Traeger Super Smoke: Perfecting Your Smoked Chicken

Traeger’s Super Smoke mode is a game-changer for achieving that perfect wood-fired smoked flavor. This special feature, available on newer Traeger grills like the Ironwood and Timberline series, amplifies smoke production at lower temperatures (165°F to 225°F) to infuse your food with intense smoky goodness. Here's a deep dive into how Super Smoke works, how to use it, and tips for maximizing its potential.

What is Super Smoke and How Does it Work?

Super Smoke mode enhances smoke production by adjusting the grill's fan and auger speeds. Unlike regular cooking where the focus is on maintaining temperature, Super Smoke prioritizes smoke creation by pulsing the fan and pellet release to encourage smoldering. This mode is ideal for low and slow cooking, where meats like ribs, pork butt, and brisket can absorb deep smoke flavors before finishing at higher temperatures for quicker cooking.

Using Super Smoke: Tips and Techniques

1. Temperature Range: Super Smoke works best between 165°F and 225°F, perfect for slow-cooking meats.
2. Cooking Time: Start with Super Smoke to build flavor, then wrap the meat and increase the temperature to finish cooking.
3. Visible Smoke: Expect more blue smoke, which is less visible but rich in flavor.
4. Grill Models: Available on select Traeger models including Ironwood, Timberline, Redland, and Silverton.

Enhancing Smoke Flavor Without Super Smoke

If your Traeger model doesn’t have Super Smoke, you can still enhance smoke flavor by:

• Cooking at lower temperatures.
• Using cold meat to extend cooking time.
• Adding a smoke tube filled with wood pellets for extra smoke.

Super Smoke Tips

• High-Quality Pellets: Use Traeger pellets for the best flavor.
• Clean Grill: A clean grill produces more smoke.
• Meat Thermometer: Ensure perfect doneness with a reliable meat thermometer.
• Patience: Low and slow cooking takes time but yields delicious results.

Recipes to Try with Super Smoke

• Texas Style Brisket: Start with Super Smoke for a few hours before increasing the temperature.
• 3-2-1 Baby Back Ribs: Super Smoke enhances the flavor of this favorite recipe.
• Thick Rib Eye Steak: Smoke low and slow for half an hour, then sear for a perfect finish.

Example Recipe: Spice-Rubbed Cowboy Steak with Chimichurri

Ingredients:

• 1 Large bone-in ribeye steak (2 to 2 ½ lb)
• 2 Tablespoons Traeger Steak Rub
• 1/4 Cup Traeger Chimichurri Sauce Mix
• 1 Cup grapeseed or other neutral flavored oil

Steps:

1. Preheat the Traeger to 225°F using Super Smoke.
2. Pat the steak dry, season with Traeger Steak Rub, and let sit.
3. Insert a leave-in thermometer into the steak, cook on the grill for 30 minutes per side until the internal temperature reaches 115°F.
4. Mix oil with Chimichurri Sauce Mix.
5. Remove the steak, increase the grill temperature to 450°F, and sear the steak until golden brown.
6. Rest the steak, slice, and serve with chimichurri.

Conclusion

Traeger's Super Smoke mode is a valuable tool for any grilling enthusiast aiming to achieve the ultimate wood-fired flavor. By understanding how to use this feature effectively and incorporating high-quality ingredients and proper techniques, you can elevate your barbecue game to new heights. Happy smoking!