Anybody have a wood pellet smoker/grill

[Birdseed 1]

My cousin has this Traeger.

 

It appears that since Traeger's patent ran out, there are plenty of other options out there. Anybody have good/bad experiences with these things?

 

TIA

[Cruzer 1,992]

I have the exact same one - love it! You get all the smoke flavor you want and you never have to worry about temperature monitoring - the clean up is also so much easier. I will often throw something on there, go play golf - come back and it's damn near done.

[Voice_Of_Reason 0]

The traeger is simple awesome! throw a couple of racks of baby backs on at 5 am, come back at 5 pm and baste with a sauce. Simply amazing!

[Meglamaniac 380]

The traeger is simple awesome! throw a couple of racks of baby backs on at 5 am, come back at 5 pm and baste with a sauce. Simply amazing!

12 hours for Baby backs

[hdaddy 17]

Low and Slow

[Meglamaniac 380]

Low and Slow

yea OK LOL

[Voice_Of_Reason 0]

12 hours for Baby backs

You've no idea what you are missing. Fall of the bone tender. Slow and low is correct.

[Meglamaniac 380]

You've no idea what you are missing. Fall of the bone tender. Slow and low is correct.

12 hour baby backs would not be fall off the bone, they would be beyond mush. Hell even cooking at 150 ( your target internal temp with BB) 12 hours is still too long.

 

At 250 you will have competition BBs in 4 hours, fall of the bone in 4.5-5 hours, at 200 you get past 6.5 hours and they turn to mush.

 

If you can't pick them up without them falling apart, and after 12 hours you wont, then they are way over cooked.

[Birdseed 1]

Thanks for the input.

 

Upon further research, the main downside to these types of grills is that they may not be able to get hot enough to "sear" a steak. That's not a deal killer for me. I might have to pull the traeger and buy one.

[Cruzer 1,992]

Upon further research, the main downside to these types of grills is that they may not be able to get hot enough to "sear" a steak. That's not a deal killer for me. I might have to pull the traeger and buy one.

I've never even considered doing this - but I often throw meat back on, slow and easy to reheat it back up. I'd also prolly say you would still put charcoal in the bottom and grill a steak if you wanted to - least mine has room for it.