Traeger Grills

My buddy just bought a 575 and seems to like it. I use a Pitts and Spitts Maverick 1250 which is a whole nother animal. The Kamado Joe rarely gets fired up anymore

I used a Traeger at an AirBnB my wife and I stayed at about a year and half ago. I liked it a lot, but I have a fairly new Weber grill, so no plans to change. Definitely might consider one when/if I ever need something new. Congrats and enjoy.

However some things just can't replace or replicate actual smokers or hardwood lump coal for smoking or grilling

I concur.

I added a Traeger to my arsenal several years ago. Not the fancy shmancy wifi one, just the “basic” set it and forget it (I have no trouble going out on the deck and checking the temperature and turning it on/off). I still use my charcoal Weber kettle for steaks, burgers and chicken. The Traeger is the cats meow for pulled pork, brisket and salmon. For cold weather, you can skip the $150 insulating jacket and just go to harbor freight and get a welding blanket for $25. I use mine with the welding blanket draped over the top in zero degree weather regularly, and only see about a 20% increase in pellet consumption.

I love my Traeger. Mine is the non wifi kind but it absolutely is set it and forget it for long smokes. I generally do briskets. Smoke to 160 degrees, finish covered @ 225 degrees to 204 degrees.

I also use it for grilling chicken, burgers and dogs.

A few things I have done to make it more automated.

1. Added a wifi christmas light timer. This allows me to set the smoker to on but have it power on via the wifi timer when Im ready for the smoke to start.
2. Inkbird 4 probe bluetooth thermometer so I can watch temps from my phone.

If an option for you, try the Costco Kirkland pellet blend. I prefer it to the Traeger brand of pellets in most cases.

I’ve been on a smash burger kick on this little cheap 22” blackstone lately. Awesome little thing

Once again. Pellet smokers are NOT set it and forget it. Add some back ground to it.

How accurate are your temp probes? Are you using aftermarket or the ones that came with it? It is wildly misleading to say set it and forget it. Unless anything better than " just good enough " is great. BBQ/Smoking is kinda serious here in Texas too.

Ask Marvin.

halen wrote: »

Once again. Pellet smokers are NOT set it and forget it. Add some back ground to it.

How accurate are your temp probes? Are you using aftermarket or the ones that came with it? It is wildly misleading to say set it and forget it. Unless anything better than " just good enough " is great. BBQ/Smoking is kinda serious here in Texas too.

Ask Marvin.

Well that sucks - and here I thought my pellet grill was great… I guess it’s just “good enough”.

Well you could "forget" to add more pellets....
😬

halen wrote: »

I guess I better cough up my experience. It was early on when I used the probs that came with my Camp Chef Pellet smoker. It was off by as much as 15 degrees. Was much more reliable when I upgraded to a much better probe.

When I read set it and forget it, maybe I am taking it too literally. Because there are things that still need to be done, with whatever you may be smoking. Such as taking it out, wrapping it in butchers paper, adjust the temps again.

Now if you mean set it at 225 degrees for 6 to 8 hours, then yeah. Set and forget. Pellet smoker or no, it is still an art, a skill I am still honing.

Cheers

Perhaps I was being overly simplistic. Indeed, I was not accounting for such things as seasoning, basting, wrapping, adding sauce/cider/water, etc. I was referring to the temperature of the grill. I’ve messed with the offset charcoal smokers, and I just don’t have the time or patience. I love the Traeger for the fact that I can put a couple pork shoulders on at midnight and go to bed. Wake up at 5am, wrap and juice, and go back to bed for a couple hours. Additionally, in the winter I know that the Traeger will adjust automatically to dropping temps and wind.

I get that you are most likely a devoted bbq fan. Similarly, I am a devoted charcoal grilling fan - so much so that I used to admonish friends and acquaintances that used propane grills. Fast forward 30 years, I still believe charcoal superior in every way. However, I now realize that “I” am the outlier, and if others are perfectly happy with propane, then so be it. It’s not my place to denigrate their choices.

I tend to associate set it and forget it to temperature stability as people generally prefer pellet smokers for convenience. They are trying to get set it and forget it in that regard for the most part.

All of the other prep stuff still applies. I’ve been smoking/bbqing for about 10 years now. Started on a char grilled akorn on my patio in San Diego. Graduated to a Vision Kamado in Maryland and now have a Kamado Joe and my P&S 1250 pellet pooper. You can make good BBQ on just about anything, just amounts to how much effort you want to put in. The pellet grill is the sweet spot for most as you don’t need to screw with air intakes/dampers and exhaust dampers to constantly manage temperatures.i like the manual process and can make better food on my Kamado with lump charcoal and wood chunks, but damn the pellet experience is so easy. I swore I’d never buy a pellet grill and look where I am now, haven’t fired up the Kamado Joe in a very long time.

[/quote]

Perhaps I was being overly simplistic. Indeed, I was not accounting for such things as seasoning, basting, wrapping, adding sauce/cider/water, etc. I was referring to the temperature of the grill. I’ve messed with the offset charcoal smokers, and I just don’t have the time or patience. I love the Traeger for the fact that I can put a couple pork shoulders on at midnight and go to bed. Wake up at 5am, wrap and juice, and go back to bed for a couple hours. Additionally, in the winter I know that the Traeger will adjust automatically to dropping temps and wind.

I get that you are most likely a devoted bbq fan. Similarly, I am a devoted charcoal grilling fan - so much so that I used to admonish friends and acquaintances that used propane grills. Fast forward 30 years, I still believe charcoal superior in every way. However, I now realize that “I” am the outlier, and if others are perfectly happy with propane, then so be it. It’s not my place to denigrate their choices. [/quote]

I find Hardwood Lump coal better than charcoal. Haha

I used to be the same way. Coal over propane, over Sous Vide.

Back then when I pick up steaks I would ask. Sous vide or no? If Sous Vide I will pick up steak at grocery store, else I will go to butcher shop. Also felt the same way towards A1 or H57. Might as well come over, listen to my audio setup, throw blankets over the speakers and tell me it sound better.

The today. I don't care. What suits anyone is all that matters. Life is too short, now that I am on the other side of young age.

I enjoy pellet smoking, as it is easier than using the pit masters stuff. I also don't have the time to baby it, maybe when I retire in a couple years and kids are older.

Cheers to the local beers!

stangman67 wrote: »

I tend to associate set it and forget it to temperature stability as people generally prefer pellet smokers for convenience. They are trying to get set it and forget it in that regard for the most part.

All of the other prep stuff still applies. I’ve been smoking/bbqing for about 10 years now. Started on a char grilled akorn on my patio in San Diego. Graduated to a Vision Kamado in Maryland and now have a Kamado Joe and my P&S 1250 pellet pooper. You can make good BBQ on just about anything, just amounts to how much effort you want to put in. The pellet grill is the sweet spot for most as you don’t need to screw with air intakes/dampers and exhaust dampers to constantly manage temperatures.i like the manual process and can make better food on my Kamado with lump charcoal and wood chunks, but damn the pellet experience is so easy. I swore I’d never buy a pellet grill and look where I am now, haven’t fired up the Kamado Joe in a very long time.

Haha with that attitude if you ever have children your ceiling will be microwave dinners 😂...

For context I have 4 kids, my wife and I both have stressful full time jobs (I've been gone for almost three weeks on a work trip), I normally I do all the grocery shopping and cooking, and I grill on my KJ at least 3-4 times per week. Suck it up snowflake! 😂

I use a Pitt Boss. It fully falls into the “good enough” camp. As a Texan that appreciates high quality BBQ, I also fully recognize the time and equipment required to make it. I’ll leave that to the pros and more decided enthusiasts.

I don’t try to compete with that realm. But I can make a decent brisket that feeds a ton of people, and lots of other smaller and more practical meals. We use our smoker 2-3 times a week most of the year.