"I'm looking to link up with fellow Traeger BBQ users out there to share stories, recipes, etc... I received mine as a gift this last Christmas, after having fun with my Dad's since 1995, and was disappointed that the Traeger homepage did not have a Forum dedicated to their loyal customers. Perhaps we could start one here, and give Traeger the link so that others might join.
Anybody interested?
(If you've never seen a Traeger, you should hunt one down! On the "Texas" There is a 17 lb. wood pellet bin with electronic auger system ...as in the inventor of the auger system for all the pellet stoves out there... that keeps things more evenly heated/smoked without much fuss! http://www.traegerindustries.com/
It comes with three cook levels, smoke, medium and high, with the temp ranges of about 200-225, 325-350, and 400-425. I am personally saving up for the electronic thermostat so I can set a digital temp as on an oven, and keep it there!
They also sell hardwood pellets specifically meant for cooking this way in a variety of species from Apple to Hickory, Mesquite to Pecan, even Hazelnut!
I personally also love the cleanup, there is a ramped tray under the grill that drains the grease to a catchall bucket on the outside. Every 3-4 uses I simply wrap up the crusties in the foil, and put on a new layer and that's that!
They are based out of Mt. Angel, Oregon, which is about 45 minutes south of Portland, but they do ship if there is no dealer in your area.)"
Comments
We like to do the “take and bake” pizzas on our Traeger. Put on high for about 20 minutes, then reduce to medium, put pizza on and cook for another 20-25 minutes. Yum!
There is yahoo Traeger users group site already, not used much but it’s there.
http://groups.yahoo.com/group/traegergrills/
I am more than willing to get involved in a group. Let me know how you want to do it.
Looks like I’m a few months behind the curve, but I’m interested. I bought a Lil Tex (we sell them where I work), and have used the recipes from the Traeger recipe book, but would like to be a part of someone else’s experiments. I’m on board. How about some info on simple stuff like hot dogs, brats, burgers, etc.
I just bought a Little Tex Elite, the store and bought some chicken, lamb and beef. Now I’m looking for a site that actually shares recipes and ideas. Is this the place?
Hey, we just started a forum linked to our stores website for traeger owners. Check it out. http://www.idahogourmetgrills.com. You’ll find the link at the bottom left of the page. We’ve got lots of recipes and chat going.
i purchased a little tex 6 months ago and i love it. I have done ribs, beef roasts, chicken, steaks, and have done two 20 pound turkeys now. i would love to share recipes and tips.
A couple of good forums for pellet grills:
http://www.pelletheads.com
http://www.pelletgrilloutlet.com
Hey,
I’m getting ready to do a bone in pork butt (about 8 lbs) Should I cook it on the smoke setting the whole time or start at a higher temp and then go to smoke?
Paul
Traeger Forum is at http://www.traegeroutlet.com/owner_s__forum_messages
Paul,
I am doing a pork butt right now. I have the digital therm. I set at 225 and cook about 1 to 1.5 hrs per pound and take off when the pork temp gets to 190.
I picked up a BBQ125 a couple of months ago, and I love it.
No flame ups, no baby sitting. Just throw it on, and close the lid. Great BBQ flavor, fast fire up after work.
With a probe theremometer, you can go kick back and enjoy a cold beverage. Just keep the hopper filled, and you never need to open the hood and let the heat out.
I use it almost every night.
I have been smoking, roasting and grilling on a Traeger 070 for over 3years and am very please with it.
I think the Traeger bbq is a game changer in the world of bbq. The machine is so good, it takes a guy who is an average (naming myself) at best BBQer, and turns them into their friends favrite cook. After owning a Traeger my fiance’ and I decided to give awa our gas grill, and never look back. We have had some remarkable meals so far, and they just keep getting better as we get more experienced. I would love to exchange recipe’s with anyone if they are game?
Thanks