I’ve cooked with charcoal in my younger days and swore by it, “you can’t get that sear and char flavor with gas” I would proclaim. Then as I got older and could afford one of those gas rigs I would swear it tasted just as good, I didn’t have to deal with the coals and ash, and instant on/off. Now that I’m older and have less time to stand around and mind the “Q”, I Traeger, it allows me to multi task. I don’t get the same “were you messing with your Jeep” questioning. Instead I get the “OMG that tastes so good and it’s so tender”. By the way my Traeger is kept in my shop so I can push it out the drive door, away from peering eyes, and let it do the work while I mess around with my Jeep.
WHAT DO YOU COOK OUTDOORS WITH AND WHY?
WHAT DO YOU COOK OUTDOORS WITH AND WHY?
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