Have read a lot of people putting it on smoke then bumping the temp up. Is there a smoke setting on the new controller or do you just manually set it at 140/150?
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Just set it for the temp you want. The "smoke" setting refers to the old Traeger style controllers and it usually ended up being about 180.
Idea being to let it run on smoke a little longer.
I use about 160 to 180 on the IQ
Idea being to let it run on smoke a little longer.
I use about 160 to 180 on the IQ
Thanks.
Ran it pretty much all day trying out some different settetings. It seemed to run pretty hot even at the 180 setting. It would get to 225 and not come down at all. We are doing a case of butts tonight so we'll see how they come out tomorrow.
Ran it pretty much all day trying out some different settetings. It seemed to run pretty hot even at the 180 setting. It would get to 225 and not come down at all. We are doing a case of butts tonight so we'll see how they come out tomorrow.
BB,
It is still new and shiny inside. Give it a few cooks and you should see the temps start to moderate some.
Have fun!
It is still new and shiny inside. Give it a few cooks and you should see the temps start to moderate some.
Have fun!
BBBBQ,
I had a similar problem with the cooker running high. And everyone told me that it could run high until you put something in it.
But as soon as I loaded it up, the temp ran just what I had set it for. The cool meat soaks up the heat.
Then when your openibng up the door for moving meat in and out or if it needs to be open for a period of time. Turn your temp down. The controller will see the low temp from the open door, and it will feed pellets and crank the fan up. Then when you shut the door it will have too much fuel for your settings, and will run too high for a while.
RandyE
I had a similar problem with the cooker running high. And everyone told me that it could run high until you put something in it.
But as soon as I loaded it up, the temp ran just what I had set it for. The cool meat soaks up the heat.
Then when your openibng up the door for moving meat in and out or if it needs to be open for a period of time. Turn your temp down. The controller will see the low temp from the open door, and it will feed pellets and crank the fan up. Then when you shut the door it will have too much fuel for your settings, and will run too high for a while.
RandyE
If you keep changing the settings, its always trying to play catch up.
I illustrate it like this. Fill it up with pellets, set it to 224 or 226 and come back in the morning. Oh, make sure it starts first.
In the morning, it will be running fat dumb and happy on the temp you set it at. I just takes time to stablize on the temp you set it at.
Also, realize there will be a little bit of an "overshoot".
I use my "dump" method to control the overshoot if needed.
It will eventually drop down in temp, over the length of the smoke, and certainly when filled with food, the food is absorbing heat.
You set the temp, say 225 and it's throwing pellets in. It will stop throwing in pellets, but there is a little bit too much in there (hey, we're burning real wood here) and it will ignite once it's in the pot, so that's why the overshoot.
All I do is open the door a little as we get close to temp to dump some heat. That way, if I HAVE to get the temp right own, I just control how far it overshoots.
Normally what do I do?
Nothing, it stabilizes just fine when fully loaded.
I illustrate it like this. Fill it up with pellets, set it to 224 or 226 and come back in the morning. Oh, make sure it starts first.
In the morning, it will be running fat dumb and happy on the temp you set it at. I just takes time to stablize on the temp you set it at.
Also, realize there will be a little bit of an "overshoot".
I use my "dump" method to control the overshoot if needed.
It will eventually drop down in temp, over the length of the smoke, and certainly when filled with food, the food is absorbing heat.
You set the temp, say 225 and it's throwing pellets in. It will stop throwing in pellets, but there is a little bit too much in there (hey, we're burning real wood here) and it will ignite once it's in the pot, so that's why the overshoot.
All I do is open the door a little as we get close to temp to dump some heat. That way, if I HAVE to get the temp right own, I just control how far it overshoots.
Normally what do I do?
Nothing, it stabilizes just fine when fully loaded.
Like Smokin' says,and some other fine cooks try to teach me"let the cooker do its thing,and don't try to out think it".
Most cookers seem to be that way.
Most cookers seem to be that way.
Well, you are correct. Temps came down and sat there all night long. Took some butts out this morning and I was very impressed with the cook. Nice and moist, smoke penetration and smoke flavor. I used a mix of hickory and sugar maple with a 1 inch piece of pecan log at the start.
Ohhh, and I'm not tired! Now we are doing another cook tonight with 10 butts on for another party tomorrow.
Ohhh, and I'm not tired! Now we are doing another cook tonight with 10 butts on for another party tomorrow.
quote:Originally posted by Big Butt BBQ:
Well, you are correct. Temps came down and sat there all night long. Took some butts out this morning and I was very impressed with the cook. Nice and moist, smoke penetration and smoke flavor. I used a mix of hickory and sugar maple with a 1 inch piece of pecan log at the start.
How do ya do that? Place the chunk into the firebox right off the bat?
Yeah, pretty much. I set it on my turkey fryer on my other smoker, got it going then placed it in a smoker box on the bottom.
Ohh, our second cook today turned out even better. Now my dad is jealous and should be getting one soon.
Ohh, our second cook today turned out even better. Now my dad is jealous and should be getting one soon.
Real happy to hear about your success today. These smokers are fantastic! Like I have said before, you can have my FE when you pry it from my cold dead hands!