Just got one 3 weeks ago and love it. Have done pizza, pulled pork, prime rib, chicken and burgers already. I used to have a green egg and this is sooooo much easier to use. I did pulled pork and I cooked 2 pork butts for 12 hours. No issues with fire going out etc.
BBQ? aka Smoker? Buddy has one and swears by it if so and we are very much into low and slow cooking. I use a Kamado Joe so as to just have one grill/bbq but would add a Traegar if the opportunity arose.
Just got one 3 weeks ago and love it. Have done pizza, pulled pork, prime rib, chicken and burgers already. I used to have a green egg and this is sooooo much easier to use. I did pulled pork and I cooked 2 pork butts for 12 hours. No issues with fire going out etc.
I like the fact that you can set a temp.
How much wood pellets are you going through?
Which model did you get?
I like the fact that you can set a temp.
How much wood pellets are you going through?
Which model did you get?
I have a Pro 22. I have cooked pizza twice, pull pork (12 hours), 2 prime rib (6+ hours), chicken twice, burgers and I have used a bag and a half of pellets.
I have one as well and don't use the bbq much anymore. The cost to use a little more then propane I find. But we'll worth it. Very hard to dry something out as there's no direct heat
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A Traegar is part of my BBQ arsenal. Never thought to cook pizza on it only because getting those high temperatures is a tall order for what is really a smoker.
I love mine. I use it for low and slow cooks. You name it, I have probably cooked it on the Traegar I also have a Keg charcoal cooker which gets more work.
Pellets, not cheap but neither is propane or good charcoal. The pellet use isn't that bad. But it gets you the precise temps for long periods of time which is the beauty of this thing.
I prefer a Kamado (Joe) cooker as well for more versatility, but if you already have a good BBQ go for the Traeger. They sell them at Costco now as well.
I would also consider a Green Mountain Grill. I have both a Traeger and a GMG and the GMG is a better product. Although the new Traeger's look pretty good.
If you get a traeger make sure it has the digital T-Stat control and avoid a three speed control.
If you have the money see if you can get a MAK Grill. They are the Bentley of pellet grills and what I will get next.
I gave away my gasser as the GMG can do it all. temps up to 500+ degrees and as low as 150.
My Traeger can't get much past 350.
Love the pellet grill. I will put my Ribs and Pulled pork up against pretty much anyone.
Nice to hear more people are starting to find out about pellet grills.
A Traegar is part of my BBQ arsenal. Never thought to cook pizza on it only because getting those high temperatures is a tall order for what is really a smoker.
My GMG does pizza no problem. Burgers are good too. The only thing I would not do is steak. I still prefer that on a charcoal grill.
Pellets, not cheap but neither is propane or good charcoal. The pellet use isn't that bad. But it gets you the precise temps for long periods of time which is the beauty of this thing.
Get it and set and it, and forget it......
Depends where you get your pellets. I found a very cheap source out by St. Marys. I pay about $5.50 for a 4o lb bag. The rub is that it is a mix of oak and cherry rather than a single wood.
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Bumping this thread as I am getting close to getting a Traeger myself. Looking at the current 850 Pro model. Works with Meater temp probes and is fully WiFi enabled so I can put on a cook, go to the mall and if needed adjust the cook from my phone. Fully insulated, front and side shelves. I’m probably missing some features in that short list too.
I assume you can mix pellets in a cook? I.e. ribs with some mesquite and some apple in the mix?
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