Traeger grill · Page 3 · CigarBid Forums

Free Fall
Auctions

Specials
Auctions

QuickBuy
Auctions

Newly Added
Auctions

Ending Soon
Auctions

Welcome Guest

Forum Terms & Conditions | My Topics

corey sellers
Herf-A-Holic Topic Starter

6 years ago

#41

You don't have to watch it and keep it fuel rather it's charcoal or wood. That's one of the reasons I wanted a pellet grill I am cooking ribs right now with it and I can get alot more smoke with my $49 water smoker that I have to cut the a slab of ribs in half to fit on there and if I do 2 slabs I have to stack them. If I do a 9lb shoulder on the water smoker almost a 20lb bag of charcoal will be used.

corey sellers
Herf-A-Holic Topic Starter

6 years ago

#42

The one thing I am noticing is at 180° there is a fluctuation of 15° but at 280° which is what I am cooking at it's fine.

USNGunner
Herf-A-Holic

6 years ago

#43

The one thing I am noticing is at 180° there is a fluctuation of 15° but at 280° which is what I am cooking at it's fine.

corey sellers wrote:

Lower temps cool faster through the sheet metal. You get more of a hysteresis swing. There is simply less heat to hold.

corey sellers
Herf-A-Holic Topic Starter

6 years ago

#44

That makes sense I am used to cooking with the acorn kamado grill that thing will keep temperature and get really hot if you want.

octavup
Enthusiast

6 years ago

#45

And how much did all this cost ya?

Gimme $200 and I’ll have a grill, sidebox, charcoal and chips

fishinguitarman wrote:

It cost me the price of the Traeger plus about $125 for the largest Smoke Daddy. However, the advantage to this setup is that the temperature is steady at whatever temperature I set it at, you don't have to constantly tend to the fire, and using the Smoke Daddy alone, I can do perfect cold smoking. I can also independently control the temperature and the amount of smoke I want. Try that with your charcoal, chips, and side boxes. The setup wan't cheap, but the consistency of results coupled with not having to baby sit the fire, along with producing consistently great barbecue seems to have been worth it.

corey sellers
Herf-A-Holic Topic Starter

6 years ago

#46

I set the temp and ut stays right where I want it just not enough smoke . I like to smell my smoke when cooking with the acorn I can smoke the neighborhood up and turn some meat black you have to be careful with it. I will figure this traeger out can't wait to try the ribs tonight. Next will be waygu sliders and hotdogs and brats and some stuffed shrooms.

octavup
Enthusiast

6 years ago

#47

corey sellers wrote:

As I described in my earlier post, check out adding an auxiliary smoke generator like the Smoke Daddy. It is a relatively inexpensive addition that will make a world of difference. In my case, it transformed my Traeger into a smoker that will produce as much smoke as a traditional offset smoker.

fishinguitarman
Herf-A-Holic

6 years ago

#48

You may not have to tend to the fire but isn’t that part of the grilling experience?

USNGunner
Herf-A-Holic

6 years ago

#49

You may not have to tend to the fire but isn’t that part of the grilling experience?

fishinguitarman wrote:

Yeah. But so is foreplay and I don't really dote on that either. 😳

corey sellers
Herf-A-Holic Topic Starter

6 years ago

#50

Lmao that's good Gunner

Thunder.Gerbil
Herf-A-Holic

6 years ago

#51

octavup wrote:

Smoke bomb it....

Just put a few chunks of wood or even briquettes on top of the heat diffuser. Put your meat on, then start the traeger at "high" (450 or whatever your model goes to). After 30 minutes, the wood will be burned out, but the meat will barely have climbed a few degrees so go ahead and turn the heat down to whatever you want to cook at. Cook as normal after that.

fishinguitarman
Herf-A-Holic

6 years ago

#52

Did you say smoke bong?

Thunder.Gerbil
Herf-A-Holic

6 years ago

#53

Did you say smoke bong?

fishinguitarman wrote:

Yes we did, Mr. Hall. Come on now, it's time for your special medication and as a bonus, we're serving your favorite Key Lime Jello tonight in the dining hall...

Users browsing this topic

Important Information: