Traegers, Grilling, and BBQ

[Dustin07]

Any of you guys in the Traeger cult yet? I used an old school Chargriller Acorn (egg style kamado grill) for like 7-8 years. I am thinking of restoring it as the parts have gone to hell. I've already been through three grates on it. Took me like 6 months to really learn and dial but then I could run 9+hour low and slow smokes.

With our deck/yard project the wife and I had been budgeting for a new "outdoor" kitchen setup but once I dug in I realized they were just STUPID expensive. so we kept going back and forth between smokers, cheap propane BBQ's, etc and then finally stumbled on an Traeger while it was on sale with a bunch of freebies thrown in (cover, multiple large bags of pellets, etc).

I assembled it last Friday, and of the 7 nights it's been operational, we've cooked on it 6.

Chicken breast, chicken tenders, halibut, salmon, steak, steak, burgers, and a random cod fillet I had thawed out.

I have a lot to learn about this thing, and I can't get it hot enough for a good sear but holy cow the flavor on everything has been phenomenal!

 

[Beau]

Yes. Fully addicted.

A GREAT addition is a smoker tube, to be used in addition to the pellet grill. I STRONGLY recommend the combination that includes the silicone glove. I use a Chef's torch to light the pellets in the tube, but you can also use a propane torch or map gas torch.

Amazon.com

 

[Dustin07]

Yes. Fully addicted.

A GREAT addition is a smoker tube, to be used in addition to the pellet grill. I STRONGLY recommend the combination that includes the silicone glove. I use a Chef's torch to light the pellets in the tube, but you can also use a propane torch or map gas torch.

Amazon.com

thats a great idea! when we first went down this road we were afraid of having too much smoke all the time, making meats we didn't want smokey end up tasting smokey (like chicken breast every single day) but now that i'm using it, I'm actually thinking I need MORE smoke when the time calls for it.

 

[Beau]

You can adjust the level of smoke/smokiness by using different types of pellets. For example, while Apple is mild, Hickory and Mesquite are not. You can find some tables that make recommendations. I found an Oak Whiskey Barrel pellet that is pretty darn nice.

 

[Dustin07]

You can adjust the level of smoke/smokiness by using different types of pellets. For example, while Apple is mild, Hickory and Mesquite are not. You can find some tables that make recommendations. I found an Oak Whiskey Barrel pellet that is pretty darn nice.

thats what we are doing this weekend, we are down low on the "mix" low smoke blend so we are gonna run a smokey blend and do something fun this weekend. I did try the "super smoke" button but didn't really notice a huge change.
although that said, last nights burgers were awesome!

 

[Beau]

thats what we are doing this weekend, we are down low on the "mix" low smoke blend so we are gonna run a smokey blend and do something fun this weekend. I did try the "super smoke" button but didn't really notice a huge change.
although that said, last nights burgers were awesome!

When you try the smoke tube, you will get a very nice amount of smoke - for 5 hours. As you have probably learned, a pellet smoker (absent the smoke tube) usually yields the greatest amount of smoke in the 165 to 215 temp range.

 

[Dustin07]

When you try the smoke tube, you will get a very nice amount of smoke - for 5 hours. As you have probably learned, a pellet smoker (absent the smoke tube) usually yields the greatest amount of smoke in the 165 to 215 temp range.

Yeah I wanted a smokier finish last night so I started my pork tenderloin for ten minutes at 225f, then removed and wrapped it while I cranked the grill up to 450 with my cast iron in it, then finished it.

Looking back I need to try that again at the even lower level. 225 is the max heat that you can engage the "super smoke" feature, but it does seem like even at 225 the smoke is dissipating a lot. Maybe I'll go 165 next time.

 

[Beau]

Two words: Smoke Tube.
Two more words: Meat Church.

 

[kjscatch]

Yes. Fully addicted.

A GREAT addition is a smoker tube, to be used in addition to the pellet grill. I STRONGLY recommend the combination that includes the silicone glove. I use a Chef's torch to light the pellets in the tube, but you can also use a propane torch or map gas torch.

Amazon.com

Thank you for this! I am always craving more smoke. Got it in the Amazon cart to order. Now gotta get a torch!

Now gotta do my double smoked ham again! Or the bacon wrapped meatloaf!

 

[Dustin07]

When you try the smoke tube, you will get a very nice amount of smoke - for 5 hours. As you have probably learned, a pellet smoker (absent the smoke tube) usually yields the greatest amount of smoke in the 165 to 215 temp range.

I thought about this yesterday and ran the super smoke at a low 165 for 15 mintues or so on chicken before ramping it up to 450f. turned out fantastic! Haven't picked up a smoke tube yet, but I think we will. it just looks like it makes sense for the long slow smokes in that 225+ range. 165 definitely produced more smoke than 225...

Two more words: Meat Church.

on it!

Now gotta get a torch!

I keep thinking that too- been thinking about it for years and never pulled the trigger

 

[littlrook]

Any of you guys in the Traeger cult yet? I used an old school Chargriller Acorn (egg style kamado grill) for like 7-8 years. I am thinking of restoring it as the parts have gone to hell. I've already been through three grates on it. Took me like 6 months to really learn and dial but then I could run 9+hour low and slow smokes.

With our deck/yard project the wife and I had been budgeting for a new "outdoor" kitchen setup but once I dug in I realized they were just STUPID expensive. so we kept going back and forth between smokers, cheap propane BBQ's, etc and then finally stumbled on an Traeger while it was on sale with a bunch of freebies thrown in (cover, multiple large bags of pellets, etc).

I assembled it last Friday, and of the 7 nights it's been operational, we've cooked on it 6.

Chicken breast, chicken tenders, halibut, salmon, steak, steak, burgers, and a random cod fillet I had thawed out.

I have a lot to learn about this thing, and I can't get it hot enough for a good sear but holy cow the flavor on everything has been phenomenal!

Man I too am rocking the ACORN! I love the thing, but have gone through 2 grates until i opted for a stainless. Now the lower portion is rusting out sadly. I have been thinking about the traeger also

 

[Dustin07]

Man I too am rocking the ACORN! I love the thing, but have gone through 2 grates until i opted for a stainless. Now the lower portion is rusting out sadly. I have been thinking about the traeger also

dude I loved my Acorn for many years. I bought the floor model so I think I saved like $100 and it was pre-assembled lol. I used it for everything from chicken breasts on sunday meal prep to 10 hour brisket and pork butts. once you learn how to get it dialed you realize it can do anything a green egg can do but for like 10% of the price.

mine is also rotted out now on the bottom. My wife and I have been talking about either restoring it, or painting it and burying about half of it to make it a pit style bbq. I don't want to get rid of it, but I'm so spoiled now on the traeger.

Last night I grilled up this grassfed ground beef we have.
one patty I shoved full of feta.
I smoked 3 patties at 165 on super smoke for about 12-15 minutes
removed from grill
cranked grill to 450f with a cast iron pan on it, filled the pan with butter and onions
threw the patties in the castiron on top of the onion, flipped, finished
then tossed as much of that awesome buttery onion sauce and goop on my slab of feta stuffed burger on a pretzel bun

best burger I've had in my life