New Pro 575 Owner from Lodi, CA

[TELLIOTT]

Just had my new Traeger Pro 575 delivered yesterday. Seasoned it and calibrated the probe and am ready to do my first cook today, turkey legs, turkey thighs and hot links. I am not new to BBQ as I have owned Weber Kettles for over 40 years. I do mostly Tri-tip, pork butt, and pork ribs. Looking forward to learning new techniques and recipes, as well as sharing my knowledge with the group.

 

[primeone]

Welcome to the forum @TELLIOTT and congrats on the new smoker!

Let us know how the first cook comes out:

What's cooking today? 🔥 Pics are necessary!

Deep fried turkeys are good as well, but the flavor of smoked turkey is special. I smoked my first turkey 2 years ago at Christmas, my family requests it every year now.

www.traegerforum.com

 

[RayClem]

Welcome to the forum.

Pellet grills have both advantages and disadvantages compared to other outdoor cooking methods. No one method is perfect for every task. The Traeger is great at low and slow cooking of things like turkeys, briskets, pork butts, beef and pork ribs, etc. It does not really get hot enough to do a great sear on steaks.

If you look at the descriptions provided by members, you will find that many of us have more than one cooking device. In my case I use a Traeger Ironwood 885 for low and slow cooking and a CharGriller Flat Iron griddle for hot and fast cooks. Others have Blackstones, Weber grills, Big Green Eggs, gas grills, etc. If you still have your Weber kettle, you are good. Another option used by some members is to sear using a propane fired flamethrower such as the Su-VGun by GrillBlazer.

 

[TELLIOTT]

Welcome to the forum.

Pellet grills have both advantages and disadvantages compared to other outdoor cooking methods. No one method is perfect for every task. The Traeger is great at low and slow cooking of things like turkeys, briskets, pork butts, beef and pork ribs, etc. It does not really get hot enough to do a great sear on steaks.

If you look at the descriptions provided by members, you will find that many of us have more than one cooking device. In my case I use a Traeger Ironwood 885 for low and slow cooking and a CharGriller Flat Iron griddle for hot and fast cooks. Others have Blackstones, Weber grills, Big Green Eggs, gas grills, etc. If you still have your Weber kettle, you are good. Another option used by some members is to sear using a propane fired flamethrower such as the Su-VGun by GrillBlazer.

Thanks, I did keep my Weber as I know I can cook anything anywhere on it. I actually don't do steaks on the Weber. I do them indoors in a cast iron skillet. Start with a cold skillet, put the seasoned steak in it and turn on high. Flip every 2 minutes until you start getting a light char on both sides and then temp it and continue to flip every 2 minutes and temp every 4 minutes until you reach the desired temp.

 

[RayClem]

Thanks, I did keep my Weber as I know I can cook anything anywhere on it. I actually don't do steaks on the Weber. I do them indoors in a cast iron skillet. Start with a cold skillet, put the seasoned steak in it and turn on high. Flip every 2 minutes until you start getting a light char on both sides and then temp it and continue to flip every 2 minutes and temp every 4 minutes until you reach the desired temp.

I purchased a 12" carbon steel skillet to sear steaks on my gas stovetop. However, I prefer to cook them to below final temp on the Traeger and then searing them in the skillet. I baste them in butter, garlic and rosemary for added flavor. Now that I have the Flat Iron griddle, I use that for searing, but basting is considerably more difficult than using the skillet.

Using a charcoal or gas grill will provide nice grill marks from the grate, but you get a better sear in a cast iron or carbon steel skillet or on a flat top griddle where the entire surface of the steak contacts hot metal.