Traeger grills - Tilted Forum Project Discussion Community

Daval · 05-21-2007, 04:37 PM

I was out shopping around for appliances this weekend and this place had a very large selection of BBQ's, well I already have a top of the line broil king, but I have been thinking about getting a charcoal bbq as well with seperate smoker box. I came across these - http://www.traegercanada.com/grill3.htm

They are pricy, but look pretty damn sweet. I've never had any experience with a pellet grill nor do I know anyone that owns one.

Anyone know about this brand of about a pellet BBQ/smoker in general? I'd love to learn more from your experiences.

snowy · 05-21-2007, 07:57 PM

Just about everyone who takes smoking seriously out here has a Traeger. They're made in Oregon, you know

Both my SO's dad and grandpa have Traegers, and they love them. I've eaten food cooked on the Traeger many times--pork loins, prime rib, smoked salmon, etc. Delicious. And from what I hear from my SO's dad and grandpa, it's easy to use and take care of.

When I have the money to invest in such a smoker, I certainly shall.

Mister Coaster · 05-22-2007, 10:12 AM

Considering the cost of these things, (starting at $700 American) I’d suggest a more “entry level” smoker to start with. Real BBQ / smoking is something that you probably won’t be doing too terribly often, and when you do, it is a loooong process. If you really think the price tag is worth it, then go for it. If you think it would just be “nice to have” then it may not be worthwhile. Another drawback of using the pellet-fired ones is that you are stuck with buying their pellets, which are much more pricy than standard briquettes. I’m not sure if pellets are more efficient than charcoal, they probably are, but for 4 times the price, I don’t think they are 4 times more efficient.

I have a Weber Smokey Mountain Smoker which is arguably the best of the vertical, metal “bullet” style charcoal-fired smokers. It has a few bells and whistles that cheaper brands don’t have (multiple adjustable vents, larger charcoal chamber, larger access door, raised charcoal grate, high dome lid) and being made of thin-walled metal, it is way less than a ceramic model. (Komodo, Big Green Egg) The Webers are about $200 American. As far as taste, I think it’s all about the recipe, temperature control, and love put into it. Pretty much all smokers from the cheapest of the cheap up to the huge tow-behind pits will turn out great BBQ, if you are willing to do the process correctly. If you want more specifics on cooking with the Weber smoker, please ask, I have plenty of experience with that bad boy.

And actually, the store I work at has a Traeger (the one that looks like a cow) but I have never actually cooked with it myself. I’ll probably get my hands on it before this summer is over, I’ll let you know how it is once I do that. Although I think the auger-feed is broken on it.

Daval · 05-22-2007, 12:08 PM

I do have experience with smoking, mainly using indirect heat and smoker packages on my broil king thats why i want to move to a dedicated smoker. I actually have an old one made out of an oil drum at my cottage that would probably horrify anyone that saw it, my grandfather built it about 30 years ago and its starting to collapse but it made some really good food in its day.

One of my main concerns as well was the wood pellets as you said. Where would I buy them, how long do they last and how much do they cost. The sales guy said they come in 10 flavours and are in 20lb bags which he said should last between 10 - 20 uses (depending on temperature and are you smoking or grilling). This is just what the sales guy said though so he may be full of crap. I think the bags of pellets were about $20 each and they did have lots in stock.

I was looking at the webber smokers as well, and my main concern is the stacking and lower surface area. is it a problem when you are stacking your meats etc and they are dripping on each other? is there cross contamination issues if you are doing different types of meat/fish? Where would you get the smoking wood for this? The price certainly is considereably more affordable for sure!

Mister Coaster · 05-22-2007, 12:52 PM

Hey, I’ll bet that old oil-drum smoker did make some great stuff in her day!

I find it difficult to believe that these traegers will do a full smoke with only 1-2 lbs of the pellets, then again I’ve never used one either, so he may be telling you the truth. Before I got my Weber smoker, I did BBQ on my charcoal grill with indirect heat, with fantastic results. In fact, I still use it for ribs and chicken as long as I’m only cooking for a small group. But like you, I wanted a smoker. I went with the Weber, and I have no need or desire for anything else. I am really happy I didn’t get the cheapest vertical smoker, though.

You’ll be able to find some wood smoking chips/chunks just about any grocery store or Home Depot/Lowes. However, chances are they’ll only have hickory and/or mesquite. Those are the 2 strongest smoke woods, and the most popular for the masses. To find more interesting/subtle woods like cherry, apple, citrus, oak, pecan, alder ect, you’ll have to do some looking. There’s a chain of stores called Barbecues Galore in California that carried all those, and I found a place here in Denver called Outdoor Kitchens that does too. I’d be willing to bet there would be a place near you that’s similar to these places. They’d probably have the pellets as well. Consider that $20 is for 20 lbs, Kingsford goes for about $12 for 43.6 lbs (Home Depot). So that’s $1 per lb versus about 25 cents... You can also try to find orchards that have scrap trimmings. Just about any tree that produces edible fruit is suitable as a smoking wood.

As for the 2 grill issue, that can be a blessing. Unless you are specifically trying to keep Kosher or something, there’s no real “danger” of contamination from drippage. In fact, I’ve heard that cooking pork shoulder on top of beef brisket will produce a fantastic tasting pork-fat-basted brisket. In general, doing fish separately is a good idea anyway, drippage or no.

I hear temperature control on the Traegers is pretty much a “set it and forget it” deal. The Webers do require some care and feeding ( refilling the water pan mostly or adding coals near the end of a really long cook) but once you get the vents set to a specific temperature, it stays very consistently at the temperature you get. Of course there are always other gadgets that you can add to the Weber if you wanted to. I actually like tending to the fire and stuff like that, so there you go.

05-21-2007, 04:37 PM	#1 (permalink)
Daval Junkie Location: The True North Strong and Free!	Traeger grills I was out shopping around for appliances this weekend and this place had a very large selection of BBQ's, well I already have a top of the line broil king, but I have been thinking about getting a charcoal bbq as well with seperate smoker box. I came across these - http://www.traegercanada.com/grill3.htm They are pricy, but look pretty damn sweet. I've never had any experience with a pellet grill nor do I know anyone that owns one. Anyone know about this brand of about a pellet BBQ/smoker in general? I'd love to learn more from your experiences. __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

05-21-2007, 07:57 PM	#2 (permalink)
snowy Kick Ass Kunoichi Location: Oregon	Just about everyone who takes smoking seriously out here has a Traeger. They're made in Oregon, you know Both my SO's dad and grandpa have Traegers, and they love them. I've eaten food cooked on the Traeger many times--pork loins, prime rib, smoked salmon, etc. Delicious. And from what I hear from my SO's dad and grandpa, it's easy to use and take care of. When I have the money to invest in such a smoker, I certainly shall. __________________ If I am not better, at least I am different. --Jean-Jacques Rousseau

05-22-2007, 10:12 AM	#3 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Considering the cost of these things, (starting at $700 American) I’d suggest a more “entry level” smoker to start with. Real BBQ / smoking is something that you probably won’t be doing too terribly often, and when you do, it is a loooong process. If you really think the price tag is worth it, then go for it. If you think it would just be “nice to have” then it may not be worthwhile. Another drawback of using the pellet-fired ones is that you are stuck with buying their pellets, which are much more pricy than standard briquettes. I’m not sure if pellets are more efficient than charcoal, they probably are, but for 4 times the price, I don’t think they are 4 times more efficient. I have a Weber Smokey Mountain Smoker which is arguably the best of the vertical, metal “bullet” style charcoal-fired smokers. It has a few bells and whistles that cheaper brands don’t have (multiple adjustable vents, larger charcoal chamber, larger access door, raised charcoal grate, high dome lid) and being made of thin-walled metal, it is way less than a ceramic model. (Komodo, Big Green Egg) The Webers are about $200 American. As far as taste, I think it’s all about the recipe, temperature control, and love put into it. Pretty much all smokers from the cheapest of the cheap up to the huge tow-behind pits will turn out great BBQ, if you are willing to do the process correctly. If you want more specifics on cooking with the Weber smoker, please ask, I have plenty of experience with that bad boy. And actually, the store I work at has a Traeger (the one that looks like a cow) but I have never actually cooked with it myself. I’ll probably get my hands on it before this summer is over, I’ll let you know how it is once I do that. Although I think the auger-feed is broken on it. __________________ If you have any poo... fling it NOW!

05-22-2007, 12:08 PM	#4 (permalink)
Daval Junkie Location: The True North Strong and Free!	I do have experience with smoking, mainly using indirect heat and smoker packages on my broil king thats why i want to move to a dedicated smoker. I actually have an old one made out of an oil drum at my cottage that would probably horrify anyone that saw it, my grandfather built it about 30 years ago and its starting to collapse but it made some really good food in its day. One of my main concerns as well was the wood pellets as you said. Where would I buy them, how long do they last and how much do they cost. The sales guy said they come in 10 flavours and are in 20lb bags which he said should last between 10 - 20 uses (depending on temperature and are you smoking or grilling). This is just what the sales guy said though so he may be full of crap. I think the bags of pellets were about $20 each and they did have lots in stock. I was looking at the webber smokers as well, and my main concern is the stacking and lower surface area. is it a problem when you are stacking your meats etc and they are dripping on each other? is there cross contamination issues if you are doing different types of meat/fish? Where would you get the smoking wood for this? The price certainly is considereably more affordable for sure! __________________ "It is impossible to obtain a conviction for sodomy from an English jury. Half of them don't believe that it can physically be done, and the other half are doing it." Winston Churchill

05-22-2007, 12:52 PM	#5 (permalink)
Mister Coaster Big & Brassy Location: The "Canyon"	Hey, I’ll bet that old oil-drum smoker did make some great stuff in her day! I find it difficult to believe that these traegers will do a full smoke with only 1-2 lbs of the pellets, then again I’ve never used one either, so he may be telling you the truth. Before I got my Weber smoker, I did BBQ on my charcoal grill with indirect heat, with fantastic results. In fact, I still use it for ribs and chicken as long as I’m only cooking for a small group. But like you, I wanted a smoker. I went with the Weber, and I have no need or desire for anything else. I am really happy I didn’t get the cheapest vertical smoker, though. You’ll be able to find some wood smoking chips/chunks just about any grocery store or Home Depot/Lowes. However, chances are they’ll only have hickory and/or mesquite. Those are the 2 strongest smoke woods, and the most popular for the masses. To find more interesting/subtle woods like cherry, apple, citrus, oak, pecan, alder ect, you’ll have to do some looking. There’s a chain of stores called Barbecues Galore in California that carried all those, and I found a place here in Denver called Outdoor Kitchens that does too. I’d be willing to bet there would be a place near you that’s similar to these places. They’d probably have the pellets as well. Consider that $20 is for 20 lbs, Kingsford goes for about $12 for 43.6 lbs (Home Depot). So that’s $1 per lb versus about 25 cents... You can also try to find orchards that have scrap trimmings. Just about any tree that produces edible fruit is suitable as a smoking wood. As for the 2 grill issue, that can be a blessing. Unless you are specifically trying to keep Kosher or something, there’s no real “danger” of contamination from drippage. In fact, I’ve heard that cooking pork shoulder on top of beef brisket will produce a fantastic tasting pork-fat-basted brisket. In general, doing fish separately is a good idea anyway, drippage or no. I hear temperature control on the Traegers is pretty much a “set it and forget it” deal. The Webers do require some care and feeding ( refilling the water pan mostly or adding coals near the end of a really long cook) but once you get the vents set to a specific temperature, it stays very consistently at the temperature you get. Of course there are always other gadgets that you can add to the Weber if you wanted to. I actually like tending to the fire and stuff like that, so there you go. __________________ If you have any poo... fling it NOW!