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Time to test this thing out - Page 3

post #41 of 45
Quote:
Originally Posted by dirtsailor2003 View Post

The smoke flavor was lacking.  Not as much as I like, in fact almost none. Guess I'm just too used to the Mini and UDS!

 

Hi Case...yeah, that's the most common comment/observation about pellet cookers.  They burn cleaner than other wood fired pits...they still make smoke, but a more subtle smoke with lighter smoke flavor in the food.  Lots of folks who cook primarily on stick burners or charcoal pits are just like you...pellet pits just don't make a heavy enough smoke flavor to suit what they're are used to getting.

 

Sounds like that Traeger may end up on Craigslist...

 

Red

post #42 of 45
Quote:
Originally Posted by mneeley490 View Post
 

 

49'ers? :th_violent5: That's ok, we like you anyway.

Yeah, I second that. Traitor. hahaha.....

post #43 of 45
Thread Starter 
Quote:
Originally Posted by migraine View Post

I'm struggling to justify having my Traeger when it goes to smoke flavor and the "pellet in a pellet" comment is quite true.  I'm scratching my head as to why it should be this way.  I'm not saying what I've smoked hasn't been good, but just lacking.

I will say that when it comes down to "just set it and forget it", I find it an easy and a complete unit needing no mods except for adding a pellet tray(I also tried the amaz'n tube but I'm not sold on it... maybe another thread to post about).

I think that the biggest drawback so far has been that the meats tend to be drier due to the constant air flow from the fan.  The xception is that I get a better skin on a whole chicken.

With that this said, I think I prefer my smaller 30" MB analog smoker with all of the mods and additional homemade PID controller. AND, for a lot less money compared to the price of a Traeger 075 of nearly $1000.  If I had paid that much, I would not have hesitated to return it to Costco.

-Brian

Yep, exactly! One of the reasons I decided to sauce the ribs (which I very rarely ever do) was because I noticed they were looking a bit drier than what I normally get in my other smokers.My conclusion was also the constant air moving "convection" cooking that was drying out the meat. Great for chicken skin I guess, but not needed.
post #44 of 45
Thread Starter 
Quote:
Originally Posted by SeenRed View Post

Hi Case...yeah, that's the most common comment/observation about pellet cookers.  They burn cleaner than other wood fired pits...they still make smoke, but a more subtle smoke with lighter smoke flavor in the food.  Lots of folks who cook primarily on stick burners or charcoal pits are just like you...pellet pits just don't make a heavy enough smoke flavor to suit what they're are used to getting.

Sounds like that Traeger may end up on Craigslist...

Red

Yep been my number one complaint with them since they first came out. I'd go to my cousins and he and his neighbors would be out "smoking" on their Traegers having block parties. I'd sample the food, blah. So one year I brought my smoker and plated up for the blind sampling that all the wife's did. Well let's just say I wasn't invited to participate anymore!

If it goes anywhere it'll be on the back deck of my moms house!
post #45 of 45

I don't care what you cooked them on, Case those were some nice looking ribs (nicer before the saucing but I can understand why).

 

Pop was much like you, he would never use BBQ sauce except when pressed. He'd always mop with apple vinegar, butter, salt and pepper and that was all.

 

Great looking cook, sorry so late to the party.

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