Traeger Wood Pellet Grills

Best chicken sammitch I ever had. Problem with white meat is it drys out after cooking. The thigh has more fat in it so it stays moist at holding temp.

Marinated and smoked it takes on a bit of a pink color like a smoked turkey does. It was so good it made me mad that I was too full to eat another one!

I've seen them for sale at Sam's.

Thanks for the feedback. Still have plenty of research to do b4 dropping ten hundreds an the tabe...

400 is hot enough to sear, no?

What temp do you like to smoke at?

Agrred. I have a cast iron searing plate I put inside the grill to heat it up. Only way I cook fish and steaks...

My buddy broke this whiskey out this weekend. Said he paid $200 for the bottle when it hit the shelves last year. I told him he was fricking nuts and to pour me a glass pronto! Smooth Burn, but ain't no bourbon worth 200 a bottle.

I thought Kentucky was land locked?

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400 is hot enough to sear, no?

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I grill steaks & chops on a Weber charcoal grill. I get those coals red-hot - I pretty much burn the meat 'till it's rare - medium rare (for steaks anyway). I like to cook hot and fast - which works best over charcoal. The steaks from my dads grill are awesome, just don't have the ability to "burn" it like I prefer. Actually, he's done some pork and beef loins on his Traeger that still makes my mouth water - some of the best meat I've ever put in my mouth.

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What temp do you like to smoke at?

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Obviously depends. I use an electric Masterbuilt, which spoils me. You said the one you were looking at dialed down to 155 deg. I think his only goes down to 225 deg - but, it in fact stays well above that. I dried out some ribs on his - smoked 'em for about 4 hours on the lowest setting.

Again, my experience is extremely limited.
I personally like to control every bit of the grilling/smoking process. My dad likes to turn the thing on, throw some meat in and set a timer. I would say for the ease of use, you'd be hard pressed to find a better grill that yields such consistent and flavorful results as the Traeger. Good luck with it.

I think Wild Thing might have been thinking that if we had one of own our guys have admin privileges that we would not have to go to the help board all the time to solve issues.

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I grill steaks & chops on a Weber charcoal grill. I get those coals red-hot - I pretty much burn the meat 'till it's rare - medium rare (for steaks anyway). I like to cook hot and fast - which works best over charcoal

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You're doing it wrong. Indirect heat is the way to go. Put you meat over the coals to sear it, then place on other side and cook low and slow. Still get the char but keep all the juices that you are burning out. I do the same for chicken minus the sear.

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Green Egg is great... My Pit Master buddy has one and swears by the Traeger. He does a lot of catering so he knows his stuff. I've had food off of both and the Traeger wins, although the Chef has a lot to do with it I suspect. I'm intrigued by the pellet, feeder and temp control...

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Wars have been started over less... I am actually really kinda intrigued by this grill. I have never seen one but then again I'm like the only one of my friends who even enjoys grilling, let alone smoking, and my only other griller is my dad who has an egg and a weber.

Haven't noticed it. Good question tho....