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Smokers

The Thriller

Well-Known Member
I've been interested in getting a smoker for quite some time. I know Traegers are pretty popular. I've also read that their quality has gone down over the last few years. I know Pit Boss is another popular kind. I've read some good reviews about Grilla Grills Silverbac smoker. I probably don't want to go over $1,000 but also wouldn't mind something that will smoke well and last for more than just a few years. I'd prefer something that won't catch fire and burn the neighborhood down like @Zombie unfortunately had.

Any experience or suggestions?
 
I like my Traeger personally - got it from Costco as it's not a premium Traeger by any means, but the longer warranty gave me some piece of mind in case I discovered it wasn't for me.
 
I like my Traeger personally - got it from Costco as it's not a premium Traeger by any means, but the longer warranty gave me some piece of mind in case I discovered it wasn't for me.
Which model did you get if you don’t mind me asking? Have you had any problems with the wifi? What do you usually smoke?
 
Which model did you get if you don’t mind me asking? Have you had any problems with the wifi? What do you usually smoke?
Got it last year, it's the Silverton 620 IIRC - was $700 as they gave me another $100 off if I agreed to buy that day. Mostly brisket, ribs - pork ribs have been fairly inexpensive this year vs. other red meats at Costco (you can tell where I shop) and they've been falling off the bone tender when I give them the proper time.

My recommendation is to definitely go to Lowes/HD and check out some in person as it's easy to get way too much in square inches; no need to go overboard IMO.

In terms of what I've liked and disliked about the grill:

Pros:

- Easy to clean
- Gets hot fast and stays hot
- Wasn't overly expensive
- Came with a cover

Cons:

- Has some spots that aren't as hot overall (particularly on the right side for me seems to always be 10-20 degrees cooler
- Wifi can be a bit of a pain and it's sometimes just easier to check in person. It works, but I guess I just prefer manually checking them with a hand thermometer (plus it make me feel like an actual pit boss)
- It looks more like a BBQ than a smoker (this may not be a big deal, but is to some purists)
 
1 - I thought you meant cigarette or pipe.
2 - WIFI?!?!?!??? Back in my day we went out to the smoker and stuck our finger in the middle to check it AND WE LIKED IT.
 
1 - I thought you meant cigarette or pipe.
2 - WIFI?!?!?!??? Back in my day we went out to the smoker and stuck our finger in the middle to check it AND WE LIKED IT.
I re-read the first sentence a few times, thinking he was talking about a person, before realizing this was referencing Traegers.
 
I’ve had my Traeger for about a year and a half. Love it. I had some trouble with the wifi for a bit, but that seems to have worked itself out. They have an app with a **** ton of recipes you can follow.
I’ve done baby back ribs several times, pork chops, chicken, steaks, apple pie, corn on the cob, jerky, burgers and dogs, pork butt shoulders for pulled pork. Haven’t done a brisket yet. My kids love the baby back ribs. I love a good tri tip on it. We did some stuffed pork chops one time that were amazing.
My biggest problem is not giving myself enough time to cook. I’d used the propane grill for so long I’ve had to really pay attention to my start times. The propane always cooked about 300 degrees, but I don’t like to go over about 225 unless I’m baking.
I’ve never had a fire with mine. I make to vacuum out the fire pot every couple of cooks and scrap off the insides every so often.
PSA: your food will look done like with a propane grill. I reverse sear all my red meats to give it the “finished look”. My wife won’t eat it otherwise.


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I have both Traeger and Propane smoker. Like Traeger better for most of my needs, but for cold smoke it is too hot. If you want some cold smoked fish, salami, ham, etc ... better get Bradley electric smoker and cold smoke adapter.
 
I have both Traeger and Propane smoker. Like Traeger better for most of my needs, but for cold smoke it is too hot. If you want some cold smoked fish, salami, ham, etc ... better get Bradley electric smoker and cold smoke adapter.

I know a lot of people just use a smoke tube in their Traeger to their cold smoking. They don’t run the Traeger, just fill the tube, ignite it and set it in the rack.


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I’ve had my Traeger for about a year and a half. Love it. I had some trouble with the wifi for a bit, but that seems to have worked itself out. They have an app with a **** ton of recipes you can follow.
I’ve done baby back ribs several times, pork chops, chicken, steaks, apple pie, corn on the cob, jerky, burgers and dogs, pork butt shoulders for pulled pork. Haven’t done a brisket yet. My kids love the baby back ribs. I love a good tri tip on it. We did some stuffed pork chops one time that were amazing.
My biggest problem is not giving myself enough time to cook. I’d used the propane grill for so long I’ve had to really pay attention to my start times. The propane always cooked about 300 degrees, but I don’t like to go over about 225 unless I’m baking.
I’ve never had a fire with mine. I make to vacuum out the fire pot every couple of cooks and scrap off the insides every so often.
PSA: your food will look done like with a propane grill. I reverse sear all my red meats to give it the “finished look”. My wife won’t eat it otherwise.


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Do you do 321 baby back ribs? I hope to try some ribs in the next few weeks.
 
I got a traeger 850. I’ve done tri tip. I screwed it up a bit because I put it on my gas grill after smoking to reverse sear and overdid it. I did fajitas, that was pretty good. Chicken thighs, fantastic. Pork chops, very good. Now I want to try burgers and ribs. Anyone have any favorite recipes?
 
Do you do 321 baby back ribs? I hope to try some ribs in the next few weeks.

That’s the only way I’ve ribs. I’ve been very successful using that method. My kids beg for me to do ribs all the time.


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I got a traeger 850. I’ve done tri tip. I screwed it up a bit because I put it on my gas grill after smoking to reverse sear and overdid it. I did fajitas, that was pretty good. Chicken thighs, fantastic. Pork chops, very good. Now I want to try burgers and ribs. Anyone have any favorite recipes?

You’ve gotta pull a little early if you’re going to reverse sear it. I have some cast iron skillets I use. Pull the meat, crank that bad boy up and get the skillets hot, throw butter on there and a couple minutes each side. Fantastic.


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You’ve gotta pull a little early if you’re going to reverse sear it. I have some cast iron skillets I use. Pull the meat, crank that bad boy up and get the skillets hot, throw butter on there and a couple minutes each side. Fantastic.


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Yep! That's exactly what happened. I overdid it on the smoker (they were done) then put them 5 mins on each side on the gas grill (probably should be half that). It turned out decent. I mean it wasn't horrible to eat. But it wasn't nearly as great. The fajitas turned out pretty good. The chicken was utterly fantastic. Super tender and flavorful. I really want to try ribs and burgers. Have you done burgers? What temp do you do and which flavor (Hickory?) do you use?
 
Weber Smokey Mountain for me. Wifi temp controller. Can maintain 225 for 12 hours within 5 degrees. Mostly cook pulled pork, but love st louis style ribs, and cook the occasional brisket. Have also cooked tomahawks on it then reverse sear. For steak and such I have a Weber Kettle that I use for reverse sear or to sear after sous vide, but lately I have been using a flamethrower to sear steaks after sous vide. But my favorite cut of all time is tritip. I have an argentine-style grill that raises and lowers and I have been perfecting this method and find it can give me a very even medium-rare edge to edge with great sear on it, but it is a lab of love to get it right.

Right now I have a 12 pound rib primal dry-aging. Going for 27 days. Then it will yield 8 sixteen-ounce rib eyes. Oh man.

I got lucky that my son-in-law's family raises angus cattle for beef, and they slaughter a few each year for the family. Got this rib primal for 3 bucks a pound. Of course, all of it is 3 bucks a pound. And it is all grass-fed, grain-finished, prime beef. I am doing all I can to make sure that marriage lasts. lol
 
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