wishing us all good luck and good smoking!

 

[RayClem]

Thank you. Your response echos much of what I've been told. Yes, I'm disappointed with the Traeger smoke output - but I TRULY appreciate the ease it provides. It's been suggested I use "Smoke Tubes" which I shall try next time. I'll also notch down the initial two hours of smoking to 175-200 degrees. Wishing us all good luck and good smoking!

It is a lot easier maintaining a fire at low temperature when the ambient temperatures are low, such as in the cooler months or during an overnight cook. My Traeger sits on the back deck where it is exposed to direct morning sun. In the summer, the grill can reach temperatures of 150F before I ever ignite the pellets. Under such conditions, it would be impossible to operate at 175 as there would not be enough pellets fed to keep the fire burning.

If your grill is in the shade, running lot temperatures is a lot easier. In the summer, I never attempt to go below 225F.

 

[jbpgolfer]

That advice should be common sense for most - thank you for reminding me. While I'm in Arizona - my Traeger sits under a patio overhang. Never gets direct sun.

 

[RayClem]

That advice should be common sense for most - thank you for reminding me. While I'm in Arizona - my Traeger sits under a patio overhang. Never gets direct sun.

Unless you live in Flagstaff, it can still get pretty warm, even in the shade.

Cooking will be a little different in dry air than at higher levels of humidity. So if you live in the desert, you might want to keep a pan of water in your grill to maintain some humidity.