Best products from r/Traeger

I run Traeger brand pellets exclusively in mine and I've found that mesquite works great for nearly everything (chicken/pork/beef). I like using a fruit wood for breakfast and Ham's. I've never had jaw dropping success with Traeger recipes though with the exception being their 3-2-1 Rib recipe and I modify that just slightly to suit my own tastes. IMO Killer Hogs Competition Style Ribs blow the 3-2-1 Traeger recipe out of the water

For storing pellets I, fortunately, don't have limited space so I keep the bags in a storage bin in my garage. If I was having to store them outside I'd probably invest in a 5 gal bucket with an air tight lid. Something like this: 5 gal bucket with airtight lid

For Rubs and Sauces, I've had great luck with Killer Hogs. I've tried several of his recipes and they always hit the mark. My wife and kids are pretty picky eaters and they are always impressed. For white sauce I'll buy Gibson's, but you can also make their sauce from scratch as they've posted the recipe online for it. I guess the greatest compliment I've ever received though has been from my FIL. He's extremely picky, probably where my wife gets it from, and he raved of the chickens I cooked a few weeks back. Chickens have always been my weakness, but after finding a recipe from Killer Hogs I won't do them any different going forward.

Killer Hogs - Herb Smoked Chicken

Big Bob's White Sauce

I've heard good things about Meat Church rubs, but haven't tried any yet myself.

Another good rub recipe is Meathead's Memphis Dust

And if you haven't subbed to r/smoking yet I would do that as well.

You can inject with a fat like butter, or duck fat, or some sort of other marinade. But brine is basically spiced up salt water, so I wouldn't inject that into your bird, it'll just make extremely sodium rich and possibly inedible. Most people soak their birds in brine for 10-12 hours, but any longer than that and it's gonna be too salty or even waterlogged and make the meat mushy.

This is a smoker tube: https://www.amazon.com/A-MAZE-N-Pellet-Tube-Smoker-6/dp/B00IXMPW5K/ref=pd_lpo_vtph_86_lp_img_2?_encoding=UTF8&psc=1&refRID=WZ0V9NDJBH0QBWHRDYAF

Just use your Traeger pellets in it, light it with a blow torch, let burn for 10 mins, blow it out, and you'll have smoke for 3 hours when full.

Technically wild game birds should be cooked to 180 to be considered food safe... but I've always done 165 and have been just fine. I wouldn't ever go lower than 160 though. Just cook them more quickly at a higher temp. Treat it like chicken. You'll have nice juicy meat, especially if you wrap it in bacon and inject with a fat.

The Traeger chicken rub is actually really tasty on quail. If you want to make your own, I'd just use paprika, salt, onion powder, mustard powder, cumin, thyme, oregano, black pepper, and garlic powder.

I recently purchased a welding blanket that perfects goes around my Pro 34 that helps insulate and WAY cheaper;
3' X 3' Tillman Panoxidized Felt... https://www.amazon.com/dp/B005H2N9DQ?ref=ppx_pop_mob_ap_share

They make high strength magnets that will help keep the blanket attached.

Also felt lined the lid so no smoke escapes but also obviously insulates it;

LavaLock 12 GREY High Performance... https://www.amazon.com/dp/B01F9FE60K?ref=ppx_pop_mob_ap_share

Lastly and really the first mod was I got a handfull of firebricks and put them at the bottom of the drum. Help fill dead space and reflect heat upwards (while also a heatsponge). Found some for cheap at a local tractor supply. Think home depot sells a 6 pack for $30 or something free in store pickup otherwise. 6 would be more than enough.

I did this stuff to help maximize my smoke but also reduce pellet use. I figure if you help the drum keep heat with less auger feeding you're going to get MORE smoke as a side effect as it isn't burning them up.

If you want any kind of smoke from a pellet grill you need to keep it under about 225. Pretty much the nature of the beast, regardless of brand. It takes some time to get used to using a pellet grill, but once you master it, it's a great tool. As with most any grill you can increase the amount of smoke by using something like this:

https://smile.amazon.com/Premium-Electric-Charcoal-Smokers-Billowing/dp/B07FMQ3PS1/ref=sr_1_5?crid=Z1A6QPGX7B7H&keywords=smoke+tube+for+pellet+grill&qid=1574651124&sprefix=smoke+tube%2Caps%2C348&sr=8-5

This is what I use and with free prime shipping it's awesome! CookinPellets 40PM Perfect Mix Smoking Pellets https://www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_api_CxJHxbJNK0NAE

Maybe not the best for pulling pork, but welders gloves are great for the grill. They can be had for not much more than a good pair of leather gardening gloves.

$15 - US Forge 400 Welding Gloves Lined Leather, Blue - 14' US Forge https://www.amazon.com/dp/B000MRQAJG/ref=cm_sw_r_sms_awdb_t1_AAGbBb390V528

Just get some cheap cotton gloves and put nitrite or latex gloves over it. That provides good heat protection and better dexterity than most of the rubber grilling gloves.

They are easily washed and are cheap enough you don't feel bad throwing them away when they get past their prime.

Something like this: https://www.amazon.com/gp/product/B06XS5SLK8/ref=s9_acsd_simh_hd_bw_b2K1A_c_x_6_w?pf_rd_m=ATVPDKIKX0DER&pf_rd_s=merchandised-search-3&pf_rd_r=W2TWP276ENHHJ95E9SVA&pf_rd_t=101&pf_rd_p=fc3320ad-6c08-5510-8706-f22aa1475d17&pf_rd_i=553608

Yeah flat for sure then. You could always pull it out and then put it in the end as well just make sure you wear gloves.

You can also always buy something like this too (there are tons of different ones):

https://www.amazon.com/Polder-Digital-Oven-Thermometer-Resistant/dp/B000P6FLOY/ref=sr_1_3?keywords=meat+heat+probe&qid=1555355291&s=gateway&sr=8-3

http://www.amazon.com/gp/aw/s/ref=is_s?k=traeger+pellets

If you have the budget, these are great for storing them.

These hold two 20lbs bags of pellets perfectly.


http://www.amazon.com/gp/aw/d/B002HO27WQ/ref=mp_s_a_1_1?qid=1449894793&sr=8-1&pi=AC_SX118_SY170_QL70&keywords=Kingsford+bins

This has been a long time discussion among peller smoker users. Traeger uses a ton of fillers and not much real wood.

https://www.smokingmeatforums.com/threads/new-info-on-whats-in-traeger-pellets.116254/

Here's a quote from the article regarding what makes up certain flavors of pellets.

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>After some back and forth she said she would try and get me some info and took my #. I would have bet anyone 100 bucks that I never would hear back from her but today she called me and said she got a note from the mill with a breakdown of whats in the pellets. The base wood if you are on the west coast is alder and the east coast is oak. Mesquite or Hickory 100% base wood (alder or oak) with flavor oils no actual Mesquite or Hickory wood in the pellet

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Honestly, Traeger's quality has gone downhill since they got big. Maybe ownership change? Either way, this aligns with their current business strategy; charge more for less quality.

If you want to make a pellet change, which I would recommend, CookinPellets is the number one recommendation among pellet smoker users.

https://www.amazon.com/CookinPellets-40PM-Perfect-Mix/dp/B00819OICI/ref=sr_1_1_sspa?keywords=wood+pellets&qid=1571774072&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUEzRkk3MDJESk9NTDRIJmVuY3J5cHRlZElkPUEwNDkxNjgwMVpGVTk2VkxKVTlDOSZlbmNyeXB0ZWRBZElkPUEwNDE3OTg5M0o2SkZXMkk4RklNMSZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

CookinPellets are pretty great, too.

I picked up some 6.7lb brisket from a local thriftway with a fair fat layer and then followed this after brushing it with salt, pepper and some random bbq seasoning. http://www.traegergrills.com/recipes/beef/traeger-brisket

I just skipped the refrigerator part and took it to 196f. Slice and eat.

I used this wireless temp probe. https://www.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0/ref=sr_1_1?ie=UTF8&qid=1498303959&sr=8-1&keywords=wireless+temperature+probes

I think I clocked in 5 on smoke, wrapped in foil then 3.5 more in foil at 225? I'll admit it looks overdone but everybody liked it. (I invited random friends over with the warning we might have to resort to hotdogs)

I haven't used Traeger pellets in a long time. I have been using Cookinpellets for a few months now and I've been really happy with them. Walmart in my area also has a 20lb bag of Pit boss pellets for like 8 bucks.

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Here is a post that I came across a while back about Traeger pellets. I have no idea how true it is, but something to keep in mind when choosing pellets

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TLDR: guy claiming to hear straight from a Traeger rep that most of their pellets are oak/alder filler with flavored oils

Pork Barrel BBQ

I love this stuff on chicken and pork.

Every time I make ribs for a party people go crazy for them.

Picked it up a couple years ago from Costco.

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https://www.amazon.com/Pork-Barrel-BBQ-Seasoning-Preservative/dp/B00EDQASI6/ref=asc_df_B00EDQASI6/?tag=hyprod-20&linkCode=df0&hvadid=312087953268&hvpos=1o1&hvnetw=g&hvrand=7882403890710326787&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9014990&hvtargid=pla-570382756938&psc=

I got this and it works awesome. Haven't had an issue at all.

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https://www.amazon.com/gp/product/B01MG2CNDL/ref=ppx_yo_dt_b_asin_title_o03_s00?ie=UTF8&psc=1

If you are gonna spend as much money on Pellets as the Traeger brand costs, then I suggest go to Amazon for some CookinPellets, they have either the Perfect Mix, or Hickory

Those are twice the size bags of Traeger, so keep that in mind when comparing price.

I use the perfect mix when I'm smoking stuff. If I am just using the Traeger for heat, for example when I have ribs wrapped in foil or I'm grilling burgers, I use cheap stuff that I get at Cash and Carry. They are $6.99 a bag and basically the same as Traeger, which is Alder wood mixed with a little flavor wood.

I have made this dry rub for ribs and liked it: https://www.thespruceeats.com/kansas-city-rib-rub-recipe-335915

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I use this for basically everything, I like it and it isn't too salty. https://www.amazon.com/Bad-Byrons-Barbeque-Seasoning-26/dp/B00258I5PM

These are awesome, IMO

CookinPellets 40PM Perfect Mix Smoking Pellets https://www.amazon.com/dp/B00819OICI/ref=cm_sw_r_cp_apa_LBMYAbGTD4V3K

Also look into a nomex gasket for the lid, it will help with heat retention.

LavaLock 12 GREY High Performance BBQ gasket smoker seal SELF STICK https://www.amazon.com/dp/B01F9FE60K/ref=cm_sw_r_cp_apip_XhIENDB3GkMj3

This is the thermometer I bought. But I do see on the page there is a newer model.

https://www.amazon.com/dp/B076B36HF9/

Edit: before you buy extra probes, buy the main thermometer set first. In my box, there was an offer for 2 free probes if you leave a review of your purchase.

The lid is a bad place to measure temperature, it's often much hotter up top than it is where the meat is cooking. A more useful measurement is at the cooking level.

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Analog bi-metal thermometers are notoriously inaccurate.

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Consider purchasing a digital remote probe thermometer, and installing a probe at the grate level. Something like this:


https://smile.amazon.com/ThermoPro-Wireless-Digital-Cooking-Thermometer/dp/B01GE77QT0

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I use Louisiana Grill pellets. They are available at my local hardware store.

I use something similar to this for pellet storage. Makes it easy to refill the hopper. https://www.amazon.com/Buddeez-CHARCOAL-DISPENSER-Misc/dp/B002HO27WQ

Yes, aside of ribs, I always pay attention to IT instead of time, aside of when I'm grilling burgers, I'll let a certain amount of time pass when flipping each side before I put a thermometer to it. Time is just a guide/rough approximation for me otherwise.

There are many, many temperature monitoring options - bluetooth, WiFi, etc., but here's the one I use, been using it for 2 years now, and only have the occasional glitch on one probe (a new probe is probably in my future): ThermoPro TP20

When I start getting close to IT on the ThermoPro, I use the following instant read: Javelin Pro

Digital Thermostat Kit for Traeger Pellet Grills by Ortech https://www.amazon.com/dp/B00N109ZPM/ref=cm_sw_r_cp_api_i_ZsPDDbGYKX54D

That ortech works well. I used that before when I had my Traeger.

I've been a huge fan since I got mine at a local Ace Hardware. No mechanical or electrical issues, good smoked product (I don't use Traeger pellets much, I use these). Only weird issue I had was with the side handle...it broke off, cleanly, when I was pulling it back into the garage; the spot welding just gave way, I guess. I called, quickly got someone, they immediately sent me a replacement handle, and I was back in business two days later (the handle has no effect on smoking or other operations).

Admittedly, if someone is in this forum they're unlikely to dislike Traeger, but anectdotally I can't say anything bad about the smoker.

Get a roll of gasket sealing foam and put it all around the edge of the opening of the door:

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https://www.amazon.com/LavaLock-Performance-gasket-smoker-STICK/dp/B01F9FE60K/

So, I've come to the conclusion....Fuck traeger pellets. They are oil injected oak. They aren't true to the flavor. I've recently switched to these, and the smoke is night and day. What I'm used to seeing and tasting from my smoker.