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It is normal for smoke to be thicker at the beginning of a cook. As the grill gets closer to the smoke temperatures, the smoke will thin out. Give the grill some time for the smoke to thin out.

If Smoke Remains Thick

If after initial startup, the smoke is still thick, it is likely that the fire is not reaching the proper temperature, causing the pellets to cinder rather than burn. If you believe this is the case, consider the following:

  • Pellet Quality
    • The most common cause of excessive smoke is pellet quality. If they are holding moisture they will not burn as hot.
    • Pellets may be compromised if they are light in color, dull, dusty, break easily, or if the bag the pellets came in has a lot of sawdust.
    • Even if you believe your pellets are ok, try a fresh batch just to be sure. Sometimes, pellets can take on moisture without us noticing.
  • Induction Fan
    • Ensure the induction fan is working properly by removing the drip tray and heat baffle. You should be able to feel the air blowing into the firepot. Be sure not to touch the hot rod while testing this.
    • The fan should not make any loud noises, such as scraping or squealing. If it is, please contact Customer Service at 1-800-TRAEGER.