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No Smoke Temperature stays at setting OK but second time in use the chips hardly smoke and never turned to ash like they did the first time

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Posted on Jan 02, 2017

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SOURCE: I can't get it to smoke, I'm using chips

This is the second time I used the smoker and I cannot get it to smoke.

Posted on May 29, 2010

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1 Answer

What are the disadvantages of coal?


Charcoal?
  • It takes time (25 - 30 minutes) to light and wait for the briquets to become ready to use.
  • Temperature control is more difficult.
  • Cleaning the ashes out can be a pain.
  • More smoke produced than gas grills.
There is a few.

Nov 01, 2016 | Grilling

1 Answer

I keep getting an error msg. When it finally starts, it shuts off with the Err


Hi Terry,

This may help... ...from Treager's site FAQ

"My Unit Goes Out On Smoke
  1. Open the cooking chamber lid and remove cooking grill, angled drip pan and U-shaped firepot cover. Look and see if there is a large accumulation of pellet ash in and around the firepot. If there is, it will need to be cleaned out. Do this ONLY WHEN THE GRILL IS TOTALLY COLD! Replace U-shaped firepot cover, angled drip pan and cooking grills and resume cooking/smoking process.
  2. If this does not remedy the problem, please contact the Traeger Service Department."
From my personal experience, cleaning out the pellet ash is needed when the smoker will not hold a high temperature regardless of the thermostat setting.

In your case, the fire pot may be packed with pellet ash and pellets from the auger jamming.

Good luck.

May 29, 2015 | Traeger Industries BBQ070 All-in-One Grill...

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.

Mar 30, 2014 | Traeger Industries BBQ070 All-in-One Grill...

2 Answers

How do I smoke in this Smoker/Grill? Like where do I put the Smoker chips there is no smoker chip box, just the pan for the charcoal and a pan I think for water.


Hi karin 1967...

To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be smoking, and let it sit for a few hours or overnight in the refrigerator.
2...Cover your wood chips with water(and if you wish you can add some Jim Beam Whisky or other flavorfull liquids in a bowl with the water, 1 inch above the wood chips and use a flat peice of metal (pie pan,etc.)to weigh the wood chips down underwater.
You will do the wood chips at least 24 hrs before you plan to start smoking this gives the wood time to soak in the flavorfull liquids.
3...Start a fire in the smoker having the fire below the meat, but do not put the meat on yet, wait till the flames die down first.
Once they are coated with gray ash, you can place the meat on the racks and add your soaked chips to the smoker.
I would place an aluminum drip pan under the center portion of the cooking area on your smoker, to catch the juices from the meat if you are not using a water pan in that position.
4...Place the meat in the smoker on the grilling surface, and place the wood chips over the charcoal and hardwood in the main grilling area Close the lid and do not open it unless you must add wood chips during the cooking process.
5...Continue adding wood chips to the tray as needed during the time you are cooking.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips only once per hour.
6...Apply your sauce to the meat one hour before the meat should be done.
Test your meat with a thermometer for for an internal tempreture of 160 degrees for medium and 170-180 degrees for medium well to well
Note: Apply the sauce quickly to avoid loosing the heat in your smoker if you leave it open too long it will allow the heat and smoke to escape, increasing the cooking time.
Close the lid if it needs to continue cooking till you reach the right internal tempreture
7...Test your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 degrees for medium to well.
Close the lid and maintain your heat if it needs to continue cooking.
Please take time to rate me.

Sep 24, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

How do i use my smoker


Hi
To use your Brinkman Smoker or Other Smokers
1... Marinate or place a rub on the meat you will be cooking/smoking, and let it sit for a few hours in the refrigerator covered or covered in the refrigerator overnight .
2...Cover your wood chips with water(and if you wish you can add some Jim Beam or Jack Daniels Whiskey or some other flavorfull liquids in a bowl with the water.
You will want the liquid 1 inch above the wood chips that you are going to use for smoking , use a flat piece of metal (pie pan with jars of water sitting on it or other flat object and weights) to weigh the wood chips down underwater and leave them to soak in the liquid for at least 2 hours.
3...Start a fire in the smoker having the fire below the meat, use hardwood or charcoal as your heat, source ,you will add your smoking wood later.
Once the wood or charcoal is coated with a gray ash, you can put your meat on the racks.
I would place an aluminum throwaway drip pan or other type of drip pan under the center portion of the smoker or drip area of the smoker to catch the juices from the meat that will be turned to steam to flavor and tenderize your meat.
Close the lid and do not open it unless you have to add wood chips,wood or charcoal during the cooking process.
If you have air vents then you will adjust them to maintain the proper tempreture.
5...Continue adding wood chips to the tray as needed during the time you are cooking to maintain the smoke and the heat at the proper tempreture.
If you have a Brinkmann or other smoker with one chamber for placing the wood chips and the meat, add wood chips,charcoal or wood only once per hour.
6...Apply your sauce if you use one to the meat one hour before the meat should be done.
Test your meat with a meat thermometer for an internal tempreture of 160 degrees for medium and 170-190 degrees for medium well to well done.
Note: When you open the door or lift the lid to apply the sauce you will need to close it as quickly as possible to avoid loosing the heat and smoke in your smoker.
If you leave it open too long it will allow the heat and smoke to escape and then you will be increasing the smoking and cooking time.
Keep the lid closed as long as it needs to continue cooking until you reach the proper internal tempreture
7...You can start testing your meat with a meat thermometer after a few hours of cooking time.
Make sure your meat is at least 160 degrees internal tempreture for medium and more than 170 to 190 degrees for medium well to well done.
Please take time to rate me.

Jul 30, 2011 | Brinkmann Smoke 'n Grill Double-Grill...

1 Answer

Where does the charcoal go?


please clarify your problem, i am providing only general solution, any "contraption" of that type is divided into several sections, on the very bottom is ash container, above is fire and at the very top is food compartment. food compartment is usually insulated from direc fire.

as a fire you can use any "sweet" hardwood, any fruit tree cuttings, branches, kindlings are fine, so is hickory, oak will turn food bitter, do not use it then, do not use mapple, birch or ivy either, they will turn food very sour, do not ever use grass, pine or similar, they do spoil food acrid and turn smokehouse acrid for very long time.

do not allow vigorous fire as this will raise temperature to high and you will be baking not smoking!

as a rule of thumb, per 1000g of mass is required 1h of smoking, temperature, depending on meat/product (you can smoke cheese, fruits and others!) should be between 60centigrade and 85 centigrade, lower the temperature (optimal for virtually everything is about 72 to 75 centigrade), better product and better taste, but extended time!

prepare your meat according to favourite recipy, smoke, prepare pot with boiling water, immediatelly after removal from smoke, immerse your meat (especially susages for about 10 sec into boiling water, allow to dry and store in coolroom or dry it above your "normal" cooking stove in your kitchen, it will not spoil, it will just become more dry.

now, how to care, afte smoking, empty ash and fire "department", wipe clean all working surfaces, prevent from direct rain, you can use bit of lard ot grease food compartment, but it is not necessary, experience will teach you more :-)

Jul 20, 2010 | Char-Broil Grilling

1 Answer

1987 Nissan 200SX cranks but hard to start


Thats a classic sign of having your engine run too rich. That puffy layer of ash is carbon which means your engine is not burning gas properly or completely which means is misfiring thats why the car is shaking. Try having your oxygen sensors checked and make sure you are using good fuel.

Jul 11, 2009 | 1987 Nissan 200SX

1 Answer

NEFF OVEN PROBLEM - SMOKE AND FUMES COMING OUT OF OVEN


Take the cover off that is surrounding the fan and you will probably find food or something there or on the fan blades. If it is not a food smell, then there is probably some wiring that is burning. I suspect that there is food behind the housing of the fan.

Feb 02, 2009 | Ovens

1 Answer

1996 Honda Odyssey 2.2 L - Smoke problem


May be just the cold weather and condensation..if it goes away thats ok i think,, if it stays thats bad.... most cars show some type of smoke or something when they are cold....mine does .. and its fine... make sure its not pure thick blue smoke., for long periods.... that means ur burning oil...make sure to check ur oil and dont ever over fill it ....

Oct 24, 2008 | 2004 Honda Accord

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