Super smoke setting on Traeger (and other brands)

[Henrik]

Hi,

I'm curious about something called "super smoke setting" that's available on the latest Traeger pellet grills. Does anyone have any experience with this? I'm pretty sure it's available on other pellet grills too. What's the verdict?

According to the manufacturer:
Super-smoke setting increases the amount of smoke released when the cook temperature is between 165° and 225°F (74° and 107°C).

And being an engineer, I'm of course curious as to how it works. Do they "choke" the fire somewhat, or what gives?

[Huskee]

While I don't own one, it seems the answer is essentially yes from what I remember reading. Also the way I understand it is the auger feed runs by a timer instead of temp such as when setting a specific temp. Traeger for instance uses 15 seconds of auger-on time and 65 seconds of auger-off time when in Smoke mode. (This can be adjusted but it's the default). No mention that I can find of the fan's part in this mode. REC TEC's Extreme Smoke setting appears to use a similar approach but also regulates the fan as well to maintain 180-250 with "more smoke", so in their case it sounds more like a certain degree of choking. Whether this is successful in getting "more smoke" on either device, as compared to just cooking at 225 traditionally, could only be answered by an owner who's done comparison tests, and I hope we can get that because I've been curious about that too.

[Henrik]

I did read Max Good's review here:

https://amazingribs.com/smoker/traeger-timberline-850-grill-review

And he mentions that air circulation is modulated when in Super smoke mode. Max, could you elaborate?

Thanks Huskee for your input. I'm curious about the "Traeger for instance uses 15 seconds of auger-on time and 65 seconds of auger-off time when in Smoke mode".

That implies there's a different on/off interval in 'normal' mode?

[Max Good]

Timberline's Super Smoke mode only operates in the low temp range of 165°F to 225°F. In this low range the auger feed is reduced to limit fuel to the fire pot. This keeps the temp low and allows the pellets to smolder more than when operated in higher temp ranges. Fan run times are also reduced to allow smoke to linger before exiting out the rear exhaust vent.

[Huskee]

Right. In normal mode the auger functions when the temp drops, not simply by a timer. I think they just smolder in Smoke mode basically. No (or less) fan stoking the fire and cleaning the smoke up. I assume since pellets are such a clean and reportedly mild smoke flavor, that the dirty smoldering smoke is desirable with pellets.

[Henrik]

Makes perfect sense. Thanks for clarifying.

[SMOG MAN]

I have used the Extreme Smoke setting with my RT-680, it does produce a little more smoke that you can see that does change the smoke on the protein. I don't use it much but it seems to work as advertised.

[bten]

I use it all the time for the first hour or so when I smoke. I then go to regular mode. I think it helps, but have not done comparison tests.

[Rod]

I played a couple times with the Extreme Smoke setting on my Rec Tec 680. It claims to work with the cooker temp being under 250. When I tried temps got up to the 270s. That could be because outside temps where I live get well into triple digits. So I just use smoke tubes.

[Rod]

Huskee Yes, Rec Tec has that as well. For me it's useless in the summer time where I live. More useless on the Traeger than the Rec Tec.

[SMOG MAN]

On a hot day when I need low cooking temperatures if the Rec Tec is running hot I use a wad of foil and hold the lid open a little

[Rod]

SMOG MAN Same here.

[Troutman]

Pellet Pro does the same thing that Huskee describes, it modulates the feed and the fan. I've noticed that the temperature on my quote unquote "smoke" setting ranges from about 170*-200*, thus confirming the modulation. It allows the pellets to begin to burn then shuts down the feed and fan to let them smolder until the temp drops to the 170* range then begins the feed/fan cycle all over. On mine it's not a lot of smoke but much better than temps over 225*.

[Huskee]

Have you noticed a taste difference between the modes?

[Troutman]

To be honest not a whole lot. We really like our meat well smoked and the pellet cooker never seems to get meat up to our standards. It does a great job with a thin smoke profile otherwise.

[Henrik]

Thanks, lot's of great input! Now my engineering brain gets how it works.