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Old 06-20-2013, 09:47 PM   #1
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Traeger Grill / Smokers

Curious if anyone is using the Traeger PTG grill, and their opinions about how it cooks and performs. I suppose the other Traegers would perform similarly. The PTG is their smallest version and pretty portable, with a cooking area a tad smaller in size than the Weber Q100 or Q120.

Have a pretty good collection of grills and smokers so far. Thinking about adding another to the arsenal.

For the RV, Coleman Roadtrip.............eh....it's good...Go to grill for higher volume when we're tailgating.
Also for the RV, Weber Q120.................LOVE it. Perfect size for smaller meals.
Home, Big ole Char Broil Red, 4 burner that's no longer being made...................love it and it's a beast.
Bradley Electric Smoker..................love it because it goes low enough to cold smoke anything, including cheese, but has a hard time getting much over 220 inside.
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Old 06-21-2013, 12:13 PM   #2
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For home use I have a MAK 2 Star wood pellet smoker-grill but I wanted a pellet smoker-grill for the RV. I am using a Traeger PTG which I modified with a PID controller. I mastered the PTG before we left for the road and love it. You can check out many of my PTG cooks/recipes at my smokin' Blog Here's a couple examples ... 1st photo shows the size of the PTG compared to the MAK 2 Star. It's perfect for 2 people and/or on the road.









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Old 06-21-2013, 09:14 PM   #3
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Thanks so very much!! Awesome pictures. So how's the PTG do for getting a sear on steaks.

Is the clip and temperature probe mounted to the grate part of the new PID controller. I've heard it's gotta be pretty short to mount in the stock location. Or did you mount it there because it makes the grill work better somehow.

Nevermind last question. I see the probe is attached to the external thermometer.
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Old 06-21-2013, 09:43 PM   #4
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I have the Traeger jr, great unit and does everything I need it to do. I modified mine by adding a second level rack which allows 4 full racks of pork ribs. It's small enough to throw in the back of the truck and take with us. If you have any questions be happy to answer.
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Old 06-22-2013, 10:52 AM   #5
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I have the Traeger jr, great unit and does everything I need it to do. I modified mine by adding a second level rack which allows 4 full racks of pork ribs. It's small enough to throw in the back of the truck and take with us. If you have any questions be happy to answer.
A Traeger Jr is a nice size for the road and at home for 2 people RvSipe. Unfortunately my Vista 26P does not have the storage space for one That's why I opted for the PTG. It's only 43 lbs and it fits one of my compartments.
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Old 06-22-2013, 11:00 AM   #6
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Thanks so very much!! Awesome pictures. So how's the PTG do for getting a sear on steaks.

Is the clip and temperature probe mounted to the grate part of the new PID controller. I've heard it's gotta be pretty short to mount in the stock location. Or did you mount it there because it makes the grill work better somehow.

Nevermind last question. I see the probe is attached to the external thermometer.
The PTG can reach temperatures of 500F and a few friends on cooking/smoking forums sear steaks with their PTG. I tend to do more Low-and-Slow and roasting at 350 - 400F range. I modified the PTG with a PID controller cause I prefer tight controls when cooking.

The PID uses a thermocouple which I mounted in the RTD stock location.

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Old 07-01-2013, 03:15 PM   #7
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papa peter, does that use the same wood pellets that I use in the stove I have in my basement for heating the house?
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Old 07-01-2013, 03:19 PM   #8
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papa peter, does that use the same wood pellets that I use in the stove I have in my basement for heating the house?
No. They probably look the same, but the heating ones are not designed for cooking and might have additives or impurities in them. Traeger says (in multiple places) to only use their pure hardwood pellets. Which are available in many different woods. I currently have Hickory, Mesquite, and Apple in stock.

Oh yeah, I just got my Junior last week. I've used it for or five times now, and am really happy with it. Did some great baby backs on it, as well as roasted chicken and some burgers. Doing tri-tip tonight.
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Old 07-02-2013, 01:23 PM   #9
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No. They probably look the same, but the heating ones are not designed for cooking and might have additives or impurities in them. Traeger says (in multiple places) to only use their pure hardwood pellets. Which are available in many different woods. I currently have Hickory, Mesquite, and Apple in stock.

Oh yeah, I just got my Junior last week. I've used it for or five times now, and am really happy with it. Did some great baby backs on it, as well as roasted chicken and some burgers. Doing tri-tip tonight.
You are correct FlyingDiver. I agree with you 100%!! I would NEVER use heating pellets in a Wood Pellet BBQ Smoker-Grill. Only food grade. Depending on where you live you can find BBQ pellets at around $10 for a 20 lb bag. Most pellet grills will use around 1 lb per hour.

Food off a pellet smoker-grill is fantastic Let me know when dinner is ready ... smoking a meatloaf tonight ... Check out my smoking/cooking blog for pellet grill recipes on the Traeger PTG and MAK 2 Star
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Old 07-02-2013, 01:26 PM   #10
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Tri tip tasted great, but was a bit overdone. The Traeger cookbook said 45-50 minutes, and when I checked at 35 they were already a bit overtemp. :( Flavor was great, however, and I just need to check them sooner and/or turn the temp down a bit.

Going to see if I can find a nice brisket this week. Easy to do when we're in Texas for the winter. Not so much here in Northern Michigan in the summer.
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Old 07-02-2013, 01:54 PM   #11
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Trip tip tasted great, but was a bit overdone. The Traeger cookbook said 45-50 minutes, and when I checked at 35 they were already a bit overtemp. :( Flavor was great, however, and I just need to check them sooner and/or turn the temp down a bit.

Going to see if I can find a nice brisket this week. Easy to do when we're in Texas for the winter. Not so much here in Northern Michigan in the summer.
You might try smoking the Tri-Tip at 180-225F for an hour and then bumping the pit temp to 280F until the internal temp reaches 145F (125 to 135F if you like it rarer). Let it rest under a foil tent for 20 minutes and carve against the grain. Good luck with the Brisket!!

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Old 07-02-2013, 02:04 PM   #12
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Yeah, I think I'll try the slower method next time, rather than the high heat method in the Traeger book. Thanks.
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