My family just treated me to a Traeger Grill smoker. Over the years I have gone from Hibachis to Webber charcoal and finally to a propane gas grill with infrared burners and lots of goodies. My Traeger came with a couple of bags of pellets, Hickory and Mequite. I have since purchased a bag of Apple and I have a bag of Signature Premium Hardwood waiting in the wings.
I have several very successful lengthy smoker sessions with pork butts and beef brisket as well as several quick steak and salmon sessions.?ÿ
With my limited experience, I wondered if there is a ranking of various wood pellet types as far as the amount of smoke that is generated during the session. I am not concerned with the smoke flavor that is imparted by the various types of wood used, but with the actual amount of smoke generated during combustion.
The Mesquite pellets that I used during the first couple of session smoked like a sum-bitch. The?ÿHickory, a bit less. The Apple pellets produce very little smoke, regardless of the duration of the session.
I was really put off by the amount of smoke from my early sessions with the smoker, when I used the Mesquite.
I don't know yet if I have a sufficiently developed palate to discern and appreciate the distinction between?ÿthe flavor of a pork butt cooked with on type of wood or the other. I just know for certain that I am not pleased with a backyard patio that is filled with heavy white smoke all day long.
Thank you all in advance for your opinions and comments in this matter.
JA, PLS SoCal
My in-laws have one, it has been a few years since I used it.
If I recall correctly there are a couple settings, maybe you have goofed up there and left in in the start mode or something.
I do not recall being smoked out using it but do remember being a little flummoxed with the controls.?ÿ
From what I know about pellet poopers I agree with @party chef. I use a KBQ (KBQ.us) stick burner.
Here is where you will find the answers to your questions: AmazingRibs.com
I have a Traeger as well and have played around with the brand and wood type of pellet. So far I have only used the Traeger brand as well as Pit Boss, both with good results (mostly apple and the comp blends or alder for fish). Others I know have mentioned the Bear Mountain and Lumberjack pellets are of good quality as well.
Does your grill have the "super smoke" setting? If so, may want to check that setting. I also have an A-MAZE-N smoke tube for cold smoking cheese and other food in the fall/winter that works really well. I have also used it in the Traeger since my grill does not have a super smoke setting. I only use it on the shorter cooks though.
You mentioned a heavy white smoke. The grill should not be producing a heavy white smoke, but instead a thin blueish smoke color. If it is heavy, check the smoke setting. If your pellets contain a lot of moisture (is the grill left outside?), that could be an issue. I also clean the grill after a long smoke (vacuum the inside bottom around the chamber) or after several shorter cooks.
I don't have a Traeger, but I've smoked meat for about 10 years now, starting out with a electric bullet smoker and now a Pit Boss vertical cabinet.?ÿ I mix the types of pellets to get the flavor profile I like and have found that oak and cherry mix well for beef (actually any bold flavored meat) and oak and apple for pork, chicken, or turkey.?ÿ I've also learned to mellow it out by using pecan in place of the oak.?ÿ I tried mesquite a few times and while it can be good with beef, it can be difficult since it burns so hot and fast which can translate to bitter taste.
I do brisket a lot, pork ribs and beef ribs.?ÿ I tend to wrap the meat about halfway through the cooking time because at that point, smoke has permeated the meat sufficiently and I'm just finishing the smoke getting the meat up to the right internal temperature.?ÿ Otherwise, the meat can become bitter and over smoked.
I have had numerous Traegers over the years as well as other smokers. I have been cooking competition BBQ for 14 years as well, in the KCBS circuit. By far Pecan is the best all around wood to smoke with. Not too strong, doesn't darken the meat too much either.?ÿ
While competing we cook with drum smokers and are sponsored by them and Blues Hog. Lots of good ideas here:
https://www.gatewaydrumsmokers.com/
?ÿ
Thank you all for your comments.
It looks like I have a lot of learning to do.
Much appreciated.
JA, PLS SoCal
