Anybody have one of these

Monte Lauer · 08-28-2008, 02:43 PM

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I bought my Traeger 5 years ago and it has been the best BBQ I have ever owned. Here is a link to there home page.

Traeger Pellet Grills - Taste the Difference!

If you own one post up here and tell me what you think. If you have any good recipes post op so I can try them. So far my favorites have been the brisket and prime rib.

ihochad · 08-28-2008, 03:17 PM

Don't have but has been on the wish list for some time, I grill 3 or 4 nights a week.

ldo_marlin · 09-02-2008, 08:38 PM

Don't mean to hijack but I use this type now for 8 years. Excels at grilling or smoking. I use 100% mesquite coal. Simple to operate but requires some practice. This is the mini next to a large one. Here's what I smoked over the Labor day weekend :

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ihochad · 09-03-2008, 07:10 AM

OH MY

Details???

Monte Lauer · 09-03-2008, 08:46 AM

Wow, I have never seen a bbq like that. What do you call it? Please, tell us all about it.

ldo_marlin · 09-03-2008, 09:46 AM

You can find tons of info on the web about these "kamado" type smokers. The ones I have are from Kamado.com. Another very popular brand is biggreenegg.com . I think these have roots to a Japanese cooker.

The shape and material (thick ceramic based) of the cooker is the secret to great BBQ and grilling. The temperature is controlled using 2 vents (1 near bottom and 1 on top ). Remember the principle of hot air rises? Cool air (oxygen) enters the bottom vent to feed the burning coal lumps/briquettes/wood and hot air escapes/rises through the top vent. When the cooker is closed, hot air escapes only through the top vent. The thick ceramic sides retain heat and radiate heat to the food (convection principle). Moisture loss is minimum and the meat comes out great. It uses very little coal also due to this design. You can control temperature as low as 150F and as high as 750F+.

More than once, I've had friends over for steaks and claim my steaks are better than Ruth Chris'. One guy even had a steak at Ruth Chris' the night before.

These things take some learning & practice to master. It is not like your average BBQ grill where you turn on the gas, click a button and go at it. You'll be tinkering with it the first few times to control the temp but it is not hard and the results are rewarding.

08-28-2008, 02:43 PM	#1 (permalink)
Monte Lauer Senior Member Join Date: May 2008 Member Number: 478 Location: Second star to the right and straight on until morning. Posts: 206	Anybody have one of these I bought my Traeger 5 years ago and it has been the best BBQ I have ever owned. Here is a link to there home page. Traeger Pellet Grills - Taste the Difference! If you own one post up here and tell me what you think. If you have any good recipes post op so I can try them. So far my favorites have been the brisket and prime rib. __________________ 1971 Scout II 810 Trail Buggy "The Brick" 1975 Scout II Pavement Pounder "Leonidas" 1977 Scout II Mud/Sand Drag Buggy "Lil Pink Scout" Founding Member Wasted Wages Offroad

08-28-2008, 03:17 PM	#2 (permalink)
ihochad Administration Dept! Join Date: Jan 2007 Member Number: 3 Location: Loomis, CA Posts: 349	Re: Anybody have one of these Don't have but has been on the wish list for some time, I grill 3 or 4 nights a week. __________________ Chad Maycroft *CPT Crawler Proven Technology* *RPT Race Proven Technology* The Fleet 75 150 low rider pickup see Rat Rod Quicky Thread 72-77 Scout II complete build in process thread coming soon 70 800A SR2 waiting patiently 69 1200 Travelette 4x4 soon to be tow rig 73 100 Pickup not sure yet 71 Cub Cadet waiting for attention

09-02-2008, 08:38 PM	#3 (permalink)
ldo_marlin Member Join Date: Jan 2007 Member Number: 25 Posts: 65	Re: Anybody have one of these Don't mean to hijack but I use this type now for 8 years. Excels at grilling or smoking. I use 100% mesquite coal. Simple to operate but requires some practice. This is the mini next to a large one. Here's what I smoked over the Labor day weekend :

09-03-2008, 07:10 AM	#4 (permalink)
ihochad Administration Dept! Join Date: Jan 2007 Member Number: 3 Location: Loomis, CA Posts: 349	Re: Anybody have one of these OH MY Details??? __________________ Chad Maycroft *CPT Crawler Proven Technology* *RPT Race Proven Technology* The Fleet 75 150 low rider pickup see Rat Rod Quicky Thread 72-77 Scout II complete build in process thread coming soon 70 800A SR2 waiting patiently 69 1200 Travelette 4x4 soon to be tow rig 73 100 Pickup not sure yet 71 Cub Cadet waiting for attention

09-03-2008, 08:46 AM	#5 (permalink)
Monte Lauer Senior Member Join Date: May 2008 Member Number: 478 Location: Second star to the right and straight on until morning. Posts: 206	Re: Anybody have one of these Wow, I have never seen a bbq like that. What do you call it? Please, tell us all about it. __________________ 1971 Scout II 810 Trail Buggy "The Brick" 1975 Scout II Pavement Pounder "Leonidas" 1977 Scout II Mud/Sand Drag Buggy "Lil Pink Scout" Founding Member Wasted Wages Offroad

09-03-2008, 09:46 AM	#6 (permalink)
ldo_marlin Member Join Date: Jan 2007 Member Number: 25 Posts: 65	Re: Anybody have one of these You can find tons of info on the web about these "kamado" type smokers. The ones I have are from Kamado.com. Another very popular brand is biggreenegg.com . I think these have roots to a Japanese cooker. The shape and material (thick ceramic based) of the cooker is the secret to great BBQ and grilling. The temperature is controlled using 2 vents (1 near bottom and 1 on top ). Remember the principle of hot air rises? Cool air (oxygen) enters the bottom vent to feed the burning coal lumps/briquettes/wood and hot air escapes/rises through the top vent. When the cooker is closed, hot air escapes only through the top vent. The thick ceramic sides retain heat and radiate heat to the food (convection principle). Moisture loss is minimum and the meat comes out great. It uses very little coal also due to this design. You can control temperature as low as 150F and as high as 750F+. More than once, I've had friends over for steaks and claim my steaks are better than Ruth Chris'. One guy even had a steak at Ruth Chris' the night before. These things take some learning & practice to master. It is not like your average BBQ grill where you turn on the gas, click a button and go at it. You'll be tinkering with it the first few times to control the temp but it is not hard and the results are rewarding. Last edited by ldo_marlin : 09-03-2008 at 12:56 PM.

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