Still Learning

Artsmoke

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Joined
Nov 24, 2020
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Location
Seattle
Grill
Silverton 620
Got my grill in November and it has been a learning curve moving from a stick burner to pellets. At the stat I did not notice much visible smoke or flavor. Thanks to the posts on this site and all the darn photos making me hungry, I’m still at it. Here’s what I think I’ve learned...
  • It is not the same as stick burning. To me, the flavor seems a little more subtle, in a good way. Sometimes though, I miss that fat, heavy smoke
  • The LOW part of low and slow is lower with pellets than wood. Instead of smoking at 225, I usually start at 170. My grill does not have super smoke, but 170 seems to do the trick.
  • Mesquite or other non-Traeger pellets have more smoke/flavor for me. Really liked the Bear Mtn Mesquite pellets - a handful smells good, deeper and fuller.
  • To finish the cook, I use the cheapest pellets I have for “fuel”
  • Speaking of pellets, be careful of the great sale tips on this forum, or you’ll wind up with a two or three hundred pounds of pellets fast. (The wife isn’t happy with the new storage needed)
  • I always use a smoke tube
  • Sift the fines out of your pellets.
  • You need a vacuum
  • The Silverton is not a sealed barrel and has many areas for smoke to escape besides the lid. The lid does not seem to be made for an efficient seal like their other grills with flat mating surfaces.
  • I do not yet know what it will be like to grill in warmer weather.
  • I originally wanted the Ironwood, but for the price, thought the Costco Silverton was too good a deal to pass up. Not sure if it was or what the actual differences would be with the IW or Pro etc.?
Still learning and enjoying the journey.
 

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Check this out.
 
  • It is not the same as stick burning. To me, the flavor seems a little more subtle, in a good way. Sometimes though, I miss that fat, heavy smoke ► And Traeger admits that
  • The LOW part of low and slow is lower with pellets than wood. Instead of smoking at 225, I usually start at 170. My grill does not have super smoke, but 170 seems to do the trick. ► If you "always use a smoke tube" why go so low and drag your cook out much longer than you have to? Cook normal temps and eat sooner!!!! 🔥
  • Mesquite or other non-Traeger pellets have more smoke/flavor for me. Really liked the Bear Mtn Mesquite pellets - a handful smells good, deeper and fuller. ► you're still talking pellets here???
  • To finish the cook, I use the cheapest pellets I have for “fuel” ► Bear Mtn are my cheapest pellets cuz of that great sale below 👇
  • Speaking of pellets, be careful of the great sale tips on this forum, or you’ll wind up with a two or three hundred pounds of pellets fast. (The wife isn’t happy with the new storage needed) ► Wife eats gourmet off Traeger = HAPPY ;)
  • I always use a smoke tube ► !!!! (y)
  • Sift the fines out of your pellets. ► !!!! (y)
  • You need a vacuum ► mind your own business... OH you mean for the grill... YES, correct
  • The Silverton is not a sealed barrel and has many areas for smoke to escape besides the lid. The lid does not seem to be made for an efficient seal like their other grills with flat mating surfaces.
  • I do not yet know what it will be like to grill in warmer weather. ► It will be warmer... you might wanna not wear your coat. :unsure:
  • I originally wanted the Ironwood, but for the price, thought the Costco Silverton was too good a deal to pass up. Not sure if it was or what the actual differences would be with the IW or Pro etc.? ♫ you can't always get what you want... ♫
Still learning and enjoying the journey. ► YEAH, me too... now stay clear of those Seattle Riots and you'll do just fine!!!! (y)

Sorry couldn't resist, I'm on a Melatonin high right now 🤑
 
Check this out.

How much of a difference do you think the super smoke, down draft and convection really make on a cook on the Ironwood vs Pro?

I seriously am trying to figure this out! Is it a huge difference in flavor? A little bit? None at all but a great marketing tool by Traeger? A little of all the above!?
 
Last edited:
I have no problem with a smoke flavor and smoke results on my 575 Pro.... All Traegers burn wood so it's impossible to not get some wood smoke flavor if you cooked something to finish.

In OLD smokers, (stick and charcoal) more charcoal than wood is used, most of us that smoked before Traegers used charcoal instead of 'all wood'... the SMOKE FLAVOR most guys talk about "missing" in a Traeger is the CHARCOAL smoke, not WOOD smoke. The charcoal smell and smoke will NEVER be there on a Traeger, I suggest this is what MOST new Traeger users are missing when they talk about "NOT AS MUCH SMOKE."
 
I have no problem with a smoke flavor and smoke results on my 575 Pro.... All Traegers burn wood so it's impossible to not get some wood smoke flavor if you cooked something to finish.

In OLD smokers, (stick and charcoal) more charcoal than wood is used, most of us that smoked before Traegers used charcoal instead of 'all wood'... the SMOKE FLAVOR most guys talk about "missing" in a Traeger is the CHARCOAL smoke, not WOOD smoke. The charcoal smell and smoke will NEVER be there on a Traeger, I suggest this is what MOST new Traeger users are missing when they talk about "NOT AS MUCH SMOKE."
I got a bag of the Pit Boss charcoal pellets to see if this makes a difference. Next time I make burgers I plan to use a ~50/50 mix of charcoal and maybe hickory or mesquite. Just experimenting!
 
As a new user of a Costco 885, I wonder what a smoke tube is?
Smoke tube, toss in pellets, light, and it adds more smoke inside the barrel.


I wonder how charcoal pellets in a smoke tube would do to add some coal flavor?

Kind of funny, coal grillers add wood chips and pellet smokers add coal. Maybe a grass is greener scenario.
 
I got a bag of the Pit Boss charcoal pellets to see if this makes a difference. Next time I make burgers I plan to use a ~50/50 mix of charcoal and maybe hickory or mesquite. Just experimenting!
Never thought about what Simpicker clarified. That'll be interesting to see how your test comes out!
 
Good video comparison, thanks! They pretty much sell the IW, huh?
I like my 780 next year im getting the insulated cover for it. And i like chimneys.
 
I like my 780 next year im getting the insulated cover for it. And i like chimneys.
I'd probably go with a pro as well compared to the IW cost. Need to figure out what I'm going to do. Guess I'll keep rolling with the 620 for now. It's been doing fine, but a little concerned with what RemE said about the paint boiling off inside the bottom cabinet.
 
Got my grill in November and it has been a learning curve moving from a stick burner to pellets. At the stat I did not notice much visible smoke or flavor. Thanks to the posts on this site and all the darn photos making me hungry, I’m still at it. Here’s what I think I’ve learned...
  • It is not the same as stick burning. To me, the flavor seems a little more subtle, in a good way. Sometimes though, I miss that fat, heavy smoke
  • The LOW part of low and slow is lower with pellets than wood. Instead of smoking at 225, I usually start at 170. My grill does not have super smoke, but 170 seems to do the trick.
  • Mesquite or other non-Traeger pellets have more smoke/flavor for me. Really liked the Bear Mtn Mesquite pellets - a handful smells good, deeper and fuller.
  • To finish the cook, I use the cheapest pellets I have for “fuel”
  • Speaking of pellets, be careful of the great sale tips on this forum, or you’ll wind up with a two or three hundred pounds of pellets fast. (The wife isn’t happy with the new storage needed)
  • I always use a smoke tube
  • Sift the fines out of your pellets.
  • You need a vacuum
  • The Silverton is not a sealed barrel and has many areas for smoke to escape besides the lid. The lid does not seem to be made for an efficient seal like their other grills with flat mating surfaces.
  • I do not yet know what it will be like to grill in warmer weather.
  • I originally wanted the Ironwood, but for the price, thought the Costco Silverton was too good a deal to pass up. Not sure if it was or what the actual differences would be with the IW or Pro etc.?
Still learning and enjoying the journey.
I got my first Traeger in July of 2020 from Costco (Silverton), however in October traded it in for a Timberline and have not looked back... I agree with point #5 I ended up getting a shed for all the "Smoker supplies"...
I am also still learning, ( lots of good information here)
 
Has anyone used a second digital thermometer to verify the accuracy of both the internal grill and meat Traeger thermometers?
 

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