Traeger grills

EatonEggbeater

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@03cobra#694

Not sure if you're asking for the one I use, but here 'tis:

cookshack sm025

https://www.electricsmokerguy.com/cookshack-electric-smoker/


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This is an improved version of mine, has the temperature probe built in (I have to use a remote one and thread it through the smoke exhaust.)

Going price is about $900, uses chunks of hardwood you can find in any park, as I wrote; I use the cutoff ends from hardwood flooring.

It's expensive, but as you look around you'll see it's probably worth it. I looked at them all before. Masterbuilt can be had for less than half of this price, but look at the reviews on it. You could make the case that you'd buy 2 Masterbuilts; one to use, the other for parts. Chinese made, thin stainless case.

Heavy gauge Stainless insulated case- on and on... This one is essentially a small commercial/industrial smoker. Don't worry about not having glass; glass front smokers get dirty quickly- so you'll need to clean it often. There's no point anyway, the temperature is really what you need to know. Ribs fit in well, but, when uncooked, slightly touch the sides. Speedy soft ribs: put your ribs in a pressure cooker for 30 minutes, then on the smoke for 2 hours. Holds 4 racks. I've thought about making a rack to hold them vertically, but I never need that many racks.

Mine has sat on an open deck without a cover for 9 years, until we moved. They make bigger ones, but the price soars from there.
 
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MG01GT

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I guess different strokes for different folks, but I love my Treager. We bought the double insulated one Costco a month ago and have yet to be disappointed. Sure your not gunna get the true effect of charcoal smoked wood but I have not the time or the space for all that. I'd say buy from costco at one of their road shows as they will be marked down a good bit.... and the return policy is on point.

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My94GT

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went To ace hardware today and picked up the ironwood 650 from Traeger. Damn nice set up, almost done with the burn in process and doing a round of chicken drum sticks
 

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Double"O"

N2S come get some
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My one cousin has the pit boss, his brother has a traeger...the pit boss does a better job imo

Those two guys are like my brothers since I dont have any siblings and we are the last men standing with our last name...I've eaten off both smokers tons of times and the pit boss is the winner...and I need to quit being a bitch and get one for myself lol
 

buffalosoldier

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I dont know where you are getting your hardwood flooring scraps but I saw that some of the stuff coming fron China was loaded with formaldehyde and other nasty chemicals. be careful.

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Sirraf

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Pitboss from Walmart is equally as good as a traeger for half the cost. Ive cooked everything from hamburgers, chicken and steak to smoking pork.
 

buffalosoldier

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You can make a functioning smoker from a cardboard box, a hot plate, and an Iron skillet. Back in the 70s I built a big one out of an old porcelin lined bottom fzr refgr. It worked great until some dumbazz guys used it for target practice. My only consolation is that I have outlived them both by 20 years.

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MFE

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I got a Masterbuilt electric for when I don't feel like dealing with my Smoky Mountain charcoal smoker, but what it mosty does is dry the meat out terribly. Doesn't matter what temp or vent settings I use, or whether or not I use the water pan. The water never boils so it really doesn't add any moisture to the chamber. How are you electric smoker people keeping things from drying out? Or am I just screwed because I live in such a dry climate?
 

Four Door SVT

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I got a Masterbuilt electric for when I don't feel like dealing with my Smoky Mountain charcoal smoker, but what it mosty does is dry the meat out terribly. Doesn't matter what temp or vent settings I use, or whether or not I use the water pan. The water never boils so it really doesn't add any moisture to the chamber. How are you electric smoker people keeping things from drying out? Or am I just screwed because I live in such a dry climate?

I don’t use the water tray, and crack the vent but the additional side box is super
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What are you cooking and how long?

Baby back- 3.5hrs @ 225
Wings -2hrs@ 225
Brisket 12-13hrs@ 225

You can also get a injection tube but not necessary and start on the top rack when loading


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Blown 89

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I got a Masterbuilt electric for when I don't feel like dealing with my Smoky Mountain charcoal smoker, but what it mosty does is dry the meat out terribly. Doesn't matter what temp or vent settings I use, or whether or not I use the water pan. The water never boils so it really doesn't add any moisture to the chamber. How are you electric smoker people keeping things from drying out? Or am I just screwed because I live in such a dry climate?
Is it in the sun and how hot is it getting? I have to have mine in the shade or the temps go through the roof
 

tistan

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I dont know where you are getting your hardwood flooring scraps but I saw that some of the stuff coming fron China was loaded with formaldehyde and other nasty chemicals. be careful.

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That would be the pre finished flooring that has chemicals. I've also smoke a lot with scrap hardwood flooring.
 

Four Door SVT

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I suggest using apple and hickory wood chips they are cheap and not treated like scrap flooring might be


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My94GT

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So far I am loving the Traeger, I’ve cooked a few round of chicken, some reverse seared steaks and even chocolate chip cookies. Everything had just the right amount of smoke for my liking.

so far I’m glad I made the purchase. Much like I hoped it’s easy for my wife to use too so that’s a bonus.
 

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