These are on sale at THD for Fathers Day right now. Been using my Weber Kettle for smoking, and simply last couple cooks on it were harrible, so was looking at W.Smoky Mountain for more space but then saw Trae was on sale so pulled the trigger.
Doing the initial burn-in right now. Put a secondary probe middle towards the back on main grate. Should there be this large difference between the stock temp probe left side the barrel and grate level probe?
Also, I can smell the Hickory but there ain’t a whole lotta smoke coming out the thing, this normal??
by AZ_85016
5 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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Welcome to the Traegerhood.
I thought I ended up with some freak traeger. If I was to smoke at 225. I have to set it to 300.
Been smoking with mine for 2 years now, never checked this haha where did you place the probe? Right next to the other one?
I’ve got an ambient probe next to the probe in the BBQ itself and it reads about +- 5 degrees what the BBQ says it does, so I wouldn’t expect this large of a deviation, no. I guess see if settles down or not. Also, no, there is not a lot of visible smoke during the cook, but that doesn’t mean there isn’t flavour. Lots of folks on here swear by the smoke tube, I haven’t used one or needed it personally but I do have the “super smoke” feature.