Question about Traeger Industries BBQ070 All-in-One Grill / Smoker

1 Answer

MY Traeger is less than a year old. I started smoking some salmon alot of smoke was bellowing out the stack. It was so much smoke I could not see the grill with the salmon when the lid was open. I close the lid and in about 30 seconds there was an explosion, it blew the lid open and I had a fire in the fire box. The box was overflowing with pellets. I got the fire out let it cool off empty the box and started over. the auger filled up the box in about 1 minute. it looks like a continuous feed.

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  • 48 Answers

Sounds like you've got grease in the bottom that's catching on fire. Take the grill apart and clean out the bottom of the barrel. You'll probably need a shop vac to clean out the ash, too.

Posted on Nov 14, 2017

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Posted on Jan 02, 2017

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garing
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SOURCE: just bought this grill, will not light the

stack pellets to keep heat in

Posted on Aug 19, 2009

  • 332 Answers

SOURCE: My grill stopped smoking after being on for some

I had the same thing happen with my Treager.

However when mine back drafted ( the explosion ) the blew the door open so hard it bent it, I had just turned away or I would have taken that blast in the face, from a distance of 3 feet - could have been one of those OUCH moments

When i talked to Mike Treager he said NEVER start your grill with the door closed And that if you are smoking with low heat before you turn the grill off run it on high for 5 minutes to burn up anything left in the ash pot
I do and have never had a problem since and I rarely need to clean it out as the high fire burns 99% of everything in the ash pot

Posted on Mar 14, 2010

  • 34 Answers

SOURCE: How to charge an auger on traeger grill

Turn the control on high and wait about three minutes. Shut contol off and restart in about 1 minute, This should have enough pellets in the auger to start before the hot rod shuts off. You can also put a hand full of pellets in the burn pot and usually bu the time these pellets are burned out the others are there. A couple of cycles usually will start them.

Posted on Apr 17, 2010

blueextc3221
  • 15935 Answers

SOURCE: Traeger Grill has inconsistent smoke temperature

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Posted on Sep 06, 2010

  • 4736 Answers

SOURCE: why is smoke coming out

Not sure which Model Traeger Grill/Smoker you have, but they all work pretty much the same way.

The following is a link to the model BBQ055. It should help you solve the problem, which simply may be an incorrect adjustment. If that doesn't help call Technical Service @ 1-800-872-3437.

http://www.traegergrills.com/Media/pdf/Manuals/BBQ055_Manual.pdf

Posted on Feb 14, 2011

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1 Answer

Traeger grill not smoking


This is a common complaint about Traeger grills. Some people have resolved it with smoke pipes which contain pellets that smolder during the cooking process.

Others use different pellets than Traeger pellets but they void their warranty when they do. For me, Traeger pellets seem to put out enough smoke at the low temperatures I use (less than 200 degrees) but if I get above 200, the smoke goes sway.

When I cook pork shoulders, I try to keep the temperature at 180. In ideal conditions the Traeger will fluctuate between 160 and 200, averaging 180. If I can maintain this low-slow cooking temp-speed, I get a good smoke ring and decent smoke flavor.

If I get above 200, I lose much of the flavor but usually have a smoke ring though not as intense as at the lower temps. There are lots of conversations about this on blogs at the Traeger website and at the Pelletheads website.

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1 Answer

My traeger smokes but won't heat up...I have it on high...not smoke.


Have you cleaned the ash out of the firepot? I clean mine with a shop vac after every five or six uses because the ash builds up and "insulates" the fire, keeping air from the fan reaching it so it just smolders and never really gets hot.

Apr 01, 2014 | Traeger Industries Grilling

1 Answer

Not smoking


Traeger grills just will NOT smoke at temps much above 200 degrees. I have to stand by my grill continually in the summer to keep opening and closing the lid to let the heat out. That also lets the smoke out. I also have turned the grill off and on to try to maintain the temperature at 180 degrees where it smokes best and cooks low and slow. It's less of a problem in the winter months. Then I find myself setting the temperature higher turning it from low to medium and back to maintain the temperature I want.

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1 Answer

Cooking time/temp for smoked salmon


here's a link to my favorite website for smoked salmon.

 

If you enjoy outdoor cooking, smokiing, barbeque or cooking in general like I do, you will fall in love with the site!

 

http://www.amazingribs.com/recipes/seafood/schmancy_smoked_salmon.html  (smoked salmon)

 

www.amazingribs.com (homepage)

 

Enjoy!

 

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If there is a small amount of black smoke, a little amount of carbon, don't fuss. It's normal. Remember low heat means a lot of smoke, high means quicker cook time, less smoke.

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