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Thoughts on Traeger Wood Pellet Grill

Discussion in 'Food Talk' started by csuviper, Jun 11, 2016.

  1. Jun 11, 2016 at 12:07 PM
    #1
    csuviper

    csuviper [OP] Moderator Staff Member

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    Brian
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    Some Mods :) See build thread for details
    Thinking of getting a Traeger. http://www.traegergrills.com
    Recommended by a few friends.
    Anyone have experience with them?
    Recommendations?
    Reviews?

    image.jpg
    image.jpg
     
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  2. Jun 11, 2016 at 3:50 PM
    #2
    Sean266

    Sean266 #ThinBlueLine Staff Member

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    Get it and I'll stop by for testing.
     
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  3. Jun 11, 2016 at 3:53 PM
    #3
    ColoradoTJ

    ColoradoTJ I'm a boob guy.

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    This^^

    My old coworker has one and he would bring me in pizza or steak cooked in the Traeger. Amazing.

    There are cheaper options out there as well if you have sticker shock.
     
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  4. Jun 11, 2016 at 5:26 PM
    #4
    Bob

    Bob Member Staff Member

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    That website is actually an interesting read if you have a few min.

    The How It Works part is right underneath the guy fly fishing for marlin
    upload_2016-6-11_17-26-39.jpg
     
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  5. Jun 11, 2016 at 5:37 PM
    #5
    matluth

    matluth Fish On!

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    18"X9" FN BFD's rims, 295/70R/18E Cooper Discoverer STT Pro's, upgraded to Old Man EMU coil-overs/shocks. Toytec shackles Next: true dual exhaust, new UCA's.
    My brother has had one now for several years. It's very good. Well made, although the new ones are all now made in China for the last couple of years. They were made in Oregon. You would think that there could have been some kind of a price drop.
     
    Last edited: Jun 11, 2016
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  6. Jun 19, 2016 at 11:53 PM
    #6
    flynbyu2

    flynbyu2 I'm your huckleberry...

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    I was just in the market for a smoker and looked at the Traegers. Like mentioned above, the build quality is off just a hair, but they're so simple it doesn't seem to be a huge issue.

    The downside to these is they are NOT a BBQ so you wont be throwing steaks or hamburgers on here. They are for cooking low and slow.
    I opted for the Weber Smokey Mountain (WSM) smoker as I already have a Weber gas grill.
    The WSM uses charcoal instead of electricity and is much dirtier for the environment which I'm OK with.
    You also have to buy charcoal briquettes, and wood and all the other peripheral items that go with using charcoal.
    With the Traeger you add whatever flavor pellets you choose to use, set the temp and a timer and you're done.
    With the Weber, it's more of a religious ceremony with much pomp and circumstance when the meat is done. That's how I roll.
     
  7. Jun 20, 2016 at 6:12 AM
    #7
    Harris1881

    Harris1881 New Member

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    I personally have two. I picked up my first one about 5 years ago and loved it so much I got the junior to have a more portable one. I had a gas grill and it was never used again. Get one and you won't be disappointed!
     
  8. Jun 20, 2016 at 6:52 AM
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    ColoradoTJ

    ColoradoTJ I'm a boob guy.

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    Right from the website....

    VERSATILITY
    GRILL, SMOKE, BAKE, ROAST, BRAISE & BBQ.
    Traeger 6-in-1 versatility allows you to cook hot and fast or low and slow. When you fire up your Traeger, you ignite the power to grill, smoke, bake, roast, braise, and BBQ – you’re the master of all trades. From baby back ribs to wood-fired pizza, smoky mac & cheese and even homemade apple pie, anything you can cook up in your head, you can cook up on your Traeger.
     
  9. Jun 20, 2016 at 6:58 AM
    #9
    csuviper

    csuviper [OP] Moderator Staff Member

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    Some Mods :) See build thread for details
    On of the big reasons why i am considering this is because i had some of the best hamburgers off of a grill at a friends house that had a Traeger. He told me that the downside of cooking fast is that you speed through the wood pellets.
     
  10. Jun 20, 2016 at 7:34 AM
    #10
    Harris1881

    Harris1881 New Member

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    Sure cooking at 425 is going to burn more pellets, but it does make a great burger. You will also find that cooking in colder weather will do the same even when cooking at low temps. For me the flavor of wood smoke is worth the extra couple $$ you might have to spend.
     
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