Failing my family

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Timmy said:
DUDE! There is a learning curve with things that are new! You havent even had it a month yet! Surf the site for insight, and ask questions here.
You need to check the grill temp of your grill to, to see if it matches what the set temp is on the Traeger. Mine did not match, the Traeger was 20 to 30f lower. Thus it took longer to cook.
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How do you check the grill temp
 
davwhite said:
Compare it with a dedicated probe like the Fireboard.
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Always! Even your home oven does not give real temps. Control, control. And use a separate thermometer. There some very good ones mentioned here. Also, your climate and altitude (!!!) play a huge role. Especially in the winter. I cooked a 7 rib prime rib over the holidays here on a timberland 1300 here (Swiss Alps, 6000 ft, - 20 F) Even with the timberland's superb insulation, it was still about 30 F off. so I had to adjust accordingly.
When you start grasping your new gourmet tool experiment with cheep stuff first. I used two packs of hot dogs spread all over the grill and established the "cooking zones". They can very depending on the smoker. Then I cooked lots of chicken wings in the same fashion. This proved very useful.
Hope that helps and wish you good cooking :)
 
Two thoughts:

1) Temps: Using a probe on a piece of meat while cooking is very tricky. Especially on a steak. I recommend sticking the probe well into the end of the steak with care to hit center. 1/4" off center and you are measuring the exterior temp, not interior. Personally, for a thin steak like flat iron, I depend more on how it "pokes" with a finger. Meat firms as it cooks. Poke it raw and along the way so you can feel the transition. Also, temp can vary greatly from one end of a steak to the other. Cuts with elongated grain take longer to cook.

2) Taste: Everything you do or don't do - prep, cooking, serving - ultimately effect flavor. Rubs - I would start with a good garlic, salt and pepper rub. Cook a few times and adjust from there. Pellets - Alder, Apple - less smoky flavor. Mesquite - heavy smoke flavor. Start with Alder and taste test different wood. I think the "Switzerland" of pellets is Hickory.
 
Certainly regulating temps in the smoker and the meat itself greatly impacts the outcome and perception of it tasting "good."

I wonder if your success, or lack there of, is a matter of taste? Many love the taste of smoke, some do not. There is a restaurant near me that gets rave reviews. They have a huge smoker outside where they smoke EVERYTHING, including sides. For me it all tastes like licking a fire poker and I can't tell any difference in taste from their chicken to their beef to their green beans.

At risk of being banished from the Traeger community, I will tell you I do not like much smoky flavor, and neither does my wife. For this reason I never had any interest in a smoker until we had a brisket made by a friend. It was the best meat I've ever had in my life. I was instantly sold. I'm about a year in and we have really had some great food. We have intentionally used pellet mixes that are mild and avoided swings in temperature that might produce more smoke with the meat. As far as meat, we've enjoyed large briskets, pork butts, and ribs. They are fantastic. We have done potroast, beer can chicken, and spotchuck chicken a few times each and it was ok. Truth be told I'd rather have had the chicken on the grill and the roast in a slow cooker. As far as steak, I'm sure I'll try it eventually, but to date I just haven't been able to bring myself to put one on my smoker. I love a grilled steak and I don't want a smoky steak. My only thought for you is maybe try a more traditional meat cook such as ribs and see if the family enjoys it.
 
Last edited:
GOOD POST Timmmer
 
Timmmer said:
Certainly regulating temps in the smoker and the meat itself greatly impacts the outcome and perception of it tasting "good."

I wonder if your success, or lack there of, is a matter of taste? Many love the taste of smoke, some do not. There is a restaurant near me that gets rave reviews. They have a huge smoker outside where they smoke EVERYTHING, including sides. For me it all tastes like licking a fire poker and I can't tell any difference in taste from their chicken to their beef to their green beans.

At risk of being banished from the Traeger community, I will tell you I do not like much smoky flavor, and neither does my wife. For this reason I never had any interest in a smoker until we had a brisket made by a friend. It was the best meat I've ever had in my life. I was instantly sold. I'm about a year in and we have really had some great food. We have intentionally used pellet mixes that are mild and avoided swings in temperature that might produce more smoke with the meat. As far as meat, we've enjoyed large briskets, pork butts, and ribs. They are fantastic. We have done potroast, beer can chicken, and spotchuck chicken a few times each and it was ok. Truth be told I'd rather have had the chicken on the grill and the roast in the oven. As far as steak, I'm sure I'll try it eventually, but to date I just haven't been able to bring myself to put one on my smoker. My only thought for you is maybe try a more ideal meat cook such as ribs and see if the family enjoys it.
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I think my wife and I are right there with you. The big reason I "wasn't allowed" to get a Traeger earlier was the feeling that this was a "smoker". As I looked into pellet grills more I changed my perception and mind set (along with expectations)

A few points about food: I agree with the chicken. I've done 1 beer can chicken and 1 batch of wings and do prefer the Weber and/or oven. I have done steaks twice - first time out was so-so but the second time was amazing. I also did a nice seasoned butter and the wife said it was probably one of the best she's had. I did about 30 mins at 225 and then around 5 mins ea side at 500 (or there abouts)
 
Timmmer said:
Certainly regulating temps in the smoker and the meat itself greatly impacts the outcome and perception of it tasting "good."

I wonder if your success, or lack there of, is a matter of taste? Many love the taste of smoke, some do not. There is a restaurant near me that gets rave reviews. They have a huge smoker outside where they smoke EVERYTHING, including sides. For me it all tastes like licking a fire poker and I can't tell any difference in taste from their chicken to their beef to their green beans.

At risk of being banished from the Traeger community, I will tell you I do not like much smoky flavor, and neither does my wife. For this reason I never had any interest in a smoker until we had a brisket made by a friend. It was the best meat I've ever had in my life. I was instantly sold. I'm about a year in and we have really had some great food. We have intentionally used pellet mixes that are mild and avoided swings in temperature that might produce more smoke with the meat. As far as meat, we've enjoyed large briskets, pork butts, and ribs. They are fantastic. We have done potroast, beer can chicken, and spotchuck chicken a few times each and it was ok. Truth be told I'd rather have had the chicken on the grill and the roast in a slow cooker. As far as steak, I'm sure I'll try it eventually, but to date I just haven't been able to bring myself to put one on my smoker. I love a grilled steak and I don't want a smoky steak. My only thought for you is maybe try a more traditional meat cook such as ribs and see if the family enjoys it.
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Good thoughts mate! But regarding your steak problem, try this. Fire up the traeger to 225F, sprinkle some salt on the ribeye before starting. When the Traeger is ready sprinkle some pepper on the steak and into the smoker. Cook until an internal temp of 110F I then place the ribeye on very hot GrillGrates on my BBQ and this will sear it beautifully. About 2 mins a side turning 90 degrees after a min.
Internal when finished is 120F for rare to 135 for medium, let rest and the family will go ballistic when they try it. Very little, if any, smoke.
 
captain_geek said:
Just got a Pro 575 for Christmas and to date I've done an inside round roast, rib eye steaks, and flat iron steaks. My wife is about ready to leave me unless I take it back, my daughter is saying that she doesn't like the taste.

Before this I was using a Weber Q and doing "alright" ... but I'm trying to do my research and look up cooking techniques for what I'm planning to do but after last night it's really becoming frustrating, dinner was an hour late and still under-cooked by my wife's opinion.

Flat iron steaks @ 210F for 45 minutes, rest for 5 minutes, crank the grill up to 450F then back on for 4 minutes a side to reverse sear. Checked the IT with a handheld probe and it came back as 140F. Sliced the meat and it look rare, still juicy with a bit of blood it seemed.

Suggestions? Do I just add 100F to every recipe I try?
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I hear you man. I was disappointed when I first got the this "Grill-Smoker". It is not a grill. It is an oven. With that in mind you can find more uses for it. Try a pork shoulder, baby backs or a nice piece of Salmon. That's one that should turn their taste buds around.
 
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