So disappointed ....

[CMTiger]

Nothing is really going to be fast with the Traeger. It's going to take some time, which is part of the fun and enjoyed process to lots of us.

 

[Cajunman]

I guess if you bought a Traeger and didn't have other grilling tools you might be disappointed with the sear level. I'd buy a torch and reverse sear it with a hand held torch on your Traeger & you will look like a bad-ass in the process. Or / get an additional gasser to sear..
(an induction plate and cast iron pan won't set you back much)

Love the torch idea and will be trying it the next time i reverse sear some steaks

 

[TF_Member6575]

I guess if you bought a Traeger and didn't have other grilling tools you might be disappointed with the sear level. I'd buy a torch and reverse sear it with a hand held torch on your Traeger & you will look like a bad-ass in the process. Or / get an additional gasser to sear..
(an induction plate and cast iron pan won't set you back much)

I also have a Genesis B gasser and a Weber original kettle for years now. Moving from from the Traeger to the gasser to finish off a Steak seems like it will be a PITA. I have not used my Traeger for over 2 weeks since I went to an EggFest on 9/18. The charcoal grill makes a better steak and burgers. I will try some wings on charcoal tonight. Fogo charcoal is super awesome for beef. This weekend I will try some ribs on charcoal. I was at the local ACE Hardware today, there is no trade in program for a Traeger to BGE. The Ace guys said the Traeger would sell in a couple of days on Craigs List. Not sure if I will sell or not????

 

[Cajunman]

Nothing is really going to be fast with the Traeger. It's going to take some time, which is part of the fun and enjoyed process to lots of us.

Even then, I didnt think those green eggs were a quick solution. I cant imagine its faster from start up than a traeger, considering needing to get the fire/coal started in a green egg?

I also dont know about anyone else here, but there's no way it takes my Ironwood 30 min to get to 350. I dont even think it takes that long on my Lil Tex, which doesnt have the D2.

 

[bkpubman]

1. 30 Minutes to warm up is an issue and I would highly suggest a call to customer service and they will walk you through warming up your grill with you on the phone so be ready to warm it up when you call.

2. A quick test is to power on the grill and see what the temp reads compared to the actual air temp... if its way off the probe is probably bad and they will send you a new one. If that doesn't work they will keep working through it with you.

3. Buy a set of grill grates use the grate side for steaks etc flip over & use the flat side for burgers. I got this tip from the Traeger rep when I bought my grill and he had videos of him using the grates they get up to 200 deg hotter than the grill setting and give you perfect sear and even better burgers.

4. Many people talk about different grills for different things but I'm down to my Traeger and a Blackstone and have no reason to look back. Only thing I could see is maybe and very little maybe but a gasser for needing to get something grilled on the fly.

5. Too many great things on this forum and so many more forums to just be hype. Everyone I know that has gone with a Traeger including myself asks why they didn't do it sooner. And a couple that I know that started with a cheaper pellet grill option have regretted it.

 

[bkpubman]

Even then, I didnt think those green eggs were a quick solution. I cant imagine its faster from start up than a traeger, considering needing to get the fire/coal started in a green egg?

I also dont know about anyone else here, but there's no way it takes my Ironwood 30 min to get to 350. I dont even think it takes that long on my Lil Tex, which doesnt have the D2.

30 minutes is too long. Needs to call CS.

 

[Cajunman]

5. Too many great things on this forum and so many more forums to just be hype. Everyone I know that has gone with a Traeger including myself asks why they didn't do it sooner. And a couple that I know that started with a cheaper pellet grill option have regretted it.

This right here, I have steered many friends to traegers and all are super happy. I just found what will be my 3rd on the side of the road the other day.

 

[Gary]

Grill Grates!

 

[GrillMeister]

Grill Grates!

Yeah Baby! I can only fit 3 on the new sear station, but it takes up so little room, I am a happy camper as all I will be doing with it is searing meats and chili peppers on it.

 

[Wstarmann]

I got my Pro22 6 months ago, got caught up in the Traeger hype. First off it is a SMOKER not a GRILL unlike what they say. I prefer a good Oak fire/grill flavor, Traeger stopped making OAK pellets !!!! But even more than that the food sux. Can't make a steak worth a darn, start slow, take steak off grill, put on cast iron crank up heat ,wait, put steak in cast iron, A REAL PITA. Burgers take 20 minutes to cook, even at the 475 degree setting, POS

The times in recipes are too short by almost 50% !!! The dial settings for temp is 1 or 2 clicks off on the cold side. The recipes are very heavy and greasy. I am so pissed I spent all this money on something that makes worse food than my weber gas/charcoal grills. I will be listing my Traeger on Craigs list soon and buy a Big Green Egg.

I was at an Egg Fest past weekend. I tasted food that was 10x better than my Traeger produced. Had the great Oak/Hickory flavor. The BGE is a grill and a smoker, I watched them in action.

Sorry for the rant ....

Unmodified, Traeger are difficult to grill on. I have a Pro575, and was also disappointed in my steak grilling efforts. But then I discovered "GrillGrates". At 450F you get beautiful grill marks on a RibEye.
450F for 3 minutes, rotate 90 degree and 3 more minutes, flip and 3 minutes, rotate 90 degree and 3 more minutes. Total of 12 minutes and beautiful medium rare (135 internal) RibEye with perfect cross-hatched grill marks. You can cut the time down if you go to 475 or 500.

 

[TF_Member6575]

hmm, maybe worth a try

 

[old&Slowsmoken77]

I have a BBQ070 bought in the spring of 2006. I ran offset wood burner before. It took me 6 months to adjust to the traeger. I had friends that had traegers and swore by them. Then in 2006 an ice storm took out my offset, so we bite the bullet, pulled the trigger and bought a Traeger. I have it out on the patio under it’s Smith & Wesson grill cover. It’s starting to show it’s age, but still functioning mostly great. I have replaced the RTD Rod, the controller panel (for the second time in 15 years to up grade the controller) & I decided to replace the fire pot and hot rod since I had things lose for the controller panel switch out. I would not go back to a stick burner. The troubles you’re having are probably little tweaks that need to be fixed. Don’t throw in the towel till you give it a chance to get accustomed to you. You will come to love the simplicity of the Traeger if you give it a chance.

 

[overnightbbqryan]

I enjoy reverse searing all my steaks. I only eat thick steaks though. Smoke at 180-225° super smoke. Once it’s internally 105-107° I remove it and crank the IW650 to 500° with the steak cooling down on a wood cutting board. Once the grill is up to temp I sear for 90 seconds and flip and flip and flip and flip until internal temp is 124-127°. Then remove and let rest with butter on top and a tin foil cover. Come out a perfect medium rare every time.

 

[Slimpicker]

Once the grill is up to temp I sear for 90 seconds and flip and flip and flip and flip until internal temp is 124-127°.

You make great steaks and probably have it to an art for yourself, but this opening and closing the lid this many times is what I can't get a hold off... but like I said, you can so POINTS for you.

 

[TF_Member6575]

Ran an Honest test this week cooking steaks and burgers on various platforms ranked in order if goodness. No rubs or sauces, a pinch of S&P and let rest on counter for 20 minutes. Same steaks from same Butcher. Same Burgers from same Butcher. I Do Not eat store bought meat, pure road kill. This is actual results.

1.) Weber Charcoal with Fogo Lump ignited with torch. Moderate heat up time , GREAT sear at 600F short cook time GREAT TASTE !!!
2.) Weber Genesis-B gasser - Seared @600F, Short warm up time, missing the fire taste but OK
3.) Traeger Pro22 - 40 minute warm up , cooked for 20 minutes while heating up cast iron on gasser, reverse sear, takes too long flavor is meh ...