Don't know how I screwed that up. But with my experience northerner, they are pretty good for all you mentioned except steak. I just can't get the char on them that I like and my pellet grill gets up to 500 degrees, so I cook all my steaks on my charcoal grill. I will admit that the pellet smokers don't get as good of flavor as charcoal/wood smoking, but I was willing to sacrifice a little flavor for convenience.
Posts: 122 | From: Jamestown North Dakota | Registered: Dec 2012
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I just recently bought a Traeger, and will never go back to charcoal or propane. Everything I have cooked on it comes out perfect. Corn on the cob is devoured at the table. Pizza has a new flavor. And ribs, oh man are they GOOD!!! I work for a store that is a dealer in the Traeger as well as the BGE and others. I was able to get my Pro Series 22 at a discounted price. I would have gladly paid full price. Last weekend I cooked a 55 pound piggie on it. Skin on, head off (because of the length). It cooked for 5 hours and was perfect. I have the two heat probes and didn't have to open the grill the entire time. Got my three acres of leaves cleaned up as well as many other chores during the cooking, and got to smell the incredible scent wafting from the grill the entire time. Fed 25 hungry folks that evening and heard nothing but praise about the pig. Yes, I love my Traeger. Even though it was made elsewhere.
Christ died to save me, this I read and in my heart I find a need of Him to be my Savior By Aaron Shuste
TGMM Family of the Bow Posts: 7996 | From: Hartville, Ohio | Registered: Dec 2005
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