Traeger pellet grill/smoker

[Shuie]

I know its cheating, but I don't care any more. I dig my ceramic smoker. The heat retention is awesome. Great tool, but it has become something I really have to be in the mood to baby sit for 8hrs+ before I even bother lighting it. So I'm thinking of putting the Primo on craigslist and going to a Traeger temp controlled pellet smoker.

It seems like the Traeger will be easier to manage and will produce more consistent results on long cooks. I'll probably cook more on it. Smaller footprint, more cooking area, lighter, no more fire/temp management stress on long cooks, easier cleanup and no more schlepping bags of lump charcoal around. Negatives: It's obviously more complicated not as bomb proof as charcoal unit. If something on it breaks or the controller goes out then the whole thing is down.

Is there another brand besides Traeger that I should look at? Any other negatives or downside to a pellet smoker vs. traditional charcoal/wood?

TIA

[TimT]

You could get something like this and keep what you have...

https://pitmasteriq.com/



I have one and have got a 4 hour smoke out of a Weber kettle grill without much attention... I think with a well insulated grill like a BGE or such that you could get some great results

[MrBonus]

I own a Rec Tec and love it. Larger hopper than most Traegers and my understanding is the Traegers don't hold the most consistent temperatures. My Rec Tec stays rock steady throughout the day.

I often throw a 12+ pound brisket on the night before for dinner the following day. All I need to do is check the hopper by mid day the next day as far as maintenance while smoking.

Rec Tec also is known for having great customer service as well.

[fanaudical]

I've got a Black Olive charcoal grill (similar to a BGE and Primo). One of the reasons I bought it is that they also make a pellet grill and the charcoal grill is convertible to pellet feed (in case I ever get tired of charcoal). You might look at their pellet grill - as far as I'm concerned it's the best of "both worlds" (pellet-fed convenience and great heat retention/efficiency of the ceramic grills):

Pellet Grill

You might also look at Green Mountain Grills - they have relatively heavy construction and seem very stout compared to a Traeger:

https://greenmountaingrills.com/

[RKDinOKC]

Have a Charbroil Smoker Roaster Grill that I LOVE. Just set the temp put the meat in with a temp probe and forget it until the probe alarm goes off.

As a smoker it has a chip box you can load up with whatever chips you like for smokin.

Without chips in the box it's a roaster. Rub a turkey down with peanut oil before roasting, Cook in about half the time of a fryer and you'll swear it was deep fried. Only no messing with all oil and mess of a Turkey Frier.

Has a grate on the top so you can grill stuff. Put chips in the box and its a grill with that smoky flavor. I even smash up a charcoal briquette or two put it in the smoker box and it tastes like you messed with starting and managed the hot coals on a charcoal grill.

Like Darth Vader says. "It's all too easy." Haven't used my smoker, or grill since I got it (never had a turkey fryer). Putting them on Craigslist.

[billybek]

I have the DigiQ controller for the BGE and for long overnight cooks it works very well.

There may be better "connected/Bluetooth" controllers out there now.

I like the look of the pellet smokers simply for the extra room on the grill that they would provide.

Couldn't you keep both? Different tools for different jobs....

[Shuie]

Thanks all. Great info. This place always delivers no matter the topic. Lots of stuff I didn't know about in every reply. It's definitely worth trying one of the controllers like the pitmasteriq or digiQ first before buying another dedicated smoker.

[Shuie]

Originally Posted by TimT

You could get something like this and keep what you have...

https://pitmasteriq.com/

This controller is exactly what I needed. I bought one this weekend to try out and will be keeping my ceramic. No stress over and no baby sitting the vents to adjust airflow, temps, etc.. All I had to do was start a small fire, set the controller, set the food, set a timer and walk away until the alarm went off. Best Q Ive made in a long time. THANKS!

[enzo1]

Originally Posted by RKDinOKC

Have a Charbroil Smoker Roaster Grill that I LOVE. Just set the temp put the meat in with a temp probe and forget it until the probe alarm goes off.

As a smoker it has a chip box you can load up with whatever chips you like for smokin.

Without chips in the box it's a roaster. Rub a turkey down with peanut oil before roasting, Cook in about half the time of a fryer and you'll swear it was deep fried. Only no messing with all oil and mess of a Turkey Frier.

Has a grate on the top so you can grill stuff. Put chips in the box and its a grill with that smoky flavor. I even smash up a charcoal briquette or two put it in the smoker box and it tastes like you messed with starting and managed the hot coals on a charcoal grill.

Like Darth Vader says. "It's all too easy." Haven't used my smoker, or grill since I got it (never had a turkey fryer). Putting them on Craigslist.

This one?... https://www.charbroil.com/the-big-easy-smoker-roaster-fryer-grill

[fanaudical]

Shuie - Can you post a pic of that controller on your ceramic grill?

[onewhippedpuppy]

My father in law has a Traeger and loves it.

[red-beard]

I have Charbroils "fake gray egg". I can maintain about a 20 degree spread. I've known about the pit master IQ for a year. I need to plunk my money down. And they have a Bluetooth model.

[Shuie]

Originally Posted by fanaudical

Shuie - Can you post a pic of that controller on your ceramic grill?

Here is the grill w/controller. The RTD just clips to the grill surface.

[froggert]

I had the same controller. It works really well for cooking things like brisket and pork butts. Basically set and forget.

[tabs]

What ever road you Boyz want to go down is fine by me...

I have used the same Weber Kettle since 1982, some time in the 90's I added the Rotisserie adaptation. It is good for the quick high heat cooking for chicken, fish, burgers and steaks. It is easier to use than a BGE for that app.

A BGE for slow small batch BBQ, it is a direct fire unit so it has a different flavor profile than an Off Set Stick burner. I am thinking about making a Pizza on it?

A Horizontal Pipe stick burner made by Klose...I use it for bigger batch slow BBQ. 1/4 inch steel plate with 1/2 plate for the fire box...

I used the Klose over the 4Th and everything turned out to be tasty, with a subtle hint of smoke flavoring which does not over power nor detract from the taste of the meat. I did 3 racks of Pork Ribs, a Tri Tip, a Pork Belly, a Pot of Dutch oven Texan Ranch Style Beans, smoked Corn and smoked Passillia Chill's. For desert Roasted Pears with a Cardum white wine sauce

I would like to do a Brisket but that is a lot of meat to eat, so a Tri Tip is about right. I use my standard rub with a bit of sugar for seasoning. The new to me meat was the Pork Belly with Mustard and Maple Syrup as a marinade. Everything is seasoned at least 24 hours ahead of time for the flavors to meld. The Pork Belly turned out well.

Next I want to make Bacon out of Pork Belly...That requires a Kosher Salt and Sugar Brine for 7 days, soaking to get the salt out, drying and smoking to bring internal temp to 150....

[jrj3rd]

Tabs - Bacon is easy, but you want a little pink salt in that mix as well to properly cure. Once you have made your own it is hard to buy at the market again. Also loin bacon (canadian, english....) is even easier.

[tabs]

Originally Posted by jrj3rd

Tabs - Bacon is easy, but you want a little pink salt in that mix as well to properly cure. Once you have made your own it is hard to buy at the market again. Also loin bacon (canadian, english....) is even easier.

I have seen recipes that do no use the pink salt (sodium nitrate). One tsp per 5 lbs of meat. I prefer to keep my salt content down.