What is "smoke" temp?

MatthewEGreen

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Many of the recipes I see call for "put it on smoke setting" for 1 hour and then....

I don't have a smoke setting exactly (with the exception of super smoke). From a temp perspective, what is the Smoke Setting temperature?
 

CampWhatnot

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165 to 225
 
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MatthewEGreen

MatthewEGreen

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That is a very wide range. Do you have any idea what the older Traegers used as a smoke temp?
 

canyonblue737

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165-225 is a "smoke" temp and with the Ironwoods allows for "Super Smoke". In general I find 180-200 produces the most smoke and if I have time I'll often cook a larger piece of meat in my Ironwood 650 a bit cooler than I would in my previous smokers just to get a nice smoke ring and strong flavor before I bring the temp up. That said I still get a decent smoke taste even if I start a piece of meat in the 225-275 range.
 

Morningwood

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Good morning all. I have a 650, when I put it on "supper smoke" I see no smoke. The temp is at 200. any ideas? I have tried this before and no real smoke ring.
 

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