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  1. J

    Upgrade my Traeger to What?

    I want to upgrade my 5 year old Traeger. Can't remember what model. I have been looking at a new Traeger and the Pits and Spits Maverick. I want more room, wifi, better temp control, etc What do you think? What should I go with? Pros / Cons?
  2. B

    Botched My Brisket

    I’m sure you’ve heard it all before but just need to vent get my panic out before I pull the brisket off. I can’t help but think I’ve botched my brisket. Started off with a 14lbs full packer and definitely cut out way too much fat. Did a mustard smear and probably used too much mustard. Planned...
  3. S

    Calling all Traeger and Rec Tec enthusiasts

    Hi everyone, I have decided to pull the trigger on a new pellet grill. At the moment, I am torn between the Rec Tec RT-700 and the Traeger Ironwood series. If you own any of these grills, I would love to hear about your experience with them. cheers, Dennis
  4. psdcarlos

    Smoked Brisket on Traeger

    I’m 12 hours into my cook today. Smoking is seriously one of the most entertaining things. This is my second brisket but have smoked a few hundred ribs and around 50 pork shoulders. Every time feels like a first, and the process is always a new lesson and challenge. Grilling is something that...
  5. psdcarlos

    Ribs are a bit too fall off the bone

    Hello folks, I recently smoked up 3 racks of baby back and they turned out great. I did however want them to hang on the bone a bit more. They were sliding right off and I wasn’t able to cut them individually. By the way I use a Traeger 22 Pellet Grill. Again, the ribs were great, meat was...
  6. Z

    2 Bad probes on ironwood 650?!?!

    Hey guys! I’m new here. I have a brand new Traeger Ironwood 650. Traeger has sent me 2 probes already and both are now reading “bad probe” on the control module. I called Traeger and told them about this, so they sent me a whole new control module. I just installed it and am still getting...
  7. S

    First Smoked Brisket best cooling methods?

    Hey guys, new to smoking and the forum! I just finished my first 28 hour smoke on a 16lb brisket. I had it wrapped in butcher paper for the back end and when it hit 195, I took it out and placed it in a large cooler lined with foil. I kept it in the juices wrapped in the butcher paper, then...
  8. OlympicSmoke

    I bought an 18 lbs brisket. Help!

    Recently bought a pellet smoker and was looking to use it for the first time this Sunday (I have fired it up to prime the auger and season the grill). Hard to find brisket, but wife found a monster 18 pounder at Costco. Can I separate the top and cook just that? Can I freeze the other half and...
  9. W

    Smoker turned off while doing a brisket

    Hey there, I was wondering if someone could give me an opinion on this. I started smoking a 6 lb brisket last night at 11pm at 180 degrees. Woke up at 630, wrapped it in butcher's paper and turned it up to 225 degrees. I came left my house for an hour and a half, came back and had a pellet jam...
  10. W

    Safe to Eat?

    I'm relatively new to smoking but here is my situation. I started to smoke a 6 lb brisket at 185 degrees at 11 pm last night. I woke up at 630 am wrapped it in butcher's paper and then turned it up to 225 degrees. Everything was fine until I left the house for an hour and a half and came back...
  11. disco

    Traeger Reverse Sear Steak

    It was my birthday. I had bought a prime grill trimmed rib steak. I could just fire up my Weber Genesis grill but I decided to see how my new Traeger Timberline smoker did on a reverse sear. For those of you who don’t know what a reverse sear is, you smoke a steak at low temperature and then...
  12. disco

    Traeger Timberline 850 Review

    I’ve had my Timberline Grill for a couple of weeks and will give you my impressions. I’ll start by talking about the construction of the grill. It is made of much heavier guage steel than most home smokers. Then they use double wall construction to lend strength and insulation for steadier...
  13. Bauer's BBQ

    Catering in MN. NEED HELP!!

    I really want to get approved and start catering in the state of MN. I do not own a restaurant or a food truck. I have a few questions I need help with below. I already registered my name and have insurance. I already have several commercially certified kitchens I can use to prep the food. I own...
  14. BalticViking

    New to You from Portland, Oregon

    Hi everyone! We are located in the heart of Portland ("Portlandia") Oregon. We've been university chaplains with a group called Chi Alpha (AoG) since 1989, based at Portland State University. So, we stumbled onto a "free" Traeger pro smoker on Craigslist, picking it up for a friend last...
  15. pne123

    Sear box on a Traeger

    Wow, I have not posted in 9 yrs... anyway, I have a 20 yr old Traeger bbq100 deluxe. I have updated the electronics and it still works but has an issue reaching 350f unless the weather is perfect. I use my 15 yr old weber to sear and grill. I was thinking of replacing both with a large...
  16. C

    Traeger Quality Control - going downhill?

    I'm a newbie here, used to be over on Pelletheads and I've owned a Traeger Texas for 8+ years and upgraded after a house move to a new Pro 34. So far that was a huge mistake! Has Traeger quality gone downhill? Wonder what new owners are experiencing? My new grill takes twice as long to cook...
  17. Y

    Help Me Decide Between PID Controllers

    Hi All, I have a Traeger Pro 34 and have way too many temp fluctuations and occasional flame outs when cooking at 180F. I am strongly considering getting a new PID controller to avoid the temp fluctuations and allow for auto relight if necessary, but can't decide which would be best. Hoping...
  18. Preacher Man

    Should I Pull the Trigger on Traeger Deal?

    Just saw this at Home Depot. Traeger Eastwood 34 for $599. If I apply for their credit card I can take off another $100. Yay or nay?
  19. illini40

    Smoked Chuck Roast: Q-View

    Good Morning Smoking a chuck roast today. Planning to just slice/chop/pull. Any suggestions? Started with a 2.5 pound choice chuck roast. Seems to have some good marbling. Just a little bit of trimming. I hit it with a solid base layer of Killer Hogs AP Seasoning, and then a light coating...
  20. un4gvn1

    Test Bird

    I decided I needed "proof of concept" with the smoke tube & Traeger combo. Picked up a 12lb "nothing special" bird a while back. It's been thawed for at least a few days, so, Sunday was the day. Spatchcock, I didn't brine this one simply to keep things easy. Spice prep was Garlic Lover's...
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