We got a Traeger last June and love it. Was gone most of the summer so just started using it again on tonight's New York steak dinner. yum
I did burgers on my first burn and then went straight for the 3-2-1 ribs. What a wonderful experience that was. I did cold smoke cheese yesterday with the amazin smoker and 2 turkeys. Also did hubbard squash & candied pecans. Get out the rye bread and the mustard grandma its a grand salamiFinally picked one up at costco. Everything went together pretty easily. Just the door on the cabinet seemed a bit off. Need to order a wireless thermometer and that amazn smoker you mentioned. Ive read that guys put fire brick in the bottom. Any of you tired that before? Just did my burnout today and not quite sure what to try first.
When I first started out I couldn't get mine to smoke and the temp would increase. I called treager and they walked me through the smoke process which there books don't cover very well. That is as far as getting the unit to stay below 210-220 and smoke. The key is cleaning out the burn chamber before each smoke, dial on smoke and at fire up leaving the lid open for 10 min minimum. This will get the right amount of pellets and fire for a decent smoke. All of their smoke recipies call for door open 5 minutes. Do 10 minutes and you will get the smoke. There is a ton of complaints about the amount of smoke or the lack of it on forums. I found the amazin smoker to be the best resolve for that. No need to run the treager while using the amzin smoker. Dont open and close the door while doing cheese unless the temp crawls up. It could spread a little ash around.I'm in love. First tried the 321 ribs last weekend and I've got two chickens ready to go for tomorrow. It seems like it kicks out a bunch of smoke intermittently then goes back to light smoke hot air coming out of the pipe. It was doing that on both smoke and 225. Just wondering if that is normal. Have the amazn tube now so cheese coming up.