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Smoke Science

SMOKE SCIENCE

WHAT MAKES WOOD-FIRED COOKING TASTE DIFFERENT?

SMOKE SCIENCE

HOMEPAGE-Simple to use

WHAT IS SMOKE SCIENCE?

Over 30 years of wood-fired flavor has made us the industry leader in infusing the highest quality smoke into your food. Traeger's smoke science technology makes cooking on a wood pellet grill easier, more accurate and better tasting. Since a Traeger grill cooks via a convection heating process, there are no flare-ups like on gas and charcoal grills. Add in our Set-It & Forget-It® ability for ease of use, and there’s no doubt a Traeger is the best grill for smoking.

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TRU CONVECTION®

Traeger's Tru Convection® system directs heat and smoke through specially designed channels in the grill. This creates a powerful vortex of heat and smoke that cooks your food up to 20% faster without the fear of flare-ups. From shorter cook times to higher temperatures, Tru Convection takes Traegering to the next level.

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DOWNDRAFT EXHAUST®

Old smoke is cold smoke. By forcing old smoke to exit below where you food is cooked, Traeger is ensuring you get the best Hardwood Flavor in every meal. Downdraft Exhaust® gives you precision control of smoke output, while simultaneously increasing the penetration of smoke into your food, for unrivaled wood-fired flavor.

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SUPER SMOKE

Traeger's Super Smoke mode lets you blast your food with 100% hardwood smoke. This breakthrough in grilling technology revolves around precision fan control, enabling the grill to get the maximum delivery of smoke, at temperatures from 165 up to 225 degrees.

GRILLS FEATURING SMOKE SCIENCE®