Traeger Pro 780 + Smoke Daddy Magnum PIG cold smoke generator = HEAVEN

[Like Smoke]

Just some thoughts on smoke. If I was going to modify mine I would lower my smoke stack just above my cooking grill. If you think about the current design, heat and smoke rinses and out it goes. By lowering the exit into the stack, both would remain longer in the barrel. Treager recommends 3/4 inch clearance on the stack cap, I run mine about a quarter of an inch. You don't have to worry about back pressure on the fan because any extra pressure exits the 1 inch square tube that feeds the grease can. Shedd is going the right way by partially restricting his stack with a foil covering. The longer the smoke is in the barrel, the more your protein is going to absorb it and I also think that the temp would remain more stable. I would like to modify mine and test it but I don't have a hole saw that is the right size. I hate to buy one for one cut, but I am also asking around if any of my friends have one I could borrow. Good Cooks to all.

 

[Slimpicker]

I've had my cap flush, 3/4 up, 1.5" up, back to flush even a little below... I never saw any real difference in the operation of my 575

 

[Shedd]

Notice the brick holding a piece of foil covering a little over half of the pipe. Been working great with no change in temperature, actually keeps the smoke from my smoke tube and smoker box inside the chamber much longer. I’m getting a great smoke flavor with ribs and chicken, not so much for pulled pork but that’s why I’m keeping my egg. I use a handful of pellets mixed in with wood chips and chunks. The pellets keep the chunks burning. I just got my gasket delivered today and will be installing it soon to help from loosing so much smoke around my lid.

 

[FieldMedic]

What function is the brick inside the cooking/smoke chamber providing?

 

[Shedd]

What function is the brick inside the cooking/smoke chamber providing?

It’s just holding down a piece of foil I had covering about 2/3 of the pipe opening that wrapped around part of the pipe, the blower kept pushing it off. Just a temporary quick fix.

 

[creastysomp]

I found it most interesting and the length of time you spent explaining the process is impressive. My only concern was the colour of the smoke looked dark.

 

[Lugnutt]

And the rest....

This is one comprehensive review/report.. well done! Actually inspired me to create an account and register,.. as opposed to creeping. Peaked my curiosity, as I was a little dismayed with the low smoke output levels. I'll be trying this when time permits. Thanks and keep up with any updates please. Just because you don't hear any reply, doesn't mean there aren't folks following.

 

[Hogan]

To all who contributed to this exhaustive report (and especially DJDDay for taking the original plunge) it's been a revelation for me. When I switched from my Weber Bullet, the reduced "smoke" flavour was noticeable, so now I toss in one or two smoke tubes for the first coupla hours, and that has helped.
And a lot less expensive.
I see that the Smoke Daddy Magnum PIG is not offered on Amazon (at least not up here in the Great White North), so that's saved me from day dreaming.
DJDDay; do you have a June 2026 update on how it's holding up?

 

[mikeytee]

Strongly encourage doing this mod ASAP if you like actual smoke flavor - the difference between my Traeger's cooks before and after the mod are incredible. I'm excited to try actually cold smoking as well, but where I'm at the summers tend to get pretty warm (average in the mid-80's to low 90's and humid), so I won't be able to do cheeses, etc unless it's early spring or late fall (or the winter). But in the meantime, adding true smoke to my long cooks (brisket and pulled pork, I'm looking at you!) but as well as things we'd normally deem as a "quick grill" like thinner steaks and burgers, it's just fantastic. Best $200 I spent on my Traeger.

Question, how long would you use this on a brisket before firing up the grill, or would it even make much difference given the long cook time before it hits the stall? I generally cook them at about 210 to 220 and pull and wrap then transfer to my kitchen oven to bring the meat to 200 degrees.