I got a Traeger BBQ055 (the small one) for Christmas. I was overjoyed to upgrade from my Brinkman bullet with electric heating element, which was my only smoker for more than ten years.
The Traeger is wonderful except for one defect: it fails at smoking.
Time after time, I use every technique I know -- including suggestions on this site -- but to no avail. I've changed pellet flavors; blocked the over-large vents in the back; smoked long and low, short and hot, combinations of the two; and put a shallow water pan in. I've cooked fish, pork, beef, and poultry, but the results are invariably unsatisfactory because there's little "smokiness" in the finished product. The Traeger always makes impressive quantities of smoke, but little of it ends up in the meat.
Yesterday I deliberately brined some pork loin chops in water and liquid smoke and rubbed well with a "smoky" rub, finally adding some more liquid smoke to each side. Incredibly, the result was a VERY mild smoke flavor--about the same as using a conventional oven.
I'm now planning to get rid of the Traeger and buy another bullet smoker, this time with a gas burner so I can control the temperature (the Traeger was wonderful on that score, with its thermostatic digital control).
I'm through with the Traeger, unless someone can tell me the secret I'm missing. Any thoughts?
The Traeger is wonderful except for one defect: it fails at smoking.
Time after time, I use every technique I know -- including suggestions on this site -- but to no avail. I've changed pellet flavors; blocked the over-large vents in the back; smoked long and low, short and hot, combinations of the two; and put a shallow water pan in. I've cooked fish, pork, beef, and poultry, but the results are invariably unsatisfactory because there's little "smokiness" in the finished product. The Traeger always makes impressive quantities of smoke, but little of it ends up in the meat.
Yesterday I deliberately brined some pork loin chops in water and liquid smoke and rubbed well with a "smoky" rub, finally adding some more liquid smoke to each side. Incredibly, the result was a VERY mild smoke flavor--about the same as using a conventional oven.
I'm now planning to get rid of the Traeger and buy another bullet smoker, this time with a gas burner so I can control the temperature (the Traeger was wonderful on that score, with its thermostatic digital control).
I'm through with the Traeger, unless someone can tell me the secret I'm missing. Any thoughts?