Tips for optimal flavor

ZDUB44

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Timberline 850
I have been cooking on various Weber charcoal kettles for 20 plus years and just made the change to the Timberline 850. I will say the Timberline cooks my food perfectly. Everything comes out tender and never dry. However, I have tried various Traeger brand pellets, extended my smoking times with lower temps, yet I don't ever get much smoke or wood flavor. At this point it feels like my Traeger is a very good outdoor oven, but not really a wood burning grill. Are there any tips for optimizing the flavor of the wood pellets being used and getting more of a smokey taste in the foods I cook? Right now I am missing the flavors my charcoal Webers used to produce.
 

GrillMeister

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What brand of pellets are you using? Mesquite & Hickory are strong smoke pellets. I use Mesquite for beef and Hickory for everything else and sometimes mix the two. When I want more smoke, I use this.


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ZDUB44

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Texas
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Timberline 850
I've been using Traeger Hickory pellets, before that was using Traeger mesquite. I just ordered some Bear Mountain pellets to see if they make a difference. I have read a little bit about the smoker tube, I think I will give it a shot. Thanks for sending the link.
 
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