Pellet smokers? Traeger type?

[dredman]

I have been thinking about getting a Traeger type pellet smoker.  I do love delicious bbq and smoked meats.  Does anyone have any suggestions or experience with them?  Features to be sure to get, brands/models to avoid? 

Seems like the Traeger ones are a bit over priced and there are very similar ones like Cabelas and such.

Thanks!

[Pat Donnelly]

Can't speak on Traeger as I am a Weber owner (18" WSM) http://www.virtualweberbullet.com/  .  I also have a couple of 22" weber kettles and ofter use to smoke/cook ribs, sausages, chicken or salmon as easier and quicker than firing up the WSM.  I use the WSM if I want to smoke larger quantities or larger cuts of meats; whole turkeys (2), pork shoulder (4) for pulled pork. 

I like cooking with indirect heat on the 22" Weber.  Cooking a whole or butterflied chicken (about 90 to 100 minutes) is easy and turn out great with no turning required and the skin gets nice and crispy; something you can not get in a smoker.  https://www.weber.com/US/en/blog/basic-grilling-tips-how-to-grill-a-whole-chicken  Throw a couple of Idaho's on at the same time and add a couple of chunks of oak or hickory.   

IMO - indirect is the best way to cook pork sausages (brats etc) https://barbecuebible.com/2014/12/16/how-to-grill-smoke-sausages/

Here are a few links to comparing different types of smokers including Traegers:http://amazingribs.com/BBQ_buyers_guide/smokers/pellet_smokers.html

http://bbqbeat.com/pellet-grill-reviews/

Franklin BBQ (Aaron Franklin, Austin TX) on PBS - 3 different methods for smoking Prime beef brisket.  http://www.pbs.org/food/features/bbq-with-franklin-season-1-episode-1-brisket/

Here's a recipe for some killer smoked beans; I have cooked them in the WSM and on a 22" kettle indirect https://barbecuebible.com/recipe/best-barbecued-beans-planet/

 

 

[dredman]

Awesome! Thank you for the info and links!

[Pat Donnelly]

check out your local library for recipes, tips and other suggestions:

There is a great recipe for Kingly Salmon in "Smoke  & Spice".

Enjoy hot or cold or saute with some sweet onion in EVOO and serve over pasta with fresh grated cheese.

 

[Chouinard]

You talk a good game but I for one have yet to sample the goods. Forget the slopes and carve up some brisket!

[Pat Donnelly]

1 hour ago, Partisan said:

You talk a good game but I for one have yet to sample the goods. Forget the slopes and carve up some brisket!

Just smoked 17 lbs of pork shoulder (Boston butts) over the weekend and have a supply of 12 oz. deli containers of pulled pork in the freezer.  Let me know when you are heading this direction to pick up your pass and I will get container for you to try.  

Edited November 8, 2017 by Pat Donnelly

[bobdea]

Yeah, so, formerly a sales guy slinging both gas and pellet smokers and owning a restaurant that we use them for....

pellet smokers are the easiest to manage by a long shot, and, do the job as well as anything else with a couple caveats. 

I really like Rectec grills. I own a traeger that I love. If I had to replace the traeger I’d either go with the new fancy pants high cost traeger or a rectec. 

I still use an lpg smoker as well and will never touch a charcoal job again. 

For most people pellet makes the most sense and does other things than smoke better than the others. 

Put a pizza stone in a pellet grill and you will see what I mean! 

What they won’t do well is sear, that’s over rated anyway..... 

Regardless of the pellet grill you do end up with if you go that way start out with Traeger pellets so you have a bar to compare good pellets which that’s a real issue with pellet grills, there’s a ton of shitty pellets out there never had a bad bag of Traeger pellets. 

You see this in home heating too, worked on numerous pellet stoves that the owners complained about and the issue was the fuel not the appliance!