I need advice on what Traeger to buy. I like to make primarily smoked brisket, pastrami, and an occasional smoked Turkey. I looked at their website and couldn't decide what to buy. Any advice?

How many briskets at one time? If you are only cooking a couple of briskets at a time then the smaller ones are perfect. If you like to party, you need a big boy.

I personally prefer one with the wifi and blue tooth connections

4th and Inches said:

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How many briskets at one time? If you are only cooking a couple of briskets at a time then the smaller ones are perfect. If you like to party, you need a big boy.

I personally prefer one with the wifi and blue tooth connections

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I usually only do one brisket, or Turkey, at a time. I really like making Pastrami. I read the reviews on Amazon and of course they are all over the place. Some claim the smoke isn't that great. What's your opinion?

One-Eyed Wheeler said:

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4th and Inches said:

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How many briskets at one time? If you are only cooking a couple of briskets at a time then the smaller ones are perfect. If you like to party, you need a big boy.

I personally prefer one with the wifi and blue tooth connections

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I usually only do one brisket, or Turkey, at a time. I really like making Pastrami. I read the reviews on Amazon and of course they are all over the place. Some claim the smoke isn't that great. What's your opinion?

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i am a fan of smoke so just about every meat tastes better after being smoked. I have even taken frozen crab and smoked it to thaw it out. It definitely picks up the smoked flavor.

4th and Inches said:

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One-Eyed Wheeler said:

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4th and Inches said:

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How many briskets at one time? If you are only cooking a couple of briskets at a time then the smaller ones are perfect. If you like to party, you need a big boy.

I personally prefer one with the wifi and blue tooth connections

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I usually only do one brisket, or Turkey, at a time. I really like making Pastrami. I read the reviews on Amazon and of course they are all over the place. Some claim the smoke isn't that great. What's your opinion?

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i am a fan of smoke so just about every meat tastes better after being smoked. I have even taken frozen crab and smoked it to thaw it out. It definitely picks up the smoked flavor.

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Thanks, I may pick up one of the smaller ones to give it a shot!

Traeger and Weber are overpriced crap.

BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

BellCountyBear said:

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Traeger and Weber are overpriced crap.

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I have the big Timberline 1300. It's a POS. It's easy so I get why people like it. It has some cool features. It's also a PITA to clean, doesn't really add much smoke even on "super smoke", doesn't drain properly and, in general, was way too expensive for what it is.

You get a way better outcome on a Weber kettle with some charcoal and some wood chunks.

One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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I bought a Z-grill off of Amazon and have mostly been happy. Runs about half the cost of a Traeger. My only complaint and I imagine this is true with most pellet grills, is that it's hard to get a good sear because all the heat is indirect.

nein51 said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

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This is the way. Used an offset for decades, then picked up both a Bradley and a Traeger 7-8 years ago. Didn't realize what I was missing until I inherited my dad's kettle and '70s vintage Kamado. Ceramic would be my first choice, but the kettle with a snake and couple of temp probes and you are set. Beats anything I ever managed on my Traeger for not much of an investment.

I've also more or less adopted the Goldee's method which can be found on YouTube. Short version: cook around 250-300 until internal temp around 190-195 then pull and wrap with smoked tallow in foil and hold at 150 for 6-20 hours. I'm convinced the extended hold is the key.

BellCountyBear said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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I bought a Z-grill off of Amazon and have mostly been happy. Runs about half the cost of a Traeger. My only complaint and I imagine this is true with most pellet grills, is that it's hard to get a good sear because all the heat is indirect.

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I just bought a Pit Boss last week. One of the biggest selling points for me was the ability to sear over direct flame. They have a lever that allows you to open up the deflector plate and grill ove rthe flame. Plus the 20% off I got at Academy didn't hurt.

nein51 said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

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What is the "Snake method?"

One-Eyed Wheeler said:

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nein51 said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

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What is the "Snake method?"

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I got a rectec and love it. Pellet grills are so simple and taste delish. Plus I enjoy the convection style over open flame.

nein51 said:

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One-Eyed Wheeler said:

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nein51 said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

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Got a recommendation?

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$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

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What is the "Snake method?"

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Thanks! That looks cool! I do have a Weber smokey mountain. Could I use the snake method with it? I may have to give it a try. I like how it burns around the snake slowly and how I can add wood on top too.

One-Eyed Wheeler said:

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nein51 said:

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One-Eyed Wheeler said:

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nein51 said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

---

Got a recommendation?

---

$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

---

What is the "Snake method?"

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Thanks! That looks cool! I do have a Weber smokey mountain. Could I use the snake method with it? I may have to give it a try. I like how it burns around the snake slowly and how I can add wood on top too.

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The Smokey Mountain is a smoker rather than a grill. I've never set one up. The concept is pretty simple though; find a way to keep the coals going at 225 as long as possible so I assume you can.

One-Eyed Wheeler said:

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nein51 said:

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One-Eyed Wheeler said:

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nein51 said:

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One-Eyed Wheeler said:

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BellCountyBear said:

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Traeger and Weber are overpriced crap.

---

Got a recommendation?

---

$89 Weber kettle. Snake method. Chunks of hardwood. Bottom open about 1/2 way. Top open about 1/3 way. Keep at 225 for hours and hours that way. More labor intensive. Infinitely better outcome.

---

What is the "Snake method?"

---

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Thanks! That looks cool! I do have a Weber smokey mountain. Could I use the snake method with it? I may have to give it a try. I like how it burns around the snake slowly and how I can add wood on top too.

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No reason you couldn't but you probably need either the 18" or 22". Kind of tight in the 18" I suspect. Don't really need water either but could leave bowl in as a deflector and drip catcher. The "minion method" might be easier if you have a 14-18" WSM. Tons of videos on that, as well. I've used both in a 22" kettle with good results.