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Well, casters are on... controls are hooked up.... foil on and pan of water on the rack. Plugged her in, turned her on and we're up to 88 degrees with 4 hours to go!

45 minutes gone by.. 278 degrees. It appears to be leaking an awful lot of smoke around the top of the door - hope it seals up a little better as the day goes on.
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Not sure what unit you have. I started out with a "used" SM008, it had sat in a restaurant for years but had never been used. I think I did some jerky first and then some ribs. Smoke leaked like crazy via the door. But after I did a couple more runs, particularly a pork butt, the smoke only came out the vent on top, as it's designed to do. You get a patina going on the inside of that baby and you know you're rocking.

Enjoy !!
quote:
Originally posted by BigMikeinNJ:
Not sure what unit you have. I started out with a "used" SM008, it had sat in a restaurant for years but had never been used. I think I did some jerky first and then some ribs. Smoke leaked like crazy via the door. But after I did a couple more runs, particularly a pork butt, the smoke only came out the vent on top, as it's designed to do. You get a patina going on the inside of that baby and you know you're rocking.

Enjoy !!


It's a SMO25. I'm sure the smoke will slow down some as it is used, in fact it gradually slowed ... still lacks about 45 minutes on the break-in and the smoke has basically stopped. After fighting a Traeger for years I'm sure things are about to get better soon.
CS decided that instead of pricing the smoker too high because of the extra labor to make a "perfect" fitting door, they gone with the tight fit and it will seal eventually after you cook with it long enough.

After all, it's a smoker and a little smoke leaking gives a great aroma and won't impact how it cooks.

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