To Traeger or not to Traeger???

[PapaHog]

That is the question.

I love good BBQ. ONLY problem I can never get it right. Burnt on the outside raw in the middle. The only thing I get right is oysters on the BBQ and maybe a hot dog.

I want or NEED a fool proof grill. I think Traeger is the answer but am having problems justifying the cost. I like the idea of the off set fire box however you can get a wood offset fired grill for less than a couple hundred bucks.

Anyone have a Traeger that wish they had not spent the $1000 bucks?

[brshooter]

No, We have the BBQ100 and love it. I wanted to get away from the fire tending fire that is required with a bullet or offset smoker.

We still keep a gas grill. I don't think one machine can do it all.

We do ribs, butts, brisket, whole or half chickens & prime rib on the Treager. Cut up chicken, steaks, kabobs, and vegetables go on the gas grill.

If you want to do "Q", I would choose a Traeger over the small offset models you see at the box stores. They need some significant mods to regulate the heat properly and a lot of time spent tending fire.

The Traeger with the adjustable thermostat is a no brainer.

[El-Kabong]

no no a thousand times no.

I love my traeger, will never go back.

EK

ps - with the treager you get the best smoker you will ever use, it does a great job with steaks and burgers. since we got ours, it is the only grill we use (or need).

expensive yes, but so very worth it.

[Wang]

Pretty fool proof and they do everything with ease. The downside in my opinion is that you can't cook a steak like a steak is supposed to be cooked; seared.

[StinkyH]

Originally Posted by Wang

Pretty fool proof and they do everything with ease. The downside in my opinions is that you can't cook a steak like a steak is supposed to be cooked; seared.

This is as I've heard as well from a good friend that has a Traeger and swears by it. I've eaten grub off this grill and can attest. End all be all for slower BBQ (indirect heat) cooking and cooking that gets even better with some smoke.

Still need a seperate hot grill for steaks and burgers.

I have a Traeger on my wish list. My gas grill will stay put for searing temp cooking.

[fishboys]

My steaks turn out great, I have used my grilll 4 times this week and I wouldnt trade it for anything. Its not a off set fire box either its a pellet box that runs a auger into the grill

[roadsend]

I grill my steaks over real charcoal. (not briquets)
I use my traeger for everything else. Only way to go.
Bought mine used from IFISH classifieds.

[Ride Red]

I believe that anything that drips fat and juice should be cooked on a rotisserie. I don't see one on the Traeger web site. One could probably be made to fit. And it's my understanding that Traegers smoke when you turn them down low. What do you do when you want low heat without smoke?

[Troutinator]

check out the forums at Western BBQ Association(wbbqa.com). Lots of good info on all kinds of bbq's. The Weber Smokey Mountain bullet is about fool-proof if you follow "the method". Search for "The Minion Method" for more info. Many contests are won using this method and it IS easy!

I use a New Braunfels offset smoker and find it reasonably easy but then... I LIKE to fuss with the dampers and such. It's part of what I enjoy about real low and slow bbq. Wood is easy, I order the exellent product from Cabela's. Once again, a quick search on their website will give you many choices. I use a combo of apple and hickory for more of my low and slow. I also like the New Braunfels because I can build a really hot fire directly under the food grates when I want to do a steak the right way... over direct heat and HOT!

I have eaten a lot of product off of pellet poopers at bbq contests and they do turn out excellent product. They have won many a contest and are becoming a real favorite amoung top teams. It allows they team to actually get some sleep during a long overnight cook. Look up Fast Eddie cookers to see the most popular pellet bbq.

Most of all... do what makes you happy!

[Chrome Bumper]

Craigslist has 3 used ones from 450-550, now you went and made me hungry. That would make it twice as easy to justify the cost.

[Geemo]

We spent over $1000 to get our's. We're HAPPY Traeger Owner's.

We use it LOTS!

Our son got a used Traeger BBQ-100 for about $600. Used it at least three to four times a week for a year. Then Santa bought him a new BigTex.... He still uses the Traeger several times a week.

Not needing two Traegers, the used BBQ-100 was cleaned up, painted and sold for $575.

geemo

[Kentucky Hog Hunter]

Papa,

I took the $1000 plunge and I can tell you one thing, that Rib-Eye I had for dinner last night made me think it was well worth it.....

I have done ribs & tri-tips & fish and many other main courses and it is undoubtly the best grill I have ever owned.....

Is it worth the $$$$$$, I think so because I needed a new grill very badly when I bought it last summer and my buddy from Texas told me that he would kick my tail if I barb'qd on gas ever again.....

Good luck in you decision....

[StinkyH]

Reality check as I was reminded before...

"BBQ no matter how you spell it is a method of long/slow cooking over wood coals.

Grilling is cooking high heat and fast, no matter what the heat source."

From another page. That right you propane users... you're grilling - not BBQing. I was taken down a notch when I read that.

[k9jeff]

I have two of them and love em both. They are easy and you can slow cook some serious food that is great. It is well worth the cost as you will never have to buy another unit, they are well built and last. They are also built local if you do have any issues. Great customer support and a good product. You will impress yousrself and everyone you feed.

[SlamminKokes]

got one 6 months ago and wont ever go back to another kind of bbq! I can sear steaks just fine on mine, or slow cook a nice pork roast! Chicken comes out perfect everytime! Almost impossible to burn something with it!

[StinkyH]

Another message board to check out - http://www.thesmokering.com/forum/

[Hell-B]

I had heard that Popular Mechanics had an article on building a Traeger style bbq. But the magazine was gone by the time I got around to looking. Anyone see it?
I would think the important parts would be thermostat and feeder.

[Scar Face]

I have the Executive model that is big enough for anything I want to cook. Even made cookies. Try that on a gas BBQ. The meat tastes so good. Don't try cooking Verboort sausage on a gas BBQ as you'll have an inferno but not on the Traeger. It is so easy, just set the digital thermometer to the desired temp, making sure you filled the hopper with pellets and come back when the time is done. You can get some pretty good deals. I got mine for 30% off from a dealer. Just shop around. Mine weighs 300lbs and is on casters so I can roll it around very easy. A co-worker has one too and we always ask what did you cook and get different ideas. I do like it being made local as they stand behind their product. Very well made too. You wont be sorry in making the purchase.

[crabbait]

I have a Smokey Mt. It will do anything a Traeger will do and cost about 1/4 as much. To each his own.

[WaterDog]

Apples and oranges crabby. You cook a pizza on that thing? Not even he same thing. Besides, you can get a Traeger for a reasonable price if you know who to talk to.

[Tilla]

Just did bacon wrapped Filets Mignons with a Bernaise sauce. Seems like a dream. Traeger.

I have literally screwed up and burned the chicken, peeled off the skin and enjoyed a juicy moist treat. So it'sTilla proof too.

[pearl]

Has anybody tried the "cold smoke" addition ? Thinking about adding one to my Lil Tex.

[crabbait]

Originally Posted by WaterDog

Apples and oranges crabby. You cook a pizza on that thing? Not even he same thing. Besides, you can get a Traeger for a reasonable price if you know who to talk to.

The only difference is that mine is vertical and a Traeger is horizontal. Traeger uses pellets so you are very limited on the wood you can use. I can regulate temp between 0-330 degrees, with or without smoke, with or without moisture.

Can you do that with your Traeger?

[Tilla]

We were looking seriously at the Smokey Mt, but then the wife and I decided we could afford the Traeger!

[StinkyH]

Originally Posted by Scar Face

I have the Executive model that is big enough for anything I want to cook. Even made cookies. Try that on a gas BBQ. The meat tastes so good. Don't try cooking Verboort sausage on a gas BBQ as you'll have an inferno but not on the Traeger.

Comparing two different animals man.

BBQs use wood - gas grills are grills, not BBQs.

[StinkyH]

Originally Posted by WaterDog

Apples and oranges crabby. You cook a pizza on that thing? Not even he same thing. Besides, you can get a Traeger for a reasonable price if you know who to talk to.

My buddy was talking about folks baking a pizza on traegers... I guess if it turns out okay. Far as I'm concerned, pizzas are baked in an oven on a proper pizza stone at 450ºF. Doing it in a traeger seems like a novelty.

I do want to try to cold smoke some mozzarella. Very good stuff on pizza.

[Jettin' Fool]

I'm still leaning towards a Big Green Egg over the Traeger....

I can't make up my mind.

JF

[fishboys]

I can regulate my treager to 450 degrees. Electric thermostats are nice. I wouldnt pay a nickle for a smokey mountian grill , but hey to each there own.

[WaterDog]

Originally Posted by StinkyH

My buddy was talking about folks baking a pizza on traegers... I guess if it turns out okay. Far as I'm concerned, pizzas are baked in an oven on a proper pizza stone at 450ºF. Doing it in a traeger seems like a novelty.

Hmmmm.....didn't know it was a novelty as I know several people who only do their pizza on the grill.

fishboys said:
I can regulate my treager to 450 degrees. Electric thermostats are nice.

I'm a weber kettle guy but have cooked on a Traeger a few times. Almost time to retire the 25 year old weber.

But hey, each to their own.....

[PapaHog]

Crabby is this what you are talking about?

[docmichar]

Traeger, you will not be disappointed. I bought the smallest one for about 350, have done turkey, chicken, steaks, burgers, etc in it. It is awesome. Nothing cooks like it. I will be doing a 20 lb turkey for Christmas, and it will be excellent,

Doc

[StinkyH]

Originally Posted by WaterDog

Hmmmm.....didn't know it was a novelty as I know several people who only do their pizza on the grill.

Guess that makes it the norm... I stand corrected.

[crabbait]

Originally Posted by PapaHog

Crabby is this what you are talking about?

Yes, Papa. I can cook six pork shoulders on mine or three turkeys at a time:





I think the Traeger is a great unit. They are practically automatic and the food is very easy to get to without having to slide out trays. However, they are not the only way to get excellent results. Just ask those happy turkeys!

(I just hate to run the BBQ for hours with it half full.)

[Seefood Man]

Originally Posted by crabbait

Yes, Papa. I can cook six pork shoulders on mine or three turkeys at a time:





I think the Traeger is a great unit. They are practically automatic and the food is very easy to get to without having to slide out trays. However, they are not the only way to get excellent results. Just ask those happy turkeys!

(I just hate to run the BBQ for hours with it half full.)

Crabbait, how did you prep those sholders? Just throw them in or use a glaze? They look just killer!!

[crabbait]

Crabbait, how did you prep those sholders? Just throw them in or use a glaze? They look just killer!!

That picture was taken seven hours into a fourteen hour cook. Those were done with a dry rub, then were mopped about every half hour or so with a classic Carolina mop sauce (starts with vinegar...brown sugar, molasses, tomato sauce, assorted spices and water).

[Wang]

Those look good CB!

[crabbait]

Originally Posted by Wang

Those look good CB!

Thank you! I am enjoying the frozen pulled pork this winter.

[StinkyH]

Originally Posted by crabbait

Thank you! I am enjoying the frozen pulled pork this winter.

If your freezer is full - lemme know. I'll take the extra off your hands at no charge.

I'm looking forward to getting some kinda larger Traeger/Rocky Mountain type for preparing pig parts like this.

[Jennie@ifish]

I love my traeger. I can bake bread, I can cook a pie. I can do anything with my Traeger! I can smoke things with smoke less than 180 degrees, and then crank her up full blast for the finish, or the other way around.

It's awesome.

J

[crabbait]

Originally Posted by Jennie@ifish

I love my traeger. I can bake bread, I can cook a pie. I can do anything with my Traeger! I can smoke things with smoke less than 180 degrees, and then crank her up full blast for the finish, or the other way around.

It's awesome.

J

Me too and I can adjust the humidity, use juices along with smoke, use local alder, etc (free). The kicker for me is that for the price of the Traeger I can get four of the Smokey Mts. and a years supply of rubs and sauce!

[Hell-B]

Originally Posted by crabbait

Me too and I can adjust the humidity, use juices along with smoke, use local alder, etc (free). The kicker for me is that for the price of the Traeger I can get four of the Smokey Mts. and a years supply of rubs and sauce!

I couldn't tell by the picture; what do you use to produce your smoke. In my freezer turned smoker; I just use a coffee can on a hot plate.

[PapaHog]

OK ... I think I want a Traeger. NOW what size? There are only two of us and when we have company (which isn't often) , My son's family (4) so that would make 6 and the lil tex says for 1 to 6 people.

I do not anticipate large crowds and if we did a big party I could always break out the weber to BBQ the Oysters, ect, on the side.

Will the small one leave me with wishing I had spent the money for a big one.
Will the small one do the turkey and pork butts the same as a large one?

I like the idea of set it and forget it.

If you were me would you order the digital thermometer?

However I do like bbq and if I could do it right I would be happy camper.

[StinkyH]

Originally Posted by crabbait

Me too and I can adjust the humidity, use juices along with smoke, use local alder, etc (free). The kicker for me is that for the price of the Traeger I can get four of the Smokey Mts. and a years supply of rubs and sauce!

After doin some reading on the smoke ring website I think I'll be going with a Weber Smokey Mountain.

Not sure if you've seen this Crabbait - http://virtualweberbullet.com/ --> Discussion Forums

[pearl]

If you were me would you order the digital thermometer?

ABSOLUTELY !

[Geemo]

PapaHog,
I say go for the BIG ONE! The extra room is so nice to have.
You will be happy you did. Especially when you smoke up your first bunch of salmon. The capacity of the Big one is perfect...

Geemo

[Chrome Bumper]

THe wheels and the legs on the bigger ones look like they are much better.

[trap50]

I heard somewhere Traeger sold and are moving. Anyone one else hear this?

[Okie]

You haven't seen the best smoker until you look at the following.

www.cookshack.com

AmeriQue Model 066

[Wang]

I hear there was a merger or something like that but the Traegers will still maintain day to day operations in Mt. Angel.

Traegers today are carrying the Smith and Wesson name on them. Not sure of the details, but I saw them at the Oregon Waterfowl Festival and talked to one of the guys about it. THe grills he had at the festival had the S&W name on them and were made locally. They seemed to be the same quality as the one's I've been around.

[yankemnbankem]

OK! Ive been eating food from others traegers for the last few years and just before this thanksgiving my wife and I bought the 125 traeger with 1100 sq inch of grill space. Do it taste good? Yep. Ive cooked 2 turkeys, apple pie, (same time as we grilled the turkey...no it didnt taste like turkey), chicken strips, chicken, steaks......and yes at 400 degrees it sears them nicely (I did mine 5 minutes a side). and also just did a prime rib (15lb) and we used the new Garlic wood pellets along with hickory (which was my favorite until I got the garlic ones). So to Crabbaits questions about wood choices......eeeeI dont think sooooo. We even can use onion pellets, garlic, mesquite, alder, apple, maple, ............... . Crabbait, those turkeys look pretty good though. People hate Traeger owners for the simple reason as this: We dont stop talking about our Traegers.
SIDE NOTE: As for grilling with Traegers, at the low temp they act as a smoker, at medium temp like a BBQ and at the high temp as a grill. When at High temp the smoke is pretty much eliminated so you wont get the smokey flavor in your meats.

[SlyHawk]

We bought a lil tex two week's ago that came with the digital heat option RTU, and lid thermometer. Bought it from a local distributor and saved us $$$$
First thing we cooked on it was an on-sale prime rib using mesquite pellets. Very good. Next was bacon wrapped Walleye filets using alder pellets.Excellent----
Next was burgers for my daughters Christmas party. Excellent----
Outside temperature averaged 20F during all day's of trials. Took just ten minutes to bring the grill up to 450F for initial cooking. Cooking temps were within five degrees of thermostaat setting for the duration of cooking. I have been starting hot and bringing meat up to safe cooking temperature, then letting the meat set on lower heat to provide smoke flavor. Got alot to learn about this grill......
The only thing I have doubts about, is if these pellets are going to be in the same price range as briquetts. Other than that -good-bye kettle grill---good-bye gas grill----R.I.P

[PapaHog]

I am convinced. I will start shopping. If anyone hears of a good deal shoot me a pm.

Thanks everyone for your help.

I will get a Texas Traeger or is that Traeger Texas pellet BBQ Gill.

[PapaHog]

CB I thank you for your imput. The things you have turned out look better than anything I have ever done.

I have a lot to learn and it seems to me that Traeger will give me a little edge on the process.

[crabbait]

Hey, I have nothing against a Traeger. Everyone seems to love them so they must be doing something right!

[BCF]

I love my Hibachi. You guys must all be rich.

[D.B.Cooper]

I use an offset wood box smoker made by Char-grill.



I burn whatever hard wood I have laying around. Usually Maple, Alder & Cherry.

It took a good summer to get the hang of it and get my temperatures right, but it kicks the livin' snot out of anything else. Plus it can be used as a direct-heat grill if you want steaks or burgers.

I'll never go back to gas, and I dont need electricity and I never need to buy pellets, and there's no machine parts to corrode or wear out.

[StinkyH]

Originally Posted by D.B.Cooper

I use an offset wood box smoker made by Char-grill.



I burn whatever hard wood I have laying around. Usually Maple, Alder & Cherry.

It took a good summer to get the hang of it and get my temperatures right, but it kicks the livin' snot out of anything else. Plus it can be used as a direct-heat grill if you want steaks or burgers.

I'll never go back to gas, and I dont need electricity and I never need to buy pellets, and there's no machine parts to corrode or wear out.

DB - Go to the smoke ring site for more information. The Smoke Ring site is really slow this morning for some reason...

[D.B.Cooper]

Originally Posted by StinkyH

DB - Go to the smoke ring site for more information. The Smoke Ring site is really slow this morning for some reason...

Thanks! Neat site!

[StinkyH]

DB sent you a PM with a link to a modified char-grill.

That site has a store on it that I didn't think about when I posted that link so the mods updated my post since it as it's not an ifish sponsor..

[Okie]

The pellet pooper is good but there are better ways to bar b que, that want cost you as much as pellets. Check and double check before you invest.

Good luck;