Traeger pellet grills
 

Any AA member have one? Need some owner's input.

BBQ Grills & Smokers - Traeger Wood Pellet Grills

I have one......

It's okay..... it's great for low heat long cooking time. Just doesn't output high heat for that crispy skin. I use it for lamb, and thick cuts of pork for the long and slow cooking. I use indirect heat charcoal grill for steak, chicken, and turkey. Maybe its the learning curve I'm on. Overall I happy with it, just understand it's a one trick pony.

Ken

Have had a Lil' Tex for a couple years now. As long as you get one with the temp control that goes up to 400 I would recommend it for the more casual user. There isnt much I havent been able to do on it. It has been really reliable and the food is always tasty.

I have a Green Mountain Grill pellet muncher as they're called

.: Green Mountain Grills :. Top Quality Wood Pellet Grills, BBQ, Smoker


Really good for cooking a brisket, pork roast roast, ribs chicken etc etc. Not good for grilling steaks. They're BBQ smokers. Not grills. Only problem with them is capacity. I've cooked 2 8lb pork butts on mine. Only room for one large brisket. Upper racks are available and they do increase capacity a little.

Don't own one but friend says his Mak is best grill/smoker that he has owned.

https://www.makgrills.com/

Steve

Here is a real interesting mod for people with weber smokers . He also makes a cold smoker mod that can be used with traeger for smoking fish:drool: ,cheese or nuts:thumbsup:


https://youtu.be/bqvdQDOQ5jc

Smoke Daddy is very cool stuff!

MAK is a second generation pellet burner. It's really, really good.

I almost pulled the trigger on a Traeger a few years ago. I ended up getting a Green Egg instead. Since we don't smoke all the time and we cook a variety of food it seemed the better choice. If you haven't looked at a Green Egg I would highly recommend it. I have the medium and was able to smoke an 18lb Turkey no problem. They are very efficient on charcoal use too.

I have a gas grill to do the searing and a highly modified Traeger for everything else. You can use you BGE for both which is a great thing.

With the Traeger, you get wood flavor with everything but not everything is smoked. For instance, we do turkeys at a higher than smoke temperature though they still benefit from the flavor of the wood(s) chosen. I have found no other method that comes close. Our birds are always unbelievably moist and disappear instantly. We don't have leftovers - we make soup from the carcass.

The Traeger really is an entry level pellet burner. There are many newer, better built designs out there these days. But since I already had it, I have added downdraft exhaust and grill bricks that help to bring it to the level of some of the newer designs. Add in that it is easy to tailor the smoke profile by mixing pellet woods (all pellets are definitely NOT created equal) and spices, and I would never be without a pellet burner.

YMMV