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Traeger vs. Weber grills

cyinne said:
How does the Traeger do in the wind? Guessing like most other grills- not good?
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I don't know about the Traeger, but with the Big Green Egg, as long as I point my air intake away from the wind, its usually fine. I'm no scientist, but I'd assume the heat from the air coming out of the grill makes it pretty tough for any to get in.
 
I have a Green Mountain. Similar to Traeger. Never had a problem with wind. Of course it is on my patio which is kind of protected. The Firebox is inside and not really open to wind. It is kind of protected inside the grill. The stack is to the side and the upwards with a vent cap that protects against rain. Doubt if wind is an issue.
 
Cybyassociation said:
I don't know about the Traeger, but with the Big Green Egg, as long as I point my air intake away from the wind, its usually fine. I'm no scientist, but I'd assume the heat from the air coming out of the grill makes it pretty tough for any to get in.
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My WSM which is thin sheet metal like the pellet poopers is terrible in the wind. It'd rather smoke in a calm 15°F than a windy 40°F.

I don't have a kamodo but would think that the thick heavy ceramic would be a lot less susceptible to wind.

I could be wrong though. It's been a LOOOONNNNNGGGGG time since I took heat transfer or thermo.
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Did this a couple of weeks ago. Nothing but the Aaron Franklin method. 18 lbs took around 20 hours. Low and slow!! I do add a small water pan whenever I smoke something. This was done on a Green Mountain Daniel Boone with Oak pellets. I have cooked for a lot of people over the last 5 years with this smoker! On my way to Sam's now to get one for Sunday. For $2.49/lb for brisket, this is some of the most tender things you take off a smoker if you do it right.

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cycloner29 said:
Did this a couple of weeks ago. Nothing but the Aaron Franklin method. 18 lbs took around 20 hours. Low and slow!! I do add a small water pan whenever I smoke something. This was done on a Green Mountain Daniel Boone with Oak pellets. I have cooked for a lot of people over the last 5 years with this smoker! On my way to Sam's now to get one for Sunday. For $2.49/lb for brisket, this is some of the most tender things you take off a smoker if you do it right.

View attachment 47526
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That looks incredible. What temp do you try to set your smoker at?
 
Well, I did it- I bought the Traeger. Got the Pro Series 22. I was doing the initial burn in- at the end I turned the dial to the shut down cycle and right near the end when the fan runs for 10 minutes before shutting down I noticed a ton of smoke coming out of the pellet box- I panicked a little thinking the box was smoldering/burning. As I was trying to figure it out the fan shut off and the smoking stopped. Anything like this happen to anyone before where smoke was pouring out of the pellet box during cool down?
 
I am going to buy a shoulder roast ( on sale at .99 a pound at our Fareway store). I am going to cure like bacon and cook and chop for Gumbo or Smoked beans and the like!! I will let you know how this works out for me. After curing I will cook similar to a whole butt.
 
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cyinne said:
Well, I did it- I bought the Traeger. Got the Pro Series 22. I was doing the initial burn in- at the end I turned the dial to the shut down cycle and right near the end when the fan runs for 10 minutes before shutting down I noticed a ton of smoke coming out of the pellet box- I panicked a little thinking the box was smoldering/burning. As I was trying to figure it out the fan shut off and the smoking stopped. Anything like this happen to anyone before where smoke was pouring out of the pellet box during cool down?
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I have a Green Mountain and they are a lot alike. IIRC, there is some smoke on the Fan Mode of Shut down. I generally lower my temp a bit first before shutting down. I don't shut down from a high temp.

Probably would not worry about it. Use it and see how it goes. Traeger is a good grill.
 
Cybyassociation said:
That looks incredible. What temp do you try to set your smoker at?
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I start at around 200 for the first 10 hours. Temp and time always depend on size of brisket. Wifi controller sure makes it easy to control temp without having to look all the time.

I usually will bump the temp to 230-250 to ensure I have plenty of bark. I pull it off at 195-200, wrap it in foil, put a towel around it and put it in a cooler for around an hour, Enjoy!
 
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Bacon 1.gif
Cycho1 said:
I'm actually curing a pork belly from Costco right now, with plans to smoke it Sunday on my Weber Smokey Mountain. I did half black pepper & the other half is Maple syrup/brown sugar. Need to look into getting some maple sugar.

www.virtualweberbullet.com has a lot of great information for smoking w/ a Weber Smokey Mountain.

I'm planning on smoking a 15 lb Brisket in the near future. Anyone have any advice (besides low & slow)?
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I find that Home-made bacon is the most sensual, of the salted cured meats!
Ca c'est bon baycun (Cajun Bacon) on the left and Maple Droppa Bacon on the right (Maple syrup & Maple Sugar).
 
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Cycho1 said:
Yes, I did. This was my first time using it. It needs to be tweaked slightly, but over all it worked great.
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I've thought about buying one but I would only need to make one pizza. Seems like a waste of wood to get that thing good and hot for just one. (no euphemism intended)
It would be great if you were doing some sort of group activity where everyone could make their own individual pies.
 
Cyclones_R_GR8 said:
I've thought about buying one but I would only need to make one pizza. Seems like a waste of wood to get that thing good and hot for just one. (no euphemism intended)
It would be great if you were doing some sort of group activity where everyone could make their own individual pies.
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I did 3 pizzas by filling 1 chimney starter with lump charcoal. I added a couple chunks of apple wood that I typically use for my smoker. I dumped half in the bottom and half in 2 baskets on the cooking grate. I got temps of over 900 degrees.

Yeah, it seems like a lot of work for pizza, but I really like pizza.
 
cyinne said:
How does the Traeger do in the wind? Guessing like most other grills- not good?
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Fantastic, at least mine does. We live in a really windy area, and I'll often fire up the Traeger when I'm having problems due to wind on the Genesis. Like others have mentioned the fire box is well protected and the wind really has no entry points as everything is coming out of the smoke stack.
 
NickTheGreat said:
I have the Kettle pizza attachment which looks a lot like yours. But any time I try it at really high temps, I burnt the **** out of the bottom and the top remains uncooked. Do you have some sort of deflector or heat sink in the top of yours?
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I added a second grate on top with another cooking steel for radiant heat. The crust still cooks fast, so I scoop it up w/ the peel to raise it closer to the top steel for a minute or two.
 
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