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traeger grill

21 years ago

ANYONE EVER HEARD OF THIS GRILL OR USED ONE?

Comments (10)

bsbbq
21 years ago
I never have.
strawberrygoat
21 years ago
Their web site is...www.traegerindustries.com
I have one I got at a yard sale, but have yet to use it. I hardly ever cook outside, unless I'm at a park. I get the newsletter from the company, and always enjoy reading it. Maybe someday I'll enter one of the cooking contests. You can win a new grill. Then I'd have two I wouldn't be using! Hope this is a help.
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Comments (9)
Aca12 I have a Viking Gas Range and a DCS Gas GRill. Both perform extremely well. BUT............. I would be concerned about their warranties. Now I am not familar with the warranty on the Viking Gas Grill, but I can tell you that I am not impressed with their warranty on their gas ranges. I recently had a problem with the oven where both igniters and both burners had to be replaced. My range is not quite two years old. The igniters had a one year warranty and the burners have a 5 year warranty but not on labour. It cost me $300.00 for repairs. I have written to the company concerning this as I believe that it can't be a normal occurence for all 4 of these parts to breakdown at the same time and within 2 years of purchase. The initial response was basically how unfortunate it was that I was experiencing these problems. On the other hand,DCS has been very helpful when I called them. I had a problem with the grids on my DCS Grill rusting out within the first year and they replaced them immediately. The same thing happened again and they replaced the grids, this time with the new stainless steel grids. Also recently I noticed a crack in the frame that holds the ceramic bars. I called them and they immediately sent out replacements. My DCS Grill is over 4 years old. I use my Grill alot, from direct grilling to indirect roasting of ribs and whole chickens as well as using the infrared rotissiere and I am never dissapointed. I cooked whole meals on the grill this summer when it was just too hot to turn on the inside oven. I even baked Yorkshire Puddings as well as blueberry muffins over indirect heat. With just one side lite the temperature in the grill will get up over 600Â°F. Here is a link that might provide you with some more information to help you make your decision. It was provide to me by another member here, bbqjones. Here is a link that might be useful: gas grills
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Comments (25)
I second on the smoked salmon. Smoked sturgeon is even better. We use Traeger pellets; for smoking we sometimes chip our own apple and cherry we've pruned and dried. But that takes a powerful chipper. The Traeger grills are different. For one thing, they run on electricity. That means you do have to have reasonable access to a power source. We have an outlet on the patio. Because of the way air circulates, you don't need a rotisserie and there are no flareups. That can be a big consideration for people who find grilling intimidating. I would compare it to learning how to use a new range. If you can figure out appliances, a Traeger is no problem. There are Traeger owners nationwide. It's a friendly group and I'm betting you could call Traeger to hook you up with someone in your area willing to show you how they work. Seeing the real thing can make a big difference. Then you can decide, "Yes, this is just what I want," or maybe you'll decide, "This isn't for me." Everyone has preferences. I've also linked below to the page on the Traeger site that explains how they work. That might help too. Carol Here is a link that might be useful: How Traegers Work
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Comments (25)
Well I am the proud owner of a smoker!!!!! Gotta tell you smokin' hasn't really taken off here in Canada but it appears to be picking up steam...I mean smoke. Very limited choices. I decided to go with the majority and buy electric. My intent was to get just a simple electric smoker but Clive wanted me to get the digital model with the temperature set and monitor features. This is the one I settled on, it has the features we want and is in a price range I am OK with. Not sure if there really is a Centro or if it's " store brand" for Canadian Tire. Watch the sucker go on sale next week! LOL Now I'm on the hunt for recipes! Thanks for all your tips and recipes ideas and info , I'll let you know how it goes. Here is a link that might be useful: centro smoker
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Comments (13)
I've owned and used many different types of BBQ and smoker equipment over the years. Hands down the best I have ever owned is one called Smokin Tex. It is a heavy duty electric smoker made out of all stainless steel....even the racks. This type of smoker is designed to produce real PIT TYPE barbeque.....as you cook "low and slow" at 225 degrees F. You do not need a water pan and only use one or two small pieces of wood (the size of a chicken egg in its smoke box). Because you cook at a low temperature....it is impossilbe for food to char onto the cooking grills. Accordingly, they are very easy to clean in a dishwasher or by hand. It is IMPOSSIBLE to produce bad pit style BBQ in this smoker. Every thing comes out perfect......each and every time......with absolutely no attention needed for either the food or the smoker. I cooked a 10 pound brisket in my smoker the day before yesterday. Here is the proceure.......just before cooking, season the brisket with a heavy coating of Tony Chacherie's More Spice cajun seasoning (it has less salt in it). Place two small pieces of APPLE wood into the smoker box. Cover the smoker box and the smoker bottom with foil for easy cleaning. Place the brisket in the smoker and insert a thermometer. Set the smoker thermostat to 225 degrees F. Remove the Brisket when the meat temperature reaches 190.....about 9 hours. You do not have to turn or watch the meat. It is truly set it and forget it. The brisket is very tender and to die for good. It is absoultely IMPOSSIBLE to mess up. Same can be said about chicken, ribs, vegetables, and seafood. One note of caution....because the food is cooked at such a low temperature for a long period of time, the fat undergoes a "special" chemical reaction where it gets a wonderful sweet flavor to it that is hard to resist eating. (I'm a chemist so I pay attention to food chemical reactions.) Hamburgers do not shrink when cooked in this smoker and one does not have to cook with smoke. Just don't add any wood. Also, this type smoker makes a great FOOD WARMER..... We Cajuns love to party hard and my smoker comes in real handy as a warmer when we "Laissez les bons temps rouler!! (Let the good times roll.) Again, cleanup is a cinch with this type smoker.....because cooking at a low temperatue simply does not allow the food to bake onto the racks!! I 100% guarantee that you will love this type smoker. My son has an electric Masterbuilt smoker that works on the same principle. It does produce excellent BBQ; however, it is nowhere near as durable or well insulated as the Smokin Tex. Being well insulated allows for cooking in this smoker even in the coldest weather....that is an important plus for me when I want to make me a batch of jerky in the winter. I'm into cold smoking too......absoultely love to smoke all types of cheese in it. Lightly smoked mac and cheese is so good!! I can asssure you that this is not SPAM. I usually hang out on the GW fig forum.....but I really LOVE to cook too. I've attached a link below so that you can see the smoker that I use. I purchaseed a nice cart and many other accessories for mine. These low temperature bbq smokers come in various sizes. There is usually another all stainless steel electric smoker for sale on eBay that is much cheaper than the Smokin Tex and looks very similar to this one. I did not see it in my current search. If interested in this type product be sure to check out other sales sites. Tell your husband that he will produce THE BEST BBQ in town with this type smoker........no joke. Here is a link that might be useful: All Stainless Electric Smoker
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trofywife
19 years ago
Sorry I am just now finding your question.
We stumbled upon Traeger grills at a home show around March. We knew nothing about them, but we were in the market for a grill and I fell in love with the Steer grill. The vendor was packing up and made us a great deal. We took home our grill still knowing very little about how these grills operated. After one use, we were hooked! We will NEVER go back to anything other than Traeger. Everything tastes 100% better. It's easy to use like a gas grill and foods taste better than off a charcoal grill. Everything is so juicy! We started BBQing 4 times a week. I could have saved some money on my double ovens if I knew we were going to come across this amazing creature. We have tried different flavors of pellets, but I haven't been able to tell much of a difference in taste. As part of the deal we got several of their rubs and seasonings - all excellent! Now, the guy at the home show said he even bakes cakes and cookies on his. I haven't tried this yet. The store in our area that sells the grills and pellets has BBQ demonstrations frequently. Check with the dealer in your area, maybe you can try this grill out before you buy. But, even if you can't I really don't think there is any way anybody could be unhappy with this grill! It does need to be plugged in to an electrical outlet, for the igniter, so make sure you have one nearby.
Please email me if you have any other questions.

Here is a link that might be useful: My Steer
RIchH
19 years ago
I have the DLX100 model, cant even immagine grilling with out it now. nothing ever burns and everything tastes great. I have been a big weber genisis fan for 10 years but my weber has sat covered since the first time I used the traeger.

Rich
winelover9
16 years ago
After a lot of reseaerch I am about ready to purchase a Traeger Professional pellet burning grill. My only concern involves the cost after the rather substantial purchase price. I am a retired school teacher on a fixed income and wonder about how much will be spent on the necessary pellets. Does anyone have any ideas about the cost of grilling several times a week on a Traeger ?
harryam
15 years ago
A $15 bag of pellets lasts me through about 10-12 grilling sessions. Depends upon what I'm grilling. Burgers and brats take less, ribs and briskets take much longer. I haven't used my stainless gas grill since I bought my Traeger. Expensive but well worth the cost. With wood smoke, get used to burgers with a pink/red smoke ring on the outside. They won't be brown unless you burn them dry.
kaffine
15 years ago
Does it get hot enough to sear steaks? Thanks.
jcla
15 years ago
We bought a Traeger a few years ago, used it once or twice, and put it away. We couldn't get it hot enough to cook burgers--seemed like they took forever. I guess we should drag it out and try again.
scottiam_ix_netcom_com
15 years ago
Yes, they get hot enough to sear steaks. They get hot enough to bake (take-n-bake pizza, pies, etc. at about 400 degrees), They are great for smoking just about anything, that thanksgiving turkey, pork, beef brisket,... just set it and forget it. I have taken pork country-style ribs, smoked them for about 3-4 hours, taken them off the grill, and had nothing but complements.

One complaint though. My wife likes her hot dogs to be a little charred. It's impossible. I have to fire up the gas grill to burn a couple just for her.
cdave
15 years ago
The Big Green egg is so much more versatile than a traeger and you don't have to buy compressed wood pucks.
The BGE sears like a dream and I can slow smoke pork for 24 hours on a single load of charcoal.

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