New to this forum and new to Traeger..... Questions

Kevin R

New member
Joined
Jul 25, 2019
Messages
5
Reaction score
0
Points
1
Location
Ontario, Canada
Grill
Pro 575
Hello,
Just bought a Pro 575, first smoker matter of fact first BBQ ever. I did the smoked chicken from Traegers site today. My question is, they say smoked but they want the temps up to 375. My understanding is I thought smoking was only done from temps 165 to 185, they want it at 375 from start to finish??

Thanks
 
Link to recipe?

Smoked will go to 225 if you’re referring to the supersmoke feature.
 
Ok great good to know, so does that mean anything done from start to finish at higher temps then 225 isn't smoked?
 
I would just say yes to simplify. The hotter the Traeger cooks the less smoke it puts out and more of the burn energy goes to heat.

I personally supplement hotter smokes and even “supersmokes” with a pellet tube that has mixed chips in it, about 20% worth with 80% pellet. Get much better results this way.
 
I smoke steaks, chicken and pork at the lower settings then set it higher to finish. With steaks on a reverse sear, the Traeger will do it but for a really good steak I smoke thick steaks to 120-125 internal then put it on my Webber performer (charcoal) for 2-3 minutes a side.

Edit: I thought about this some more and basically I smoke pretty much anything. If I'm just throwing a fast meal on the 'que like honey garlic or italian snausage, burglars or pretty much anything I still try for a good smokey flavour. If I can, I'll put it in partially frozen and let it defrost in the smoker. Being partially frozen they'll get a better smoke ring cuz you let them smoke longer I did some sweet italian and burgers last night and wound up with a really sweet tasty treat. 1 hour @165 with supersmoke (cherry pellets). I turned the temp up to 425 for 8 minutes and I guess it's all opinion but I really like the D2 supersmoke over the old basic controller. I was amazed at what I could do on a little Junior, the Ironwood is great with some fancy options but they're all capable of doing exceptional cuisine.
Go with the flow and break a few rules. Recipes are just guides, add some flavour with quality smoke , aside from the kick asp smokey flavour the low grill temp will give you a more even internal temp (like sous vide)

Tomorrow I'm going to butterfly a pork loin roast and most likely stuff it with chopped apple, croutons, dried cranberries and walnut. (unless I change my mind o_O)
I've defrosted it so I'm commited.
 
Last edited:
I would just say yes to simplify. The hotter the Traeger cooks the less smoke it puts out and more of the burn energy goes to heat.

I personally supplement hotter smokes and even “supersmokes” with a pellet tube that has mixed chips in it, about 20% worth with 80% pellet. Get much better results this way.
Where do you place the pellet tube in your Ironwood?
 
InkBird

Latest Discussions

Back
Top