Living down in Texas and it's funny that 10 years or so ago when I got here, having a pellet smoker was a major taboo in the BBQ world but seem to see more and more of them at competitions. I personally have never cooked on one, keep to my Old Country off-set smoker and it does great for brisket, ribs, chicken etc. I've also got a smaller charcoal bbq for when me and the Mrs just want a steak or some fajitas. I will say if you're looking for a smoker then it really does pay to make sure you get a quality one, that has 1/4 inch thick steel, it will really help with temperature regulation. Also I added the LavaLock padding around the smoke chamber and fire box and that really helps with smoke leakage. Having done quite a few competitions, any little bit that can help is worth it, even if it's just for the family dinner. Will probably fire up the big boy for Easter with a brisket but I probably only use it about once a month since I also work 70 hours a week, add in a weekend day for golf and one day for the wife and my time is pretty well spent.
My mom was guilty of having that one ... she did some mean stir fry on it and countless pancakes on weekend mornings!
Would love to get a flattop to do some carne asade. For now this does the trick, charcoal with propane ignition.
My grandpa when he was still alive used to wake up at the crack of dawn and put a brisket on his offset smoker and let it smoke all day while he sat next to it in his chair and worked on a case of beer.
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.
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.
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.
Have a friend that does some competitions around the Salem/Corvallis area with one of those and loves it!
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.
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.
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