r/Traeger

Some ass hat stole my Traeger from my backyard... Guess I'll have to figure out how to lock my back gate. 🤷‍♂️🤦 Savages in this town.

Do some of you just use yr Traegar cause it's just easier? Did a pot roast on the weekend, no smoking just using it as an oven.

Was nice just to sit outside, smell the smoke and have no hot kitchen at the end..

I am looking to purchase my 1st pellet smoker, and considering the Woodbridge pro. I don't need a huge cooking area, but liked the idea of the wifi freedom and super smoke mode.

Current owners, what would you consider the pros and cons of this unit for a 1st timer. Thanks in advance!

Hello all,

A friend of mine is upgrading his traeger and selling his 850 Timberline. He's barely used it and offering to sell it to me for £500.

I am very keen to buy it, but I am concerned that it will piss my neighbours off.

For context, I live in a row of terraced houses in East Sussex. We are renting, and our next door neighbour is our landlady... I have also just moved in.

I feel like the deal is too good to pass up on, but I don't want to alienate my new community.

We are planning on buying a house in the next 10 months with more land, so maybe I just buy it and hold onto it for now.

Does anyone have any advice based on their experience in the UK?

Cheers!

I’m moving into a new home and I’m planning to pick up my first traeger. I’m looking at the woodridge pro or elite. I’d rather get the pro because I don’t care much for the side burner but I’m concerned about the cold weather preventing cooks during the winter. I live in Utah and it is below freezing every night during the winter. I know some people use welding blankets for insulation. Has anyone in cold weather climates been able to get by without the double insulation?

Terrible. Just terrible. The deflector plate has a 70F difference from the cold side to the hot side (stack side), and they knew where the hot side was so why is the thermometer on the cold side? If I set 225 that means the cold side is 225 and the hot side is 290. It’s ruined briskets for me, and before I was making briskets very consistently with my Traeger tailgate 22. In this smoker, the fat cap is taking especially long to render. I’d say out of the 14 briskets I’ve made in it I’ve been happy with maybe 3 of them. Anyone else have these problems?

When I first got my Traeger I thought that it was an all in one solution. Now a few months later, I am moving the gas grill back outside next to it, for things that require high high heat. Anyone else have both? Tried to make shrimp skewers on the traeger and it didn’t work the best, not the grilled flavor I was looking for.

I do know the traeger is a smoker not a grill haha