buickanddeere
Well-known Member
Anybody with any experience using those wood pellet smoker BBQ's such as Traeger ?
- Thread starter buickanddeere
- Start date
I have a little tex that does very well. It does not dry out your food like a lp grill. I have had to replace the speed control. I got one that has the heat thermoter control. I have repainted it because it sits out all of the time with a cover. Treager sold out to china and they are cheaply made now but I think they have been changed again. Around me, there is a smoking brothers that is better but higher. It has a domed top and better handle to raise the lid.
I first saw one at the Louisville show from Mo used tractor yard dealer in the south wing. I always kidded them that they went to one of the good local resturants and got the meat they were handing out. They did that for 2 years and were made to discontinue it.
They are expensive but nothing cooks better than these pellets.
I first saw one at the Louisville show from Mo used tractor yard dealer in the south wing. I always kidded them that they went to one of the good local resturants and got the meat they were handing out. They did that for 2 years and were made to discontinue it.
They are expensive but nothing cooks better than these pellets.
Oregon Tractor Jack
Member
I have a Louisiana pellet grill. I love it. I cook everything from smoked ham, pork butt, smoked turkey, hamburgers and steaks on it. As a matter of fact, I am going to cook a U-bake pizza on it tonight. The grill will give the pizza the flavor and crisp crust that you only find in an actual wood fired pizza oven. They take a little while to get used to though. There is a lag from the time you ask for more heat and when the heat really starts. Not hard, just a little different. If you buy one, make sure it has the digital controller. I have had this one for about 8 years and it came with an analog controller. It did not work very well. I upgraded to the digital controller and WOW what a difference. You can set the grill temp and the finish temperature of your meat and the grill will shut off when you hit your set point. I agree with the first post, the Trager's have gotten real cheap. When they first came out these were made out of 12ga steel, now they are very flimsy. They would most likely work just fine, but they just feel flimsy. If there is a Cabella's near you take a look at the Louisiana grills.
OTJ
OTJ
buickanddeere
Well-known Member
I was looking at the Louisiana as some of them are still manufactured in western Canada.
Dopp Creek
Member
Excellent machines. I have an older Big Tex. Most people we invite over for burgers take one bite and put down the burger and say that it is the
best burger they've ever had. Very tough to burn things (like ribs) on them though you can dry it out. So much nicer than a propane grill. My buddy
does all sorts of meat, also does pizza and cookies on his. I've heard complaints about the newer ones made in china having problems with the
electronics, but I have an older one made 35 miles from me in Oregon.
best burger they've ever had. Very tough to burn things (like ribs) on them though you can dry it out. So much nicer than a propane grill. My buddy
does all sorts of meat, also does pizza and cookies on his. I've heard complaints about the newer ones made in china having problems with the
electronics, but I have an older one made 35 miles from me in Oregon.
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