A Traeger grill is a combination barbecue grill and smoker that uses wood pellets to create heat and smoke. The Traeger is designed to adjust the heat automatically. You operate the grill by setting the temperature that you want. The auger then dispenses pellets at the precise rate and amount needed to maintain the desired temperature. To adjust the amount of smoke, you can adjust the way you cook and operate your grill.
Use Smoke Setting
With most models of Traeger grill, it is possible to set the grill to smoke. On this setting, the auger will dispense just enough pellets to create smoke, without raising the temperature in the grill above around 150 degrees Fahrenheit. This will allow you to get more smoke flavor into your food. After some time on the smoke setting, you can then turn the temperature up to cook your food to the desired doneness.
Too Much Smoke
At times, the Traeger may produce too much smoke. This can happen when you set the grill to "smoke" after using it on a cook setting. If the grill is not allowed to cool down before turning it to smoke, the leftover pellets in the burn pot can cause air to be blown through the auger, rather than the burn pot, and create a lot of black smoke. To solve this problem, turn the grill off and allow it to cool for around half an hour before restarting.
To get a smokier flavor in your food, you will need to leave the Traeger set to smoke for a longer period of time. The amount of time you want your food to smoke will depend on what you are cooking. For example, a fillet of salmon may only need a few minutes of smoking, but a large brisket may need a few hours. Many models of Traeger grill will not produce a lot of smoke once set to higher temperatures.
Generate More Smoke
If your Traeger does not produce enough smoke for your taste in barbecue, you can add a cold smoke generator to your grill. To attach a smoke generator, you will need to drill a hole in the side of your Traeger and insert the cold smoker tube. You then start up the cold smoker, turn your Traeger to the desired temperature, put the food in and close the lid. The cold smoker will produce additional smoke but no heat, while the Traeger will produce precise heat.
Since graduating with a degree in biology, Lisa Magloff has worked in many countries. Accordingly, she specializes in writing about science and travel and has written for publications as diverse as the "Snowmass Sun" and "Caterer Middle East." With numerous published books and newspaper and magazine articles to her credit, Magloff has an eclectic knowledge of everything from cooking to nuclear reactor maintenance.