Off Topic Traeger “Mother’s Day” Sale
- Thread starter stomp
- Start date
Very kind of you @Outdorman! Thank you!
Hope to smoke a brisket and a couple of chickens this weekend, so I might be puting a little grease in the current liner.
Well, it is Mother’s Day this weekend @hvyhaul . Happy Day you mother!I just might have to give the family a poke and suggest they buy me one of those probes before the sale ends.
Crummybun
Well-Known Member
Traeger people, couple questions. I need to replace my BBQ(broil king). Could possibly just repair it but it's getting old and needs quite a bit of work. Could a traeger replace a typical propane bbq? Or is this a situation where you need both to satisfy your outdoor cooking needs. Is it a smoker? I know it burns pellets and therefore makes smoke, but in any YouTube video I watch it doesn't look very smoky.. I have a line on a 620 silverton for a great price. It's the costco exclusive traeger. Also am I the only one that feels weird about using an electronic bbq in the rain? You can grill in the rain right? Lol thanks for any replies. All the food you guys post looks amazing!
hvyhaul
Well-Known Member
I will answer your first section @Crummybun.
No it won't replace a BBQ, I have a Weber Kettle 22.5, a WSM 22.5, and a Napoleon Prestige NG BBQ, with the Treager being the last addition.
So I have 4 grills/smokers in total.
Smoking is not supposed to be with clouds of smoke. A properly operated smoker has only a light wisp of smoke coming from the chimney/exhaust. Billowy smoke is a sign incomplete/improper burn most associated with wood or wood/charcoal smoking and coats everything with bitterness.
My Treager is under a shingled roof section behind my garage and doesn't get wet.
You might ask @stomp about using one when the weather turns against you.
He's smoking today so I know he and his Treager survived the last recent Londontown tsunami.
No it won't replace a BBQ, I have a Weber Kettle 22.5, a WSM 22.5, and a Napoleon Prestige NG BBQ, with the Treager being the last addition.
So I have 4 grills/smokers in total.
Smoking is not supposed to be with clouds of smoke. A properly operated smoker has only a light wisp of smoke coming from the chimney/exhaust. Billowy smoke is a sign incomplete/improper burn most associated with wood or wood/charcoal smoking and coats everything with bitterness.
My Treager is under a shingled roof section behind my garage and doesn't get wet.
You might ask @stomp about using one when the weather turns against you.
He's smoking today so I know he and his Treager survived the last recent Londontown tsunami.
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Ozzy111
Well-Known Member
Well saidI will answer your first section @Crummybun.
No it won't replace a BBQ, I have a Weber Kettle 22.5, a WSM 22.5, and a Napoleon Prestige NG BBQ, with the Treager being the last addition.
So I have 4 grills/smokers in total.
Smoking is not supposed to be with clouds of smoke. A properly operated smoker has only a light wisp of smoke coming from the chimney/exhaust. Billowy smoke is a sign incomplete/improper burn most associated with wood or wood/charcoal smoking and coats everything with bitterness.
My Treager is under a shingled roof section behind my garage and doesn't get wet.
You might ask @stomp about using one when the weather turns against you.
He's smoking today so I know he and his Treager survived the last recent Londontown tsunami.
@Crummybun my opinion you’ll want to keep your regular bbq. To me a steak and burgers is the best done on your regular bbq. I couldn’t imagine it being with a smoke flavour. That’s just my opinion.
Saturday on my Campchef pellet smoker I did a 5 lb pork sirloin with mesquite pellets and a I put a rub on it and let sit 2-3 hrs in the fridge prior to cooking
Saturday on my Campchef pellet smoker I did a 5 lb pork sirloin with mesquite pellets and a I put a rub on it and let sit 2-3 hrs in the fridge prior to cooking
Now that looks delicious three boys
Crummybun
Well-Known Member
@hvyhaul thanks for the reply. We have the broilking and a bradley electric smoker. Both do a good job..... The bradley has a few short comings. Won't really get above 225°f and that's a challenge in cold weather. Definitely wouldn't use it in the rain. Sounds like I need to fix my BBQ or buy a new one.I will answer your first section @Crummybun.
No it won't replace a BBQ, I have a Weber Kettle 22.5, a WSM 22.5, and a Napoleon Prestige NG BBQ, with the Treager being the last addition.
So I have 4 grills/smokers in total.
Smoking is not supposed to be with clouds of smoke. A properly operated smoker has only a light wisp of smoke coming from the chimney/exhaust. Billowy smoke is a sign incomplete/improper burn most associated with wood or wood/charcoal smoking and coats everything with bitterness.
My Treager is under a shingled roof section behind my garage and doesn't get wet.
You might ask @stomp about using one when the weather turns against you.
He's smoking today so I know he and his Treager survived the last recent Londontown tsunami.
@three_bouys wow! That looks good and exactly what I'm talking about. You guys make stuff that looks insanely good with these pellet smokers. Perhaps its the chefs and not equipment...
hvyhaul
Well-Known Member
It certainly does, and if memory serves me correctly, I have one in the freezer that will be prepared when I have a gang here to help eat it.
Waaaaaay too much just for The Wife and I.
The nice thing about pellet grills is that you have to prepare the meat and put it on the grill and let it do the work and walk away and no lifting the lid peaking at it. I find that any recipe gives an approx time to cook, but the actual temperature of the meat will determine when it’s done.
I’ve placed meat on it and have gone to the marina for happy hour (hours) many times.
I’ve done chickens, all types of roasts, meatloafs (to die for) and probably the best Mac&cheese you’ll ever eat.
As for the bbq you’ll need to be there or close by checking on it numerous times before it’s burnt beyond eating.
hvyhaul
Well-Known Member
Hell, I've gone to bed, slept all night and things were humming along just fine the following morning with the pellet smoker.
On the other hand, over the years, I've been rotissing the odd roast/chicken, come from inside the house, opened the grill to see dinner slowly rotating completely ablaze in the BBQ.
FIRE MASTERS, not. LOL
Learned burner under food low or off, furthest burner away controls the cook, or just buy a grill with a rotisserie burner. LOL
On the other hand, over the years, I've been rotissing the odd roast/chicken, come from inside the house, opened the grill to see dinner slowly rotating completely ablaze in the BBQ.
FIRE MASTERS, not. LOL
Learned burner under food low or off, furthest burner away controls the cook, or just buy a grill with a rotisserie burner. LOL
@Crummybun , yeah, agree with the above. Pellet Grills are kind of a niche thing in my thinking, and if I could only choose one, I would choose a gas grill. Mind you, I'm still very new to the pellet game, so it may be more versatile than I know.
I use my gas grill in any kind of weather and any time of year. It's an older Weber Genesis and is still rock solid. I did run my Traeger in a bit of rain, but I think it's more a fair weather machine for me, as I don't have a good roof over it.
I use my gas grill in any kind of weather and any time of year. It's an older Weber Genesis and is still rock solid. I did run my Traeger in a bit of rain, but I think it's more a fair weather machine for me, as I don't have a good roof over it.
Fishboss
Well-Known Member
Hey if you're looking to own a smoker/BBQ grill get the masterbuilt gravity fed charcoal smoker it's perfect for smoking just add wood chunks, to grill a steak it leave out wood chunks heats to 700 degrees in 13 mins
They all have their place but I've found the best flavour comes from cooking over charcoal in drum smokers. We've been using the Pit Barrel but next one will be the Gateway smoker or Barrelboss (made in Canada) They are more work but can be customized with a fan and thermometer to dial in temperatures. There is just something about the smoke generated from the charcoal and fat drippings. I hung 6 racks of ribs yesterday and they were amazing.
