Pro 575 Wifi Pellet Grill and Smoker in Black

A:  Hi, and thanks for your inquiry. The power cord does come with the grill and should be found inside the hopper, but it is possible that it may be in the barrel, or even plugged into the bottom, if done so at the store. If you are sure that you did not get a cord, please reach out to Traeger support at 1-800-TRAEGER so that we can register the grill and get one sent out to you.

A:  Hello, and thanks for your interest in the Traeger Pro 575. With a typical full brisket getting as long as 20”, it should fit perfectly on the Pro 575’s 22" x 19" grate. This would almost take the entire width of the grill, but still leaves an inch on each side for proper air movement around the brisket.

A:  Hi, and thanks for your inquiry regarding the Pro 780. The only models that currently come with Super Smoke are the various Timberlines and Ironwoods. While the Super Smoke feature does make adjustments that will increase smoke flavor in your food, it does not mean that the Pro 780 is a slouch in the flavor department. For the best results, do your main smoking at temperatures of 225 and lower, which is also the same range that Super Smoke can be engaged on the grills that have it. Even though Super Smoke will make different adjustments at this point, you should still be getting the perfect blue smoke at these temperatures, whether your Traeger has the setting or not.

A:  Hello, and thanks for your interest in the Pro 575. Except for the new Flatrock Griddle, all Traegers are smokers, including the Pro 575. They use the same natural wood pellets for fuel and function in the same basic way, smoking your food the entire time it is cooking. As for grilling, this method of outdoor cooking is generally broken down into two categories – direct or indirect. Direct grilling is putting food directly over an open flame, which cooks it with radiant heat. Most traditional barbecue grills work this way, typically being fueled by either gas or charcoal. Indirect grilling is what smokers do, with burning wood heating the air inside the grill and cooking the food via convection. But that same heated air is also filled with natural smoke, adding a unique flavor that can only come from 100% wood fuel. Although direct grilling can usually cook faster than indirect, smokers are capable of temperatures of well over 400 degrees, so they can get your food done pretty quickly as well. But when it comes to adding flavor, the longer you cook something on a smoker, the more you’ll get.