What is the ideal way to get the temperature up in this? Couldn't quite get it up to more than 450, is it a combo of wood and charcoal?
475813
Hi Leticia, We've been trying to get a contact e-mail and preferably a phone number since last week. We can definitely help you get squared away, but I want to spend a few minutes troubleshooting what you're doing now so we can correct it. The oven will easily get up into hotter temperatures than you are achieving now, but that will depend upon fuel (chunkwood) selection and how you are monitoring the stone temperature. Can you contact our customer service line at 206-438-3587 so we can help you? Thanks!!
475814
Hi Leticia,We've been trying to get a contact e-mail and preferably a phone number since last week. We can definitely help you get squared away, but I want to spend a few minutes troubleshooting what you're doing now so we can correct it. The oven will easily get up into hotter temperatures than you are achieving now, but that will depend upon fuel (chunkwood) selection and how you are monitoring the stone temperature. Can you contact our customer service line at 206-438-3587 so we can help you? Thanks!!
475815
This is a factory direct item that is shipped directly from the vendor and no other information is available. If you have a manual for the item, you may want to contact the manufacturer. I apologize for any inconvenience.
1354399
I use hardwood coal and regular charcoal. I always put 2 layers of aluminum foil under charcoal also. Less mess
339644
We haven't smoked with it yet. However, there are two moon-shaped metal containers that fit under the grill surface used for holding charcoal. Once these are lit, you can move them to the sides for indirect heat. If you're using the attached igniter, it lights from the center so the two containers have to sit there until the coals are hot. You can control the temperature by using fewer coals and moving the coals away from what you are grilling, which we have done successfully. I don't know of any other ways. There is a thermometer on the lid.
967328
Well, I'm no expert either, but here's what we do. We use Cowboy brand hardwood lump charcoal. It doesn't look at all like the usual briquette. It looks like black pieces of wood in varying shapes and sizes. It is supposed to have quicker and hotter fires, and we find this to be true. Also, we don't use the baskets at all. We pour the charcoal into the middle of the bottom grill rack and kind of mound it toward the middle. Once the charcoal gets hot enough, we spread it out as evenly as possible. We're usually putting food on within 20 minutes of starting the grill. One other thing. You mentioned putting the lid on. Not sure if you mean you leave it on the whole time while waiting for the charcoal to ash over. Again, I'm no expert, but I think the lid should be off in order for the charcoal to properly heat up.
393041
If using it propane, it can hard to get it at a super low temp in the dead of summer. Like I can't smoke fish in the summer because you smoke fish at around 150 degrees. But I've never had any trouble keeping it around 200-225 for smoking pork, beef, or poultry. It's very easy to get it hot for grilling (around 500) on propane. I don't do charcoal a lot but I would assume it would be easier to get your own temperature depending on how many coals you put in.
1382725
This smoker gets about as hot as a crockpot running on high setting. You only set it to 200 or 225 to smoke something. Putting it on top of a piece of plywood works well for me, but something less flammable is better of course. Since you are generating smoke for a few hours, your biggest issue might be the wind patterns and your neighbors.
996817
I have used starter logs, and small starter chunks. I do have a bed of sand and a charcoal grate at the bottom of the pit though to disperse the heat.
207923
I also have a charcoal smoker and have used charcoal and wood chunks for smoking. I have not used wood to provide the heat for the smoker however I would imagine you could experiment trying a combination of wood and charcoal or just wood.
1657680
Yep. Keep the temp under 500 degrees and you will be fine. According to Weber, you can guestimate the temp of your charcoal grill by holding your hand 5 inches over the grate (beer can high). If you can hold your for 2 to 4 seconds, the temperature is in the 450-550 range.
2159372
Did you soak the wood chips in water? I've used this on our 3-burner gas grill and it took a little trial and error to get the right temp and smoke. I soaked the chips (for at least an hour), packed the box, and placed it between the left 2 burners on med-low setting (low wasn't hot enough to create smoke). I smoked salmon on the right side of the grill over the unheated burner. I propped the grill lid open about 1-2 inches with a block of wood to keep the temp between 190-220 degrees.
1543857
I use Royal Oak lump charcoal, works great. Walmart has it. I have only used the Cook Air a couple of times but I can tell youits great! Awesome! I would think one 2x3 chunk of real wood would be enough. Do a google and see the lump charcoal its the best.Its real wood that has been burnt down to charcoal. Works really good and you don't need a lot...Mark
1710355
It's very difficult in my experience. First, the temp gauge is very inaccurate, as I'm sure everyone would attest. I've used a separate temp probe in the box to keep track. The valve control knob is very sensitive, and just touching it can cause the temperature to creep up or down by 25 degrees or more. The burner's proximity to the tray where the wood chips go makes it so if you do get the burner down to where it will maintain about 225F in the box, the chips don't get hot enough to smoke. I've mostly given up on 225F, and try to maintain 250F to 270F for most meats.
1182220
I burn wood, charcoal and duraflame. Duraflame is great for use with this unit.
1936382
I don't know but we have cooked pizza on a pizza stone. It depends on how long you let the wood burn. Charcoal would be hotter. Always depends on outside temp.
1494266
Yes. i'm assuming that you could use wood in it. It is a small hibatchi style grill. It is solid cast iron so it weighs like 49 lbs. Solid as a rock. I would use small pieces of wood and flip the top over to use the "high" side of the grill, as wood might flair up more than charcoal. Adjust also the air vent in front to control flame up. I have put small chunks of wet wood mesquite on top and the side of the charcoal to smoke/flavor the meat when I'm cooking. I soak the mesquite wood in water for several hours so that it gets smoky (for flavor).
1360281
hey thomas, the best result i have found is with either the charcoal or gas grill flame being close enough to heat the bottom of the grill grates with at least 350 degrees. with the lid then closed and good airflow you want the grates to get to "steakhouse temps" approx 600-650 degrees, before you put the meat one. so with a decent bbq grill thermometer, check the temp and see if it will work, which since your traeger is not just a low temp smoker, the medium or high cook setting will do the trick. never let the grill grates get over heated as it can ruin the anodizing on them, gary.... p.s. go to smokingmeatforums DOT com for a wealth of bbq info hey thomas, the best result i have found is with either the charcoal or gas grill flame being close enough to heat the bottom of the grill grates with at least 350 degrees. with the lid then closed and good airflow you want the grates to get to "steakhouse temps" approx 600-650 degrees, before you put the meat one. so with a decent bbq grill thermometer, check the temp and see if it will work, which since your traeger is not just a low temp smoker, the medium or high cook setting will do the trick. never let the grill grates get over heated as it can ruin the anodizing on them,... » Read More hey thomas, the best result i have found is with either the charcoal or gas grill flame being close enough to heat the bottom of the grill grates with at least 350 degrees. with the lid then closed and good airflow you want the grates to get to "steakhouse temps" approx 600-650 degrees, before you put the meat one. so with a decent bbq grill thermometer, check the temp and see if it will work, which since your traeger is not just a low temp smoker, the medium or high cook setting will do the trick. never let the grill grates get over heated as it can ruin the anodizing on them, gary.... p.s. go to smokingmeatforums DOT com for a wealth of bbq info « Show Less
860884
you have to load thru the top. I usually use charcoal for ease of temp control. does seem to be easy on charcoal, 15 coals will do a dinner and that is about 1b so a bag will cook almost a week