mrb627
Well-known member
In looking at a new gas grill over the weekend, I ran across this wood pellet grill. Seems to have quite a loyal following. Anyone have first hand experience with one?
Wood Pellet Grills ( Traeger ) Anyone with Experience?
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iheartmaytag
Well-known member
Wood pellet grills
Are as you said developing quite a following.
My nephew (Mr. Marvelous to everyone) just bought one. Of course his had to be Wifi enabled etc. I think he paid more for it than I did my car.
From what he said, and I only go by his word. The heat is easier to control, and burn time is longer. The smoke can be changed according to the pellets you use. It's easier to pick up a bag of pellets than a cord of wood.
Right now I think pellet grills are the "in" thing.
You will have to let us know if you decide on one what you think.
Are as you said developing quite a following.
My nephew (Mr. Marvelous to everyone) just bought one. Of course his had to be Wifi enabled etc. I think he paid more for it than I did my car.
From what he said, and I only go by his word. The heat is easier to control, and burn time is longer. The smoke can be changed according to the pellets you use. It's easier to pick up a bag of pellets than a cord of wood.
Right now I think pellet grills are the "in" thing.
You will have to let us know if you decide on one what you think.
One of my friends has a Traeger and he loves it. He has made several pork loins, wings, briskets, etc. They all turned out very well.
I'm curious how much control you'd have over the smoke intensity. Since the fuel generates the smoke could the smoke intensity get to be too high at times? Perhaps more airflow leading to a cleaner burn, I wonder if there is a control?
It does look like a great option for indirect heat cooking, but I also wonder how well it would sear since it doesn't have a true bed of coals.
The set and forget part is pretty awesome, especially if you are planning to smoke/bbq more then grill. I think if I were spending this kind of money I'd buy a Big Green Egg, but it is an entirely a different animal.
It does look like a great option for indirect heat cooking, but I also wonder how well it would sear since it doesn't have a true bed of coals.
The set and forget part is pretty awesome, especially if you are planning to smoke/bbq more then grill. I think if I were spending this kind of money I'd buy a Big Green Egg, but it is an entirely a different animal.
runematic
Well-known member
I love my Traeger. Of course, I bought it at an auction, not new. The model I got is probably about 10 years old & works great. Are they perfect? Nope. They use a hotrod to light the pellets. The rods do go out. The one is out on mine right now. I have a new one to put in but I just haven't taken the time to do it yet. I just light it manually, but that's a PITA. My grill is a rather large model and there are a few different sizes available.
Phil, the smoke is definitely not overpowering. I was used to my old stick burner and that produced way more smoke flavor. The traeger is more subtle for the most part.
There is a combustion fan to keep the firepot burning. Also, there is an auger to put in pellets at preprogrammed times when in smoke mode, or when in regular temp mode they use a probe just like an oven. Basically, if anyone has ever seen a pellet heater in a house, it's the same thing.
I've done everything on this grill. Brisket, chicken, steak, ribs, pork shoulder, standing rib roast, lamb shank, etc. I just did some excellent spare ribs on Saturday and plan to fire it up tonight for burgers.
In all though, I love this grill. If you are a member of Costco, they run a road show at different stores with good bargains.
Check out the Traeger Nation facebook page for regular folks using this grill.
Phil, the smoke is definitely not overpowering. I was used to my old stick burner and that produced way more smoke flavor. The traeger is more subtle for the most part.
There is a combustion fan to keep the firepot burning. Also, there is an auger to put in pellets at preprogrammed times when in smoke mode, or when in regular temp mode they use a probe just like an oven. Basically, if anyone has ever seen a pellet heater in a house, it's the same thing.
I've done everything on this grill. Brisket, chicken, steak, ribs, pork shoulder, standing rib roast, lamb shank, etc. I just did some excellent spare ribs on Saturday and plan to fire it up tonight for burgers.
In all though, I love this grill. If you are a member of Costco, they run a road show at different stores with good bargains.
Check out the Traeger Nation facebook page for regular folks using this grill.
Todd
I have no experience with a Pellet grill, but we have had a Whitfield Quest Pellet Insert since 1987 and it also had a "hot rod" igniter. This never worked very well and after it was replaced once I said the hell with it and I've used fire starter squares for the last 15 years to light it. They work much better than the hot rod igniter ever did. If you haven't tried these yet you might want to give then a try. I use them to start our Weber now with a starter chimney and they start the briquets better than anything I've ever used before.
HTH,
Eddie
I have no experience with a Pellet grill, but we have had a Whitfield Quest Pellet Insert since 1987 and it also had a "hot rod" igniter. This never worked very well and after it was replaced once I said the hell with it and I've used fire starter squares for the last 15 years to light it. They work much better than the hot rod igniter ever did. If you haven't tried these yet you might want to give then a try. I use them to start our Weber now with a starter chimney and they start the briquets better than anything I've ever used before.
HTH,
Eddie
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I wouldn't do a traeger, their auger to the center of the unit jams. (At least that is the feed back the owner gave and several customers that converted over.)
We sell Louisiana Grills and have had great luck with them, but they have their own issues as well.
The brand all depends on what you want to do. The Louisiana gets hot enough to grill off of, also you control the smoke with the smoke plate and there is a convection fan as well.[this post was last edited: 6/27/2017-13:47]
We sell Louisiana Grills and have had great luck with them, but they have their own issues as well.
The brand all depends on what you want to do. The Louisiana gets hot enough to grill off of, also you control the smoke with the smoke plate and there is a convection fan as well.[this post was last edited: 6/27/2017-13:47]
runematic
Well-known member
Eddie, I'm familiar with the starters. For the Traeger, you just put some pellets in the hopper, take a paper towel with some veggie oil soaked in & then throw some more pellets on top & light. That works well for that application. When I charcoal, I almost always use a chimney as well.
Joshua, I've never had a jam with my grill. Some may, some may not, it depends on the size of the pellet, sawdust getting built up, etc. The Traeger will get 400-450* so that'd be grillin' temp as well.
Joshua, I've never had a jam with my grill. Some may, some may not, it depends on the size of the pellet, sawdust getting built up, etc. The Traeger will get 400-450* so that'd be grillin' temp as well.
mrb627
Well-known member
Traeger Show and Smell
There is a Traeger Shown and Smell event this Saturday at a nearby Platinum Tru-Value Hardware store. I plan to drop by and have a look (and taste).
Malcolm
There is a Traeger Shown and Smell event this Saturday at a nearby Platinum Tru-Value Hardware store. I plan to drop by and have a look (and taste).
Malcolm
mrb627
Well-known member
Bought One!
Well, I pulled the trigger on a Traeger. Should be delivered Monday or Wednesday next week.
Malcolm
Well, I pulled the trigger on a Traeger. Should be delivered Monday or Wednesday next week.
Malcolm
iheartmaytag
Well-known member
Great
Be sure to keep us updated, will look forward to a review.
Be sure to keep us updated, will look forward to a review.
I've seen the Traegers at the local Costco several times over the past few years. But I'm not sold on the whole fuel pellet idea.
Maybe that's because I don't find handling firewood to be onerous. Plus, I seem to generate a fair amount of suitable firewood on my property (fruit trees and such). That said, most of my grilling is propane. I have a couple of stick burners. One, a New Braunfels horizontal smoker, works great on stuff like ribs. It has a separate combustion chamber and that allows for a more even temperature regime even with refueling. The other big stick BBQ is a black egg shaped one, and this has, in the past, worked great for poultry, like chicken and turkey. But like any stick BBQ it takes some time to set up and a lot of attention during the cooking. Although, one time, I had an old friend from high school visit. I got distracted talking in the house with her, and then suddenly remembered the chicken I'd been roasting in the egg outside. Well, the fire had gradually died down but it turned out to be a good thing. The chicken was done to perfection: tender, juicy, tasty. In a propane or pellet BBQ, it would have overcooked. Horribly.
Maybe that's because I don't find handling firewood to be onerous. Plus, I seem to generate a fair amount of suitable firewood on my property (fruit trees and such). That said, most of my grilling is propane. I have a couple of stick burners. One, a New Braunfels horizontal smoker, works great on stuff like ribs. It has a separate combustion chamber and that allows for a more even temperature regime even with refueling. The other big stick BBQ is a black egg shaped one, and this has, in the past, worked great for poultry, like chicken and turkey. But like any stick BBQ it takes some time to set up and a lot of attention during the cooking. Although, one time, I had an old friend from high school visit. I got distracted talking in the house with her, and then suddenly remembered the chicken I'd been roasting in the egg outside. Well, the fire had gradually died down but it turned out to be a good thing. The chicken was done to perfection: tender, juicy, tasty. In a propane or pellet BBQ, it would have overcooked. Horribly.
Traegering....
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">I thought I would resurrect this thread wondering how attitudes towards Traegers have changed. We were visiting my sister earlier this summer and a friend of hers had a Traeger where he did a Vodka brined salmon that was amazing. I had never heard of them but really liked the concept because it seemed like you got the convenience of a gas grill with the taste of food cooked with wood. </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">The concept intrigued me because I never really learned to cook on charcoal and therefore, I have no confidence in it, nor do I really have the interest in all the work and attention needed to cook on charcoal or wood in a traditional smoker. We have an electric smoker which isn’t bad but it’s a pain to clean and all it does is smoke.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">Fast forward to a few weeks ago. Traeger was doing one of their shows at Costco. We don’t have Costco here, but my sister does. She had three friends and me who wanted one. She was able to negotiate one hell of a deal on these given she was buying so many.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">I’ve had it three weeks now and have used it at least four times each week. I love the convenience of it and so far, everything we’ve done has come out beautifully. I did find some pellets at Sam’s that are much cheaper than the Traeger brand. The ones from Sam’s are 40Lbs. for $15 where the Traeger brand are 20Lbs for $19. The ones from Sam’s are more of a general-purpose pellet. As I’m still learning/testing with Pellets these seem to work pretty well. </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">We don’t like a strong smoke taste and what I like about this grill/smoker is it’s easy to control the amount of smoke by turning a dial vs. having to know what to do with wood, etc. I can smoke for the desired time and then turn up the heat to go from smoking to grilling. Very easy.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">I even made sausage and peppers on it this past weekend. As an added bonus it really keeps the kitchen clean.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">I thought I would resurrect this thread wondering how attitudes towards Traegers have changed. We were visiting my sister earlier this summer and a friend of hers had a Traeger where he did a Vodka brined salmon that was amazing. I had never heard of them but really liked the concept because it seemed like you got the convenience of a gas grill with the taste of food cooked with wood. </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">The concept intrigued me because I never really learned to cook on charcoal and therefore, I have no confidence in it, nor do I really have the interest in all the work and attention needed to cook on charcoal or wood in a traditional smoker. We have an electric smoker which isn’t bad but it’s a pain to clean and all it does is smoke.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">Fast forward to a few weeks ago. Traeger was doing one of their shows at Costco. We don’t have Costco here, but my sister does. She had three friends and me who wanted one. She was able to negotiate one hell of a deal on these given she was buying so many.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">I’ve had it three weeks now and have used it at least four times each week. I love the convenience of it and so far, everything we’ve done has come out beautifully. I did find some pellets at Sam’s that are much cheaper than the Traeger brand. The ones from Sam’s are 40Lbs. for $15 where the Traeger brand are 20Lbs for $19. The ones from Sam’s are more of a general-purpose pellet. As I’m still learning/testing with Pellets these seem to work pretty well. </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">We don’t like a strong smoke taste and what I like about this grill/smoker is it’s easy to control the amount of smoke by turning a dial vs. having to know what to do with wood, etc. I can smoke for the desired time and then turn up the heat to go from smoking to grilling. Very easy.</span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;"> </span>
<span style="font-size: 14pt; font-family: 'American Typewriter', serif;">I even made sausage and peppers on it this past weekend. As an added bonus it really keeps the kitchen clean.</span>
vacerator
Well-known member
We considered
one of these, but they are pricey, and grilling always with smoke and wood pellets is carcinigenic. So we went with a Royal Gourmet hybrid gas/charcoal grill. Not inexpensive either, but less. It has been great thus far. Each side has 2 cast iron grates, about an 18 inch wide grill surface. The coal tray raises and lowers to control heat. Three auto ignition gas burners for 27,000 btu's. Once preheated, it maintains 350f. on low. The taller hoods are double wall stainless, as is the front, and lower doors. The superstructure is strong, and the casters are large rubber with locks. I got a universal electric rotisserie for it. I did a free range organic Bell & Evans chicken with it for company last Sunday, with purple potato salad. They have half the carbs. of other spuds. Hubby made a mixed berry trifle with those dairy free Bischofsel cinnamon/ginger airline cookies from Belgium, light non dairy cool whip, and sugar free strawberry gelatin mixed in.
one of these, but they are pricey, and grilling always with smoke and wood pellets is carcinigenic. So we went with a Royal Gourmet hybrid gas/charcoal grill. Not inexpensive either, but less. It has been great thus far. Each side has 2 cast iron grates, about an 18 inch wide grill surface. The coal tray raises and lowers to control heat. Three auto ignition gas burners for 27,000 btu's. Once preheated, it maintains 350f. on low. The taller hoods are double wall stainless, as is the front, and lower doors. The superstructure is strong, and the casters are large rubber with locks. I got a universal electric rotisserie for it. I did a free range organic Bell & Evans chicken with it for company last Sunday, with purple potato salad. They have half the carbs. of other spuds. Hubby made a mixed berry trifle with those dairy free Bischofsel cinnamon/ginger airline cookies from Belgium, light non dairy cool whip, and sugar free strawberry gelatin mixed in.
With their surge in popularity, this whole market has matured and advanced substantially in the past few years.
We purchased a Green Mountain pellet smoker a few years ago. At the time, side by side, there was no contest between the GMG and the Traeger. The GMG's construction was solid, and the controller was in a different league for fast warm-up and temperature stability. But other brands have caught up now, it appears.
It may seem like a gimmick, but the WiFi capabilities are incredibly handy for the all-day cooks - particularly for notifications when the meat hits your specified temperature, or configuring the smoker to do different things (change temp, turn off, etc) when time or temperature events occur.
We love ours. It's not a grill replacement, they do different things. But it's been a lot of fun to have a new way to cook. We'll be doing our turkey on it again this year for Thanksgiving.
We purchased a Green Mountain pellet smoker a few years ago. At the time, side by side, there was no contest between the GMG and the Traeger. The GMG's construction was solid, and the controller was in a different league for fast warm-up and temperature stability. But other brands have caught up now, it appears.
It may seem like a gimmick, but the WiFi capabilities are incredibly handy for the all-day cooks - particularly for notifications when the meat hits your specified temperature, or configuring the smoker to do different things (change temp, turn off, etc) when time or temperature events occur.
We love ours. It's not a grill replacement, they do different things. But it's been a lot of fun to have a new way to cook. We'll be doing our turkey on it again this year for Thanksgiving.
I've seen the Traeger pellet setup at Costco for a few years now. My main objection is that it limits you in terms of what kind of smoke you can add. I've used alder and hickory from shops, as well as various fruitwood from my yard (cherry/persimmon/citrus) as I trim or fell trees. That said, I haven't run the New Braunfels for at least 10 years.
