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Traeger Grill

Discussion in 'Food Talk' started by alpinepro4, Apr 18, 2020.

  1. Apr 22, 2020 at 1:15 PM
    #31
    DividedSky

    DividedSky New Member

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    I used to have a Traeger, but when it finally bit the bullet I got a Pit-Boss vertical smoker. Since I already have a built-in grill I didn't need the "grill" feature of the traeger and the pit-boss has WAY more space (5 racks) than the traeger and it also holds a lower temperature for "cold" smoking salmon and the like...

    Quality seems great and clean-out is much easier. It is also WAY cheaper.

    [​IMG]
     
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  2. Apr 22, 2020 at 1:19 PM
    #32
    Pudge

    Pudge Super Secret Elite Member #7

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    I tried trager pellets for my first cook and they seemed to burn fast and added very little smoke flavor. But it was my first time s who knows. I just got some pit boss hickory pellets for a good deal so ill try those. I will see how they burn but won't have a great comparison until I do another pork butt.
    There are some places online that sell higher quality pellets from what I have read. Also I hear the "blends" tend to not have a ton of smoke flavor to them for whatever reason. Maybe they have higher concentration of junky wood? I will see how these do and report back. My buddy says he has trouble getting the pit boss pellets above 350ish degrees so ill test that issue tonight with some hot dogs and brats.
     
  3. Apr 22, 2020 at 3:34 PM
    #33
    Pudge

    Pudge Super Secret Elite Member #7

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    Got up to 404° on my camp chef sg with pit boss hickory pellets, it was climbing at that point too but I threw on some brats and dogs and turned it down. So far so good with very very affordable pit boss pellets.
     
  4. Apr 22, 2020 at 4:19 PM
    #34
    JMB

    JMB Not new, just a little old.

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    I have the Lowes version of that, same parts and manual. Their customer service is great. When I seasoned it the first time the temperature got to 500+. I called, on a Saturday, and they sent a new temperature probe same day. Didn't work. I called again and they sent a new temperature probe and controller, again, shipped the same day. The controller fixed it. The original one had a pin in the connector that wasn't fully seated. Now I have two spare probes and one spare controller.
     
  5. May 1, 2020 at 12:30 PM
    #35
    alpinepro4

    alpinepro4 [OP] What is your MPG Today!

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    Just put the new smoker together. Now ready to start smoking even though I have no idea what I am doing. Stoked to learn.
    F5AA3BDE-D7CC-4FFC-A097-2925FF9C0ACB.jpg
     
  6. May 1, 2020 at 1:36 PM
    #36
    Pudge

    Pudge Super Secret Elite Member #7

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    Looks familiar. You'll love it.
    Get some ribs tonight, rub them down, look up the 3,2,1 method. Set that thing to low smoke tomorrow and 6 hours later you will be a fuckin hero.
    I love mine so far. Got my cold weather blanket today and side sear box last week.

    20200501_145044.jpg
     
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  7. May 1, 2020 at 6:30 PM
    #37
    alpinepro4

    alpinepro4 [OP] What is your MPG Today!

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    Nice I will give it a try we just bought some ribs. The meat thermometer that you plug into grill, has that been trustworth for you?
     
    Pudge[QUOTED] likes this.
  8. May 1, 2020 at 7:20 PM
    #38
    cmack

    cmack New Member

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    Test the thermometer in ice water first if you’re unsure or don’t have another one on hand you trust.
     
  9. May 1, 2020 at 8:03 PM
    #39
    Pudge

    Pudge Super Secret Elite Member #7

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    Its very close to my other thermometers, I should test them in water though.
     
  10. May 1, 2020 at 8:09 PM
    #40
    Green Thunder

    Green Thunder Smooth in the Cruise

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    The 3-2-1 method is for St. Louis Cut ribs. If you have baby back, that much time will kill ‘em. I do 2hrs, then wrap with juice for 1 hr then test doneness and go from there. Many another 30-60m with a sauce

    I don’t measure temp on ribs. Not enough meat there to ensure you’re not hitting a bone. When you pick them up at one end, they should bend over. If the meat starts to tear, they’re over.
     
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  11. May 1, 2020 at 8:12 PM
    #41
    Pudge

    Pudge Super Secret Elite Member #7

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    I do 2-2-1 for baby backs. Wait til the meat pulls back from the end of the bones
     
  12. May 9, 2020 at 12:43 PM
    #42
    alpinepro4

    alpinepro4 [OP] What is your MPG Today!

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    You guys use a rack to smoke drum sticks? Or lay them down flat on the rack. I just purchased the camp chef sear box, now you have best if both worlds.
     
  13. May 9, 2020 at 1:49 PM
    #43
    YsoSeRiouS!

    YsoSeRiouS! A good day...for a good day

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    978BA947-BF79-4734-A30A-A917B0383CA0.jpg
    love it
     
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  14. May 31, 2020 at 9:40 PM
    #44
    alpinepro4

    alpinepro4 [OP] What is your MPG Today!

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    Bought the Camp Chef sear box. Best mod for that smoker. Seared some spicy shrimp along with our smoked beer can chicken.
    C461C807-2908-432F-9159-40A22EE8667E.jpg
     
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  15. Jun 1, 2020 at 1:07 PM
    #45
    andy9743

    andy9743 New Member

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  16. Jun 1, 2020 at 2:15 PM
    #46
    BuckWallace

    BuckWallace Ball don't lie.

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    Camp Chef and Green Mountain Grilles make great pellet smokers. I have a GMG that is now 7 years old, which I leave outside all year. The only thing I've had to replace is the igniter, which is an easy fix and only a $12 part.
     
  17. Jun 1, 2020 at 5:38 PM
    #47
    aperezsh

    aperezsh Blessed are the peacemakers

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    A little this and that...Broke now
    just bought my traeger pro 34 a few days ago have one cook on it and it was really good.
     
  18. Jun 1, 2020 at 6:34 PM
    #48
    Kanobi13

    Kanobi13 New Member

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  19. Jun 1, 2020 at 7:30 PM
    #49
    CyberViking

    CyberViking New Member

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    I use my Traeger a lot and I’ve had it 6 months. No issues. Pit boss has been having some major issues with their parts lately. GMG is good. My next will be a Yoder though.
     
  20. Jun 1, 2020 at 9:02 PM
    #50
    Jernik

    Jernik New Member

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    I would recommend getting/keeping a manual thermometer for back up. We were camping with friends, and he decided to do a brisket overnight in his portable pellet pooper. The probe he had in the brisket malfunctioned, but he didn't realize it / ignored the warning signs (it was reading done in only 6 hours cooking at pit temp of 225, I expected a min. of 12 hours for that size brisket). While edible, it was nowhere near done for a brisket. If he'd had a backup thermometer on hand to verify what he knew (it was done too soon) he could have avoided the embarassment. Nobody was rude - we didn't even rib him about it, but when you man the pit and it turns out less than the level you expect of yourself it's not a good feeling. He knew better, but for whatever reason ignored his instincts on that cook and trusted the reading of a faulty electronic temp probe - it bit him.
     
  21. Jun 11, 2020 at 1:01 PM
    #51
    alpinepro4

    alpinepro4 [OP] What is your MPG Today!

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    Hey, Pudge has your sear box cast iron grate warped on you. Mine has warped which seems kinda weird.
     
  22. Jun 11, 2020 at 1:09 PM
    #52
    Pudge

    Pudge Super Secret Elite Member #7

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    No the grates seem flat to me. The heat/grease shield under the grate is warped from the first time i lit the fire. But the actual grate is fine. Id email camp chef, they will fix the issue. My handle broke off and they sent me a new one the next day.
     
  23. Jun 11, 2020 at 2:08 PM
    #53
    ShreveportTSS

    ShreveportTSS Huh?

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    I know this is late but if you calibrate the thermometer like it says, it is pretty dead on. Ive had mine 3 months with no issues. :fingerscrossed:
     
  24. Jun 14, 2020 at 12:13 PM
    #54
    panicman

    panicman Everyone remain calm.

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    Basic Lil Tex, purchased long ago at Costco.

    I’ve had my Traeger for about 8 years. I have had to replace the heat rod twice, and at about 4 years I sanded the front bottom lip (right below the bottom edge of the door) and re coated it with high temp black paint.

    I use my Traeger 3-6 times per week and always have. Mine sits below our patio cover. I have a canvas cover for it but I got lazy at about year 5.

    Mine is really due for a tear down and refinishing, but it still works like a champ.

    Mine has hot zones you can use to get sear marks consistently. If I really want a crusty sear, I’ll use a crazy-hot cast iron skillet. Mine will hold temps between 425 and 450 on high and undisturbed.

    I’ve used the wired temp probe in the past, but I really prefer using A timer and a basic digital probe thermometer.

    For pizza, I use a pizza stone, and start the pizza on a pizza screen. Once the crust has formed, yank the screen and you’ll get ALMOST a wood fired pizza.

    I have had very good luck with whole birds, spatchcocked birds, roasts, briskets, ribs, sausages (I even made my own boudin once!), steaks, etc...

    Traeger did have problems with QC for a time. I think I got lucky.

    When this one kicks the bucket, I don’t know what I will go with.
     
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