Outside of meat too done in Traeger grill

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Couple of things
by: Anonymous

If it's truly burned (which is unlikely) you're cooking it way too hot. Solutions:
1. Use less fuel.
2. Move the meat farther from the wood.
3. Fill your drip pan or water bowl with ice.
4. Keep the temp in your unit below 225 degrees.
5. Control the air flow. Too much air makes a hot fire.

If it's just really, really, dark and maybe a bit dry, (Some people really like it that way, BTW)you're using too much smoke.
1. Use less fuel.
2. Control the air flow. Too much air makes a hot fire. Too much convection can prematurely dry the surface.
3. Use plain charcoal (or just the heater element, if electric) for part of the cook, only use smoking wood for about half the duration.
4. Use a milder wood. (Fruit woods tend to have a milder smoke than nut woods.)
5. Avoid mesquite like the plague.
6. Wrap your meat in foil when it's about 2/3 done.
7. Consider smoking for a few hours to get the flavor, then finishing in an indoor oven.

Experiment with these until you get it right. (And by right, I mean the way *you* like it.)

Outside of meat too done in Traeger grill

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Outside of meat too done in Traeger grill