- Mar 23, 2017
- 33
- 28
I was given this as a gift from my parents. They have given me my last two gas grills, I get around 15 years out of them, probably more if they didn't give me replacements. They must have been up late at night watching something and either switched to the infomercial, or they lured in by the snappy name of the infomercial. I had been talking about getting a propane or electric smoker. I never looked at pellet smokers, I knew they existed but felt that propane or electric would be easier. Now I know differently.
Got it the first week of February, and have used it quite a bit. So far it has worked out nicely for me. There is a learning curve, and each time I repeat a smoke I try to learn from previous mistakes.
I haven't suffered from any of the common things I see Traeger users have, it seems to keep the temperature pretty well, no run away pellet feedings. I feel at this point I could start a brisket at 10pm and sleep comfortably. I have done a brisket already, but decided to get up after 5 hours and foil wrap it. I think next time I would just let it go to 8-10+ hours and sleep in.
It isn't perfect, the "all terrain" wheels barely roll on smooth concrete, and I have to move it around depending on if a night smoke, day smoke, if it rains, etc. Eventually I can see me adding larger wheels. I also don't have the right hardware to hang the shelf on like I see some people do. I have to take it off and store it elsewhere when I cover it (which I always do). I need to add the upper grill for veggies and a place to rotate things to.
It is large enough to support meals for a family of 4, and for larger chunks of meat but not many at a time (I did a 15 pound brisket, fit just fine, and 2 pork butts, could have done 3). I thought I would still use my gas grill more but with being able to grill (minus the direct heat to sear) on it after smoking, or roasting, I have only used the gas grill a handful of times since getting the smoker. I also thought I would finish things inside in the oven (why use pellets to cook something at 400 or when foil tented), but quickly found out that makes the house as smokey as inside the smoker.
I mainly use Traeger pellets, and I am pretty sure they are all a base wood (oak or alder), and a small percentage of the listed wood type. I don't think they use oils for flavoring for wood flavors (but they did for the flavored pellets like "Italian" and "Garlic"). Personally I am okay with that. Many complain that food off the pellet smokers are not smokey enough, but even with the 40% Mesquite (for example) pellets I get plenty of smoke flavor. I wish that Traeger would be less mysterious about the composition of their pellets. I have tried the B&B brand hickory, which they state the composition and it isn't 100% hickory. I might try some 100% typed pellets if I can get my hands on it easily without needing to get 500 pounds.
Got it the first week of February, and have used it quite a bit. So far it has worked out nicely for me. There is a learning curve, and each time I repeat a smoke I try to learn from previous mistakes.
I haven't suffered from any of the common things I see Traeger users have, it seems to keep the temperature pretty well, no run away pellet feedings. I feel at this point I could start a brisket at 10pm and sleep comfortably. I have done a brisket already, but decided to get up after 5 hours and foil wrap it. I think next time I would just let it go to 8-10+ hours and sleep in.
It isn't perfect, the "all terrain" wheels barely roll on smooth concrete, and I have to move it around depending on if a night smoke, day smoke, if it rains, etc. Eventually I can see me adding larger wheels. I also don't have the right hardware to hang the shelf on like I see some people do. I have to take it off and store it elsewhere when I cover it (which I always do). I need to add the upper grill for veggies and a place to rotate things to.
It is large enough to support meals for a family of 4, and for larger chunks of meat but not many at a time (I did a 15 pound brisket, fit just fine, and 2 pork butts, could have done 3). I thought I would still use my gas grill more but with being able to grill (minus the direct heat to sear) on it after smoking, or roasting, I have only used the gas grill a handful of times since getting the smoker. I also thought I would finish things inside in the oven (why use pellets to cook something at 400 or when foil tented), but quickly found out that makes the house as smokey as inside the smoker.
I mainly use Traeger pellets, and I am pretty sure they are all a base wood (oak or alder), and a small percentage of the listed wood type. I don't think they use oils for flavoring for wood flavors (but they did for the flavored pellets like "Italian" and "Garlic"). Personally I am okay with that. Many complain that food off the pellet smokers are not smokey enough, but even with the 40% Mesquite (for example) pellets I get plenty of smoke flavor. I wish that Traeger would be less mysterious about the composition of their pellets. I have tried the B&B brand hickory, which they state the composition and it isn't 100% hickory. I might try some 100% typed pellets if I can get my hands on it easily without needing to get 500 pounds.
