Christmas Traeger

[xbokilla]

Slobear’s post and Old Raspy’s post are why I have been so indecisive. I love to grill, but don’t have much experience with smoking, but I want to get into it. This is why I keep questioning, do I need both? They are called “smoker grills”. At least most I look at are. Isn’t it just as easy to grill? I’d probably go Pit Boss or Traeger. I have looked at the grill on one side, smoker on the other, but space is an issue.

 

[Zeb]

Slobear’s post and Old Raspy’s post are why I have been so indecisive. I love to grill, but don’t have much experience with smoking, but I want to get into it. This is why I keep questioning, do I need both? They are called “smoker grills”. At least most I look at are. Isn’t it just as easy to grill? I’d probably go Pit Boss or Traeger. I have looked at the grill on one side, smoker on the other, but space is an issue.

Also, I don’t know about traeger but I have a gorilla and it is definitely not set and forget. Mine has to be clean or it turns into a bonfire, my dad who has a pit boss has never had that problem.

I think my Traeger is a 34 Pro. Wife and kids got it for me a few years ago. It doesn't have WIFI but aftermarket temp probes with remote receiver work great and you can pick which one you want.

My opinion is to use the smoker for smoking and grill for grilling. The smokers will get hot enough for steaks and burgers but they have to work pretty hard to do it. I'll keep rebuilding my old charcoal Webber kettle as needed for steaks. I like to cook them on a super hot grill.

Cleaning isn't a big deal. I keep 2 or 3 layers of wide foil on the plate below the grate. Scrape the grate off, remove the top layer of foil on the plate and replace it, then vacuum the ash from the bottom and fire bowl with shop vac after each long cook. Other than that, mine really is "set and forget".

 

[Nock]

Mine will get up to 600. I cook everything on it. It doesn’t produce that much smoke at high temps. I can put stuff on it and go to work/bed. I would definitely get one with WiFi.

 

[muddhunter]

Mine will get up to 600. I cook everything on it. It doesn’t produce that much smoke at high temps. I can put stuff on it and go to work/bed. I would definitely get one with WiFi.

This is the one negative about the Traeger I’ve found so far. It will not seer. I think mine goes to 500 and theoretically that is hot enough but I guess I’m used to my Weber getting up in that 700 range.

 

[xbokilla]

So….after reading the last couple posts, I’m even more undecided. Sounding more like a grill and a smoker separate or at least a smoker that has the searing option. I’m gonna tell ya, as far as just a grill, I bought a little 2 burner infrared in 2012 and it has been awesome. Prior to it, I was an all charcoal man. The cool thing about the infrared is balanced heat. Not as many hotspots.

 

[bondhu]

Just got done with steaks off the treager, with butter mashed taters and collard greens.
Xbokilla the pellet smokers can do so much more than a grill.
From slow smoked lobster Mac and cheese, any chicken, no burger flare ups and fish plus when you want to all day smoke you can.
Its not for 30 minute meals. Steaks tonite I put on at 200 degree for 20 minutes a side pulled off cranked heat to 500 and seared each side 5 minutes so 50-60 minute.
Wifi is nice for it having to be right there.

 

[ukyager]

I went through this decision lasted year.
The deciding factor for me was to get a Pitt boss vertical smoker so I could get smoking temps down to 150f for summer sausage and snack sticks. Just kept my charcoal grill for fast cooks.
All the pellet grill/smokers in my budget wouldn’t go below 180f

 

[xbokilla]

I went through this decision lasted year.
The deciding factor for me was to get a Pitt boss vertical smoker so I could get smoking temps down to 150f for summer sausage and snack sticks. Just kept my charcoal grill for fast cooks.
All the pellet grill/smokers in my budget wouldn’t go below 180f

I always think it’s weird that very few go lower temp wise.

 

[kenbuckyblu]

I am an old school smoker, wood charcoal and my old barrel smoker is the way i like it. Also for me i try not to buy larger items that are made in China, Like Traeger is.

 

[muddhunter]

I am an old school smoker, wood charcoal and my old barrel smoker is the way i like it. Also for me i try not to buy larger items that are made in China, Like Traeger is.

Sweet. So do you have any Traeger recipes or type of pellets that you like?

 

[Drahts]

I have a Camp Chef Woodwind Wifi. Wife and kids bought it, then last spring I won a Traeger Ironwood 885 and sold it cheap on the classifieds cause I couldn't possibly get rid of what the wife and kids got me, just didn't seem right. I love the Camp Chef. Mine has a side gas burner. When I smoke steaks that I want to sear, I put a cast iron pan on there and do my searing there. I love doing wings, brisket, ribs, steaks, you name it. Look up Kendrick BBQ, I know he is on Instagram, not sure of others, but Benny is awesome, has TONS of recipes and how to vids on his Insta page.
He has a rub he sells that's really good, I also like Meatchurch's Holy Gospel rubs too. As well as my own that I make.
I have made many of Bennys recipes, spatchcock chicken, spatchcock turkey, Salmon pinwheel, all kinds of stuff. Check him out @muddhunter

 

[muddhunter]

I have a Camp Chef Woodwind Wifi. Wife and kids bought it, then last spring I won a Traeger Ironwood 885 and sold it cheap on the classifieds cause I couldn't possibly get rid of what the wife and kids got me, just didn't seem right. I love the Camp Chef. Mine has a side gas burner. When I smoke steaks that I want to sear, I put a cast iron pan on there and do my searing there. I love doing wings, brisket, ribs, steaks, you name it. Look up Kendrick BBQ, I know he is on Instagram, not sure of others, but Benny is awesome, has TONS of recipes and how to vids on his Insta page.
He has a rub he sells that's really good, I also like Meatchurch's Holy Gospel rubs too. As well as my own that I make.
I have made many of Bennys recipes, spatchcock chicken, spatchcock turkey, Salmon pinwheel, all kinds of stuff. Check him out @muddhunter

Thanks Drahts. I’ll look him up. I’m three plus weeks in and have been using the dang thing nearly daily. There is a bit of a learning curve. It’s taking me 45 minutes to do a big deer steak instead of ten start to finish on the gasser. I’ve used Treagers pellets and I’m currently using Bear Mountain. I like the Traeger pellets best but won’t be ponying up the money for them. I have discovered that unless you want a deep Smokey flavor that the cheaper pellets work fine. I’ve done chicken about any way you can on there. Breasts. Spatchcocked whole birds. Thighs. Wings etc. thighs are definitely the crown favorite so far. The deer steaks are great but i do miss the sear. Did ribs a couple of times and they turned out great. Even smoked some eggs on there a couple times. Like I say, there’s a learning curve but everything has turned out well so far. Once I get it figured out I will start posting some pics. The wi-fire app is a game changer. I can monitor the temps and times from the phone and make adjustments as needed. It’s nice when you have other chores to do.