Thread Number: 71442  /  Tag: Recipes, Cooking Accessories
Wood Pellet Grills ( Traeger ) Anyone with Experience?
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Post# 945391   6/26/2017 at 13:52 by mrb627 (Buford, GA)        

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In looking at a new gas grill over the weekend, I ran across this wood pellet grill. Seems to have quite a loyal following. Anyone have first hand experience with one?

Post# 945398 , Reply# 1   6/26/2017 at 14:48 by Iheartmaytag (Wichita, Kansas)        
Wood pellet grills

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Are as you said developing quite a following. 


My nephew (Mr. Marvelous to everyone) just bought one.  Of course his had to be Wifi enabled etc.  I think he paid more for it than I did my car. 


From what he said, and I only go by his word.  The heat is easier to control, and burn time is longer. The smoke can be changed according to the pellets you use.  It's easier to pick up a bag of pellets than a cord of wood. 


Right now I think pellet grills are the "in" thing. 

You will have to let us know if you decide on one what you think.

Post# 945399 , Reply# 2   6/26/2017 at 14:51 by vintage1963 (Ohio)        

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One of my friends has a Traeger and he loves it. He has made several pork loins, wings, briskets, etc. They all turned out very well.

Post# 945407 , Reply# 3   6/26/2017 at 15:56 by kb0nes (Burnsville, MN)        

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I'm curious how much control you'd have over the smoke intensity. Since the fuel generates the smoke could the smoke intensity get to be too high at times? Perhaps more airflow leading to a cleaner burn, I wonder if there is a control?

It does look like a great option for indirect heat cooking, but I also wonder how well it would sear since it doesn't have a true bed of coals.

The set and forget part is pretty awesome, especially if you are planning to smoke/bbq more then grill. I think if I were spending this kind of money I'd buy a Big Green Egg, but it is an entirely a different animal.

Post# 945570 , Reply# 4   6/27/2017 at 12:45 by runematic (southcentral pa)        

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I love my Traeger.  Of course, I bought it at an auction, not new.  The model I got is probably about 10 years old & works great.  Are they perfect?  Nope.  They use a hotrod to light the pellets.  The rods do go out.  The one is out on mine right now.  I have a new one to put in but I just haven't taken the time to do it yet.  I just light it manually, but that's a PITA.  My grill is a rather large model and there are a few different sizes available.


Phil, the smoke is definitely not overpowering.   I was used to my old stick burner and that produced way more smoke flavor.  The traeger is more subtle for the most part. 


There is a combustion fan to keep the firepot burning.  Also, there is an auger to put in pellets at preprogrammed times when in smoke mode, or when in regular temp mode they use a probe just like an oven.  Basically, if anyone has ever seen a pellet heater in a house, it's the same thing.


I've done everything on this grill.  Brisket, chicken, steak, ribs, pork shoulder, standing rib roast, lamb shank, etc.  I just did some excellent spare ribs on Saturday and plan to fire it up tonight for burgers.


In all though, I love this grill.  If you are a member of Costco, they run a road show at different stores with good bargains.

Check out the Traeger Nation facebook page for regular folks using this grill.


Post# 945575 , Reply# 5   6/27/2017 at 13:07 by ea56 (Sonoma Co.,CA)        

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I have no experience with a Pellet grill, but we have had a Whitfield Quest Pellet Insert since 1987 and it also had a "hot rod" igniter. This never worked very well and after it was replaced once I said the hell with it and I've used fire starter squares for the last 15 years to light it. They work much better than the hot rod igniter ever did. If you haven't tried these yet you might want to give then a try. I use them to start our Weber now with a starter chimney and they start the briquets better than anything I've ever used before.

Post# 945580 , Reply# 6   6/27/2017 at 13:25 by jkbff (Gladstone, ND)        

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I wouldn't do a traeger, their auger to the center of the unit jams. (At least that is the feed back the owner gave and several customers that converted over.)

We sell Louisiana Grills and have had great luck with them, but they have their own issues as well.

The brand all depends on what you want to do. The Louisiana gets hot enough to grill off of, also you control the smoke with the smoke plate and there is a convection fan as well.

This post was last edited 06/27/2017 at 13:47
Post# 945588 , Reply# 7   6/27/2017 at 14:36 by runematic (southcentral pa)        

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Eddie, I'm familiar with the starters. For the Traeger, you just put some pellets in the hopper, take a paper towel with some veggie oil soaked in & then throw some more pellets on top & light. That works well for that application. When I charcoal, I almost always use a chimney as well.

Joshua, I've never had a jam with my grill. Some may, some may not, it depends on the size of the pellet, sawdust getting built up, etc. The Traeger will get 400-450* so that'd be grillin' temp as well.

Post# 945591 , Reply# 8   6/27/2017 at 14:48 by mrb627 (Buford, GA)        
Traeger Show and Smell

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There is a Traeger Shown and Smell event this Saturday at a nearby Platinum Tru-Value Hardware store. I plan to drop by and have a look (and taste).


Post# 946202 , Reply# 9   7/1/2017 at 10:46 by mrb627 (Buford, GA)        
Bought One!

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Well, I pulled the trigger on a Traeger. Should be delivered Monday or Wednesday next week.


Post# 946216 , Reply# 10   7/1/2017 at 12:30 by iheartmaytag (Wichita, Kansas)        

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Be sure to keep us updated, will look forward to a review.

Post# 946968 , Reply# 11   7/7/2017 at 01:08 by sudsmaster (East of SF, West of Eden)        

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I've seen the Traegers at the local Costco several times over the past few years. But I'm not sold on the whole fuel pellet idea.

Maybe that's because I don't find handling firewood to be onerous. Plus, I seem to generate a fair amount of suitable firewood on my property (fruit trees and such). That said, most of my grilling is propane. I have a couple of stick burners. One, a New Braunfels horizontal smoker, works great on stuff like ribs. It has a separate combustion chamber and that allows for a more even temperature regime even with refueling. The other big stick BBQ is a black egg shaped one, and this has, in the past, worked great for poultry, like chicken and turkey. But like any stick BBQ it takes some time to set up and a lot of attention during the cooking. Although, one time, I had an old friend from high school visit. I got distracted talking in the house with her, and then suddenly remembered the chicken I'd been roasting in the egg outside. Well, the fire had gradually died down but it turned out to be a good thing. The chicken was done to perfection: tender, juicy, tasty. In a propane or pellet BBQ, it would have overcooked. Horribly.

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