I Tried To Replace My Gas Grill With A Pellet Grill - This Is What Happened

I've wanted a smoker for years but I had a few questions that I couldn't find answers to. Now that I've had my @TraegerGrills for 2 years, I wanted to make a video answering all these questions.

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TIMELINE:
0:00 Intro
0:52 What Is a Traeger Smoker?
3:03 Maintenance
3:40 Smoker or Grill?
5:37 Let’s Talk Pellets
7:32 WiFire & Traeger App
8:47 What About Smoke Flavor
10:17 Essential Accessories
12:10 I've Cooked...
13:35 Dry Rubs
14:17 Is It Worth The Price
16:02 Final Thoughts

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#Traeger #PelletGrill #BBQ

[ladelllawrence]

1) The lack of smoke flavor is due to too high of an initial temp. For instance, when I do wings, I run my pellet smoker at 185 degreees for 45 minute of more then switch to 350 degrees to actually cook the wings and tighten the skin. Great smoke flavor (at least with my Memphis Elite). 2) Some pellet grill have open flame cooking to char/sear.

[terrywaters]

In my humble opinion, after BBQing for many of my 70 years on earth...serious outdoor chef 's need at least 3 different kinds of outdoor ways of preparing food. Pellet, charcoal, and propane/gas. With these you will be able to cook EVERYTHING!

[stimpy]

If you are using Traeger pellets that is why you don't get much smoke flavor. They use mostly alder in their pellets and then flavor them with oils from the trees listed on the bag. Pellets made from the actual hardwoods like hickory, cherry, oak, maple, etc. produce a lot more smoke flavor. Also 250 is a bit high for good smoke 225 is around the top of the "smoke zone".

[meatsloth]

If you want more smoke flavor you should cook at 190 to 225. Pellet grills excel at low temps. I’ll put a brisket on at 7pm at 200 degrees and then give it a spritz before I go to bed. It’s usually ready to wrap when I wake up. Once it’s wrapped i turn it up to finish it. and then when it’s done I foil boat it to expose the fat on top to crust it up while I rest it for like 8 hours at the lowest temp. Plus it gets more smoke on it during the rest. It comes out amazing every time. As for high heat grilling, get a set of GrillGrates and stick them directly on top of the deflector plate. It will increase the temp of the grates by 200 degrees. So if you set the grill to 450, your grates will be 650 and sear the crap out of everything. I grill steaks and chops like that all the time. Just some little hacks to get the most out of it.

[deichkorn]

This was the best pellet grill video I've seen. Super helpful, no time wasted with useless stories. Thank you for the time you put into this - super helpful.

[HiFiMods]

Hey bro! I’ve owned my Traeger for 3 years now and learned that if you want to experience an actual smoke flavor you have to actually smoke the meat at smoking temperatures 165 - 225 deg F for at least an hour before bumping it up. Also, forget your rubs and sauces for a month and just use salt and pepper, smoke then grill the meat in a Traeger and you’ll taste a smoked meat flavor that’s hard to beat! I get my Traeger pellets at Costco, their competition blend and also hickory are known for a good smoke profile. I get my briskets cheap at Kroger or restaurant depot, can even get 8 pounders at $4 / lb. Good luck!

[timraber]

I gave up on gas grills about 5 years ago. The last two was done after about 18 months. I purchased the Weber kettle charcoal grill about 5 years ago. It’s a red anniversary edition. It works great. I cook year round here in Kentucky. I can have hot coals ready to cook in 10 minutes. Just this spring, I picked up a Traeger smoker form Costco. I have cooked chicken, ribs, and pork butt. They all turned out great. I’m still experimenting with it. I’m cooking about ever two weeks. I’m ready to buy the next bag of pellets. You make very good points. I just finished the last of the pulled pork yesterday.

[jimshinpaugh]

I have had multiple smokers for over 50 years, from 300 gallon stick burners, to smoking on an egg to my current custom made pellet grill made from 1/4" steel (it will last a lifetime). Honestly I looked at Yoder and they would have been my 3rd choice. But that is just me. I went with pellets, as I am now in my 70s and don't want to stay up all night. Multiple reasons that all pellet grills tend to have lower smoke flavor. The suggestion of finishing in an oven, once you get the taste profile you like will work, especially if you can bring your oven down to about 225. The dryness of the pellets are a factor you can't fix and limit the amount of smoke, just like kiln dried wood does on a stick burner. Best % of moisture for smoking is about 17%. Pellets are closer to 10 or less. Traeger pellets are some of the lower smoke taste. Fine powder rubs will also reduce the amount of smoke, as they create a coating. When I first received the pellet grill I had made for me, I evaluated how it works. If you have not, you may consider putting things like ribs on the second shelf, if you have one. Traeger pellets are "flavored" in a patented process. That does not thrill me. If you research Lumber Jack, you will probably find someone who orders it by the pallet(s). The negative for you, would be a bit stronger smoke taste. But, you could get milder taste with choices like Pecan. The 20lb bags are usually about $12.00. For those who stock the 40lb, they are usually less than $18.00 or so. If you choose to cook the flat only, as some have suggested, it will be less tender and less of the great taste from the point. Smoke ring is a chemical reaction of myoglobin and carbon dioxide and has 0 to do with taste. You mentioned expanding to other meats. With both Pork Butt and especially beef plate ribs and brisket, resting is critical for tenderness. The best true BBQ places in Texas and Oklahoma have an untold secret in the long rest. I have found resting a pork butt and beef plate ribs at least six hours allows for aborption so that it does not dry out as fast when you shred. Brisket I rest 10-15 hours. Again, jmo. Take it or leave it.

[John-pnbh]

I've watched several videos on smokers because I'm thinking of getting one. Yours is the best, most informative one I've seen, where you talk about cost of operating the grill and the fact of the draw backs. Keeping your gas grill is a big one for me because keeping both would be an issue. Thanks, L think I will hold off on the purchase for now.

[Lewsklls]

I have the 575 pro as well and just Got grill grates for it. They work so great. I got rid of my propane grill. I just got mine today, and it put a nice char on my ribeye. It put nice grill marks on the hot dogs and burgers as well. I set my temp at 500 the grill grates produce so much heat. It was like 675 degrees with the grates.

[urbanbackyardcontainergardenin]

Used my Traeger yesterday for the first time. Must say I like it!

[kellysanders]

I have owned a pellet grill/smoker for 15 years And love them. I’m not sure if anyone had mentioned it yet but I would recommend going to a pellet that is 100% wood instead of a Traeger pellet which is wood flavored will other oils infused. I personally use Lumber jack.

[benjaminberan]

I've been using a wood pellet grill for about 5 years and absolutely love every aspect of them. The ONLY draw back of completely getting rid of a propane and/charcoal grill would be that I wouldn't have anything to cook on when the power goes out as I do not have a generator.

Another HUGE plus with my pellet smoker is that it replaces my oven in the summer which lowers my cooling cost and makes it easier on my AC.

[thegolfwalker]

The Pit Boss has a char option, you can slide open the plate and get direct flame!

[mallburk]

I have a small traeger, I use it everyday! I make everything on it, eggs, pancakes, pizza, cake, lasagna, mac and cheese. I bought a smoking tube to provide more smoke at higher temperatures, they work well. Very easy to use.

[obiwan]

Very complete and informative review & comparison. The thing I love about smoking meats is that you can try a variety of methods, rubs and pellets and get different flavors and results. It’s fun experimenting. I agree with several people that have already commented on this video: 1. For smoke flavor, 250 degrees is too high of a temperature to get good smoke penetration. 2. Experiment with other pellet brands. I’m not a fan of the Traeger pellets. I’ve tried several other brands and personally like the Lumber Jack brand the best.

[keithbishop]

As for me, y'all can keep and use everything else. I've been cooking, roasting, smoking on big green eggs. I'm at four right now. And I have had all of em rolling at various times.

[edg]

Thank you, thank you, thank you! Finally a no-nonsense, straightforward, no effects video and commentary that is very useful. Well done Sir👌🍻🍖

[jimrummer]

Great review. You answered all of the questions and concerns that I had regarding a unit like this. I already have a smoker that I smoke fish, pork butts, beef chucks, etc., but was looking for a good grill that I can put a nice sear to meats. I have had friends tell me how much they love this unit but I always questioned the ability to truly "grill." You saved me from buying something I really wouldn't have a use for. Many thanks for such a thorough review of the good and bad.

[markwilson]

I have Trager, and have found that for smoking, I need to be at 180-200 degrees. My trager also has the super smoke option which I have found to help, but goes through the pellets much faster. Great video, thanks for sharing.