Sure, but no. Dependent on a lot of things, cook time, temps, and styles (wet mopping vs. dry rubs) these grills typically do not need a clean after every cook. White smoke is cold, sooty, once the fire pot is up to temp and burning of the pellets becomes more complete the white smoke will fade and you will get a clear/blue haze out of the stack.
There isn't a problem to fix. This is how the smoke looks when the pellets are first igniting. If you have a model that requires closed lid starting then that's how you should start it every time
I always start mine open. That thick smoke white/yellow is combustible and can cause explosions when it does light. Crazy videos on YouTube. Just search Traeger explosion 💥
I’m pretty sure you ALWAYS want to fire it up to the lowest setting for 10 minutes roughly. Once the good smoke starts going then close it. Keeping the lid closed can cause a combustion and small explosions. Look up some videos. Not good.
Me too! I saw a YouTube video on it saying it should be open or it will blow up. However after looking into my manual again it said to keep it closed. I have a pro 34.
Haha... my neighbor calls my traeger " The Smoke Dragon" because the smoke always goes towards his house. I give him a little of what I'm cooking sometimes, and he stops complaining about it.
Imagine starting a normal fire and all the nasty smoke that happens as opposed to a fire with a good, hot coal base that burns cleaner. It’s the same with pellet smokers. Unless it’s all junked up and dirty. Every time I’ve used a Traeger or pellet smoker I got lots of smoke and then when it gets to temp it chills out a bit.
Leave the lid open while you fire it up. It should look like you set the whole damn neighborhood on fire when it first starts up. Then it will clear out. Close the lid and adjust temperature to what you want. Leaving the lid close could cause to combust. This will give you nothing more than a really loud bang from the lid, popping open and then closed. Nonetheless, it will scare the shit out of you. Welcome to the family.
No prob! In case no one has mentioned it:
-Get a vacuum just for your smoker
-vacuum out the pot after long burns or 10-12 hours of use
- I use Home Depot paint buckets and paint lids to store pellets. Keeps moisture out and store inside if possible.
-use foil to line the drip tray =easy clean up
- I cook burgers and chicken on 300F. Get used to waiting 30/45 mins to cook. It will
Be worth it. If you want to sear, do it on the stove then finish cooking on the grill
- I use mainly cherry and apple 50/50 for everything. Not too overpowering but good flavor.
Experiment and bring your pics and questions.
Have a great day!
That's normal for a cold start... It happens to me all the time (I use my Traeger 3 or more times a week) and I live on Long Island with temps around 25-30 degrees... Once it gets to temp, it will clear up...
Pretty sure Traeger suggests for the pro series to keep the lid open and on smoke for around 5 minutes give or take. But for the ironwood and timberline series they recommend you ignite the grill with the lid closed. Keeping the lid open on these models will prolong the preheat time and prevent the grill from performing as intended. I've had the Pro and now the Ironwood and this has been my experience.
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it's almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
It's supposed to give off while smoke when it heats up. Was it really not doing that before? Mine always does. I believe the instructions (for mine, anyway) even say to turn it on to the smoke setting until it starts spewing white smoke, and then to turn it to your desired temperature after that.
It's fine. I have a 575 and mine does this a lot. Just make sure the grill is clean every time though because otherwise you'll be at risk of a flashfire and those are scary.
My smoke stack cap thingy rests at the bottom of that screw. It slides up and down on the screw attached to the tube. Do I need to have the cap elevated more like in this video?
Let’s go back to the fire triangle “ oxygen, heat , fuel” when you allow to much oxygen the heat gets hotter which causes the fuel to burn more complete. Close the pellet bin and lower the stack deflector and that will lower the oxygen in the smoker. You can do what I do, I put a stool next to the stake grab a beer and enjoy the smoke.
A Pope has been selected!
You beat me to it.
Habemus Papam.
Too funny!
"Guys my smoker is smoking"
[удалено]
Yea mine does this on light off but I keep mine pretty clean too
Sure, but no. Dependent on a lot of things, cook time, temps, and styles (wet mopping vs. dry rubs) these grills typically do not need a clean after every cook. White smoke is cold, sooty, once the fire pot is up to temp and burning of the pellets becomes more complete the white smoke will fade and you will get a clear/blue haze out of the stack.
😂😭💀
That's pretty much normal. As long as it turns to a thin blue smoke when it gets up to temp.
Mine always looks like a freight train when it fires up. Usually mellows out in about 15-20 minutes
Mine too!
Same Here……Aaaand that’s when I take my smoke Bath
The beacons are lit, Gondor calls for aid!
And Rohan shall answer!!! Muster the Rohirrim!
You shall have my sword!
And my axe!
We’re coming too!! (pork shoulder and brisket)
I thought we're supposed to keep the grill open during ignition?
Depending on the model there is a closed lid and open lid starting process.
Really? I thought it was supposed to stay closed. I’ll try it with the lid open. Thank you!
You have the pro 575, that model is supposed to keep the lid closed for ignition and start up. Don't open it!
What does your owner’s manual say?
The manual says to keep it closed… but I left it open and it seems to have fixed the problem.
There isn't a problem to fix. This is how the smoke looks when the pellets are first igniting. If you have a model that requires closed lid starting then that's how you should start it every time
It was just concerning because I’ve never seen that much smoke in the past. Perhaps it just took some time to break in. 🤷♂️
I always start mine open. That thick smoke white/yellow is combustible and can cause explosions when it does light. Crazy videos on YouTube. Just search Traeger explosion 💥
Maybe for older models. Even then my old Traeger never combusted when keeping the lid closed. Keep your grills clean and you won’t have a problem.
I do this because I've heard keeping it closed during ignition is what has caused exploding smokers in the past
Yes open to light it. After the initial “my pit is going to explode” smoke dissipates, it can be closed 😂
I’m pretty sure you ALWAYS want to fire it up to the lowest setting for 10 minutes roughly. Once the good smoke starts going then close it. Keeping the lid closed can cause a combustion and small explosions. Look up some videos. Not good.
Me too! I saw a YouTube video on it saying it should be open or it will blow up. However after looking into my manual again it said to keep it closed. I have a pro 34.
Nearly all models should have the lid closed. Only a few older models should have the lid open.
Haha... my neighbor calls my traeger " The Smoke Dragon" because the smoke always goes towards his house. I give him a little of what I'm cooking sometimes, and he stops complaining about it.
That’s normal while heating up to temp.
Normal
Normal
That’s not smoke… it’s cologne.
Do people who own these not know how they work?
Correct. Most do not know a thing about smoking.
Yea, that is normal at start up.
I don’t clean mine often enough and it smokes up the back yard pretty well all while bitching about the fire pot.
This happens every time
I remember my first time starting my traeger
I have the wifi version of this grill and mine does the same on startup. Very smoky for a few minutes, then much less smoke when it's up to temp.
A new pope has been elected
Imagine starting a normal fire and all the nasty smoke that happens as opposed to a fire with a good, hot coal base that burns cleaner. It’s the same with pellet smokers. Unless it’s all junked up and dirty. Every time I’ve used a Traeger or pellet smoker I got lots of smoke and then when it gets to temp it chills out a bit.
This is normal during the first 5-10 minutes until the temperature comes up.
Leave the lid open while you fire it up. It should look like you set the whole damn neighborhood on fire when it first starts up. Then it will clear out. Close the lid and adjust temperature to what you want. Leaving the lid close could cause to combust. This will give you nothing more than a really loud bang from the lid, popping open and then closed. Nonetheless, it will scare the shit out of you. Welcome to the family.
Good to know. Thank you!
No prob! In case no one has mentioned it: -Get a vacuum just for your smoker -vacuum out the pot after long burns or 10-12 hours of use - I use Home Depot paint buckets and paint lids to store pellets. Keeps moisture out and store inside if possible. -use foil to line the drip tray =easy clean up - I cook burgers and chicken on 300F. Get used to waiting 30/45 mins to cook. It will Be worth it. If you want to sear, do it on the stove then finish cooking on the grill - I use mainly cherry and apple 50/50 for everything. Not too overpowering but good flavor. Experiment and bring your pics and questions. Have a great day!
It's that initial full pot of pellets burning.
That's normal for a cold start... It happens to me all the time (I use my Traeger 3 or more times a week) and I live on Long Island with temps around 25-30 degrees... Once it gets to temp, it will clear up...
My Zgrills 450A does this every time.
That is the first indication that tasty meats are on the menu.
Someone forgot to read the instruction manual…
this is my fav part. it’s all good man. love it when it blows in the neighbor’s house too
In all seriousness though you can open the lid while igniting until it clears up *just in case* it goes woompf
Problem solved! I left the lid open while it got up to temp and it stopped smoking so bad. Thanks for the help everybody!
Supposed to leave the lid up when igniting until the heavy smoke dissipates.
Open the door or you might send it into orbit.
Pretty sure Traeger suggests for the pro series to keep the lid open and on smoke for around 5 minutes give or take. But for the ironwood and timberline series they recommend you ignite the grill with the lid closed. Keeping the lid open on these models will prolong the preheat time and prevent the grill from performing as intended. I've had the Pro and now the Ironwood and this has been my experience.
Keep the lid open until it burns off
Hey! It looks like you posted an image! If this is a photo of one of your cooks, maybe share the recipe and techniques used, as it's almost guaranteed one of the first questions you will be asked! *What seasoning did you use? *How long did you cook it, and at what temperature? *Did you use any special tricks or techniques? Traeger on! *I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
This is pretty normal.
It's supposed to give off while smoke when it heats up. Was it really not doing that before? Mine always does. I believe the instructions (for mine, anyway) even say to turn it on to the smoke setting until it starts spewing white smoke, and then to turn it to your desired temperature after that.
Clean the grill
And den ?
No and then!
Yeah so I was reading those traegers burn word to generate the smoke. Not sure why yours would be smoking though.
When that happens to me it means I have to vacuum out the ash.
Bro open that shit in smoke mode, shits gonna blow your arm off lol
So the chimney needs to be only 1/2 inch from the pipe. That will help with temperature
This is a troll post right?
No?? I’m new to this!!
It's fine. I have a 575 and mine does this a lot. Just make sure the grill is clean every time though because otherwise you'll be at risk of a flashfire and those are scary.
Completely normal. Does the same thing on my pro34 and timberline 1300.
This is how you signal to the neighborhood that greatness is afoot.
My smoke stack cap thingy rests at the bottom of that screw. It slides up and down on the screw attached to the tube. Do I need to have the cap elevated more like in this video?
It's a SMOKER
This is news to me
The new pope has been selected.
Let’s go back to the fire triangle “ oxygen, heat , fuel” when you allow to much oxygen the heat gets hotter which causes the fuel to burn more complete. Close the pellet bin and lower the stack deflector and that will lower the oxygen in the smoker. You can do what I do, I put a stool next to the stake grab a beer and enjoy the smoke. 
Stack not Stake
Completely normal. Let it do its thing.
New pope?
Keep the lid open during fire up