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Non-Cattle Specific Topics
Recipes & Cooking
Pellet Grills
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<blockquote data-quote="Walker&#039;s Ridge" data-source="post: 1797545" data-attributes="member: 43087"><p>I have a Traeger that's been a pretty good unit. I've had it for about 7 years now and have put maybe a ton of pellets through it with only minor issues. If I were to buy one today it would be a Recteq. I'm sure Traeger has made some changes to their pellet grills in the new models, but there is not enough smoke at higher temps with mine. So I use a smoke tube to add extra smoke when smoking meats. Grilling or baking on hire temps it is basically a propane grill or oven. very little or no smoke flavor. I still use the charcoal grill for anything that needs a good sear like steaks, burgers, chicken breast, etc.</p><p></p><p>Oh, pellets make a huge difference. I will only use Recteq or Cookin pellets. Everything else I have tried adds a nasty burned oil taste. My father runs a pit boss and uses pit boss competition pellets, they see ok to.</p></blockquote><p></p>
[QUOTE="Walker's Ridge, post: 1797545, member: 43087"] I have a Traeger that's been a pretty good unit. I've had it for about 7 years now and have put maybe a ton of pellets through it with only minor issues. If I were to buy one today it would be a Recteq. I'm sure Traeger has made some changes to their pellet grills in the new models, but there is not enough smoke at higher temps with mine. So I use a smoke tube to add extra smoke when smoking meats. Grilling or baking on hire temps it is basically a propane grill or oven. very little or no smoke flavor. I still use the charcoal grill for anything that needs a good sear like steaks, burgers, chicken breast, etc. Oh, pellets make a huge difference. I will only use Recteq or Cookin pellets. Everything else I have tried adds a nasty burned oil taste. My father runs a pit boss and uses pit boss competition pellets, they see ok to. [/QUOTE]
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