Discussions

I’m in the market for a pellet grill... I am leaning towards Traeger but figured I’d inquire about other people’s experiences with them.  
 
I’m looking at the Pro 575. Has the features and is the size I’m looking for.  
 
Previously had a Weber LP unit, it was great but fell off my deck. Then bought a Napoleon Prestige Natural Gas. Both were awesome, but I think it’s time for a change.  
 
Any thoughts?

I have two of these. I have a Davy Crockett and a Daniel Boone prime wifi. Both great units. Just another option to look at

I am on my second Traeger, I wanted to get the latest so I gave my first Traeger to a friend. He is hooked.  
 
I now have the pro series (Creaseys are second to none)  
 
They delivered. I would not go back to any other type of bbq.  
 
I have cooked beef for 20, Christmas dinner for 16, no sweat.  
 
I would not for anything other than a Traeger now.  
 
I hope this helps,.

I have had one for over 6 years.  
Chicken, ribs , both pork and beef loins, and beef brisket are fantastic on it.  
I still have a regular BBQ to do my steaks and pork chops on.. as well as hotdogs.

I looked into buying one a couple years ago and did a ton of research. I decided on the Green mountain grill - Daniel boone (mid-size). What I liked about this grill vs. the others is that you could change the temp in 1 degree increments vs 5 degree increments on the others. Also, it had a digital display to do so vs. a dial. You could also use wifi and control it from your phone. This may be available to other grills now as other brands catch up, but not sure. Finally, the GMG has a thick insulator cover (I’m not sure if it comes standard or is extra) but you would put it over the unit to keep heat in when it’s extra cold: great for Manitoba winters. The others didn’t have these options. As for everything else, it was the same on the other grills. The only downside is you have to drive to Winnipeg to buy it. I ended up not buying one in the end because I couldn’t justify the cost or room for it when I already had a Napoleon grill and I decided to eat more plant-based, but it’s still the one I’d get if in the market down the road.

Went with the Pit Boss  
Decided on the brand as u can open up a piece at the bottom so you can add grill marks or do some char broil if desired. Nice way to finish off a steak.  
 
Best bread we ever made was cooked on our Pit Boss as it cooks like a convection oven.

I didn’t buy a pellet grill cause I don’t want to always buy pellets. I made my own Pit and burn only wood and sometimes lump charcoal. I too have cooked for large party gatherings and always got rave comments how tender and tasty the meat was. It’s a labour of love cause there’s no fancy high tech, just time put in. I get my wood for free from people who have cut down their fruit trees and sometimes buy some hickory or mesquite to experiment. Mesquite is perfect with brisket. Kills a Sunday afternoon nicely listening to tunes and smelling that slow cooking smoke. Maybe a beverage or two to enhance the mood. Lol.

Who gives you your lump charcoal?

I dont think the poster gives a rat's ass how you cook your meat. He was wondering about Traeger BBQ grills.  
I am also too cheap to buy wood pellets. I prefer to microwave my steak !!

I have eaten food off pellet bbq’s but have a few questions. Is all the heat created by just the pellets or is there another source of heat, and are the pellets held together by wet compression or a binder.  
The reason I ask about the heat created, is that if you are creating all the heat from the pellets then you will have a high temperature on the wood which sometimes will create a bitter taste in the meat or mask the actual flavor of the smoking flavor you are using.

I make my own lump charcoal. I just burn some oak stumps and cover with sod and dirt out in the country. Works great.

The pellets are made of pressed wood particles. The pellets are the heat source, as the igniter burns them as they come out of the auger. The temperature of the pellets would not be as hot as lump charcoal. I see no reason to think they would cause a bitter flavor. Charcoal creates the heat in other cookers and they do not create bitter results. Not to be worried about something that does not occur.

You don’t have problems with charcoal because it has already been heated to a high enough temperature to remove moisture and other chemicals in the wood, basically just carbon left to burn.  
Wood chips, pellets or the discs that I use in my smoker are different, if you get the heat too high with these products, they will exhaust off those chemicals which go into the meat.  
I’m not sure of the exact temperature but think it’s 140F-150F, once your meat goes above that temperature it quits taking on smoke. If you like the taste that smoke puts on your meat, you pretty much have too only have a temperature of 170F.

I have had a traeger for about 7 years. It works great. Mine is a little Tex elite. I have insulating blanket for the winter so I use it year round. Never have any kind of a bad flavour like some people are talking about, it doesn’t matter if I’m smoking at 160* or cooking at 400* it always tastes great. I would completely encourage getting a traeger!

Never had a microwaved steak so I can’t knock it it yet!!! lol

I ordered a Traeger. Looking forward to giving it a go! Thanks very much for all the help!!

Enjoy it.

Microwaving a steak? You should have your credit rating lowered or something for that! Lol  
I've actually never heard of that, how does that happen?  
I've got a traeger. Love it. Anything that you can cook in a stove , you can smoke it, just make sure it has a digital temp control, and you'll be golden. You'll never go back.

I bought a rec tec bull and it’s absolutely amazing. Holds steady temperature extremely well, even in winter. I’d recommend these to anyone. They have phenomenal customer service and great warranties on top of that.