Winter versus summer

Eaglelox

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Location
Reno, nevada
Grill
Pro series 22
I did a search for this and did not find anything. In the freezing temperatures that I have right now I am getting good smoke. Come summer time I'm curious if I'm gonna get the same smoke. I know that right now it has to burn more pellets to keep temperature. In summertime it will not have to work as hard to hold temperature. More pellets equals more smoke. Have any of you noticed the difference Between freezing temperatures and hot temperatures with the smoke taste. :unsure:
 
When the ambient temperature is quite low (it was minus 6 F in Chicagoland this morning), you burn a lot more wood pellets to maintain desired cook temperature. More wood is going to produce more smoke and likely more smoke flavor.

In the summer, my grill is in direct sunlight during mid-day. I have seen the grill reach a temperature of 150F before I ever ignite the fire pot. You live in Reno where ambient temperatures climb into the 90s most of the summer. Also, unlike Chicago, there is minimal rain. Thus, it will take very little fuel to heat your grill in the summer. I would suggest two things:

1. Make sure your grill is in the shade or do your cooks early in the morning, late in the evening or even overnight.

2. Be sure to place a pan of water into your grill to maintain humidity. It takes a lot of heat to evaporate water. That will increase your pellet consumption and enhance the smoke flavor.
 
Something I've had to do in the past with my other smokers, is spray the main drum down with a hose durring a smoke to keep it cooler. I'm wondering if a few misters or drippers would help. Summers coming, I guess I'll find out.
 
Get you a smoke tube and that should smolder at a consistent rate regardless of outside temperature, right?
 
Winter is colder than summer, that's all I know.
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When using your smoke tube, are you running them with wood chips, pellets or both. Or all the above. Thanks all.
 
I’ve done both ways. But for longer cooks I just use pellets only. Chips burn too fast.
 
It’s been so cold and snowy here that I can’t even remember where I keep my grill!

The weather swings in December and January were crazy. My daughter lives in Littleton, so we keep up with weather in the Denver area. I smoked my Thanksgiving turkey on the Traeger and it turned out great. Then the grill took a vacation for a few weeks until I fired it up on January 11 when the temperature reached a high of 48F. It was just above freezing when I ignited the grill in the morning. I cooked several chicken breasts and a 15# pork butt that day. The pork butt did not finish cooking until well after dark.

There were several days in January when the temperatures in Denver got into the 50s F, so it is definitely not too cold to use your Traeger. You do not have to wait for spring.
 
When using your smoke tube, are you running them with wood chips, pellets or both. Or all the above. Thanks all.
fruit chips, fruit pellets, whiskey barrel chips. the aroma is fascinating.
 
fruit chips, fruit pellets, whiskey barrel chips. the aroma is fascinating.
How long of a burn are you getting off of the chips? I usually mix pellets and chips and it seems to burn quicker as indicated above but I don't really time it or anything
 
I have a friend that uses his Traeger insulation cover year round. The Traeger cover has a reflective coating that reflects sunlight when the sun is hitting it and helps hold the heat in when its cold. Insulation works both ways, hot or cold. I personally don't use any insulation unless its its extremely cold and have no problem in the summer months with my smoking temps. I haven't done any what is called cold smoke so I can't comment on that. One thing I have learned is that if the lid isn't well sealed, the greasy smoke will be trapped under under the blanket and will get burnt on your cover, lid and and inside of the blanket and can be very hard to remove. Hope this is of some help.
 
How long of a burn are you getting off of the chips? I usually mix pellets and chips and it seems to burn quicker as indicated above but I don't really time it or anything
I still get 4 hours out of a "packed by tapping the bottom" tube.
I bang the tube down on the grill of my WeberQ and it packs, then I add more.
You don't really even need more than 4 hours on an overnight brisket. If you think you do, then do 2 tubes and your brisket will take on as much smoke as you need... IMO of course
 
I did a search for this and did not find anything. In the freezing temperatures that I have right now I am getting good smoke. Come summer time I'm curious if I'm gonna get the same smoke. I know that right now it has to burn more pellets to keep temperature. In summertime it will not have to work as hard to hold temperature. More pellets equals more smoke. Have any of you noticed the difference Between freezing temperatures and hot temperatures with the smoke taste. :unsure:
I have found after years of trying, is to smoke at 180 for 90 minutes then turn up to recipe temp provides more smoky flavor.
 
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