OT Grills, Smokers, & Cooking Machines

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BLAZINGGIANTS said:
We have and love our Traeger. But I enjoy our schwenker. I enjoy cooking on an open flame.
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Traeger has fallen off a cliff. Total garbage since they moved their operation. We got one from Costco 6 or 7 years ago and it was amazing. I loved that grill. But I had a grease fire that killed it and Traeger replaced it with a warranty grill. Three different times they sent me a new grill and each time it arrived smashed in. I had giant grill boxes stacking up in my backyard. Finally on the fourth try I got one that wasn’t smashed in and they took the damaged ones back. Except this one has never worked right. The old one would get to 450 no problem. This one struggled to break 350. I had them send a new thermostat and that helped some. It will get above 400 but it still sucks compared to the original. Their quality just isn’t as good and they’re more expensive.

Seems like everyone in this thread who loves Traeger got theirs before the move in production.
 
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Natebishop3 said:
Traeger has fallen off a cliff. Total garbage since they moved their operation. We got one from Costco 6 or 7 years ago and it was amazing. I loved that grill. But I had a grease fire that killed it and Traeger replaced it with a warranty grill. Three different times they sent me a new grill and each time it arrived smashed in. I had giant grill boxes stacking up in my backyard. Finally on the fourth try I got one that wasn’t smashed in and they took the damaged ones back. Except this one has never worked right. The old one would get to 450 no problem. This one struggled to break 350. I had them send a new thermostat and that helped some. It will get above 400 but it still sucks compared to the original. Their quality just isn’t as good and they’re more expensive.

Seems like everyone in this thread who loves Traeger got theirs before the move in production.
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I bought my Traeger Texas 34 five and a half years ago at Costco and it has been 100% problem free. I like to think it helps that I keep the drip tray aluminum foil changed out on a very regular basis (to avoid grease fires and/or “off” flavors caused by the accumulated drippings as they get hot) and that I pull it apart and vacuum it out after about every third use. I have no problem getting 425-430 degrees consistently, though I bought the insulated “blanket” which helps it maintain the heat in colder weather (and increases the top range in the warmer weather). I’ve heard a lot of horror stories about Traeger quality going downhill but I have never experienced them. I had the very small unit prior to the current one, and it too did a fantastic job.

I did hear a vague rumor recently (at my PT hardware gig) that Traeger had conditions in the contract when they sold out that if the quality went downhill and the reputation started to suffer, the Traeger family had the right to buy the company back…..and that they may be trying to do so. But again, that was just an unsubstantiated rumor……it would be nice if it was true.
 
UncleCliffy'sDaddy said:
I bought my Traeger Texas 34 five and a half years ago at Costco and it has been 100% problem free. I like to think it helps that I keep the drip tray aluminum foil changed out on a very regular basis (to avoid grease fires and/or “off” flavors caused by the accumulated drippings as they get hot) and that I pull it apart and vacuum it out after about every third use. I have no problem getting 425-430 degrees consistently, though I bought the insulated “blanket” which helps it maintain the heat in colder weather (and increases the top range in the warmer weather). I’ve heard a lot of horror stories about Traeger quality going downhill but I have never experienced them. I had the very small unit prior to the current one, and it too did a fantastic job.

I did hear a vague rumor recently (at my PT hardware gig) that Traeger had conditions in the contract when they sold out that if the quality went downhill and the reputation started to suffer, the Traeger family had the right to buy the company back…..and that they may be trying to do so. But again, that was just an unsubstantiated rumor……it would be nice if it was true.
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So it looks like it was sold in 2014 and moved to Utah. We got ours in 2015 and it was great. The model that they sent us as a replacement was different and has never worked properly. I think we got the replacement in 2018 or 2019.
 
donkiez said:
Yes, they have a great reputation. I think they are considered a level above Traeger.
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Hmmm....I'm not super pleased with my Camp Chef, but my wife won't let me pull the trigger on anything else anytime soon.

I can dream a bit, though.
 
ABM said:
I have a kamado-style Vision grill and a Camp Chef pellet smoker (although, I need to do some cleanout repair on the auger).

I enjoy both of them for various purposes. Steaks, burgers, spatchcock chicken generally go on the kamado. Brisket, butts, spatchcock chicken, ribs on the smoker.

Spatchcock chicken on the grill or smoker is one of my faves. Super easy and tasty. Perfect with a plate of mashed taters and green peas.

Any grilling/smoking aficionados in here? What are your specialties? I remember @MickZagger sharing some of his brisket smoking tricks, but it's been awhile.
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I'm happy to report I repaired my pellet smoker today. Took a couple of hours, but no parts needed. Fires up like a charm.

Smoked brisket is looming in the near future.
 
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shopping
 
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Sometimes I want a flat top but then I remember when I was a line cook for years and I’m like nah I’m good
 
I’ve had the same traeger for over 10 years. Still works like a champ
 
MickZagger said:
I’ve had the same traeger for over 10 years. Still works like a champ
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My Camp Chef has a (gas) reverse-sear unit on the side. I've never used it once. Probably had the smoker 6 years now.
 
Tis the season!

Using the Traeger for the first time (this year) today.

Fred Meyer running a digital deal on ribeye steaks. $4.97 a lb. Up to 2 packages. Bought two totaling 4 lbs, 4 steaks for like $18!

Going to be having steak fajitas

They are currently resting, smell delicious, and look amazing.
 
Forgot to mention. Reverse sear, cooked low and slow for about two hours to get almost up to temp and then took them off and fired it to max to seer them. Came off a perfect medium.

Rested for about 15 minutes.

They were amazing, so tender and flavorful. I’m stuffed… One of the better meals I’ve cooked in a while though.
 
PDXFonz said:
Forgot to mention. Reverse sear, cooked low and slow for about two hours to get almost up to temp and then took them off and fired it to max to seer them. Came off a perfect medium.

Rested for about 15 minutes.

They were amazing, so tender and flavorful. I’m stuffed… One of the better meals I’ve cooked in a while though.
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I put a Meat Church rub on a tri tip this morning and had my wife put it on the smoker when she got home from work.

Oh it was so DELIGHTFUL!
 
Time to break out the flat top - I like it because besides my main protein I can cook up fried rice, hash browns, bacon & egg etc.
 
ABM said:
My Camp Chef has a (gas) reverse-sear unit on the side. I've never used it once. Probably had the smoker 6 years now.
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Have the same setup. Cooked New York steaks on the side unit last weekend. Season to taste, cook for 3 minutes per side on hottest setting. Perfect med-rare!

Also the side unit is the best way to cook hamburgers.

Caveman cooking. Nothin better.
 
JFizzleRaider said:
I haven't experimented much with steaks on the Traeger. I'll have to try what you did @PDXFonz. I feel like the Tritip is so hard to beat on a Traeger. Especially the preseasoned ones from Costco.
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Hot is the best way to cook steaks. I’ve mastered the traeger steak. Between 7-9 minutes depending on thickness. Let’s the steak sit out for an hour soaking up salt. Get your traeger as hot as it can possibly get (mine usually gets up to 460 with quality pellets that aren’t dusty). If you’re feeling fancy throw a small chunk of butter after you flip it.

better steak than any high end restaurant and you’ll still get a slight smokiness.

I’ve prepared it this way for many o’ guests and they’re always in awe.

Ribeye is the go to because of the fat ratio. Find one with good marbling of fat
 
MickZagger said:
Yeah it really is. At first I thought it was just Costco tri tip that was so good with their rub. Then I started doing my own rubs and they’re just as good
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Yeah, I think costco just does the original Traeger rub on it. I've used that on unseasoned ones and it is pretty similar. Sometimes it is just easiest to buy them seasoned.
 
JFizzleRaider said:
Yeah, I think costco just does the original Traeger rub on it. I've used that on unseasoned ones and it is pretty similar. Sometimes it is just easiest to buy them seasoned.
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My local butcher shop has different seasonings and the dude working there sold me on this Meat church rub. I’ve put it on a few things and it’s been really good.

I’ve also used a Kinders buttery steak rub that was fantastic. Sometimes it’s fun to try different rubs. I haven’t really been disappointed yet
 
Lost count of how many different rubs we have tried. They were all good, the Traeger rub was very good.

On beef, our go to rub is McCormicks Montreal Steak seasoning.

Still looking for our go to rub for chicken and pork. Lots of good ones, but, still looking.
 
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I'm in the market for a new one. Our back patio has a natural gas outlet, so that's something. Should I get a built in smoker box, or buy that separate since I want a unit that uses natural gas as it's main fuel source? I think that will be more convenient and I have family down the street that have a traeger if I need to smoke a big slab of meat.
 
Shaboid said:
I'm in the market for a new one. Our back patio has a natural gas outlet, so that's something. Should I get a built in smoker box, or buy that separate since I want a unit that uses natural gas as it's main fuel source? I think that will be more convenient and I have family down the street that have a traeger if I need to smoke a big slab of meat.
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I had a natural Weber a number of years as I had a quick disconnect any patio. I believe you need a different regulator for NG versus LPG?
 
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Doing some chicken on the Traeger. I’ve cooked chicken on it before, but I used a wet marinade rather than a dry rub, and I just used a dry rub this time for the first time. Kind of concerned about it being too dry but I’ll monitor the internal temp.

Chicken Pita’s with lettuce, tomato, bell pepper, sprouts and cucumber
 
oldfisherman said:
Lost count of how many different rubs we have tried. They were all good, the Traeger rub was very good.

On beef, our go to rub is McCormicks Montreal Steak seasoning.

Still looking for our go to rub for chicken and pork. Lots of good ones, but, still looking.
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Montreal steak seasoning is pretty good for all beef. Not bad for ground beef either, and obviously goes well on steak.
 
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