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Many of the "reviews" of smokers, BBQs and grills are too cursory. It's evident that the reviewer has not even seen many of the units listed. I decided to roll up my sleeves and try to do a more thorough job. I didn't test every unit, but in each case I read forums extensively, inspected each unit at the dealer, asked questions, kicked the tires and looked inside.

In one case I have a strong bias, but I tried without complete success to keep it to myself. I spent a lot of time with the Traeger Jr. and concluded that for a variety of reasons, although there are certainly many satisfied Traeger owners, that model is simply a non-starter.

Hope you all enjoy the review, and as always your feedback is welcome.

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interesting approach to define your catagories by temp only; smoking 80-200, BBQ 225-275, grilling 325-800. Given your definitions the CS is both a smoker and BBQ. Yet your write up calls the CS a high end electric smoker oven, "fueled" by wood chunks; I would not call wood the fuel in the CS as that would be electricity. Your defined catogories by temp would make the CS both a smoker and a BBQ.

I know there are strong opinions as to what defines BBQ. For me BBQ is a process that cannot be defined by temp ranges alone. I feel BBQ embodies the full range of cooking temps encompasing both smoking and grilling used independtly and combined.

The article is interesting tho' it does seem to be comparing apples to oranges to kumquats.

DB
TN Q: Thanks for pointing out my poorly worded "fueled by" sentence--it's been restated.

Definitions of BBQ and smoking can vary by regions, and many are incorrect. In California, nearly everyone says they "barbeque steaks and burgers." In the South you'd [correctly] look at us cross-eyed if you heard that. You use BBQ as a noun; you'd not hear that on the West Coast. The least common denominator is the cooking temp--everyone seems to understand that.

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