Treager is pizzzing me off!

[92xj]

Oh and FYI most all of my problems are when I want a low temp,  225 or lower.


If I'm cooking hotter I never have a problem.

Thats odd!
What is your normal start up process to get to cooking temperature of, say, 200°?

[jrebel]

GMG.
Never had an issue at all.  Doing all my research before buying taught me to stay away from the traegers. GMG and rec tec were my top two choices for my price range. The rec tec required a shipping cost and I smaller head space so I went with the GMG and have zero regrets.

j

My research with the rec tec shows it's smoke / low temp to be 180...which is far to hot to smoke with.   130-160 is ideal... 

What specific research steered you away from the Traeger....everthing I read had A+ rating.  Unless we are getting in to the made in America argument.   When I put hands on they look like the exact same machines GMG / Traeger other than shape.   

180 far to hot to smoke?  You should get back to researching and learning....

The computer system is what steered me towards a GMG and Rec Tec.

Rather than post like this...why not offer up your expertise.  Everything that I have ever read said that if you smoke pepperoni sticks or summer sausage and break the 180 degree mark you break down the fat / liquefy the fat and thus dry out the meat.  All my Jerky recipes state that ideal smoke temp is 140-160 degrees.  I am new to smoking large roast / ribs / hunks of meat......so maybe I could learn a thing or two. 

   Thanks for being an arse though....I think I did learn from your post today .

I edited and posted more within seconds. I apologize that someone telling you to research a little more makes them an arse in your eyes.  I learned something today as well.

I think it is funny that we have so many experts that are willing to point out they are experts...but not willing to share their experiences.  They are quick to say "you need to research a little more".  The reason you edited it is cause you saw it looked and how you came across....wether that was your intent or not.  I am always willing to learn, but have a hard time learning from self proclaimed experts that don't offer that are quick to post like you did.  Your later post is much more suitable to your stance of learning from me though.....

[kenzmad]

I have the GMG Daniel Boone. I have had several issues similar over the last 2 years. Replaced controller and temp sensor, and still have occasional issues. I still use it if i am able to attend to it, but dont trust it do do an overnight cook like i used to do. Sucks when doing pork shoulder overnight and you wake up in the morning and noheat. When did it quit? How done is the meat? I feel your pain.

[KFhunter]

Oh and FYI most all of my problems are when I want a low temp,  225 or lower.


If I'm cooking hotter I never have a problem.

Thats odd!
What is your normal start up process to get to cooking temperature of, say, 200°?

open the lid turn to smoke

wait for roaring fire sound and bellowing smoke to go away, also check for embers blowing around under the metal plates

close lid turn to 400 for a while.


put on food, turn temp down to desired level.



*cross fingers it stays lit*

[KFhunter]

I have the GMG Daniel Boone. I have had several issues similar over the last 2 years. Replaced controller and temp sensor, and still have occasional issues. I still use it if i am able to attend to it, but dont trust it do do an overnight cook like i used to do. Sucks when doing pork shoulder overnight and you wake up in the morning and noheat. When did it quit? How done is the meat? I feel your pain.

exactly!

GAH!


If I have to "attend" to it, hell I'll just use a real smoker.  The whole reason for having a pellet smoker is lost by having to "attend" to it   

[elkaholic123]

I have had a few minor issues with my Traeger but I still love it

[jrebel]

Did a batch of chicken legs on mine tonight....   Has to be one of my favorite meals. 

[jrebel]

Those ribs look delicious. 

[CAMPMEAT]

In use the good ol' Weber with charcoal and or mesquite wood. I don't like the pellet or puck type, like the Bradley. I've had a Bradley for 8-9 years and stopped using it because of the moisture on the pucks and the push bar wouldn't push the last pucks out to burn.

[CAMPMEAT]

BBQ Pitmasters is on channel 194 Dish right now KFhunter............

[WCTaxidermy]

KFhunter, I had one of the original Treager Texans when they first came out.  I lived a short distance from Mt. Angel at the time and picked it up personally.  I cooked on that thing for years, and was very happy with it.  I was never able to trust the temp controller on it and my temps were all over the place.  I really got serious in BBQ and decided to upgrade to a Rec-Tec.  They are very similar in size of a Traeger Texan but they are built like a tank!  The controller in them are bullet proof. You set the temp on them and it is always within 1-2 degrees every time.

I understand your pain, when you want to BBQ you don't want to mess with a broken grill.  I hope you are able to get it fixed.  If your ever looking for a new pit, let me know and I'll share everything I know about the Rec-Tec.

[WCTaxidermy]

Someone mentioned that you don't get as much smoke in your meats from a Pellet stove as you would with a stick burner.  I gotta tell you, I have never cooked with a stick burner before, but I have NEVER not been able to get enough smoke on my meats from my Pellet Grill.  Here are a couple from the Rec-Tec.
A 14 pound full packer Brisket.


A couple of 8 pound Pork Butts.

Brisket Burnt Ends.

[CAMPMEAT]

I wish some of you would share the rubs you use for your various meats.

[kenzmad]

I wish some of you would share the rubs you use for your various meats.

Best pork shoulder recipe i have found. Pulled pork masterpiece.

http://www.epicurious.com/recipes/member/views/CHRIS-LILLYS-SIX-TIME-WORLD-CHAMPIONSHIP-PORK-SHOULDER-52415241

[Kc_Kracker]

180 is not too hot to smoke anything except fish,

example: if you need an internal meat temp of 180 for poultry then ........

ya..... 

 thats all i have to add, flame on