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  1. #21
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    Re: Traeger BBQ/smoker question

    I have a Traeger tailgater for about 2 years now, for what it is intended for it is great. That is smoking, low/slow cooking (below 500 degrees). If you like cooking a 2 in steak on each side for 30 secs (high temp grill) this is not for you. My Traeger will only get up 575, I am not sure if the bigger ones will go higher. It will also have a hard time keep a temp if its cold/wind out side.
    As for smoking, I love the salmon that I did last year. Mine has a smoking setting so it will kick out a lot of smoke. As others have said Traeger has several different pellets. the last bag I got was blend of different woods so they have very little flavor.
    BTW: if you buy 4 bags of pellets at home depot they will knock off $2 a bag.
    I'll second the meat thermometer, it saved a lot of meat for me.


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  3. #20
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    Re: Traeger BBQ/smoker question

    I also have a Traeger and it is pretty good.

  4. #19
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    Cool Re: Traeger BBQ/smoker question

    Ed I use a cheapo black and decker chopper I bought from walmart a few years ago. I can turn bagged wood chips into dust chop which you can mix in with the pellets to add flavors of woods. Put a aluminum pan in front of the opening from the blower to divert the air flow a little and add water or aeromatics in it so it will boil. I lined the edges of the door with a heat tape (felt looking) to hold in the smoke and heat a little too. Set to smoke for a good bit of time before you set the heat, make sure the meat you are going to smoke is in there whle you do that. I put mine in a aluminum throw away pan. I use only dry rubs on meats, I put the rub on the meat and use a tenderizer poker to work the rub in the meat, then vacuum seal it in a bag in the fridge before I put that in the pan and start the process. Vacuum sealing puts the flavor in the meat and the drippings of the process can be rinsed into the pan that you start smoking with. I also believe in remote sensors used to keep an eye on the internal temp of both the meat and the unit. Shocking how this all works even with ribs.......Jetspray
    2003 Alumaweld, 19'6", Chevy vortec V-6, SD-309 american turbine jet, T-8 Yamaha kicker, waiting for the tackle fairy to show up to fill my boxes

  5. #18
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    Re: Traeger BBQ/smoker question

    The Traeger is at it's best with slow heat with.................
    ribs and large sections of meat, done slow and with low heat, to keep the meat moist.

    It is not the best for HIGH heat and GRILL marks but it comes close, being indirect heat.............

    Light to heavy smoke is done by the type of pellets used and the companies that make them.
    I got a heavy smoke from my smoker that used wood chips, but the pellet smoker has a lighter
    smoke flavor but it can put out a heavy flavor with a LONG cook time.

    Note that Beef usually calls for fast and hot with heavy smoke flavor while poultry or fish will call
    for a lighter smoke flavor to not over take its taste and flavor.

    Large beef sections need a 200 degree plus internal meat temperature to break it down while
    salmon might get away with 135 degrees with a long smoke to meet safety requirements.

    Hickory is the old stand by for 80% of the meats with Alder or Apple for fish and a light flavor.

    I posted lots of pictures on another site of salmon, ribs, chicken, London Broil, pork loin etc.....
    Getting the meat to the safe internal temp is #1............
    Be it a unit meat probe or a GOOD instamatic probe, you need to get it right to be safe.

    More BBQ sauce......... !!

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  7. #17
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    Re: Traeger BBQ/smoker question

    Quote Originally Posted by EricJason View Post
    How can I pick out the best product from those listed on this site?
    It mostly depends on how much you would use it and for what. The Traeger keeps a constant flow of air going and the auger only adds pellets to the fire box to get the temperature in range. I use a separate thermometer to keep an eye on the internal temp of the meat. Traeger sells models that have that now along with apps for your phone. The only other consideration might be the cost initially...….Jetspray
    2003 Alumaweld, 19'6", Chevy vortec V-6, SD-309 american turbine jet, T-8 Yamaha kicker, waiting for the tackle fairy to show up to fill my boxes

  8. #16
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    Re: Traeger BBQ/smoker question

    How can I pick out the best product from those listed on this site?

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  10. #15
    Junior Member
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    Re: Traeger BBQ/smoker question

    I have a Traeger grill which I use when I go camping. It is pretty good. I have had it for around 1 and a half year now and no issues until now.
    As for the size, I cook around 5 burgers with no issue. Traeger are known to be a bit more expensive than the other competitors but I think their build quality is amazing.
    Last edited by Kendrick69; 04-13-2019 at 11:05 AM.

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  12. #14
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    Cool Re: Traeger BBQ/smoker question

    There are so many places to get pellet smokers & pellets for them. Home Depot, Lowe's, Cabela's, Sportsman's Warehouse, even Walmart. Last bag I got was at Walmart. But here is just a peek.......Jetspray


    https://www.homedepot.com/b/Outdoors...s/N-5yc1vZcd18
    2003 Alumaweld, 19'6", Chevy vortec V-6, SD-309 american turbine jet, T-8 Yamaha kicker, waiting for the tackle fairy to show up to fill my boxes

  13. #13
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    Re: Traeger BBQ/smoker question

    Quote Originally Posted by CrappieJed View Post
    You might know what this cut of beef is. Few years back I was at Paulina lake in Oregon for Browns and had dinner at their little cafe. We ordered beef ribs. On my plate was only one beef rib. I’m big eater and I had hard time eating all of it. This huge chunk of meat had a rib bone I could have used as an oar. any guess what it may have been? My fishing buddy said a dinosaur rib lol but it was beef
    Probably a Ribeye with bone in and close to 2 inches thick. The butcher shop here in town will cut you some if you wanted to try it again. He gets grass fed beef locally from one of the ranches. Always funny to hear that someone got one of those Flintstone cuts......Jetspray
    2003 Alumaweld, 19'6", Chevy vortec V-6, SD-309 american turbine jet, T-8 Yamaha kicker, waiting for the tackle fairy to show up to fill my boxes

  14. #12
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    Re: Traeger BBQ/smoker question

    You might know what this cut of beef is. Few years back I was at Paulina lake in Oregon for Browns and had dinner at their little cafe. We ordered beef ribs. On my plate was only one beef rib. I’m big eater and I had hard time eating all of it. This huge chunk of meat had a rib bone I could have used as an oar. any guess what it may have been? My fishing buddy said a dinosaur rib lol but it was beef

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