Traeger BBQ40002 Manuale

1)  Always start with CLEAN GRIDS 
 
2)  Remember—the OUTSIDE AIR TEMPERATURE will have a     
     lot to do with the temperature of smoke in your cold    

smoking chamber.  To monitor the smoke chamber 
temperature, purchase and install a dome thermometer in the 
lid of your cold smoker. 

 

3)  If smoking large quantities of fish, we recommend purchasing 

and using Traeger Smoke Shelves (BAC214 for BBQ070s) 
(BAC213 for BBQ075s)  

     

4)  You will achieve the best results when you smoke during the 

cooler months or time of day such as early morning or later in 
the evening.   

   

5)  We DO NOT recommend trying to cold smoke meat, which     

requires special training and processing. 

 

6)  Keep a log-book of your cold smoking sessions so that you 

can repeat your successes or fine-tune your smoking 
technique. 

      
      7) Cold smoked cheeses and fish need to be refrigerated after 

 smoking. They will be eatable for approximately 2 weeks if kept 
refrigerated. 

 

8)  Smoked nuts can be kept in an air tight container, and do not 

need to be refrigerated.