Pellet Grills

[IAM Rand]

Almost forgot, you can get a rotisserie for the Masterbuilt. Easiest way to cook awesome chicken. Kinda feels like Costco when you are done with your chicken. With the cost of all meats going up, gotta make sure you do it right. The one plus with Masterbuilt over the pellet grills is that you can get up to about 700 degrees. Not sure the pellets can do that.

Just sayin.

 

[DeplorabusUnum]

I bought my first Traeger grill back in the late 1980s when the only way to get one was to drive out to the Traeger farm in Mt. Angel and load it up in your truck. I got the Big Tex and used that thing almost daily for 30 years. Now one of my boys has it, and it's still going.

Several copy cat versions came out starting in 2006 when Joe Traeger's patent expired. There are many good ones now.

I now use the Weber pellet grill. My kids gave it to me as a gift, so the Traeger went to one of my boys. Functions just the same. I like the use of the Weber app that you download to your phone. Allows me to monitor meat temperature remotely, and even change the temperature from my phone.

Nearly every piece of meat I've cooked on the pellet grills has turned out great. The one exception to that is hamburgers. I don't think they cook well on a smoker grill. IMO hamburgers need direct heat from a flame to cook properly. I'm mulling over getting a second charcoal or gas grill for the burgers.

If you like great tasting bbq, get a wood pellet grill. You will love it. You will love cooking on it. You don't need all the fancy electronics either. You can buy a remotely operated meat thermometer for pretty cheap.

 

[Onomea]

So I'm scanning the thread titles and come across what I think is "Petite Girls," and, intrigued, stumble into this thread...

 

[two-bit cowboy]

Howdy Skeet,

I've used the small Traeger on wheels for eight years. Wonderful for everything.

I make a mean shrimp breakfast quiche.

My potato salad gets rave reviews at the annual Fourth of July picnic. Everything cooked in the potato salad comes off the Traeger, including the eggs.

Eggs and bacon go on first, when the bacon's done so are the eggs. Ice bath for the eggs, peel, and put 'em back on the grill for 20 minutes to get a smoky color. Spuds are next for an hour.

Best corn on the cob I've ever eaten. Soak the corn in husks in water for an hour. Cook for an hour. Husks and "hairs" simply fall off.

Meats: can't beat 'em. Higher heat yields less smoky flavor.

Not sure you could use it year-round without the optional "blanket." A cold wind is a killer. I have a friend who bought a surplus wool Army blanket, cut it to fit and keeps it soaked during the cooking. Works like a champ.

I've tried every type wood pellet Traeger offers except mesquite. Can't say I can say one offers a different flavor than another. Might just be my palate.

 

[ditrina]

It is certainly pricey, but you owe it to yourself to at least look at the Rec-Teq grill. It will last a lifetime.

SECOND the RECTEQ grill, it's built like an ABRHAMS TANK

Make no mistake it is expensive but should be the last grill I buy.

RT-700 Wood Pellet Grill – recteq

RT-1250 Wood Pellet Grill – recteq

 

[dave1918a2]

I used a Traeger for over 15 years. Gave it away when I moved. Bought a Camp Chef. Has wifi and lots of stuff including an open flame lever. Like that for burgers. I use Pit Boss competition pellets and have a new fondness for that brown cooking paper. Keeps the wind off the meat, but allows the smoke in. Brisket just melts in My mouth after 15 hours.

 

[outta_ammo]

I recommend heading over to the Amazing Ribs site for their reviews.

Fair warning: it's an addictive site.

Search For A Grill, Smoker, Pizza Oven, Pig Roaster, Or Other Cooker - Meathead's AmazingRibs.com

And I HIGHLY recommend Meathead's book.

 

[Kinman]

I do have admit that the one failing the Traeger has is its inability to sear meat. Not that I don't like a steak cooked on the Traeger, I just prefer one seared and bloody in the middle...smoked meat has its limitations. Thats where charcoal does it very well on both elements, however for ease of use and practical zero skill a Traeger is a good unit. I smoke everything, which basically means I use it as an oven...if it can be accomplished in an oven you can do it on a Traeger. I have kept an old Weber Kettle smoker on hand just in case the desire for a charcoal seared steak grabs me, everyone else prefers the Traeger so there I am...no complaint, just missing that bloody steak. I have talked to people that cook their steaks bloody on a Traeger, but for me the outside needs to be charred.

 

[Skeet 028]

Wow lots of info. I looked at quite a few grills yesterday. Prices are all over the place. I will make a decision soon...But also noticed stores are reducing prices on Summer merchandise already. Sam's had gas grills marked down quite a bit....but they WERE gas grills

 

[two-bit cowboy]

... the one failing the Traeger has is its inability to sear meat.

Heartily agree.

Luckily my gout has narrowed my diet to "feathers and fins" or "nothing with a hoof" so I eat one steak a year, on my birthday. The owner of the local cooks my filet Mignon on an open aspen fire: charred on the outside and cold inside. Perfect.

Best wishes with your choice, Skeet.

 

[Rustyt1953]

Heartily agree.

Luckily my gout has narrowed my diet to "feathers and fins" or "nothing with a hoof" so I eat one steak a year, on my birthday. The owner of the local cooks my filet Mignon on an open aspen fire: charred on the outside and cold inside. Perfect.

Best wishes with your choice, Skeet.

Bob, Like Chaka Kahn, I feel for you. I am currently enjoying the mother of all flare ups in my right foot.

I have one operable landing gear. I am grounded.

 

[Onomea]

Re searing your meat with a pellet grill, just get a handheld butane chef torch and sear away when it's time.