Maggie’s Traeger or PBC?

[Sixfivesavage]

Need some advice on this one. I've been reading the nom nom thread long enough and decided it's time for me to take the leap. I raise cattle and finish my own animals so it's time for me to get a cooker that does them justice. Seems for an easy not attention whore cooker, my choices are between these two. I need to be able to do a brisket and roasts as well as pork loins and shoulders. Seems both these will work. I don't plan on getting rid of a gas grill, it's just too fast and easy for hot dogs and hamburgers during the week. Is the Traeger going to be worth the extra cash if I don't plan on getting rid of the gas grill?

 

[1J04]

I/We/Us like very much what the Traeger does and doesn't do. It does make you a rock star, it doesn't ruin stuff unless you really try very very hard. It's almost impossible. You don't have to be married to it. It doesn't do a fast hard sear, but that's what a hot skillet and butter is for. I'd buy another in a split second. So many choices out there I know. I'm certain you'll be happy with whatever you decide.

 

[Cartman]

I/We/Us like very much what the Traeger does and doesn't do. It does make you a rock star, it doesn't ruin stuff unless you really try very very hard. It's almost impossible. You don't have to be married to it. It doesn't do a fast hard sear, but that's what a hot skillet and butter is for. I'd buy another in a split second. So many choices out there I know. I'm certain you'll be happy with whatever you decide.

Even 1J04 has moments of brilliance.

And he's not kidding, you don't have to babysit the Traeger.

And we find it easy and plenty quick for mid week cooking. My wife will turn it on during prep and set up, and it's ready when she is. It has a fan that seem circulate the hot air like a convection oven. Which speeds up cooking. It's quite a big difference when cooking, for example, a turkey.

The only thing that ticks me off about the Traeger is that the hot rods that ignite the pellets short out from time to time. $30.

I've seen another similar set up that seems to brag about being better quality, but IIRC it was quite a bit more money.

And due to the electronics be sure to get a full length cover that goes to the ground, not the one that stops at the bottom of the barrel and the pellet box. The box housing the electronics is open at the bottom.

There was a a long thread on grills recently.

And Costco regularly has Trager come through with a show with various models available and good pricing. And if it's not for you I think Costco will take it back.

 

[Silverjay]

Traeger or similar. There are several other similar makers out now. I love my Traeger. Really like being able to not babysit and get great bbq.

 

[Sixfivesavage]

Aren't the pit barrel cookers low maintenance? I was under the assumption once you got them going they were good for the whole cook. The electronics and wood pellets are what's holding me back on the Traeger. Not to mention the price but that's a secondary issue. I can swing it if I think it's worth it in the end. I thought there was a big thread on this but it may have been on scout.

 

[gonzaga]

I have the Traeger grill. Love it too man. Just smoked 2 pork shoulders this week for my daughters wedding. About 30 lbs of meat. It took about 8 hours or so.
The only problems that I've had are my dog chewed through the wires under the hopper, simple twist them together for an easy fix. Also when the grill doesn't seem to want to garner a lot of smoke, I take the protective plate out and shop vac the ash out of the little igniter port. Back to as good as new.

 

[tnichols]

We've had our Traeger for 4 years now. We do a fair amount of brisket, pork shoulders, and turkey. It is stored indoors year round. We also have a gas/charcoal grill as well. The Traeger gets the nod for the low and slow cuts of meat. It's like smoking for dummies.

 

[Major Wader]

Maybe it's just me, but I don't like the idea of the processed pellets in the Traeger and similar. I prefer a large offset firebox steel smoker/grill, and any wood I burn I cut and split myself. May be more than some folks want to do, but I get great results from natural lump charcoal and hardwood chunks.

 

[Sixfivesavage]

Maybe it's just me, but I don't like the idea of the processed pellets in the Traeger and similar. I prefer a large offset firebox steel smoker/grill, and any wood I burn I cut and split myself. May be more than some folks want to do, but I get great results from natural lump charcoal and hardwood chunks.

I agree, that's why I'm not sold on the Traeger. Not looking to be tied to having to buy wood. I'm wondering if I could use wood on top of the charcoal in the PBC maybe. Just put an old cast iron pan on top of the coals with wood chunks in it.

 

[missed]

I have an offset smoker right now, I really like it. But.....the Traeger has my interest. Made the mistake of getting some smoked chicken off it one day at Home Depot, me and the little boy ate a broiler chicken between the two of us. The ease of flip the switch and go is awesome, no building a fire and waiting for it to be all ready. Turn it on, and its ready to cook on in a few minutes. Like others said keeping it covered up when not in use is a big thing, and im not impressed with the thin sheet metal construction. I am thinking very hard about building a pellet feeder for my offset smoker that can slide in where the ash pan/damper assembly goes. Then I can swap between wood and pellets within a couple minutes.

 

[bogeybrown]

Aren't the pit barrel cookers low maintenance? I was under the assumption once you got them going they were good for the whole cook. The electronics and wood pellets are what's holding me back on the Traeger. Not to mention the price but that's a secondary issue. I can swing it if I think it's worth it in the end. I thought there was a big thread on this but it may have been on scout.

You're correct on the PBC. I'm a hardcore traditionalist when it comes to slow-smoking meats. I've never owned a gas powered grill, or do I ever plan to. Based on recommendations here we got a PBC to do larger cookouts at the bar where I just can't manage an offset box or similar "real" smoker.

The PBC is basically fire and forget without feeling like you've surrendered your man card. I mentioned on the "8lb Pork Shoulder" thread that you can overload a PBC to the point of losing efficiency. On that thread I said that 2 packer briskets or 2 shoulders/butts was about the limit. I found an old pic and realized that I'd done 4 shoulders on it at one time (not 2) which was definitely at its upper limit. I had to do some heat manipulation to get those guys done, but they came out great. Unfortunately I don't have pics of the finished briskets or shoulders because I was busy slicing/pulling and a pro photographer took the shots of the finished product.

I have no doubt that the love for the Traegers is well deserved. It just seems too much like the microwave oven of smoking to me and I'm not ready to go that far for the sake of convenience yet. That being said, the PBC is embarrassingly simple to use. If you've done your marinades, rubs, (whatever you want), and installed your hooks ahead of time you could literally ask your wife to light the coals and hang the meat while you're at work. If you haven't overloaded the thing it's going to run almost perfectly to to the PBC recipe cook times. They did a ton of science and testing on that thing to make an Ugly Duck Smoker super efficient and predictable. So much so that I begged them to make a larger size and they said that they tried dozens of sizes and can't get the efficiency from a bigger unit.

Heres a pic of four 8lb shoulders on the PBC



IIRC that was about 32lbs we did that day. Came out great, raised a ton of money for charity selling sammiches, and got a ton of compliments.

 

[bogeybrown]

Actually, I lied, I have one pic of a finished brisket off the PBC, I need to get the real photos from the photographer

 

[Yasherka]

If I could throw my 2-cents in. I bought a Camp Chef DLX over the Traeger after a lot of research. The CC had several nice features the comparable Traeger did not: Built-in meat probe, pellet hopper cleanout, and burn-pot cleanout. I also preferred the CC having a vertical back as opposed to the T's cylindrical design for more internal space. Finally, the CC has the chimney on the back instead of the side, so there is another shelf to hold your stuff. The shelf can be replaced with an accessory propane searing station.

Finally, the CC is $100 cheaper than the Traeger for what i determined to be very similar build quality. I would imagine the final product (meat-wise) is about the same, so it kind of boils down to personal preference. CC is relatively new to the game and Traeger is a known quantity.

Here is a sample of the very first smoke I did on the CC DLX. 18 hours over mesquite on a cold night (in the 30's).

https://www.youtube.com/watch?v=2ofa1nOS6yQ

 

[1J04]

If I could throw my 2-cents in. I bought a Camp Chef DLX over the Traeger after a lot of research. The CC had several nice features the comparable Traeger did not: Built-in meat probe, pellet hopper cleanout, and burn-pot cleanout. I also preferred the CC having a vertical back as opposed to the T's cylindrical design for more internal space. Finally, the CC has the chimney on the back instead of the side, so there is another shelf to hold your stuff. The shelf can be replaced with an accessory propane searing station.

Finally, the CC is $100 cheaper than the Traeger for what i determined to be very similar build quality. I would imagine the final product (meat-wise) is about the same, so it kind of boils down to personal preference. CC is relatively new to the game and Traeger is a known quantity.

Here is a sample of the very first smoke I did on the CC DLX. 18 hours over mesquite on a cold night (in the 30's).

https://www.youtube.com/watch?v=2ofa1nOS6yQ

That's great info right there. I think you did the right thing. And yes, I'd eat that entire Brisket in one sitting. I'm serious. Super Job Yasherka. That's Competition Quality right there.

 

[ZombieMonkey]

I went with the Green Mountain Grill over the Traeger myself after lots of research and the features you get at the price point just made more sense for me. Several friends at work have either the Traeger or the GMGs and we've all been happy with our grills.


Sent from my iPhone using Tapatalk

 

[kd185]

2 months back i went with the homcomfort pellet smoker/grill, after hours of research
great quality
made in america (major pet peeve of mine)
priced right also at $800 shipped
now where experimenting with the different flavor pellets
so far i prefer the hickory over the blended pellets
there must be around 20 different flavors to choice from

 

[bogeybrown]

2 months back i went with the homcomfort pellet smoker/grill, after hours of research
great quality
made in america (major pet peeve of mine)
priced right also at $800 shipped
now where experimenting with the different flavor pellets
so far i prefer the hickory over the blended pellets
there must be around 20 different flavors to choice from

I've never messed with pellets, but did a good bit of "testing" with various woods for smoking and came to the following conclusions:

For beef, depending on what I'm doing, I like pecan, oak, or hickory
For pork my go-to is apple for flavor but typically my smoker is burning oak and/or pecan for heat and smoke as well

I'm a big fan of injecting during my marinade process, but that seems to be a regional choice.

Mesquite is one of those things that I felt like you needed to grow up with to appreciate. Not being from TX, it didn't impart the flavors I was looking for. Nor did I particularly enjoy TX style BBQ when I lived there.

The joy of the smoking culture is comparing ideas and techniques and having other enthusiasts to share feedback with.

 

[bogeybrown]

Couldn't find whole shoulders when I needed them. So doing 13lbs of half-butts on the PBC as we speak. If the results rate then I'll post in Nom Nom

 

[1J04]

Couldn't find whole shoulders when I needed them. So doing 13lbs of half-butts on the PBC as we speak. If the results rate then I'll post in Nom Nom

I'm pretty certain it's gonna be just fine Bogey.
Looking good already.

 

[oneshot86]

awesome, it looks great

 

[Sixfivesavage]

Couldn't find whole shoulders when I needed them. So doing 13lbs of half-butts on the PBC as we speak. If the results rate then I'll post in Nom Nom

You think it would be feasible to put chips or chunks in a cast skillet on the Coales and make more smoke?

 

[bogeybrown]

You think it would be feasible to put chips or chunks in a cast skillet on the Coales and make more smoke?

That's exactly what I do. They make so much beautiful smoke in the PBC that I had to wait a bit for it to clear to get a pic of the meat. Once my coals are going I toss some applewood chunks on, then again at the 2hr mark or so.

With the PBC there's no need for a cast iron skillet the way I do on other smokers. Just toss them on the lit coals. As close to auto pilot as possible.

This smoking project reinforced to me why I could never go "smart smoker" like the Traeger: of the 3 pieces of meat, 2 cooked one way and the 3rd cooked completely different. They were all treated exactly the same and all got the same heat but the 3rd started showing major differences at about 2hrs. I was able to feel the difference and knew I wa s going to have to adjust at the end. I did 8lbs of pulled pork and 3lbs of chipped. No way was that odd piece going to ever behave how I wanted.

I tried posting pics but I just got home from the "Q" and my phone pics haven't synched to my pad yet. I'll post them up to see the difference once they synch.

 

[MarinePMI]

Another PBC owner here. Everything Bogey said. Going to do a leg of lamb tomorrow on mine. Had one up in Montana the other week on a PBC. All I could say was "Damn this is good".

As to chips or chunks; I find chunks work better for the longer, denser cooking meats. With the faster ones, chips get the nod (like a tri-tip).

 

[Veer_G]

<iframe width="560" height="315" src="https://www.youtube.com/embed/pG_hOV-ilco" frameborder="0" allowfullscreen></iframe>

 

[Sixfivesavage]

Well, I took the jump and ordered a PBC, chimney starter and ash pan today. Looking forward to getting it here. Now I need to decide weather to go with a brisket or pork shoulder for my first go at it.

 

[1J04]

Well, I took the jump and ordered a PBC, chimney starter and ash pan today. Looking forward to getting it here. Now I need to decide weather to go with a brisket or pork shoulder for my first go at it.

Either will be awesome and neither is going to be a pain in the ass to do. Good luck and congrats on your fine purchase. You're gonna have a ton of fun with that.

 

[missed]

<iframe width="560" height="315" src="https://www.youtube.com/embed/pG_hOV-ilco" frameborder="0" allowfullscreen></iframe>

I dont know about yall, but if my smoker was doing that. I would have unplugged it and dragged it away from the structure.

 

[MarinePMI]

Well, I took the jump and ordered a PBC, chimney starter and ash pan today. Looking forward to getting it here. Now I need to decide weather to go with a brisket or pork shoulder for my first go at it.

Pork shoulder. Let it hit 200*, 195* is just shy of the "happy" spot. Recommend apple or pecan wood for pork (pecan is my favorite).

 

[Sixfivesavage]

Pork shoulder. Let it hit 200*, 195* is just shy of the "happy" spot. Recommend apple or pecan wood for pork (pecan is my favorite).

200* then wrap it in foil and continue or pull it and let it rest?

 

[MarinePMI]

Hit up the PBC site for their times and temps. IIRC, smoke to 150 (hanging from the hooks), then pull and wrap in tinfoil with some liquid (Shiner Bock beer or Smithwick's gets a nod) and continue to smoke until it hits 200. Let it rest at least 30 mins, wrapped in towels in an ice chest. 2 hrs is better. Good stuff.
Got a leg of lamb going now. Nom, nom, nom....

 

[MarinePMI]

Of course, I have the beggar standing by for a taste...

 

[bogeybrown]

200* then wrap it in foil and continue or pull it and let it rest?

As MarinePMI said, check out their site and follow what they say for whatever piece of meat. I'm now at the point of screwing around and experimenting, because I can't help it, but their guides are very good. With a brisket just be sure to trim the fat away like they recommend.

 

[RetMSgt]

Another PBC here. I've ran horizontal stick burners previously. The PBC is effortless. Simple and efficient. On my horizontal, a full packer brisket, yeah you're not sleeping...much. they need to be watched and tended to. A few weeks ago, I did a 17 pound brisket in 14 hours on my PBC, that's with a 2 hour rest. Pretty much dumped my chimney starter on KBB with post oak and let er rip. Pulled at 165, lightly douched with beef stock, wrapped in butcher paper, fat side down on grate till 200 Or probe tender. It turns out excellent chicken also. Pulled pork..easy.

The owner Noah, was prior Navy. Real nice guy! I think he gave my a percentage off my PBC when I bought it in '12. I only use my PBC and the Classic round Weber these days.

 

[Nik H]

I think the PBC is hands down the best operating grill of its type out there and a steal. Compared to the big green egg; it is a dream to use and 1/4 the cost. It is a no brainer to use and produces top quality product. I have made the best ribs, pork butt and brisket using this beast and it is less than $400 even with all of the accessories you need. I waited to buy one for two seasons because it looked too good to be true....it isn't. Traeger is nothing but a pellet stove modified to cook. Try using it in a high wind environment

Buy the PBC...look at all the extra coin in your pocket and enjoy making people smile

 

[FALex]

I went with the Green Mountain Grill over the Traeger myself after lots of research and the features you get at the price point just made more sense for me. Several friends at work have either the Traeger or the GMGs and we've all been happy with our grills.


Sent from my iPhone using Tapatalk

+1 on this. I am a Traeger owner, but Green Mountain Grills destroy Traegers. They are better in ever damn sense, most importantly, the temp swings are not there like they are with Traegers. When I set my temp to 225, I want the fucking thing to dip between 220-230. Going up to 245, then down to 215, then up again just doesn't give me the warm fuzzies. I've seen two GMG's at work and they are impressive.

 

[Cartman]

For what it's worth I was at a smoker and grill retailer that sells PBC, Green Mountain pellet, Big Green Egg, and fancy gas grills. I asked about the PBC and they said they like it and carry it but think the Weber Smokey Mountain Cooker is more versital if that's your budget.

FYI you can buy a nomex gasket cheap on Amazon to help Traegers in the wind. Traeger also sells an insulated blanket for the cold.

I bought our first Traeger years ago when I didn't know about other options. There might not have been. It works. If I had to do it all over again I would check out everything.

 

[1J04]

Hi, My name is 1J04 and I use a Traeger.
"Hi 1J04" ohhhh
I'm happy with what it does, where it's at, when I use it. I like to cook, smoke, and burn shit. Not opposed whatsoever playing with other methodology, So happy there are so many options out there and people are happy as shit their choices are meeting or exceeding their expectations. The PBC looks fun, but it's kinda the mini version of my smokehouse. But I get it. I may build one for nothing just for shits n giggles. Maybe. Ok, that's all.

Cartman. Stand Down !!

 

[jungle45]

Just picked up a Louisiana Grill at Costco, wow, 3 smoke boxes. The top will run at 80 degrees for cold smoke and the main will go 650. Distributor in Fife.

 

[1J04]

Just picked up a Louisiana Grill at Costco, wow, 3 smoke boxes. The top will run at 80 degrees for cold smoke and the main will go 650. Distributor in Fife.

But it's nothing but a Pellet Stove modified to cook. And cook they do. Spendy bugger for sure, but it looks like it would be a kick in the ass to 'cook' on. Please post up some action shots when ya get a chance if ya would please. As a side note, you in the Seattle area? Just curious.

 

[jungle45]

Just fired it up Monday, yesterday tested on pork butt, baby backs and some gouda with pecan. I am south of Puyallup. Haven't loaded it like that .....yet.

 

[1J04]

Just fired it up Monday, yesterday tested on pork butt, baby backs and some gouda with pecan. I am south of Puyallup. Haven't loaded it like that .....yet.

Awesome. This is gonna work out great. You're closer than I thought. And we can go to the Gun Show !!!! Sounds good man. Can't wait to see some action shots.
You ever come down to the lower Columbia fishing (Ilwaco/Chinook/Long Beach) a couple pulled pork sammy's would get ya the Silver Medal Tour.

 

[jungle45]

I'd be honored, my brother and I have a charter scheduled mid august.

 

[1J04]

I'd be honored, my brother and I have a charter scheduled mid august.

Awesome. I hope they give us a liberal Buoy 10 season instead of shutting it down yet again. Either way you'll probably be safe cause the Ocean should be open even if the Columbia gets shut down again.

 

[Sixfivesavage]

Today's the day folks! The PBC is getting fired up today for a pork shoulder to become pulled pork. The meat is coming to room temperature now and my BBQ sauce is simmering to reduce down. No idea how to post pictures but if someone would be kind enough to post them I'd take some. Wish me luck...