Ok Pit-meisters... looking for some advice. Traeger vs. Weber?

[Switchblade]

Oak, Apple, Pecan, Cherry 1' sections or 4" to 1' rounds in the fire box, nice clean burning flames, and open teh vents to let the clean smoke flow. All you nonhackers and your pettle electric stuff, you go do that and leave the real barbecue to the grown men

 

[Fig]

Well, this is Sniper’s Hide, and in the spirit of suggesting a $10,000 Accuracy International rifle when you said your budget was $5,000, you at least ought to consider the finest grills available for sale...

Lynx Grills - The Finest Outdoor Kitchens & Grills

Whether you're designing a custom outdoor kitchen installation, or looking for a ready-made island package, Lynx Grills has a perfect fit.

www.lynxgrills.com

Not to be snobby or anything... I’d have to also buy body armor, because my wife would probably try to shoot me dead if I spent that much on a grill....

 

[hollowoutadime]

Well, this is Sniper’s Hide, and in the spirit of suggesting a $10,000 Accuracy International rifle when you said your budget was $5,000.....

Isn't that the truth,

....You can't afford not to buy it!

 

[Sean the Nailer]

Isn't that the truth,

....You can't afford not to buy it!

You can't afford not to buy TWO, that way you have one for them Kosher days.

 

[1J04]

@sirhrmechanic If it's down to Webber or Traeger, I'm certain you won't regret the Traeger. They're pretty fricking cool. Do a helluva job and guarantee you you'll unleash your inner smoking demon.

Traeger Jimmy!

 

[TheBigCountry]

It may be because I’m a cheap bastard, but I can smoke the hell out of some pork butt or brisket on a Weber. It takes some time and patience, but once you get the airflow right and the charcoal just right, you can maintain a steady temp for some time (leave it be!).

I do like the pit barrel smoker, and that may be my next dip into the world of smoking.

 

[MarinePMI]

This is where I am at too. I love sitting by the Pitmaker tending the fire. It gives me time to smoke cigars, drink bourbon, tool around in the garage... it really is relaxing. But, you have to tend the fire every 90 minutes or so. I love to use oak on most smokes, cherry with brisket, or hickory sometimes, though I tend to prefer the oak over hickory as it's not as strong. I also often use apple. Playing with different fuels is half the fun. I'm a huge fan of pecan with brisket, but can't get it here except the dried out bags at Academy.

Wal-mart carries the chunks of Pecan in the grilling section here. Maybe look there?

 

[MarinePMI]

Well, this is Sniper’s Hide, and in the spirit of suggesting a $10,000 Accuracy International rifle when you said your budget was $5,000, you at least ought to consider the finest grills available for sale...

Lynx Grills - The Finest Outdoor Kitchens & Grills

Whether you're designing a custom outdoor kitchen installation, or looking for a ready-made island package, Lynx Grills has a perfect fit.

www.lynxgrills.com

Not to be snobby or anything... I’d have to also buy body armor, because my wife would probably try to shoot me dead if I spent that much on a grill....

Huh. The wife and I looked at these not too long ago; nice grills. Expensive? Maybe.

But the last one we bought was $1400, and it lasted 15 years (and we used it easily half the time we cooked; which is a lot since the weather here in SoCal is tailor made for grilling). Like an AI, there is a level of quality, where you get what you pay for.

 

[McNamara0851]

All the comments suggesting that you need two grills should be enough to reinforce the fact that you dont want either. Buy a large big green egg and never buy another grill or smoker as long as you live. Grill and sear at 700, bake a cake at 350, smoke as low as 180. They really are as kick ass as people make them out to be.

 

[Scott037]

Chargrilled with Texas side smoker if cheap is the trick. Had one for 4 years no issues till the small child licked it and the wife gave it a away and forced me to by a Weber summit series 670 propane 550 degrees in like 4 minutes
Only issue is it gets to hot for pizza stones. Apparently 800 is to hot

 

[tnichols]

Buy both. Weber for the quick stuff, Traeger for the long pull.

 

[Bradu]

All the comments suggesting that you need two grills should be enough to reinforce the fact that you dont want either. Buy a large big green egg and never buy another grill or smoker as long as you live. Grill and sear at 700, bake a cake at 350, smoke as low as 180. They really are as kick ass as people make them out to be.

I considered the Green egg but I dont think it gives the smoke flavor like a regular smoker does. My dad has one and ended up adding a fan controller, makes cooking pretty easy on one of them.

 

[PinesAndProjectiles]

The only benefit I see of a wood pellet "smoker" is if you bought the vertical version to smoke sticks and polish. But it will also work well for ribs/butts, chickens, etc.

I built a stick smoker a few years back, but the tank I made it from lays horizontal. I've smoked more ribs than a Chicago gang banger. But it doesn't fit more than 10 pounds of sausage, so making a 25 pound batch will take a whole day of smoking, and truly, I dont have time for that.

The ribs I've had on a pellet smoker can't compare to a stick burner.

All my grilling is done on an Aussie charcoal burner that we received as a wedding gift nearly 15 years ago. I've had to replace the ash catch pan and the grill grates need replacing, but she still cooks like the first day I fired her up.

After grilling this long on charcoal, life is too short for Hank Hill's bull shit.

 

[Nik H]

@sirhrmechanic

I do quite a bit of BBQ in spring/summer and fall. Don't consider myself a master but some of my guests do. I don't like either of your choices. If you want authentic, real deal BBQ, you need an offset smoker burning real wood. I have cooked on these and there is no substitute. My wife thinks they are too expensive, big and ugly and, therefore, we don't have one.

As an alternate, I use a Pit Barrel Cooker that I have modified with a more advanced temperature control system. I use 100% lump charcoal and real wood for producing smoke. The standard PitBarrel is damn good, especially, when you consider the cost. It is NOT an offset smoker but it is damn good. If you add the more elaborate temperature control/fan system (costs as much as the cooker), I believe you can get the same performance as an offset. The only thing missing is the capacity and the ease of refueling that you get with a true offset. The capacity isn't a big problem for me but the ease of refueling would be a big reason to get an offset. It is something that many don't consider but try to keep your temperature solid and consistent for greater than 10 hours....(brisket cooking or beef ribs).

Seems like you have enough land where an offset would not be a problem. I would definitely think this through. Traegers are not what they were since the mass market campaign started and Costco got into the act. The pellets just don't do it. If you want some good choices for offsets, let me know. I have tried most of the best in more than a few local competitions.

My 2 cents

 

[MarinePMI]

@sirhrmechanic

I do quite a bit of BBQ in spring/summer and fall. Don't consider myself a master but some of my guests do. I don't like either of your choices. If you want authentic, real deal BBQ, you need an offset smoker burning real wood. I have cooked on these and there is no substitute. My wife thinks they are too expensive, big and ugly and, therefore, we don't have one.

As an alternate, I use a Pit Barrel Cooker that I have modified with a more advanced temperature control system. I use 100% lump charcoal and real wood for producing smoke. The standard PitBarrel is damn good, especially, when you consider the cost. It is NOT an offset smoker but it is damn good. If you add the more elaborate temperature control/fan system (costs as much as the cooker), I believe you can get the same performance as an offset. The only thing missing is the capacity and the ease of refueling that you get with a true offset. The capacity isn't a big problem for me but the ease of refueling would be a big reason to get an offset. It is something that many don't consider but try to keep your temperature solid and consistent for greater than 10 hours....(brisket cooking or beef ribs).

Seems like you have enough land where an offset would not be a problem. I would definitely think this through. Traegers are not what they were since the mass market campaign started and Costco got into the act. The pellets just don't do it. If you want some good choices for offsets, let me know. I have tried most of the best in more than a few local competitions.

My 2 cents

Another "mod" for the PBC is to drill and add posts (like used for the grill higher up the barrel) down about 6" above the coal basket. Then add a pizza stone to block direct heat, and aid in retaining heat (though admittedly, the PBC bounces back surprisingly quickly once the lid is put back on). This mod helps if you're getting too much heat to the outside of the meat (some don't like the harder crust that forms when the heat runs a little hot).

Anyways, just thought I'd pass it along. I love my PBC. Great for camp cooking as well (done quite a few cobblers and bread puddings in it, at 7200ft elevation, up in the eastern Sierras).

 

[MtnCreek]

This is where I am at too. I love sitting by the Pitmaker tending the fire. It gives me time to smoke cigars, drink bourbon, tool around in the garage... it really is relaxing. But, you have to tend the fire every 90 minutes or so. I love to use oak on most smokes, cherry with brisket, or hickory sometimes, though I tend to prefer the oak over hickory as it's not as strong. I also often use apple. Playing with different fuels is half the fun. I'm a huge fan of pecan with brisket, but can't get it here except the dried out bags at Academy.

Had some I would have loved to get rid of a couple years ago.

 

[Nik H]

Another "mod" for the PBC is to drill and add posts (like used for the grill higher up the barrel) down about 6" above the coal basket. Then add a pizza stone to block direct heat, and aid in retaining heat (though admittedly, the PBC bounces back surprisingly quickly once the lid is put back on). This mod helps if you're getting too much heat to the outside of the meat (some don't like the harder crust that forms when the heat runs a little hot).

Anyways, just thought I'd pass it along. I love my PBC. Great for camp cooking as well (done quite a few cobblers and bread puddings in it, at 7200ft elevation, up in the eastern Sierras).

Yes

I have heard of this but have not tried it yet

 

[Sled]

I considered the Green egg but I dont think it gives the smoke flavor like a regular smoker does. My dad has one and ended up adding a fan controller, makes cooking pretty easy on one of them.

If you use lump charcoal and control the fire correctly, a Green Egg (or other clones) can give good flavor, since lump charcoal is basically just charred wood anyway. A pellet cooker will be the easiest to control, but will impart the least amount of smoke. So the decision is, do you want easy and good, or a little more work and great. When I BBQ, a lot of times it is for competition, or for family gatherings, and I want great. That's why I stick with the offset. The trick is to keep the fire right, and have the thin blue smoke coming out of the stack and not the heavy white stuff......

 

[Sled]

Had some I would have loved to get rid of a couple years ago.

View attachment 7058003
View attachment 7058004

Ah man, that's beef paradise right there.....

 

[DOA]

I am going 7 years on my Weber E-310 and other than replacing the flavorizer bars (just because) its been 100%. Have it plumbed into the house gas so no running out of gas.
Have a separate smoker but rarely use it.

 

[Herb Stoner]

Since this is wandering from the choice the OP had originally nailed down...

I've had Lynx stuff for several years and its really well made - the electronics suck though. The Pro Sear is great and it does all I need it to do. If I was revisting an outdoor cooking option I'd go with Big Green Egg, A good friend has had one for years and cooks a wide range of stuff exceptionally well with a surprising amount of temperature control / stability. Excellent for smoking too (Lynx isn't so great for smoking).

 

[PinesAndProjectiles]

I would recommend the Coyote C-Series 36-Inch 4-Burner Built-In Natural Gas Grill. It is AMAZING! Don't get me wrong, Weber's are very good but if you want the best I would go with the Coyote. They also make a part gas/part charcoal grill which enables you to get the best of both worlds. These grills are all stainless steel and cook so evenly. I PROMISE you will not regret it. The only downside is the cost - they are not cheap. If you're looking at the budget option, then check this article, the cheapest review I found. Best of luck!

"Natural gas" and "amazing" are two words that never belong in the same sentence when discussing the cooking of food unless you're baking a pie in an oven.

 

[want2learn]

OP, we ended up purchasing a Camp Chef pellet grill with sear box. It's pretty similar to the Traeger format. My better half pined for one for the longest time.
The grill works fine i guess but in retrospect I wish i had sampled smoked BBQ prior to purchasing.

Turns out i'm not all that crazy about the taste of smoked BBQ. I thought i would, it sounded nice, the pictures looked appetizing. We ended up trying a bunch of different pellet flavored woods to no avail. I found I much prefer a standard grilled steak made in the oven/broiler or in a fry pan with butter.

 

[tomcatmv]

Got a Louisiana pellet smoker at Costco and love it but buy the Traeger pellets.

 

[hollowoutadime]

OP, we ended up purchasing a Camp Chef pellet grill with sear box. It's pretty similar to the Traeger format. My better half pined for one for the longest time.
The grill works fine i guess but in retrospect I wish i had sampled smoked BBQ prior to purchasing.

Turns out i'm not all that crazy about the taste of smoked BBQ. I thought i would, it sounded nice, the pictures looked appetizing. We ended up trying a bunch of different pellet flavored woods to no avail. I found I much prefer a standard grilled steak made in the oven/broiler or in a fry pan with butter.

Smokers are great for ribs, not so great for steaks where you often want to sear the outside. With regard to smoking in general, you can smoke too long. On your ribs, thaw to near room temperature, remove the membrane (back side of ribs), dry rub them and smoke 2 hrs - put in foil/pan with apple juice or beer and steam another 3 hours, final hour on smoker with Famous Dave's Devil Spit. 6 hrs total.
Meat will just about fall off the bone.

I use a Rec-Tec, below 250 you can get a lot of smoke (you control), above 300, it approaches and oven. (not much smoke), if you want to do a prime rib.

 

[MtnCreek]

OP, we ended up purchasing a Camp Chef pellet grill with sear box. It's pretty similar to the Traeger format. My better half pined for one for the longest time.
The grill works fine i guess but in retrospect I wish i had sampled smoked BBQ prior to purchasing.

Turns out i'm not all that crazy about the taste of smoked BBQ. I thought i would, it sounded nice, the pictures looked appetizing. We ended up trying a bunch of different pellet flavored woods to no avail. I found I much prefer a standard grilled steak made in the oven/broiler or in a fry pan with butter.

Beef and smoked don't really go together (That's right, I said it). If you haven't, try BBQ'ing some cornish hens or a pork loin. Pecan and apple are mild woods.

Edit: With the exception being beef brisket.

 

[zeroz]

I havent read through the whole thread, and I know you said you want to support "your guy" but if you go pellet grill over weber, take a hard look and compare Rec Tec to the traeger. We got one 2 years ago and the thing is awesome. It runs tighter temp control than any of the other pellets, CS is awesome (I had to adjust my feed rate because of altitude, 7000ft. I called to ask about cleaning the temp probe and they just sent a new one free and said don't bother. I cleaned it anyway and it works fine. Have the backup) They are built like a tank and Ive seen traegers rust out.

I kinda think you "need" both honestly. You can't get the same kind of direct flame sear on a pellet grill as you can on a weber. I use the pellet for everything except grilling steaks. Ive done it but it isn't the same. I will sometimes throw a sear on a steak and then throw it in the Rec tec at 180 on super smoke for the flavor.

You can make hands down the best turkey ever on the pellet. Brine for 24hrs. put on at 180 and give it 24 hrs on the smoker. Absolutely amazing. even the breast doesn't dry out one bit. People are in awe.

 

[2ndamendfan]

Beef and smoked don't really go together (That's right, I said it). If you haven't, try BBQ'ing some cornish hens or a pork loin. Pecan and apple are mild woods.

Edit: With the exception being beef brisket.

I would 2nd that.

My wife would kill me if she knew I posted this. But she is not a very good cook. Neither is her mother if you get my drift.

A few years ago we had the fight every married couple has. "You don't do enough to help around here".

At that point I took over 95% of the cooking duties. And it has been fun.

You have to learn about different cuts of meat. To cook them properly.

Just like no one caliber does everything you need. No one cooking method works for everything.

REC-TEC pellet grill/smokers are the bomb as far as that goes.

 

[striped1]

For me, I had a Traeger and have a gas grill, but when I want to go low and slow, I use my Big Green Egg.

 

[Ric O'shay]

I Have a Weber gas grill that has been solid. I have a old Patio Kitchen cast aluminum charcoal grill I use when I have the time to properly fire up wood, generally use that one for steaks.
I took up inland trout fishing this last spring, and I was wondering if anyone has a good dedicated smoker for a more delicate food item? I have seen electric and some are pellet or wafer fed, while others take wood chips, chunks. Any advice appreciated.

 

[want2learn]

interesting....thank you

 

[hollowoutadime]

Besides ribs, I do shrimp often.

RT-700

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www.amazon.com

Buy it direct from Rec-Tec

RT-700 | REC TEC Grills

The gold standard. The flagship. The standard bearer in pellet grills, the RT-700 is the elite! This grill is truly the pinnacle of outdoor cooking. Why look for your next grill when you can buy your last grill?

www.rectecgrills.com

Holds temp within a few degrees.

I like mine so much I bought one for a friend.

 

[pmclaine]

This passed summer we rented a place that only provided a charcoal grill, one of those Weber kettle grills.

I hadnt grilled since I was a kid, everything had been cooked on gas and now I realize its just not the same.

I had a bunch of Home Depot gift certs gathering dust from various Birthdays/Holidays that I converted into a Weber kettle grill.

No bells or whistles.

If I throw some Weber wood chunks in it I get smoked food. Has side baskets so you can put your burn material away for indirect heat/smoking.

If I leave it filled with just charcoal I can get a super hot fire to sear meat.

Been enjoying the crap out of it.

Seal up the vents after cooking and the fire goes out with fuel enough for two or three meals.

Enjoy the smoke flavor more on poultry and pork.

Good steak needs to be charred on the outside and pink 1/16th inch in from the surface. It does not need smoke flavor.

Im hungry now.

 

[WATERWALKER]

I’ve got a Weber smoker & gets used a lot. It’s too damn hot to cook in the house during the summer months in southwest TX. When burning meat w/ the grill or the smoker I prefer charcoal or straight up wood fire. Typically we use a little cherry, mesquite & pecan. I like hickory too but it’s hard to come by down here.

 

[Sean the Nailer]

While I am a HUGE advocate of grill'n and pit'n and smoke'n, I have to add one other venue here for the BEST DAMN STEAK COOKING METHOD.

Sous-Vide. You read that right. Put the steak (vacuum-bagged) in a pot of water and heat it through to the temp you want. (you have butter/seasonings in the bag, if desired)

Then take it out of the bag (after resting) and use your propane or butane torch to sear the outside to your crust preference. I know it sounds unorthodox, blasphemous, and even tending towards the Anti-Christ, but believe me when I say that I don't cook steaks any other way, anymore. And previous to this, I'd spent YEARS 'perfecting' my bbq technique to make my steaks as best as possible. And I did that simply because I couldn't afford to screw-up a steak, cause we couldn't afford to buy them often, to begin with.

Serious business, steak cookin'.

Very serious business.

 

[pmclaine]

While I am a HUGE advocate of grill'n and pit'n and smoke'n, I have to add one other venue here for the BEST DAMN STEAK COOKING METHOD.

Sous-Vide. You read that right. Put the steak (vacuum-bagged) in a pot of water and heat it through to the temp you want. (you have butter/seasonings in the bag, if desired)

Then take it out of the bag (after resting) and use your propane or butane torch to sear the outside to your crust preference. I know it sounds unorthodox, blasphemous, and even tending towards the Anti-Christ, but believe me when I say that I don't cook steaks any other way, anymore. And previous to this, I'd spent YEARS 'perfecting' my bbq technique to make my steaks as best as possible. And I did that simply because I couldn't afford to screw-up a steak, cause we couldn't afford to buy them often, to begin with.

Serious business, steak cookin'.

Very serious business.

Is this like "Poutine"?

Jesus we are cousins but I just dont understand you people up north.....

 

[Sean the Nailer]

@pmclaine , I know how it sounds. Believe me, it sounds 'wrong' on every level. But, do yourself a favor and just try it once. You'll never go back to 'grilled' again. Med-Rare steaks, 1 1/2 inches thick...... crusted. Cooked perfectly from one surface to the next. Not 'varying shades' the way we're used to, off a grill.

And yes, I've tried to just 'sear' it in a hot pan (instead of the torch) and the house got incredibly smoky. Even with the cook-vent running full-whack!

 

[MtnCreek]

I would 2nd that.

My wife would kill me if she knew I posted this. But she is not a very good cook. Neither is her mother if you get my drift.

A few years ago we had the fight every married couple has. "You don't do enough to help around here".

At that point I took over 95% of the cooking duties. And it has been fun.

You have to learn about different cuts of meat. To cook them properly.

Just like no one caliber does everything you need. No one cooking method works for everything.

REC-TEC pellet grill/smokers are the bomb as far as that goes.

Similar here. I cook most of the time, but generally don't have to clean or do dishes.

 

[pmclaine]

Just bought a brisket and some lump coal and applewood.

Someone fire me up a good recipe that is Keto friendly.....no sugar.....please.

 

[MtnCreek]

Just bought a brisket and some lump coal and applewood.

Someone fire me up a good recipe that is Keto friendly.....no sugar.....please.

Not too long ago someone here called me the devil for putting sugar on a brisket.

 

[pmclaine]

Not too long ago someone here called me the devil for putting sugar on a brisket.

I'm thinking something with vinegar.....Apple cider vinegar..........pepper and salt crust...........slow smoke, well as slow as taking time to shoot after work and not having the family starve will allow........

 

[jinxx4ever]

green mountain pellet grill & masterbuilt electric smoker and never look back

 

[bunsen27]

While I am a HUGE advocate of grill'n and pit'n and smoke'n, I have to add one other venue here for the BEST DAMN STEAK COOKING METHOD.

Sous-Vide. You read that right. Put the steak (vacuum-bagged) in a pot of water and heat it through to the temp you want. (you have butter/seasonings in the bag, if desired)

Then take it out of the bag (after resting) and use your propane or butane torch to sear the outside to your crust preference. I know it sounds unorthodox, blasphemous, and even tending towards the Anti-Christ, but believe me when I say that I don't cook steaks any other way, anymore. And previous to this, I'd spent YEARS 'perfecting' my bbq technique to make my steaks as best as possible. And I did that simply because I couldn't afford to screw-up a steak, cause we couldn't afford to buy them often, to begin with.

Serious business, steak cookin'.

Very serious business.

It's great for steaks, but where Sous Vide is a gamechanger for me is pork and poultry!! I like my pork tenderloins and chops cooked to either 137F or 142F dependent on how thick the cut of meat is. I finish everything by searing over lump charcoal on a little Weber Smokey Joe that I've built a fire basket for (out of expanded sheet metal grate) that is 2" right below the grill grates.

Boneless skinless chicken breast cooked to 155F that are super moist and never dry.

A cool trick you can do with all poultry and pork, but not so much with beef is to cook it in advance (up to 7 days in my experience) then retherm and sear when you are ready to eat. It makes weekly meal prep really nice!

My go to demonstration sous vide recipe is grilled shrimp. Granted, I am near coastal NC so I can get fresh shrimp much easier than other parts of the country. Cook the raw deveined and deshelled shrimp in butter to 132F for 20 min, drain, skewer and lightly salt the shrimp, then finished for 30sec per side over lump charcoal at about a medium fire to which you have added wood chips.....?

 

[sirhrmechanic]

My very old thread dug up.

Went with another Weber. No regrets. But Traeger is no slouch, either!

Cheers,

Sirhr

 

[Jgunner]

I'm a propane guy because small children. Well I got a Weber summit 670 its nice

So propane is best for cooking small children?

 

[Jgunner]

Treager is great for many things, searing or grill marks isn’t on that list. Grill marks: Sometimes it does, sometimes it doesn’t. I have a blanket, cast iron grates, tried a fire brick, all sorts of stuff. I can get it to 450 some times, but i cant get grill lines in 8 minutes most of the time.


So my webber gets used most of the time for steak or carne asada

 

[jungle45]

Not too long ago someone here called me the devil for putting sugar on a brisket.

Just salt and pepper.