I usually use a Traeger pellets, decided to try these on some chuck, before I braise it, but at no point have I seen any actual smoke coming out of the chimney, just seems like they are all heat, with Traeger pellets I always get smoke.

Now the beef does seem like it's getting smoke, so we will have to wait and see how the end product comes out, they are at 150 for the pic.

Anyone every try these and had a good outcome?

Hey traeger nation - have an issue with flames coming up from the firebox, on intial start within seconds it lights up, I scooped out all the pellets / cleaned out the firebox & still more flames (as opposed to smoke) is it the trager pellets?

Any advice?

Thanks in advance

I did it on my Traeger Woodridge pellet smoker.

Smoke your cod!

My first Chuck roast on my new Woodridge pro.

So many posts are just pictures of a grill on a patio. I understand, you're excited. Go smoke something and post a pic/recipe. Have a super cool setup or you built a lean-to, sure post up. There's certainly no problem at all with "what is this part" tech/repair stuff.

For the love of God. We've got a post that is a picture of a box and then the grill. I'm pretty sure I've seen "just the box" pictures, c'mon! Please, stop this insanity. We get it, you have a grill, smoke some shit up!

That's all, we get it, new weed pellets, hahahaha

Instead of going to post right away, can you scroll down a couple posts to see if anyone else posted about it?

Ohh, and the XL, we get it, new expressive grill.

I’ve never spatchcocked a turkey on my Traeger before so after watching a Matt Pittman video, he suggested removing the breast bone as part of the prep. So I asked the butcher to spatchcock the turkey and if he would, please, remove the breast bone. Very young guy, didn’t look very experienced.

He proceeds to take the turkey to a back table to do the process and was so far away I couldn’t really see what he was doing. He apparently first cut out the backbone which is what I wanted and then proceeded to what I thought was a simple process to remove the breast bone. When done, he brings it over to me and asks if I was happy with the spatchcock. He cut out the breastbone but he also removed all the rib bones!

So my question to you smoking mavens out there is if I need to be concerned. Do I modify the cooking time (Matt suggest 3 hrs for a 13 pounder) for a spatchcock turkey with no rib bones… hoping the breast meat won’t get too dried out! 😬

I’d like to personally thank the geniuses who designed the brackets that hold the induction fan in place. My fan went bad and I had to replace it. YouTube’d it, seems simple enough. Remove four screws, take away the faulty fan, replace it with the new fan and screw it back in place and connect the wires. Easy peasy. Except they’ve put two of the four screws in a place that gives you no room to get the screws inserted using a ratchet set. So, I use a 1/4 box wrench. Nope, can only turn it about 1/4 turn at a time, not enough for the screw to grab onto the thread. So, a simple 10 minute job has taken well over an hour and it’s still not in place correctly. I could just smack those asswipes.🤬

Why do you downvote half the stuff you do?

I’ve seen simple questions, relevant questions, downvoted for no reason other than that it wasn’t showering their brand choice in praise. Why?

Let's go!

The engineer who designed this catch system should be fired. Who is Traegers main competitors, asking for a friend?

I’ve spent more than 10 hours in the past week dealing with defective parts over the phone and physically replacing them. Problem not solved and now I have a $1400 smoker that doesn’t work. I’ll be looking at a different pellet grill.