"Tinman" > wrote in message
...
> "Edwin Pawlowski" wrote:
>>
>> "Tinman" > wrote in message
>>> This has me puzzled since most everyone I know who has a Traeger loves
>>> the flavor. And it's not that it is terrible to me or anything. Indeed
>>> if I use a rub or other flavoring agents the "lumber" taste isn't nearly
>>> as evident.
>>
>> I've never had anything cooked on a Traeger, but it is common with
>> electric and some gas smokers to have that lumber flavor. The wood is
>> just not heated enough to get the same clean smoke you get from a real
>> flame. I've had some from gas smokers that were virtually
>> indistinguishable from wood fired cookers, I've had it from others that
>> had that lumber taste you speak of.
>
> I'm going to buy one last batch of pellets and see how it goes.
>
> What I find interesting is that most, if not all, Traeger's rubs contain
> smoke flavoring. Indeed one friend who recommended Traeger uses the
> chicken rub on most everything. It contains smoke flavoring. I don't quite
> understand why a wood-fueled cooker, with a seemingly abundance of smoke,
> would need the help of added smoke flavoring... unless it's to cover
> something up <g>.
>
> Guess I must be the only Traeger owner not overwhelmed by the brand. Was
> never happy with the cheapo 3-position switch either, the solution to
> which costs $180 (a "digital" thermostat controller that *begins* at 225
> degrees). For nearly the price of just that thermostat I can buy a WSM.
>
> For the record chicken seems to impart that lumber taste the most. Yea I
> suppose chicken ain't real Q, but I have had decent chicken cooked on a
> smoker before--and it didn't taste like a 2x4.
>
>
> --
> Mike

The only Traeger rub that I have with Liquid Smoke is the Salmon Shake. The
Prime Rib and Pork and Poultry do not show it. Shorter cook time on salmon?

The "Smoke" setting on both the 3-position and digital is a timed feed. It
is "set" so that the fire is not flaming when the new pellets are
introduced - thus the smoke before ignition.

The newer digitals start at 180 (I have had mine two years)

Yes, there is a difference of temps by location: coldest on LH side, hottest
in center (over the burn pot), cooler on RH side. Put your thickest portions
in the center, thin to the end.

John