1) The lack of smoke flavor is due to too high of an initial temp. For instance, when I do wings, I run my pellet smoker at 185 degreees for 45 minute of more then switch to 350 degrees to actually cook the wings and tighten the skin. Great smoke flavor (at least with my Memphis Elite). 2) Some pellet grill have open flame cooking to char/sear.
dry reducing your chimney. most just throw it on from factory when a quick google will tell you you're only suppose to have a 3/4 inch gap or about the size of your thumb.
My traeger sits at 180 +/-3. And it uses far less pellets than his seems to. Even at the highest 485 it goes, it uses .5lb an hr. I did seal the door and lower the chimney. Love it.
If you are using Traeger pellets that is why you don't get much smoke flavor. They use mostly alder in their pellets and then flavor them with oils from the trees listed on the bag. Pellets made from the actual hardwoods like hickory, cherry, oak, maple, etc. produce a lot more smoke flavor. Also 250 is a bit high for good smoke 225 is around the top of the "smoke zone".
@@bearbait2221 I haven’t tried any brand other than CookinPellets yet because I bought into the Traeger only thing for a while too. Bet as long as they are similar in size and aren’t wet or break apart easily I don’t see any reason why other pellets won’t work. These at least seem just fine so far as long as you are following all of the other instructions for your grill.
@@bearbait2221 I would stay away from alder since it doesn’t have much flavor. Sorry if my comment earlier was unclear but the problem with Traeger pellets is that they aren’t actually made from the wood listed on the packaging as the flavor. They are alder that has been flavored which results in pretty weak flavors in your food. I didn’t recommend a flavor because I have only tried one bag other than the Traeger pellets. The CookinPellets hickory is good though. When I used to smoke in my vertical smoker I also loved to use mesquite but it does have a strong flavor so use it for something that can really handle it or don’t leave your food in the mesquite smoke for longer than 10-60mins before smoking/cooking with something else.
This was the best pellet grill video I've seen. Super helpful, no time wasted with useless stories. Thank you for the time you put into this - super helpful.
Dave Hi I saw your comment here after watching part of this video I just wanna say I think this video is absolute crap. There is so much bad information here about Pellet grilling and how it works, it’s just unbelievable. I plan to come back (ideally) and do a more in-depth commentary. I’ve just retired and I have some spare time and I honestly I love my pellet grill and seeing this sort of misinformation put out to irritates the hell out of me! Two comments I will leave you with for now: First, when you are starting the grill, always, always,always keep the lid open, not shut it as Dave does here. Not the way it’s supposed to be done because that smoke itself is combustable. Most importantly, when you lose flame if you are smoking and have it set to a low temp, it’s very important not to simply cycle down to Off and then back to the on or start-up position because you’ll continually feed pellets for four minutes and can actually explode your grill. You can look on RU-vid for “Traeger exploding” to see videos of it doing so. Very dangerous and he did not mention it at all, real mis-information. Secondly, Dave is talking about a specific brand, a Traeger. Now, first and foremost I am here to tell you that Traeger absolutely owns the advertising market when it comes to pellet grills, nobody is even a close second. But this is not the only product on the pellet grill market and Dave did not mention that. Why is it important? Because there is another grill from a large manufacturer, an established brand, called the Pitboss, that works much better (and is like half the price!) for one specific reason and that reason is that the Treager can only cook by convection. As Dave explains, there is no direct access to the flame itself. This can best be seen at time 3:05 in the video, when he talked about maintenance and opens the lid- you can see beneath the meat that it is simply one large sheet to catch drippings, the flame is not in sight at all. The Pitboss on the other hand, does have a “door” if I can call it that, that lets you put flame directly on the grill, if you want to. The door can be kept shut completely and will cook like a Treager, but can also be opened to sear the meat directly, which Dave never mentioned. Annoying, cause these grills have both been on the market for a number of years and Dave comes off as somewhat of a “Pro” at this. If you look up a RU-vid video by Patrick Sipperly called “Pitboss Pellet Grill vs Treager - Ehats the Best Smoker For” and got to time 3:10, you’ll see him show this grill door in action - one picture’s worth a thousand views ! I’ve had my Pitboss now for 3 1/2 years it’s in my patio in Southern California it’s it’s there 24 seven without a cover without anything on it, through the rain the heat the dirt and it fires up every single time no issues. It works great! Hope all this helps a bit, feel free to reach out if you want to know more - John (Sammy Smith is my cover name, don’t want my name all over the web)
In my humble opinion, after BBQing for many of my 70 years on earth...serious outdoor chef 's need at least 3 different kinds of outdoor ways of preparing food. Pellet, charcoal, and propane/gas. With these you will be able to cook EVERYTHING!
Unfortunately, in today's world, that is no longer an option for many people. Things aren't affordable anymore. A lot of people can only swing 1 unit these days.
@@mikek5631 he did say a serious outdoor chef, not the general weekend cook... it's not for everyone, or your right, not everyone can afford to..but some of us that chose to take it to the next level are in the position we can have all 3 or in my case, 4 or more, my blackstone gets a lot of use these days.
@@mikek5631 the pellet grill is the only expensive one. You can get a cheap propane and super cheap charcoal grill. I have a Traeger, Weber and PK New Original and use all 3 monthly
If you want more smoke flavor you should cook at 190 to 225. Pellet grills excel at low temps. I’ll put a brisket on at 7pm at 200 degrees and then give it a spritz before I go to bed. It’s usually ready to wrap when I wake up. Once it’s wrapped i turn it up to finish it. and then when it’s done I foil boat it to expose the fat on top to crust it up while I rest it for like 8 hours at the lowest temp. Plus it gets more smoke on it during the rest. It comes out amazing every time. As for high heat grilling, get a set of GrillGrates and stick them directly on top of the deflector plate. It will increase the temp of the grates by 200 degrees. So if you set the grill to 450, your grates will be 650 and sear the crap out of everything. I grill steaks and chops like that all the time. Just some little hacks to get the most out of it.
My wife and I just bought the same Traegar you have today. After living in an apartment without the ability to BBQ anything for the last 10 years, we were pretty excited to get one. I'll admit that I did not do much research into what this machine actually does and doesn't do well because my wife seemed to know what she wanted and believed it was an alternative to a standard BBQ. After watching your video, I do not believe this is what I want at all, and I'm suggesting we return it tomorrow. I'm looking for traditional BBQ style and you point out a number of issues I'd personally have with using this wood pellet grill. So, I want to thank you. This is an excellent summary of the benefits and downsides of this machine, and while I have no doubt it is excellent in its own right (I did do some research to find out what the best wood pellet grill we could get would be), it is not actually what I'm looking for. I've shared your video with her as well to get her thoughts on it and we'll discuss after. If we can return it, then you've saved me a fair bit of money and pointed me towards the type of BBQ I want.
We’ve had a Traeger for 8 yrs at least. I would never go back to propane. Yes, it takes a little more patience when cooking with a pellet grill but I don’t mind. I love being able to throw anything on there and go do something else, whether other cooking tasks or mowing the yard. You don’t have to constantly babysit the grill and deal with flare-ups and grease fires as with propane and charcoal. But good luck with whatever you get.
Hey bro! I’ve owned my Traeger for 3 years now and learned that if you want to experience an actual smoke flavor you have to actually smoke the meat at smoking temperatures 165 - 225 deg F for at least an hour before bumping it up. Also, forget your rubs and sauces for a month and just use salt and pepper, smoke then grill the meat in a Traeger and you’ll taste a smoked meat flavor that’s hard to beat! I get my Traeger pellets at Costco, their competition blend and also hickory are known for a good smoke profile. I get my briskets cheap at Kroger or restaurant depot, can even get 8 pounders at $4 / lb. Good luck!
So true! I get my pellets at Costco as well. They work perfectly fine. My Traeger has the Super Smoker option that I use frequently when starting my smoke. Usually at 185 degrees.
I gave up on gas grills about 5 years ago. The last two was done after about 18 months. I purchased the Weber kettle charcoal grill about 5 years ago. It’s a red anniversary edition. It works great. I cook year round here in Kentucky. I can have hot coals ready to cook in 10 minutes. Just this spring, I picked up a Traeger smoker form Costco. I have cooked chicken, ribs, and pork butt. They all turned out great. I’m still experimenting with it. I’m cooking about ever two weeks. I’m ready to buy the next bag of pellets. You make very good points. I just finished the last of the pulled pork yesterday.
I've been using a wood pellet grill for about 5 years and absolutely love every aspect of them. The ONLY draw back of completely getting rid of a propane and/charcoal grill would be that I wouldn't have anything to cook on when the power goes out as I do not have a generator. Another HUGE plus with my pellet smoker is that it replaces my oven in the summer which lowers my cooling cost and makes it easier on my AC.
@@segstronseven or so years ago my GMG (Daniel Boone prime) came ready to go for both 120 AC (wall) and 12 DC (car battery). I have even powered it with one of those 12 volt rechargeable “jump packs” while camping.
I have owned a pellet grill/smoker for 15 years And love them. I’m not sure if anyone had mentioned it yet but I would recommend going to a pellet that is 100% wood instead of a Traeger pellet which is wood flavored will other oils infused. I personally use Lumber jack.
I have had multiple smokers for over 50 years, from 300 gallon stick burners, to smoking on an egg to my current custom made pellet grill made from 1/4" steel (it will last a lifetime). Honestly I looked at Yoder and they would have been my 3rd choice. But that is just me. I went with pellets, as I am now in my 70s and don't want to stay up all night. Multiple reasons that all pellet grills tend to have lower smoke flavor. The suggestion of finishing in an oven, once you get the taste profile you like will work, especially if you can bring your oven down to about 225. The dryness of the pellets are a factor you can't fix and limit the amount of smoke, just like kiln dried wood does on a stick burner. Best % of moisture for smoking is about 17%. Pellets are closer to 10 or less. Traeger pellets are some of the lower smoke taste. Fine powder rubs will also reduce the amount of smoke, as they create a coating. When I first received the pellet grill I had made for me, I evaluated how it works. If you have not, you may consider putting things like ribs on the second shelf, if you have one. Traeger pellets are "flavored" in a patented process. That does not thrill me. If you research Lumber Jack, you will probably find someone who orders it by the pallet(s). The negative for you, would be a bit stronger smoke taste. But, you could get milder taste with choices like Pecan. The 20lb bags are usually about $12.00. For those who stock the 40lb, they are usually less than $18.00 or so. If you choose to cook the flat only, as some have suggested, it will be less tender and less of the great taste from the point. Smoke ring is a chemical reaction of myoglobin and carbon dioxide and has 0 to do with taste. You mentioned expanding to other meats. With both Pork Butt and especially beef plate ribs and brisket, resting is critical for tenderness. The best true BBQ places in Texas and Oklahoma have an untold secret in the long rest. I have found resting a pork butt and beef plate ribs at least six hours allows for aborption so that it does not dry out as fast when you shred. Brisket I rest 10-15 hours. Again, jmo. Take it or leave it.
Jim, I agree with everything you said. Pellet brands can make a big difference. Some will use "fillers" in their pellets. It is a matter of trial and error in finding a brand/flavor profile that you like. Also, for those of you that may want to increase the smoke flavor without necessarily adding too much heat, look into a pellet tube (A-maze-N pellet tube is a brand that comes to mind). You just fill the tube with pellets, place it in the cooking chamber and light it (I use a small torch). Pellets will smoulder and add more smoke without affecting cooking temp by much. You can even use the pellet tube to cold smoke cheeses. I also have a large stick burner, and nothing will come close to the flavor profile of it, but yes, I love the convenience of the pellet grill when I don't want to stay up all night baby-sitting a brisket.
@@RealEstateSafelyNavigated A brisket is made up of two muscles, the leaner Pectoralis major muscle called "the flat" and the fattier Pectoralis minor muscle called "the point". They are separated by a fat layer between them. When you buy them together, it is called a "packer" brisket but sometimes you can just buy the thinner, "flat" muscle by itself to cook or some people may separate the two and cook them individually.
Very complete and informative review & comparison. The thing I love about smoking meats is that you can try a variety of methods, rubs and pellets and get different flavors and results. It’s fun experimenting. I agree with several people that have already commented on this video: 1. For smoke flavor, 250 degrees is too high of a temperature to get good smoke penetration. 2. Experiment with other pellet brands. I’m not a fan of the Traeger pellets. I’ve tried several other brands and personally like the Lumber Jack brand the best.
I've watched several videos on smokers because I'm thinking of getting one. Yours is the best, most informative one I've seen, where you talk about cost of operating the grill and the fact of the draw backs. Keeping your gas grill is a big one for me because keeping both would be an issue. Thanks, L think I will hold off on the purchase for now.
I have a small traeger, I use it everyday! I make everything on it, eggs, pancakes, pizza, cake, lasagna, mac and cheese. I bought a smoking tube to provide more smoke at higher temperatures, they work well. Very easy to use.
Thank you for checking out this video. If you want to see a gas grill that also doubles as a pellet smoker, check this video out ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-wNsmVZxetsw.html. ► Look For More Of My Content Here - bit.ly/45yyC1U
Yes they tell you when to clean these units but they also tell you to start them with the lid open because they can explode on start up. Kind of like starting a gas grill with the lid closed.
To each their own, but your conclusion is spot on with my own in that they are two different animals. I view the Pellet "grill" as more of an outdoor oven that provides smoke flavor and the gas grill will always be a direct heat searing machine. Just my opinion. Awesome comparison and great insight for those who are considering their options!
Your conclusions mimic what I've found, wanting a Treager to replace my gas grill now seeing that not possible, even with the models that have 1000deg searing! Enjoyed you video very much
@@XploreAznot worth the cost at all. Steaks from a $300 grill come out 10x better than from a $1500 traeger. Traeger is really only worth it if you’re gonna smoke.
I'm from Texas and love BQ. I've used charcoal, gas, and now pellet. What I like about Traeger is cooking consistency. I agree you don't get the burnt marks as you do on a weber charcoal grill, but for slow cooks like smoked chicken and ribs, it's awesome. The only problem is the smoke flavor. I don't get that rich smokey flavor that I'm used to. Watched several videos, and think it has to do with the Traeger pellets. Just bought a bag of lumberjack oak pellets, and plan on doing a whole chicken tonight. Hope it works.
Steve, great tips! I have a Camp Chef and after six years I can say that I’m totally sold. I went through some of what you are expending with getting little smoke taste, but found that changing pellets and cooking low and slow did the trick. I’ve made several briskets and they get better and better. I did just replace my control board for $70, but that’s been all the upkeep it has needed. I’ve just gifted my smoker to my son and have purchases a wifi enabled 36” Camp Chef Woodwind, which just arrived. Are they grills? Nope. But as a smoker I really like it. Scott
I have the 575 pro as well and just Got grill grates for it. They work so great. I got rid of my propane grill. I just got mine today, and it put a nice char on my ribeye. It put nice grill marks on the hot dogs and burgers as well. I set my temp at 500 the grill grates produce so much heat. It was like 675 degrees with the grates.
Great review. You answered all of the questions and concerns that I had regarding a unit like this. I already have a smoker that I smoke fish, pork butts, beef chucks, etc., but was looking for a good grill that I can put a nice sear to meats. I have had friends tell me how much they love this unit but I always questioned the ability to truly "grill." You saved me from buying something I really wouldn't have a use for. Many thanks for such a thorough review of the good and bad.
For those that miss the "sear" or grill marks on a pellet grill look into a Sear station. These are metal plates that sit on top of the grill grate and heat up by 100-150 F above grill temp. I've had a pellet grill for over 5 years and I also missed those grill/sear marks when I started. I purchased a set of GrillGrate pellet grill sear station [no, I don't work for them or get paid by them ;) ] . They make different sizes, and some specifically for Traeger. They are very easy to clean and "expandable" by an interlocking edge, so you can just get a couple and cover a small cooking area or get enough to cover the entire cooking area.
my pit boss has a moved grill grate over the fire pot, that lets the fire directly reach the grilling grate right above. Let me get my sear marks and still only use a pellet grill :)
@@sirpieman300 my brother in law had a pit boss and it rotted out the bottom of the barrel and fire pot within a few years cause of the grease dripping down into the bottom.
I think most pellet grills are offering a sear section where it exposes your meat directly to the fire. I just buy a set of high temp gloves and remove the grates and heat diffuser on my Yoder .
As for me, y'all can keep and use everything else. I've been cooking, roasting, smoking on big green eggs. I'm at four right now. And I have had all of em rolling at various times.
I’ve used my pit boss for 2 years now and it’s replaced my gas grill entirely. With the flame, I find there’s just no reason to go back. Just Sunday I was able to have 10 burgers, 5 brats, and 8 hot dogs done in 25 min time (and that’s from the moment I turned it on to turned it off).
A tip for using dry rub. The old timers often use yellow mustard as a binder or (glue) to make the dry seasoning stick to the meat on things that you cook low and slow like ribs or brisket. I was skeptical at first but it really works. Just put a very thin layer of mustard on and then dry seasoning. Let it sit for 10 -15 minutes. Then put it on the smoker. You will not even taste the mustard when the food is done.
The mustard is used as a tenderizer (because of the vinegar in it) as well as to help the rub stick...a lot of them will also use squeeze butter too...especially on ribs..
Wow, the first honest video that shows the basics... power 🔋 is required. Almost all pellet grills and smokers use an auger to move the pellets. This is the reason why I personally purchased a Masterbuilt Thermotemp XL, no electricity needed... and maintains the temperature 🌡 like the gas oven in your kitchen would.
I have a pit boss pellet grill. They have the ability to slide the heat shield out of the way and cook directly over the flame, so it can work exactly like a grill, and not just a smoker or oven. Makes for some amazing chicks thighs. To this day I am still surprised one of the lower cost units has one of the best features on the market.
@@HappyBuddhaBoydyou can buy the controller separately. It’s easy to replace. The antenna on them are kind weak so I replaced the one on my unit with an external antenna.
Excellent video. Exactly the info I was looking for, especially the questions of cost to run, maintenance, and if it can totally replace gas grill. Thanks for posting this!
I've done brisket...it always comes out wonderful. Got my Traeger 575Pro at ACE Hardware ($799+tax assembled and delivered)...the color/smoke ring is more distinctive with cherry. It always gives food good color. I have a dear friend that was a Traeger rep. He also did big bbq competitions...he told me if you see white smoke It's acrid and will give you a bitter taste...I clean my smoker every other cook to prevent the white smoke. He also said to always buy your pellets from ACE or Traeger. Not from Home Depot or Costco (allegedly, they get the older pellets and they burn faster and have less flavor). I get mine from ACE and I usually always taste the smoke flavor, not as prominent with Apple as it has a very mild flavor to begin with. I like the Traeger Reserve, great blend. I also like Pecan pellets.
Thanks for your informative video. Here are a few points with my pellet grill over the last year. A few years back I initially looked at Traeger as well but due to the insane price put my desire on the back burner. I wasn't going to fork up $1k on a grill. Now just as a little history lesson Traeger was the one that initially patented the process and hence made a name for themselves and could ask for pretty much any price. However the patent is up and there are others out there now offering pellet grills. Here is were I finally pulled the trigger. I got a Pit Boss 820D3 and can't be happier. It was less than $500 when I bought it over a year ago. It has a side tray and a fold up front tray. But for all of you that want the sear on your steak or chicken or anything else, here is the best part, pull a lever on the side and it will open up a grate on the big diffuser and voila you have an open flame to sear. I use that open flame in combination with a pizza stone to bake pizza in there as well. As others have mentioned to experiment with different pellets and you might find one that gives you a stronger flavor or add a smoke tube. I have read that some of the newer Pit Boss grills got redesigned to include an outside accessible burn pot ash clean out, like you can find on some of the other pellet grill offerings. But whichever grill you decide on, happy grilling and spread the joy and flavor.
@@rudymata3861 Hey Rudy, the sear/char is enough for me. When you open the grates you can see the open flame underneath. That is after you set the grill to high but it is a roaring fire at that point.
I have been smoking on my Camp Chef Woodwind 36 (go big you will be happy) for 3 years and have smoked everything from Butts, Ribs, Brisket, Veggies, Mack & Cheese, Beans, steaks and a whole lot more. I have used all kinds of Camp Chef pellets and found Hickory is my go to, but the wife likes Mesquite. I usually cook at 200 to 225 and have found we get plenty of smoke flavor. For searing I could pull back the indirect heat deflector on the Camp Chef, sear them on my Weber gas grill or use my GrillBlazer Torch which is my go to. Thank you for the video & I agree I love Meat Church products!! We use the Camp Chef lots more than our gas Webber.
I really appreciate the time and info. you put into this video. I own a gas grill and dedicated small Weber smoker and have been on the fence about getting a pellet grill. I'd miss the char for sure, otherwise it's like cooking in an oven. Also I purchased a little smoker tube which helps put a little flavor while using the gas grill. I think I'm going to pass on a pellet grill for sure now.
agreed with Joseph here. I have been considering a pellet grill, to replace my propane, but i think this just convinced me to ditch that idea. I have a propane grill and a webber bullet, and this video just convinced me that a pellet grill is the worst of both worlds. Thanks Steve DOES!
I transitioned from a gas grill to a pellet grill… best decision I ever made.. I have a pitboss pellet grill and I can cook ANYTHING on it… I reverse sear steaks… I cook chicken for my wife’s salads.. she loves grilled chicken in her salad…my grill has a sear port so I can sear chicken and steaks for that nice crust…I got a smoke tube so I can smoke pork butts loins and ribs…if you like that smoke flavor.. I suggest getting a smoke tube… also I can smoke cheese with the smoke tube on the grill without turning on my grill and it won’t make the grill hot so the cheese won’t melt and I don’t have to make some crazy device to smoke cheese… now as I said mine has a sear port.. i reverse cook everything now… steaks chicken…bring up the temp on the meat then sear…I cook hamburgers and turkey burger the very same way.. .. but that was the reason I picked the pitboss…I love the sear port…
As far as smoke flavor I can tell you that the pro series traeger cooks well but I agree there is little to no smoke flavor. I recently upgraded from the 780 pro to the brand new timberline xl and the difference in flavor is night and day. 2 factors to this are the super smoke feature and the downdraft exhaust instead of the stack.
I typically add a smoke tube with a mix of wood chips and pellets, and that seems to really help. It's still not going to be near as smoky as an offset or a BGE or Kamado Joe though, IMO.
@@doplinger1 Watching this video and reading these comments pretty much makes me think there would be no reason for me to bother with a Traeger. I would want it specifically as a smoker, but this video and these comments basically tell me it isn't a smoker.
@@TheHOOfan1 They are smokers, and most peoole I know with them use them as smokers. You just have to learn how to use them, a lot of experimentation at first. My father in law gets good smoke flavor on his traeger, main thing is you gotta cook at low temperature and slowly. I think 4 hours is the shortest time he ever smokes anything.
I have Trager, and have found that for smoking, I need to be at 180-200 degrees. My trager also has the super smoke option which I have found to help, but goes through the pellets much faster. Great video, thanks for sharing.
Good information! I was curious as to what the big deal was with pellet smokers. Now I know, it the ease of cooking! Kinda like the ease of using a gas grill versus a charcoal briquet grill. :) I think I will stick with my gas grill and my stick smoker. I use pecan wood for my smoke flavor, as pecan trees are "self pruning" we never run out of sticks! ;) My current smoker is 30 years old and I am the 2nd owner. Am currently building a new one out of 3/8" gas pipeline material, it should last forever! But will require a tractor to move! :) Good job on your explanation. I am now well informed. :) Addition: I am 71 years old, and enjoy the cooking process, and the time it takes. Gives me a reason to sit on my screened in porch with a cold beverage, and watch the smoke roll out in the back yard! And I cheat, I use Top Sirloin instead of brisket, cooks quicker and is very tender. And I have some blue tooth meat probes with a monitor next to my chair. Smoke on!
We are on our second Traeger. I bought the first one directly from the factory in Mount Angle Oregon. The second one was made offshore. We use it primarily as a smoker and have smoked a variety of vegetables (my other half is mostly vegetarian), salt, cheese, and of course chicken, turkey breast (we like the boneless version), pork loin, pork ribs, beef ribs and just yesterday I did my first brisket. I agree with your comments with respect to grill marks and cleaning. That said, we only use the Traeger and just live with the shortcomings of a pellet stove. Thanks for the video, I will use it to inform folks who ask us about the Traeger to help them understand the pros and cons.
I switched from gas grills and offset box smokers about 20 years ago and have never looked back. For me, Traeger has been the most versatile and easiest to use and maintain. Just bought my second one as my original after 20 years has some issues, but I got my money's worth for sure
That's what I do..once I'm done with my smoking aspect.. I already have my propane smoker ready at 250 and I wrap it and move it to that to that until internal reach my desire
I purchased a Rectec Bull Pellet grill around the same time as you purchased the Traeger so I can echo your comments. Initially, I was using my Weber Genesis for anything requiring searing, but that's not the case anymore. Rectec sells a searing kit which kicks up the temperature another 100 degrees or so. I am not sure if Traeger has something similar or if there is a third party searing kit, but you might want to look into that. If you really want smoke flavor from a pellet grill, keep the temperature at 225 degrees or below. Even then, it won't compare to an drum or an offset smoker, but I am more than satisfied with the results. By the way, the Recteq grill is only a couple of hundred dollars more than the Traeger, but it is (1) larger, (2) comes with stainless steel grates, (3) stores much more pellets, and (4) it's app allows you to adjust the temperature wherever you are. Many of my smokes require that I change the temperature at least once during the process and it's nice that I am not stuck at home waiting to adjust the temperature.
I have a 575 Pro like yours. I called Traeger Customer Service and ordered the PRO 22 front legs with castors. Its a total game changer and I recommend it to everyone!
Thanks for the video. At Costco you can purchase just the flat of the brisket. It is cheaper than the whole brisket and less meat. Still may want to invite people over, but it’s not as bad as the whole brisket. I was nervous about the brisket as well, but they have turned out good.
True but the price per lb is way higher! I want to say twice the price, but I can't recall if that's accurate. The point makes great burnt ends, the best part!
That’s the exact model I have had for about two years now and I love it. One thing I would add is if you like more of a smoke flavor you can get a smoke tube that uses pellets for less than twenty bucks.
I bought the same Traeger 575 about 7 months ago. I previously had a number of gas grills, the last one also having indirect heat. I find I prefer the Traeger, and a lot. Everything I have made has been great. Pork shoulder, ribs, burgers, chicken, turkey. I’ve done steaks at high heat and they were good, though missing the char. One way to get more smoke flavor is to add a pellet tube, filled with pellets and lit with a torch. I use it often now. Just did that with a brined wild turkey breast and it turned out great. We prefer the subtle smoke flavor of the Traeger. Tried a number of different pellets: Traeger, Cabelas, Lumberjack, Bear Mountain. Probably like Lumberjack the best, but hard to find here in Minnesota.
True. I got one pallet grill but now I cook a lot more tasty meat then b4 on propane grill. I am doing some modification to my pallet grill like putting rotisserie kit, cold smoke maker and adjustable grill grates.
I've noticed mixing the pellets half and half with charcoal pellets really extends the cooking time you get from the pellets and you get about the same smoke flavor. I also use the trager signature blend pellets
@@thatsallfolks3115 what temp did you cook at? It won't produce any smoke at all at high temps, but at 225 you should be getting a lot of smoke. Your pellets may be bad, too.
@@firebirdlover4460 i “smoked” spare ribs at 225 for 2 hours and then at 275 for another 2 hours , but only saw smoke in the initial fire up when I was pre heating the smoker, I had all the smells and aromas but virtually no smoke. I was using Kirkland “Costco” pellets that were dry , I did have a “smoke ring” and food came out so so for my first use.
@@thatsallfolks3115 I would try different pellets. Some pellets just don't produce the flavor or smoke. Lumberjack brand (available at Dick's Sports) gets the highest reviews. A lot of people like Knotty Wood, but that's only almond. Traeger's mesquite and hickory does good, their fruit one not so much. Some of their specialty blends do great(meat church, brisket blend and bold blend). I've had pellets that don't produce any smoke and I've had pellets that produce a lot. In my experience, a lack of smoke comes down to the pellet or a lot of ash in the burn pot. You should be getting quite a bit of visible smoke.
One tip for Brisket is that your local grocery store will often have partial briskets for sale. My local Albertsons/Safeway has them. You can buy like a 1/3 brisket, which will be like 4-6 lbs and is honestly the perfect size. Just ask the butcher if they can cut a partial brisket for you and they are usually happy to do so. Especially in the summer, partial briskets sell fast. They might add $1 per pound to the price for having it cut down from the full primal, but it is still better to pay $35-40 for a 1/3 brisket than $100 for a full.
Nice review. There are so many options available today. You did a nice job laying everything out. I personally prefer charcoal over pellet or gas and there is a ton flexibility in what you can do with them especially when adding pellet "like" temperature control. Traeger are great cookers as well.
if you wanted to do brisket, you can either look for a brisket flat/lean cut or brisket point/fatty cut, instead of a full brisket, if you can't find it and had to do a full brisket, you can cut what you want to eat, then freeze the left overs. Also if you wanted to do corn beef, that's basically a brisket and you can usually find them in stores and reasonably priced. if you coat corn beef with black pepper, it's basically pastrami.
@@SteveDOES the chimney is for smoke to escape during the cook, the amount of smoke during startup is a different animal. Keep the lid open for a few minutes until all that white smoke disappears
I have been wanting one of these for a long time. This day after Thanksgiving Lowe's had theirs on sale. I got a Bit Boss 1150 unit for $500.00 off the retail price ! It was FREE assembly and FREE delivery. I have watched countless of You Tube videos about how to use it and they were most helpful. To get smoke keep the temp between 190-240, for XXX hours and then turn the temp up to a higher temp to do the cooking. The more you use it the better you get. T have been telling my friends about this grill and they tell me they also own a Pit Boss. I also own a Char-Broil unit for quick cooking. I have found that putting a heavy sheet of aluminum foil on the grates. I punch two slotted holes between the burners to let the grease fall through and not flare up. Each grill/smoker has it's place in the out door cooking experience.
Damn are we back in 1990. I’ll try and save every one some money if they want to buy a pellet grill. DO NOT BUY A TREGER!!.. there is so many better pellet grills that cost half of what treger cost.
Try a ribeye roast, every 2 to 3 bones cut rub with a light oil, simple rub sprinkle on... I use 2 parts salt and pepper, 1 part garlic, onion and smoked paprika. Stand up on the bone and smoke until desired doneness.
I got a Traeger Pro 780 Wi-Fi Controlled for Father's day 2 years ago. I have loved it from DAY 1! I still have my propane grill, but I never use it anymore. I cook everything on my Traeger no. Brats, Burgers, Chickens, Ribs, Brisket, Mac'n'Cheese, .. everything!
Camp Chef woodwind Pro with the sidekick will do everything. It even has a smoke box to insert up front with extra charcoal and/or wood chunks. It will give you the added smoke that will get you as close as possible to an offset smoke. You can totally control your smoke flavor. The side kick attachment allows you to seat boil or do anything on high heat.
I didn't read thru all of the comments so maybe this is redundant but.......180-225 is the temp for the most smoke. So if you are cooking at 250 and up you will for sure have less smoke & smoke flavor. Try 180 on your ribs for the 1st hour or 2.....which will probably add 1 hr total cook time but more smoke flavor. I have tye Timberline 1300 and it has a super smoke feature which automatically cancels its self if you go above 225.
For those that can't afford a smoker but already have a propane/nat gas grill, use a smoke tube & some pellets inside your gas grill if you want some smoke flavor.
If you want to grill/search nothing beats the PitBoss 1100 ProSeries. Has a slide grate over the pellet box for Temps exceeding over 500° . When not searing just slide back closed.
I have a similar Traeger, Ironwood 885, and I would agree that you need at least separate gas barbecue if not even a third like the Big Green Egg, but I would get one if possible that had an infrared. 500° F is just not hot enough on "grill grates" to properly sear a steak, the alternative is a super hot iron pan just for searing.
I have a propane grill, charcoal grill blackstone flat top griddle, electric smoker, and now a pellet grill/smoker. Electric smoker will be leaving soon. The propane and charcoal grill have side burners which I use when frying anything.
Love my Traeger, been using it since 2018 and have cooked lots of items. Like you Steve, have not done a brisket yet (mainly due to the cost of it and the fact that there are only two of us). My favorite items to make are baby back ribs, pork shoulder butt for pulled pork sliders, pizza, skillet cornbread, skillet salmon fillets, scallops, turkey breast, whole chicken and honey-thyme pork loin. Most people don't use it for burgers and dogs but I do and burgers come out great without needing to be flipped. Try a dutch boy baked apple pancake in a cast iron skillet - you'll love it. Thanks for the video and thorough review!
I used a Pit Boss for many years. It never failed me. I was always amazed at the reliability and durability. I got the Camp Chef because i just wanted something new. That has also been super reliable and durable. I can recommend both brands. Good video
I have both a gas grill and a pellet smoker grill. I grill out about once a week. The gas grill get used about once every two years when we need to cook extra food very fast at parties.
I’ve been using a pit boss pellet grill, and yes I know it’s not the fanciest thing out there, but I love it, pit boss has their flame broiler plate to where you can slide a plate away exposing the flames underneath allowing you to sear your meat. That’s why I’ll never use another propane grill.
i also have a pit boss and myine has a sear plate that you can also slide out of the way and you can then get that char on your chicken and steaks. bye bye gas grill
Thanks for the video. Another reason to get a cover for your pellet smoker is you need to keep your pellets dry. Yes, there is a cover over the pellet hopper, but you need to minimize all moisture getting to your pellets.
I have a 2012 century 34 from Costco, smoke everything at 180 degrees and still put in a smoke tube in there I love that smoke flavor get it fully cooked in the Traeger then simultaneously have a charcoal grill going next to it to finish it off with a sear Works for my ribs, burgers and dogs. Best of both worlds. I can’t give up the charcoal taste on top of the smoke. 10/10 recommend.
The Pit Boss smoker has a handle where you can open up the deflector to expose them to the fire directly. It works great for getting that char that you want. It is also less than half the price as the Trager. I got rid of my gas grill 4 years ago because I never used it.
I have my char Grill offset smoker/grill. I can smoke or grill on it and even use it as a pizza oven. I also have a 30” Nexgrill griddle. Between the two I have everything I need.
I have a pit boss navigator and it works beautifully with brisket and all you need is simple Texas style rub salt pepper and garlic with the salt don’t use table salt use kosher salt because you need the bigger grains
As a Traeger owner that make a lot of brisket. Use a binder to get max amount of rub to stick and this helps with the bark. Wrap with butcher paper after bark is set and temp is between 165-175f. Then get temp up to about 204f and the temp probe goes in like butter. Here is where most people mess up. This NEEDS to rest for 8-12hrs this is the secret to the best brisket. Most people skip this step and wonder why its not as good. Please rest in a cooler or a low oven keep it wrapped. 150f is a good rest temp. Don't let it intimidate you and don't worry about leftovers there is so much to do with them. Good luck!
If you're looking for a cooker to replace your gas grill and want to add smoking capability and possibly don't want to babysit the fire, I suggest looking at a Komodo style ceramic cooker. You use lump charcoal, which is partially burnt wood chunks, and add dried wood chunks for smoke flavor when you want it. I cooked beef ribs yesterday on mine and it held the temps for 6 hours without adjustment or adding fuel. You can also get them up to 600+ degrees for pizza or searing steak. You can cook over direct flame or put the deflector plates in and have an indirect effect. You want char marks, no problem! Mine is the Kamado Joe Big Joe. I doubt I will ever get a pellet grill. My offset is my favorite when I have the time. Best part, no plug.
While watching the video, I was thinking Kamado too. That's the only way to get great smoking, great grilling, and great outdoor baking in one device. With that said, charcoal is not fast, so you lose that quick fire-up-the-grill experience of a gas grill. I would still go Kamado for its versatility, but I personally would also make room for some kind of gas griddle for 1) the propane convenience, and 2) the added versatility of a flat top (smash burgers, fried rice, philly cheesesteaks, etc.).
I used to have a charcoal grill and an off set smoker. After getting my Primo XL Oval ceramic grill I gave away the other too. I hate it when people call grills BBQ's. You fix BBQ low and slow.
I cook some big events using a WSM and a couple Weber kettles. At home I use the WSM for smoking and a kettle for everything else and have been doing this forever. Then you discover hanging meat vertically with hooks on the WSM, gamechanger. If I started new again, that's the way I hope I would go.
I work for an ace that sells Traeger (also my stores repair tech) I have a few tips. The smoke settings for a traeger runs between 160-180. (that’s why he’s not getting smoke flavor as much at 250+) Also if you want to get a nice smoke ring chill your meat overnight in the fridge and it will give a nice smoke ring. Pellet running out is a downside but any of the digital units either have a pellet sensor installed or as an accessory that is a relatively inexpensive way to make sure you never run out mid smoke. Also try burnt ends on the traeger. YUM!
Hi Steve, thanks for the video. I didn't have a grill when I moved into my new house and saw a Louisana pellet grill at Costco during a promotion. The representative had his whole line there and had a discontinued model there with the shelf and cover for $500. I went home to do some googling and when I went back over the weekend to buy it they had lowered the price to $299. No brainer now. It is a very nice grill. Later, I inherited my son's Webber gas genisis so I could do the comparison myself. Same conclusion. The Webber gets used most of the time for the usual items especially when using the pizza stone but when I do ribs a pork butt or smoked salmon the pellet grill gets the nod and there is no comparison. Thanks
I went from propane to pellets about 2 yrs ago. What i miss is the char on steaks and burgers. I have started placing a cast iron skillet on the Treager and using it searing the steaks at the end of the cook.
Good review man. I have an Offset, Kamado, Pellet, and Propane set up. I normally use my propane to sear my meat or keep food warm. My go to is the kamado if I have the time and then my offset if I'm smoking large portions.
When I want the smoke flavor I put it at 165 for 15 to 30 min then I turn it up to cooking temp and you get the smoke flavor. I have the same unit. Great video
I purchased one yesterday from Costco model 885. Still in the box. They’re on sale. Good time to buy one for the ones who are interested. Original price around $1,600, on sale $1,099. Their sales person was kind enough and offered me a free cover. I’m in Sterling, VA.
I'm truly amazed that there's no way for you to directly cook over the flame, my $300 Pit Boss lexington (~550sq in i think) has a plate that can be moved to expose the flames to get that amazing sear. I also use it as a regular grill and it works great. I'm typically using Cuisinart Maple bourbon pellets made from bourbon barrels, and it add so much flavor to every meat. $17/20# is pricey but a 20# lasts in the ballpark of 40 hours in the sub 250°F range. I'll upgrade eventually, but I absolutely love it. Pro tip: put your burgers on the top rack and turn to lowest smoke setting. Add cheese and smoke the cheese onto the burger.
@@Barzilayer it would be only in the middle directly above the fire pot. Unlike gas or propane BBQs that have the fire source (burners) over the whole grilling area, pellet smokers generally only have the one source of heat in the fire pot in the middle. A fan then distributes the smoke and heat around the entire chamber (much like a convection oven). With some pellet smokers (like the Pit Boss) you can open the top of the fire pot, turn up the temp, and get direct flame as high as the grill itself. The sear area is about the size of one really large steak or a couple medium steaks. If a have more than that, the searing process is fairly quick, and I just cycle through my meat. Sorry if my reply is a little long winded. Take care.
@@roberttoews2775 thanks for the reply. As i usually cook lunch (chicken/ burgers / wings) that last a few days on my gas BBQ, im looking for something that will replace it for fast cooking. Ill continue my research then 😁
Controlling smoke is super simple. Once the meat reaches 165 degrees, wrap it. Then finish up to 190-210 degrees or whatever you want for doneness. Once wrapped the smoke will stop or at least slow down a lot.
I have a Traegar not the WiFi but basically the same model minus the WiFi with the accessories. I've had mine for 5 or 6 years, and I absolutely love it. I just did two slabs of ribs, chicken, burgers & brats. I also have a traditional charcoal grill, I really like that too, I use both at the same time for obviously different types of cooking. so I enjoy both...plus I'm about to add a 4 heat zone Blackstone Griddle to my outdoor kitchen 😀
A good place to check out to buy a Traeger is QVC or HSN, I got mine at the Q and they threw in the heavy canvas cover and the table in front, also more extras I cannot remember. It was a few yrs ago and I paid around $550.
I paid $189 at LOWES for a small Pitboss 3 years ago , I love grilling , smoking and baking anything on it . I can sear and get awesome grill marks and use a smoke tube for almost too much smoke . I'm expecting my new upgraded controller tomorrow ! All pellet smokers work basically the same , if I were to buy a new one I would go with RecTec . Meat Church Rubs are my go 2s , good vidja by the way . But you didn't go into much detail about the pellet options , I get good smoke and results using Lumberjack pellets and I've tried all of what's out there !!!
