pellet grills worth the money ?

Fast Eddy/Cookshack are touring with the new pellet grill and adding cosmetic touches now.

Is is a marvel,and can smoke as well.

That said, the little traegers are pretty nice grills,if you could pick one up right.

I picked up a traeger 070 but Im kind of regreting the 800$ I spent on it. I have tryed many flavers of pellets no flavor maybe it needs to season more Im not sure. I do love my cook shack 55 but I wanted something I could smoke at lets say 300 degrees for certain things. This pellet grill produces very little smoke at that temp or even set at 225. It might just take a little time to get it right I know alot of peaple love these I just cant get any food to taste better than my gas grill.

I mentioned this in another thread.

Has anyone tried to extend the exhaust on a traeger to grate level? Or perhaps move them lower altogether?

It has always seemed to me that the outlets were just too high to get that extra smokey flavor. It would explain why the Louisiana grill owners that previously owned a traeger usually list better flavor as one of the plusses to their new grill.

Or am I just crazy and talking out of my rear end?

Can't speak much about traegers, but I know pellets.

But keep in mind are you talking smoking or grilling. For grilling, the higher the temp, the less time you spend getting smoke from the pellets. Do it on lower temps and allow the smoke to penetrate more/longer. I get plenty of smoke at lower settings.

One thing I've talked about it that smoke is a subjective taste. I've tasted some people's food that they like, and complain that they can't get it with a CS. Well, it was oversmoked and the smoke was overpowering to me. It's just that Smoke is a subjective thing.

Also the Traeger's have zero insulation so outside temps and just their design mean it takes a lot more pellets.

The Louisiana's have their own issues.

SmokinOkie,
Tell us about some of the Louisiana's issues please....
Tnx

quote:

Originally posted by MountainMan:
SmokinOkie,
Tell us about some of the Louisiana's issues please....
Tnx

Owners of those have been in here before with their comments, so we'll leave it at that. Trying to talk about what's good/what's bad about another smoker/grill never ends well. I'll talk all you want about pellets or CS

Yep,grillin',by it's nature is pretty much hot and fast.

Like Smokin' says,pellets tend to burn efficiently and not produce much smoke/creosote taste.

The cooking direct over the heat source and burning the drippin's is a major source of flavor,even on some smokers.

I'm sure you are familar with some grilling tricks.

Soaked wood chips in foil,smolder and produce higher levels of smoke/smoky flavor.

Thus,folks can start low,add as much smoke as they want,and then hot grill to finish.

Comp cooks, that cook all the way with charcoal,still add soaked,or dry,wood chunks/chips at the moments they feel gives them the touch of flavor.

Candy Sue sells some pure flavor sticks,that you can cut off as big a bite as you wish and give flavor to gassers,etc.

Doesn't solve the problem,but a couple of thoughts.

Thanks for the comments thats why I like this forum.