I have the Traeger Timberline 850 with no complaints.
I enjoy cooking briskets and pork shoulders overnight without any worries.
All the cooks have come out good to great.
The WIFI enables me to monitor the cook when I am away.
I know people who have had their Traeger Grills for over 10 years.
Hope this helps.
Cookie, brisket, ribs, twisted Bacon
I will just chime in on the wood source as I think most of what I would say has been said already. Full disclosure, I am a KBQ owner, have never used a pellet smoker, and have been nothing but thrilled with my KBQ.
Smoak Firewood in Georgia is a reliable wood source. It’s a little pricey but shipping is free (I’m in Chicagoland) and shipping is also quick (2-3 days and it arrives). If you get the bigger boxes the pricing gets better. They have a log choice (mini splits I believe) that is cut to about eight inches, perfect for the KBQ. I order post oak, hickory, and cherry every year and that is plenty. It’s more expensive than a local source. But it is also turnkey. I am never splitting logs or dealing with chunks or other fast burning alternatives. I just reach into the box and get more logs.
Like many have said, I love the process. Getting the chimney of hardwood charcoal going. Getting the wood started. Getting the cooker to temp. I ordered a couple extra wire racks to increase my rib capacity to 12 slabs. The website links to accessories on Amazon like a cover, pans, and the like. Every detail is accounted for in the instructions and the website. Assembly is pretty easy.
Service is great. Bill is responsive and is there when you need him. There is a fair amount of flame up top so make sure you have a safe space to cook for when the fan flips off, flames will shoot out a foot or two. Bill almost tries to convince you to not get one unless you are absolutely sure that it’s right for you. Line up a wood source. Be prepared to re load the machine every 45 minutes. Be ready to clean it when needed. If you’re in for all that…the payoff is immense.
Go to the KBQ website. It’s a master class in the science. Be prepared to clean it out every 8-10 cooks or so. It can be labor intensive but if you love it, it’s the way to be.
The flavor of the food off a KBQ is unrivaled by anything I have ever made on anything else.
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