How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?
- Thread starter DrDmoney
- Start date
Getting back to the OP, I use charcoal or wood only.
There is a decided difference in flavor between actual fire (charcoal/wood), simulated fire (pellet) and gas.
My go to is a Weber kettle. I have 3 22" kettles. I do about everything family size on them.
If I need more smoker space, I'll use a little Brinkman drum smoker I nabbed off FB many years ago. It's getting rough but runs like a dream.
For big cooks, like the 4 pork butts, brisket and Chuck roast I smoked a few months ago for quick meal prep, I have a OK Joe Bandera that handles those jobs.
I have buddies with all manner of grills. I've eaten their food and it's not bad. But there's nothing that compares to good oak smoke and actual flame sear.
There is a decided difference in flavor between actual fire (charcoal/wood), simulated fire (pellet) and gas.
My go to is a Weber kettle. I have 3 22" kettles. I do about everything family size on them.
If I need more smoker space, I'll use a little Brinkman drum smoker I nabbed off FB many years ago. It's getting rough but runs like a dream.
For big cooks, like the 4 pork butts, brisket and Chuck roast I smoked a few months ago for quick meal prep, I have a OK Joe Bandera that handles those jobs.
I have buddies with all manner of grills. I've eaten their food and it's not bad. But there's nothing that compares to good oak smoke and actual flame sear.
I like my kettles as well but for long smokes I fire up the Masterbuilt 800 gravity with wood chunks and charcoal. PID controlled to keep even temps over a long time.
That's interesting. I bet that does pretty good.
I like the "ritual" of running an old stick burner too. Tending it and watching it. The same reason I like to cook over an open fire on our fire pit I guess.
I did a pot roast in the Dutch oven using coals from the fire pit earlier this year. It turned out really good.
I’ve had an offset, Komodo and pellet.
I no longer have the offset.
I’m very happy with my MAK and BGE setup.
The MAK is our go to for all smoking the flavor control of the pellet types is nice.
The egg is great for general grilling and searing. Still can smoke if I need more capacity.
Steaks we’ve been doing sous vide with a torch for final sear and been quite happy.
We bought a 1/4 beef from a friend and cooked the filet mignon the other day wrapped in Wright Brand Bacon. Reverse sear with oak wood. So good.
Just saw this today, I haven’t read through all 62 pages. Has anyone used one of these? Same idea as a pellet, but uses lump charcoal, wood chunks, or briquettes. I’ve been thinking about getting one at some point. Looks like a decent option, but will probably wait till at least the cheap pellet grill breaks. I currently have an offset, pellet (cheap SAM’s club but works decent) and an egg style, Vision brand.
It's from Vortex. Works with their Vortex accessory to do super high temperatures.
This was weeks ago. There were no left overs. Those were probably the best steaks we've ever fixed!
I have the MB800 and it does great, good flavor and easy to use. They do have some quirks but find one on sale and go with it.
Today is the last day I will be using the Traeger. Temps wouldn't hold steady and it couldn't decide if it wanted to lay down smoke or 400 degrees.
Still turned out good and tasty
Still turned out good and tasty
Steaks on.
And off. Still need a little more time with the grill insert to get it done.
And off. Still need a little more time with the grill insert to get it done.
Very happy with the way they turned out. New grill getting used to it but already love how easy it is.
join smokingmeatforums.com great people and tons of info for all things smoking even @Apparition makes an occasional appearance.
I guess I need to fire this baby up soon, apparently my neighbors cat "Brooklyn" thinks so?
First butt on the new Recteq. So much easier than the kamado.
looks good, love my recteq as well. So simple to use and monitor temps.