This is awesome to read. I'm new to Traeger and trying to learn! I've been trying to figure out how to get more smoke on a Silverton 620. Will this work for anything - Chicken, salmon, brisket etc? I tried down to 180 on a turkey and didn't get that much smoke. I raised it to 325 after 2 hours, but the skin was a little rubbery, guess I need to start at 165 and move to a temp higher than 325?You'll get more room with the Ironwood both in square inches of grid space, but also in height.
The Wifi features of keep warm & super smoke are of questionable value. Set the temp to 165 and that covers both keep warm and super smoke in my opinion. When I want more smoke, I do it at 165 for the first couple of hours then ramp it to my normal smoke temp of 225. I'm going to do that tonight for a brisket.
And at higher temps, the pellets burns hotter, faster and not much smoke?You get more like a “smoldering effect“ at 165.
you might also consider a smoke tube to get more smoke....