I was curious how much smoke a traeger puts out the smoke stack.as in smoke that is coming out the exhaust of the smoker
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Probably very few Traeger owners here. Try this link and ask your question there. Most use pellets, but there seems to be a preponderance of Traeger owners.
http://www.pelletheads.com/
http://www.pelletheads.com/
we own a couple fo traegers along with our fec's. the smoke coming out of the stack is similar to the fec's if you have used one. but i'm not sure what you are trying to compare to?
I am a cook shack owner and I own a traeger. The traeger will smoke on and off depending on when the feeder is putting pellets in the pot for example it will smoke for 30 seconds than run When there is smoke coming out its a good amount but these units dont smoke all time.
I think the more important question is why the question (I'm trying to guess at this point)?
If you're worried about smoke taste, I'd say 99% of the owners have never even contemplated the question until someone brough it up in a forum.
Pellets put out plenty of smoke.
Well, we can answer traeger questions, as the controller/auger is exactly the same for some of us old owners
Keep in mind there are two types of smoke, that initial smoke you "see" and the smoke that is more clear. The pellets are still putting out smoke even when you don't see that gray stuff.
The gray stuff is actually carrying some of the impurities in the smoke itself. A lot of people with stick burners try to get to use the "clear/blue" smoke. That's why some of them preburn before they put it in the smoker.
My "theory" and it's all mine is that a LOT of people who like real smoky food, learned to cook it that way on an old smoker and didn't know how to get the clear smoke. So oversmoked is a way of life and they like it that way. Not a thing wrong with that, except trying to replicate that in other smokers
If you're worried about smoke taste, I'd say 99% of the owners have never even contemplated the question until someone brough it up in a forum.
Pellets put out plenty of smoke.
Well, we can answer traeger questions, as the controller/auger is exactly the same for some of us old owners
Keep in mind there are two types of smoke, that initial smoke you "see" and the smoke that is more clear. The pellets are still putting out smoke even when you don't see that gray stuff.
The gray stuff is actually carrying some of the impurities in the smoke itself. A lot of people with stick burners try to get to use the "clear/blue" smoke. That's why some of them preburn before they put it in the smoker.
My "theory" and it's all mine is that a LOT of people who like real smoky food, learned to cook it that way on an old smoker and didn't know how to get the clear smoke. So oversmoked is a way of life and they like it that way. Not a thing wrong with that, except trying to replicate that in other smokers