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What's your favorite Treager tip?

Discussion in 'The Tiki Bar' started by Gofirstclass, Nov 17, 2020.

  1. Gofirstclass

    Gofirstclass Well-Known Member GOLD Sponsor

    Apr 20, 2010
    Tri Cities, WA
    1995 550 Sedan Bridge,
    1981 Boston Whaler 130 Sport,
    CAT 3406C's, 580hp.
    I'd be willing to be that I'm not the only one on here who uses a Treager grill. I've used mine for everything fro Baby Back Ribs to chickens to turkeys to baked beans, etc.

    So I thought I'd start a thread where you could show off your favorite Treager tip. Not your favorite meal, but something that you have found makes cooking on the Treager easier, faster, smoother, etc.

    Here's mine. It is a welding blanket from Harbor Freight, 6'x8', made of fiberglass. I fold it up so it just covers the "roof" of the Treager and doesn't droop down over the sides. It helps to keep the heat inside the grill thereby allowing you to cook using less pellets, and also keeps the temperature more even as things cook.

    [​IMG]

    Next?
     
    Chris-380 likes this.
  2. LTD.330

    LTD.330 Well-Known Member

    Oct 5, 2009
    Lake Erie
    1999 Sundancer 330
    7.4 MPI
    I've never heard of a Treager grill. What are the advantages and disadvantages?

    My experience with Griddle Life just started this past summer with my BlackStone and I love it.
     
  3. OllieC

    OllieC Well-Known Member SILVER Sponsor

    Mar 11, 2013
    MinniSoCold
    Sara Belle
    2005 Weekender 215
    Mercruiser 5.0 mpi, Bravo III
    I have a Green Mountain Grill and my tip is if your doing a shorter and hotter cook, watch it and don’t always depend on the WiFi. This was Sunday’s chicken thighs. upload_2020-11-17_19-3-15.jpeg upload_2020-11-17_19-3-15.jpeg
     
    wyrman likes this.
  4. OllieC

    OllieC Well-Known Member SILVER Sponsor

    Mar 11, 2013
    MinniSoCold
    Sara Belle
    2005 Weekender 215
    Mercruiser 5.0 mpi, Bravo III
    GFC - be careful with that. I originally went that direction as opposed to spending $80 for the GMG thermal blanket to save a few bucks. However, I starred noticing fiberglass shavings all over my grill and didn’t want that in the food, so I scrapped it.
     
  5. techmitch

    techmitch Well-Known Member GOLD Sponsor

    May 1, 2008
    Chesapeake Bay, Middle River/Frog Mortar Creek MD.
    1999 270 DA
    Twin 4.3s W/Alpa I Gen II's
    Now wait just a damn minute here!... I've seen your Cooking/Smokin before?
     
    OllieC likes this.
  6. Mig22

    Mig22 Member

    26
    Apr 24, 2016
    Enjoying life on the water
    2000 - 340
    2001 - 340
    Current 2001 - 380
    8.1 S Horizons
    4701B5F8-FF47-495D-AFB1-E1808DAB57D2.jpeg 04FE58FC-EC96-4639-B331-136FB9FCA31A.jpeg 305D7DCF-44D1-426A-95A1-4E7FE8180C8F.jpeg On occasion I’ll set up a WYZE cam so I can keep an eye on the cook when not around. Also with the pellet, during the first hour when I want a bit more smokey flavor I’ll lite up smoker tube packed with some Cherry or Apple chips to infuse additional smoke flavor
     
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  7. OllieC

    OllieC Well-Known Member SILVER Sponsor

    Mar 11, 2013
    MinniSoCold
    Sara Belle
    2005 Weekender 215
    Mercruiser 5.0 mpi, Bravo III
    I royally screwed up this time tho....:(:D
    The Admiral made a decent salad to feed the 1st Mate and I.
     
  8. spikedaddy99

    spikedaddy99 Well-Known Member PLATINUM Sponsor

    Jun 11, 2008
    Prentice, Wi
    2005 500 DB
    QSM-11
    Best tip is sell the Treager and buy a Rec-Teq!
     
  9. wyrman

    wyrman Well-Known Member

    Jul 12, 2012
    Tri-Cities, Wa
    2007 310 Sundancer
    Twin 350's, V drives
    1994 18' Bluewater bowrider
    They use cooking grade pellets for heat, that additionally adds a decent, but not overpowering smoke to what you're cooking. If you keep it clean, you don't get flare ups like a gasser.
    I've had mine for about 13 years, and wouldn't be without one.
    Traeger is a brand name, they started the pellet grills. There are dozens of manufacturers now.
     
  10. FootballFan

    FootballFan Well-Known Member

    Jun 20, 2012
    Florida
    Marquis 59
    MTU Series 60
    Have smoked meat with several types of equipment over the years. Currently using a Green Egg.

    Thinking about moving to a pellet smoker, just seems like less work.

    Has anyone moved from a Green Egg to a pellet?

    (sorry for the hijack, but it seemed to be moving around a bit already).
     
  11. 370Dancer

    370Dancer Well-Known Member

    Oct 2, 2006
    Florida - Alabama
    1998 370 Sundancer
    380hp MAG MPI Gen VI with V drives
    I use this with the Treager, Egg, Magma, and Char Broil. Cheap monitor I bought out of the back of some guy's vehicle full of Chinese gadgets. Talked him from $75 to $35. Looking on Amazon right now, there's the same thing with 6 probes for 50 bucks. I figured it would last 15 minutes, but it has held up very well for a couple of years now. Especially with the Treager, I still see hot areas in the can, so it's much easier to monitor a few racks and chickens across the surface. Love the app. True walk away smoking......
    IMG_1603.jpeg IMG_1604.PNG IMG_1605.PNG IMG_1606.jpeg IMG_1601.jpeg
     
  12. OllieC

    OllieC Well-Known Member SILVER Sponsor

    Mar 11, 2013
    MinniSoCold
    Sara Belle
    2005 Weekender 215
    Mercruiser 5.0 mpi, Bravo III
    Do both? Keep the Egg and get a pellet. The pellet is more of a set it and forget it (with the exception of what I did) but you can also get some truly unique and fantastic cooks out of an egg.
     
  13. Gofirstclass

    Gofirstclass Well-Known Member GOLD Sponsor

    Apr 20, 2010
    Tri Cities, WA
    1995 550 Sedan Bridge,
    1981 Boston Whaler 130 Sport,
    CAT 3406C's, 580hp.
    I think the biggest advantage of any pellet grill is you fill the hopper with about 8-10 pounds of pellets of whatever flavor you prefer, turn it on, set the temp and let it go.

    Google Treager Recipes or go to Treager dot com to see what cooking with a pellet grill looks like.

    I've done just about every kind of meat you can imagine, plus Bush's Beans. The meat cooks slowly, is wrapped (figuratively speaking) in smoke and when it's done it's done to perfection. My baby back ribs just fall off the bone. Ummmm Good.
     
    Chris-380 likes this.
  14. carterchapman

    carterchapman Well-Known Member TECHNICAL Contributor SILVER Sponsor

    Mar 25, 2008
    Lake Chickamauga/Marietta, GA/Ft. Myers, FL
    2006 Sea Ray 58 DB
    MAN CRM V8-900s, Twin Disc Drives; Onan 21.5 Generator
    Govee from Amazon - bought two - one for each home. Works great.
     
  15. 370Dancer

    370Dancer Well-Known Member

    Oct 2, 2006
    Florida - Alabama
    1998 370 Sundancer
    380hp MAG MPI Gen VI with V drives
    Thought I would show you my brother’s smoker. Yes it’s for a restaurant. Cortez Clam Factory
    6DE8DA07-B927-4959-B45A-659CDE4656D3.jpeg
     

    Attached Files:

    bajturner and OllieC like this.
  16. MrHappy

    MrHappy Active Member

    226
    Mar 31, 2011
    Indiana
    1991 Sea Ray 225BR
    5.7L
    Sorry, I don’t have any tips for your Traeger. A few of my friends have Traegers

    This is what I use to smoke my meats. I just smoked 100#s of pork to feed the homeless this Saturday. One tip on pork is to inject it with apple juice before smoking. Temperature is set at 210 degrees. Pull them out when they hit 195.

    I love smoked chicken wings C0259317-BAF6-4572-840B-28410E4B7C95.jpeg
     
  17. FootballFan

    FootballFan Well-Known Member

    Jun 20, 2012
    Florida
    Marquis 59
    MTU Series 60
    @MrHappy that is a high quality ($$$) rig that you have there.

    When I used to be part of a competition team, we had a cobbled together 8 foot smoker that we used. There were shiny rigs that were there but I never cooked on one.

    What's behind the door? Storage, sleeping area?

    Do you cook commercial or competition - or both? Looking again, probably not competition, looks like either electric or gas.

    Tell us more about the rig.
     
  18. HavnFunYet?

    HavnFunYet? Member

    174
    Mar 16, 2008
    Michigan
    1998 Sea Ray 370 DA
    310 Mercury Hypalon w 9.9 Merc
    454 Mercruiser 7.4 MPI's
    Buy a Big Green Egg instead and don’t look back...the best thing I’ve ever purchased!
     
  19. GnrlPatton

    GnrlPatton Active Member GOLD Sponsor

    378
    Jul 12, 2010
    Maple Valley, WA
    Current: 1998 370 Express Cruiser
    Sold:1988 230 Weekender
    Twin Cat 3116T
    No tips, but I'm looking to spatchcock and smoke my turkey on my Traeger this year. I usually go the deep fry route, but am going to follow a YouTube video I found from MeatChurch that sounds really good. Brine overnight, spatchcock it, rub it and put it on the smoker.

    Kevin
     
    OllieC likes this.
  20. OllieC

    OllieC Well-Known Member SILVER Sponsor

    Mar 11, 2013
    MinniSoCold
    Sara Belle
    2005 Weekender 215
    Mercruiser 5.0 mpi, Bravo III
    Meat Church products are fantastic. Voodoo is excellent on chicken, well, almost anything. I put Holy Cow on everything beef as well as pizza and Chili. Good recipes too.

    I spatchcocked brined and smoked this Turkey. Did a Cajun injection and rubbed it in Tony Chachere’s creole seasoning. I’ll never go back to frying on my own. You’re gonna love it. upload_2020-11-18_17-54-30.jpeg
     
    GnrlPatton likes this.

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