New to the Forum - Question

[Tbmedlock]

Got my first Traeger two months ago and it’s lived up to every expectation. I’ve smoked a few pork butts, ribs, and did a pork tenderloin tonight.

Wanted to ask if the pink ring around this would be a smoke ring or if I messed this up and need to adjust next time. Smoked it at 225 until it was 161 internal temp (left it on longer bc wife is pregnant and wanted to make sure it was safe for her to eat too).

Let me know if you have any tips or any Traeger videos/recipes for a newcomer!

Some of my other cooks:

 

[Slimpicker]

SMOKE RING, perfect to eat!!!

Looks to me like you're doing just fine!!!

Rub - About Bark & Smoke Ring

What is bark? Bark is an incredibly tasty crust that forms on your smoked meat. It is actually the result of some complex chemical reactions that have happened throughout the cooking process. Specifically, the Maillard reaction and polymerization. In basic terms, bark forms when the surface of...

www.traegerforum.com

 

[Shedd]

Definitely a nice smoke ring, all of your cooks look great, I don’t think a video would make a difference. What Traeger do you have? Welcome to the Forum!

 

[Tbmedlock]

Thank you, I really appreciate it! Traeger Pro 575!

 

[tomhooper]

Only thing I would suggest is use third party temperature probes for both IT and ambient temp. The built in probe and on board ambient temperature readings are notoriously wrong. Usually by 20-30 degrees.