Whoo hooo!! it works again

[Toni]

My old Traeger (May 2005) circuit board 3 position switch quit working so I got the new upgrade which is a digital. Well, that was an ordeal trying to get it in. The directions were for newer models. We even broke the fuse off the board trying to get it in and when I called them they sent me a new one.
Anyway it works again BUT I have never cooked with a digital temperature read out before. I am planning on smoking some salmon tomorrow. On my old one I just put it on smoke and that was it until I thought it was done.
Do I just keep it at smoke on the new digital one or is there a certain temp I should try to keep it at?

[Mike Carey]

I have a propane smoker so it's hard to be precise but I stay around 200-220. Just did some pinks last night, 3 1/2 hr smoke did it.

[G-Man]

All depends on what you are trying to accomplish. For kippering, you want to gradually bring the fish up to the finishing temperature of 175 degrees F. If you can't control the heat in your smoker very well, forget the kippering process. Start off at 175 and keep it there until the fish is done. The difference between the two ends up being appearance, with the kippered product not having those white curds that form at the surface of the fish. You can also dry or Indian smoke your fish if your smoker has the ability to supply cold smoke. I tried some pinks this year and they work almost as well as chum, you don't want an oily fish when you are trying to dry/make jerky out of it.

If you really want to to get into smoking fish, I'd recommend getting the book Smoking Salmon and Trout by Jack Whelan. Included are recipes for pickling, salting and sausaging fish as well as in depth explanations on how to properly care for and process the fish you catch.

[Toni]

All depends on what you are trying to accomplish. For kippering, you want to gradually bring the fish up to the finishing temperature of 175 degrees F. If you can't control the heat in your smoker very well, forget the kippering process. Start off at 175 and keep it there until the fish is done. The difference between the two ends up being appearance, with the kippered product not having those white curds that form at the surface of the fish. You can also dry or Indian smoke your fish if your smoker has the ability to supply cold smoke. I tried some pinks this year and they work almost as well as chum, you don't want an oily fish when you are trying to dry/make jerky out of it.

If you really want to to get into smoking fish, I'd recommend getting the book Smoking Salmon and Trout by Jack Whelan. Included are recipes for pickling, salting and sausaging fish as well as in depth explanations on how to properly care for and process the fish you catch.

Smoke fish not kipper.
I have been smoking fish for years but not with a digital switch. Traeger grill. I took out a 3 position switch (smoke-med-high) and put in a digital that gives me a choice of smoke and then many temperatures. I wanted to know form those that use a digital what temp they usually smoke at.

[racfish]

On my Traeger the on of switch went out same as my hot rod. I replced both and my 2007 Texan is working great again.For me it was a $70.00 dollar repair. Im smoking ribs today for labor day.

[Toni]

On my Traeger the on of switch went out same as my hot rod. I replced both and my 2007 Texan is working great again.For me it was a $70.00 dollar repair. Im smoking ribs today for labor day.

I didn't have a hot rod until this new one came...I was confused.

Anyway I am smoking pinks right now as well as canning them, too. rac do you use the smoke setting, exclusively for smoking fish?

[racfish]

I turn it up a tad just to finish it.The digital temp guage is great. I stii use my big chief smoker as well.