Keep it around for more comparison tests! Would like to see how different briskets and ribs would taste compared to a stick burner or any other charcoal/wood chunk based smoker.
Keep it! I love my XL! Would love to see more vids on a Traeger! I’ve done brisket goldees method I love the bark on it. Recommend 225 SS overnight then morning once your up crank it up 275 till finish
I have been using my Traeger Timberline XL for over a year now and it has been great. Yes expensive but a huge upgrade over my previous pellet grill which I did also like, I just wanted bigger.
I have this same Traeger. The problems I’ve had are cooking at a higher temperature for steak or pork chop or chicken, the “dialed-up” temperature is not accurate. It’s approximately 50-70 degrees lower. I use an oven thermometer that sits on the grill grate and I can use it to cook at these higher temperatures. Also, you have to keep the drippings cleaned up after a slow cook like a brisket. If not, the next time you fire up the grill for steaks, the drippings could catch fire.
Keep it! I love my XL! I would love to see more vids on a Traeger! I’ve done brisket goldees method I love the bark on it. Recommend 225 SS overnight then morning once your up crank it up 275 till finish. Too bad I can’t share my finish brisket so you can see how great the bark looks!
Al great video & great channel. If you do decide to keep the Traeger, low & slow cooks would work better (in my opinion) on the second rack, with a water pan under the meat. Three benefits: water pan captures drippings for easier clean up, adds moisture to the cook chamber, and acts as a heat sync to help stabilize the chamber’s temperature. In my experience with a pellet grill, the long low start of the cook seems to help retain more moisture in the meat (pork & beef). Once the meat pushes past the stall (165 - 175) and the bark is where you like it, increase temperature to help render the remaining fat and get the meat to probe tenderness (like you did in this video). Lastly the brand of pellets is so important. Tested a lot of brands for the past two years. Most brands introduce little smoke flavor, but brands like Knotty Wood & Smokin Peacan Shells tend to add move smoke flavor. Also as a side note starting the cook with the meat cold (right out of the refrigerator) and spraying the meat early helps to enhance the smoke flavor. Keep up the great job!
Very good point! I've been doing these for years after destroying several briskets (when I say destroying I mean utterly drying out the bottom) getting my first pellets smoker.
I refilled it when it got down to about 25% (25lb hopper so I got a whole 20lb bag in) but it didn't use that much. I'd say maybe 20-22lbs total. Thanks for watching!
I’ve had a Traeger 575 pro for a couple of years and love it. That said, I not only do not need a smoker that size I am not willing to pay that much for one either.
Is BBQ really about need though? 😂 Seriously though thanks for chiming in it’s looking like we will have more Traeger content coming so hopefully I can learn enough to start teaching you a few tricks!
Actually no - I've never seen a pellet grill manufacturer recommend that (doesn't mean some don't - just means I haven't seen it). They are designed to warm up and shut down with the lid closed.
Keep the Traeger for sure. I'm a BGE guy but have been considering a smoker for ease of use and this Traeger looks great. Use until you can highlight some downsides to it.
@BehindTheFoodTV question for you or anyone that can confirm. The blue tooth Meater probe is actually connected to the grill? So I can actually leave the house to grab more beer and it will still stay connected? My current Meater probe connects to my phone and disconnects when I step too far away. So essentially I am getting woken up during over night cooks. If this in fact connects to the actual Treagor and not my phone on blue tooth, it is a big selling point for me personally. Thank you in advance for answering question. I know it seems like an insignificant thing but it helps my decision making.
I have the XL and my cooks come out great! Great video. I want to dabble in offset next. Once I got my first smoker in 2020 when COVID hit ACH’s I’d be home all the time it became a passion.
Thanks. You’re among friends out here - lots of folks started doing bbq in 2020. Offsets are fun - and hard work. Definitely rewarding but buckle up it’s going to be a ride learning to master it!
Al, Thanks! I suppose it is important to compare it to other pellet smokers. At least they are listening to consumer feedback. Keep up the great content! 👍
Probably half of a bag. It's ironic that with pork shoulder prices dropping again either way I'd spend more on fuel than on meat for this kind of cook right?
A Traeger is different and you really have to change the way you cook to put out great BBQ with one. I spent he last year dialing in my food on it and that food is almost as good as my offset with one sixteenth the labor. The pellets matter far more than most people tell you. I've found the more expensive the pellet is(Knotty Wood, Jealous Devil, etc) The less smoke flavor you get out of it. Bear Mountain is the best value for the price of all the pellets and I've tried dozens. It also burns cleaner. Believe it or not the second best one I tried was the Meat Church blend but that one can be crazy hard to find and more expensive. Overnight/Weekday Briskets, Pork Butts, Beef Ribs are worth buying one for just those.
Thanks for the tip. I’ll have to try the Bear Mountain pellets. I have liked the Traeger brand pellets. Seems like it’s good clean smoke from them. Costco sells a 30lb bag for 19.99 that seems like a good deal. What did you think of the Traeger brand?
@@coolkat6728 I've tried every Knotty Wood Pellet. I've honestly tried every major brand on the market and the ones that yield the most flavor were the two I mentioned as well as the charcoal pellets from Royal Oak. If I'm cooking beef I like to do a 50/50 mix of Charcoal/Wood. Traeger brand was ok. I only tried a single bag before I went onto trying the brands I use more often. For example: Jealous Devil is my absolute favorite whole lump so I was massively let down that their pellets were as expensive as they were while providing almost no smoke flavor. Even on 200 super smoke for 8-9 hours while I was sleeping for weekday briskets the smoke was almost completely not there. I wish Jealous Devil would make some charcoal pellets. The flavor of charcoal pellets really comes through for things like smoked burgers.
Try and use the middle rack next time. I love my Traeger grill, the old model timberline and will upgrade to the one you have later this year. I am looking forward to your video on cleaning the grill!
@@BehindTheFoodTVuse the middle rack and put a pan or two underneath, voila, no cleaning:) Would be interesting with a smoke flavor comparison stick burner vs the xl! And maybe even throw the Kamado into the mix!
Good question, Mark! On this one the airflow is front to back - so rotating won’t do much. The difference in stiffness was at that point had more to do with the two different muscles.
Hey Al, I have two feet of snow outside if you want to test in cold weather. Looks very well built and very well thought out for features. I like the double top and the basic idea of smoke flow. I will will now watch to see what the taste was like. Even if it does come close to the offset, I think you should cook a few more items to see if you can improve the flavor. Well it looked fantastic and was juicy for sure. If you liked it, I would like it too. Looks like a winner! I was surprised that it had great smoke because pellet smoked meat I eaten in the past was great but light on smoke flavor.
Hey Keith! I remember those days from when I started the channel in NY! You can keep your 2 feet of snow :-). I have to tell you this was impressive. Make sure to tune in for the next few cooks - there's some interesting findings in there!
I think you can see a lot of it between the live stream I did with Jeffrey Earnhardt and the Police vs Fire Dept one. Let me know ow if you can’t find them and I will try to find links for you when I’m back home.
I say do a cook off between this traeger and the camp chef woodwind pro! I have a WWP and been learning its ins and outs. Would love to see what you’ve learned about the WWP since owning it and racking it up against traeger’s best
Would you do the test coming back to the WWP every 30-45 minutes to add wood? Or would you run the WWP and the Traeger both unattended? Neither one seems like a fair comparison does it?
@@BehindTheFoodTV I suppose that’s a fair point. I usually add wood chunks and wood chips every 30 mins for the first 4 hours. Would you say that the flavor of the timberline XL was above average for a pellet smoker? Or was it typical? I’m mostly looking for ways to maximize my use and knowledge of the WWP and enjoyed your brisket vid on it a while back - WWP content is always fun 😃
@@BehindTheFoodTVi mean...can run both ways and see if the smoke box makes a difference. Do both unattended with the same pellets, see if they are as good as one another on flavor / cook. Another with the smoke box refilled every 30-45 and see if the smoke box is a difference maker (for me, it is). The smoke box is why people are buying the WWPro, so fair should be thrown out the window imo. If its the difference maker I think it is (and others who buy it just for the smoke box) then it isnt meant to be fair haha. It's meant to be better
@@BenSilber lol I agree with you - but then you’re back to managing that smoke box. If I can’t just fire and forget we have to include the stick burner right? This test is going to be epic!
@@BehindTheFoodTVthat’s true, but I guess it’s set and forget once the bark is set? And maybe a good test (lot of work for you though haha) is one set of wood chunks at the start for a punch of smoke, and then nothing. So it is unattended but with one round of chunks? Maybe that makes enough to give some flavor. I’ve never done it that way on mine yet
I have a Traeger and like to use it about half the time, but you will never get a smokey BBQ flavor out of any pellet grill unless you use a smoke tube (who wants to smoke a Brisket at 160-200 degrees in the smoke setting lol). They are nice if you want convenience at the cost of little flavor (or if you don't like smoke flavor). Dehydrated sawdust pellets will never give you the smoke you want but it's nice if you don't want to spend time BBQ'ing.
I've been pretty impressed so far - but I'm dragging out the cooks at low temp to get the smoke as you predicted. No question if I have time to manage the offset fire that's going to produce the best BBQ. At least that's my theory - probably gotta do a test!
225 for the first three hours then crank it up to 250 and increase the temp along the cook just like an offset. You're right about the smoke flavor but you can get pretty close.
Totally agree. I have a camp chef I use for times when I can't manage a kettle with real wood. Definitely convenient, but the smoke flavor on pellets isn't even close to a real charcoal or wood fire. Nice to have something easy sometimes though.
Looking good there Al - that seems very similar to the Weber Smokefire's Smokeboost, as you know I have the Gen 2 EX6 (that and the Gen 2 EX4 are the only versions we have here down under) Will be interesting to see how other things cook in it, and whether there are any hot vs cool spots Nice double rack above if needed, but I barely even use the one additional rack with the SmokeFire Good decent hopper there, which is an annoyance with the WSF, being behind, so if it's sortta against anything, you need to move it to access the hopper. No real biggie but still Though, the price - eeek. It's triple the Weber - nice one with the induction side thingy, the cutting board too... but do you really need one AT the bbq ?? Seems more of a what else can we do and charge even more $$ (not even interested in knowing a local price here given the EX6 is 2.5 times the US price whilst USD:AUD is only 1.5 times Keen on you to do some more on it 👍👍👍👍
As a Traeger owner for four years now, I can tell you that you can get some great cooks out of it. I can also tell you that it is waaaayyy overpriced, especially for the quality. My has rusted out and not because I haven't taken care of it, because I have. Now that I need a new pellet smoker, I will not be going back to Traeger. For the price they want, I am getting a Lone Star Grillz pellet smoker. Better cooks and waaaayyy better quality.
I’m always in the mood to play with fire Bobbi- but sometimes I just can’t. This thing seems to be holding its own for those times - watch for the Traeger vs KJ video coming soon!
After getting my Kamado Joe I threw my Traeger away. Got sick of the auger clogging during long cooks and waking up to a cold grill. The Kamado will never have that issue.
It's amazing! Problem is, the price of meat now outweighs comparing one grill to the next. I feel bad for anyone who spent money on a good grill a couple of years ago and is now stuck trying to justify the cost when you cant even get a crappy brisket at Walmart for less than $50. A good steak? forget about it.
Thanks! You're the 3rd person to ask me for that today. Here's the question - do I run them head-to-head using only pellets so test the whole unattended brisket thing? Or do I come back to the WWP every 30-40 minutes to add wood to get the most out of the WWP? And if I do the latter, isn't that more of a comparison with an offset (if I have to add wood every 30-40 minutes why not just burn splits?)? As soon as I figure out a plan I'll get it filmed!
@@BehindTheFoodTVhello from Holly Springs . I am owner of WWP 24 and I think best test - 4 first hours with wood chunks and after only smoke setting level 10 .
@@BehindTheFoodTV That's a good point and I had actually thought that Traeger isn't claiming an offset experience. I do think both grills represent their brands respective flagships with both doing away with the their traditional smoke stacks in exchange for exhaust that they claim results in better cooks. I'm torn on whether I would prefer the CC sidekick with the various accessories it allows or the convection cooktop on the Traeger. I love, love, love that Traeger has integrated the Meater probes in their unit. It could also be argued that Traeger is going after a completely different market from the price perspective. Curious to see how you follow up on this and really enjoy your channel.
I have two pellet grills and love them, i use them at least twice at week. The hold temp good and give good smoke taste. Try a difrent brand like GMG ore Burnhard they do it all a litle better:-) And the price is a bit more forgiven. But pelletgrills wise keep it you will love it.
@@BehindTheFoodTV I like the Burnhard for the ease of use, and the cooking space it offers. I find that choosing the right pellets is also a eye opener in using pellet grills. I use GMG pellets in both my grills, looking for the right flavour to the choiche of meat. Both give a stable temp al day long and dont use a lot of pellets. The GMG gives a more pronone smoke flavour and gives smoke to higher temp in stead of the burnhard. I havent cookt on a Treager but hear great things about them. But the are out of my price range. Think out your cooks in advance and choose your pellet flavour wise. Tips Try almond once :-) you will be suprised. Keep the treager and enyo setting up cooks easy. Try fish, smoke salmon or could for 50 to 60 min on 110 Degrees celcius. Until they hit 45 degrees. You should have tastefull fish witch will pull easy. I use mine more than twice a week. Keep on the good work. Grt Dré
I like the way he says I dont really use pellet smokers...Then 3 or 4 times you can see the Woodwind pro 24 (thats the one I have lol) so I guess he does use pellet smokers?? (I also have a lone starz grill 36 inch off set so I have both) just thought it was funny. I dont like Traeger but that top of the line one has some impressive features, I don't have the money to buy one anyway)
Hi Mark. Camp Chef sent me that grill to make this video - ruclips.net/video/LWRwjOL_wyY/видео.html - and I’ve kept it in the back yard for testing but don’t use it regularly. I like the WWP in concept - but if I’ve got to keep coming back to add wood chunks I’d rather just use an offset. But I can see why people like it. -Al
@@BehindTheFoodTV Wow didn't expect a reply!! thanks I admit I don't like Traegers because when my Apt''s said no open flame I had to get something else. I was looking at pellet smokers but the guy told me Traeger had just started getting their pits made in China, So they weren't any good. I've carried that bias ever since. Then when it was let out that Traeger pellets were using Alder wood for every pellet and adding scents to make it smell like Pecan, Oak ect I wrote them off completely. I'll admit though that unit you got was impressive enjoy it!! and thanks for the reply!
In that price range Traeger would be at the bottom of the list for my pick. Save yourself headaches and buy a Gravity Smoker (Stumps or Assassin) for about the same set it and forget it with darn near the same taste as a stick burner. For pellet which I won’t do again would be a Pits and Spitz or Lone Star.
I've got one here too - and will probably pit them side by side at some point. The problem with the camp chef (other than really cheap build quality) is that to get the most out of it you have to add wood every 30 minutes or so - which takes away the benefit of having a pellet grill in the first place.
@@BehindTheFoodTV I think of it as more of an obsession 😂. And I can't wait for more brew content. I recently acquired two old kegs for cooking peanuts in. Beers, BBQ, and peanuts.
just a little tip (haven't finished yet so you may have talked about it later), you can't get 205 on the meat if the grill temp is just 200. meaning you physically wouldn't have been able to finish the cook to the temp you wanted. love the videos, keep it up! Edit - kept watching and saw it was probe tender at 180. that makes sense because collagen breaks down rapidly between 160-180 with 180+ being roughly the same speed. Fat starts to break down at 130F, and it had a lot of time so it could have all been breaking down, albeit slow, but overnight. basically, you can technically finish a brisket at 160 if you let it go for a full day, and pork shoulder with all it's fat would very logically be done at that temp. perhaps a nice experiment to see if you can do a full brisket at 180 or something (maybe 200 would be better, it'll just finish at 185~)
I'd like to see more pellet cooker content, but, man, I can't imagine spending that much on one. Especially when there's other very nice ones at half the price.
Downdraft exhaust seems like some major BS marketing buzzword. The major flaw with pellet grills is the lack of smoke. This thing will be further reducing smoke which you can't afford to lose on a pellet grill. You don't even get bad smoke on a pellet grill due to their efficiency , only on start up. I still can't believe Traeger haven't put in a flame sear zone like the Pitboss.. it's literally the only reason why I haven't committed to changing yet. You can not beat direct flames after smoking steak/burgers.
You should try the lone star grill pellet smoker, still liked the treager. But for that price..I think you can cabinet smoker on the lone star..I heard it's way better
Well looking at some reviews, everybody keeps saying that it smokes just as good as an offset, the build quality looks amazing, thick gauge steel, and programing (usage) is easy. I was about to buy it but the wife says " You have way to many smokers are you crazy!!" 😅 🤪🤪🤪 she doesn't complain when the food is ready though 😎
Usually you get what you pay for. Does a Bugatti get you from point A to point B better than a Volkswagen bug? Probably not. Is the Bugatti better built than a Volkswagen bug? Ya especially at 250 miles per hour. Same with grills. I would have set the grill as low as it goes and let it rest in the grill. I say keep it. The induction burner is a game changer besides.
@@BehindTheFoodTV here in Germany, we don't have that big variety in brands. I buy from a local pellet producer. And I use beechwood. It's the most common wood for smoking here in Europe and has a great flavor
The protein that is being cooked in a oven/roaster will never reach the temperature set in the oven. A 200° F oven will not yield a 205° F piece of protein. Something will be lost just the fact that energy is being transferred from wood via flame to the cooking chamber soaking up the metals around it applied to the protein... Energy is lost and the protein can never become the same temperature as the cooking chamber. Energy is lost through the smoke, energy is lost through the rendering of fat, energy is lost. If it you feel there's a heat coming out of the chimney or the back of the smoker... That is energy lost. 200° oven will never produce a 200° internal temperature whatever you're cooking. That's why to finish a pork shoulder or brisket or whatever it is, you have to have a higher temperature that runs longer in order to bring it up to about that temperature that you want it to be. So to get to 200 or 205° you need to probably run at least 250 or 275 maybe slightly more. Probably somewhere between 20 or 25% of the heat you think you have will be lost while it makes its way into the protein. If all energy was conserved then you wouldn't have the delicious results that you have now. You wouldn't have the smoke. Smoke is essentially unburnt fuel that just didn't go through the combustion process. You wouldn't have the extra heat that was used to keep the chamber slightly warm so it didn't cool down when there is a strong breeze or cold weather outside. You wouldn't have all these benefits that you would get by conserving all energy.
I’ve tried a lot of pellet smokers: Rec Teq, Green Mountain Grills, Yoder, Traeger, Camp Chef, Z Grills, Pit Boss, and Smokin’ Brothers. The Smokin’ Brothers is the best bang for your buck and is Made in USA! The SB is a smoking machine at any set temperature from 160-275! That Timberline XL is flimsy and cheap steel Made in China! No thanks!
I don’t hate the Timberline’s feel - but it’s very different from my big heavy smokers. One thing it has done is open my eyes to the fact that pellet grills have come so far that they get an unfair reputation I think. So watch for more pellet grill experiments with other brands on the show going forward. Thanks for the honest input!
Pitts & Spitts crushes this Traeger in price, build and performance. I previously owned an Ironwood 885 and it functioned ok. Biggest issue was the erratic spikes in temps. Another issue is the thin China sheet metal on the Traeger. Let’s face it, Traeger has great marketing skills and they sell a ton of smokers, but $4k for a pellet smoker? NO WAY… that’s when Pitts & Spitts entered the scene. Built like Godzilla and will last a ton of years. How are they better? 7&10 ga. sheet metal for one, and the PID controller maintains temp unlike the Traeger. But the cherry on top is the smoke cage accessory. This created as closed to an offset flavor as you can get. The model I own is the Maverick 1250, their most popular. So folks, if you’re looking for a solid AMERICAN MADE pellet smoker check em out.
Great video, but again no matter how much you spend. Pellet smokers SUCK. I would have put this at 220-225 to start with. There is no way on god's green earn I would pay need 4000$ for this but then have to spend several hundred more dollars on a cover and other items. They are building in build profit. Thank you for sharing this with us. Yet another grill related to pellets that I will never buy.
I agree no way I'd pay 4k for this smoker or any pellet smoker for that matter. I got a workhorse 1975 on order that should be here next week and that was about the same price
Just skip the Traeger. I had a Traeger Timberline and it was a lemon. I cleaned it after every cook, taking good care of it because I spent so much on it. Despite my efforts, it was a fire hazard from day one, not to mention all the other things that broke. I worked with the company for a few months until they said they couldn’t do any more because I was stationed in Japan. They promised to replace the grill once I got stateside. When I did, they told me to get bent.
@@thomasswainson2047 Thanks for the input. Even if it wasn't constructive. I get the unlucky part. It's not standing behind your product part that gets me. 1800 bucks for a paperweight. If I can stop a few people from buying a treager, then I am happy.
@kirkrichards5384 and a 10 year warranty. I don't think many if any offer that. But pitboss offers a 25% discount for service members so I'll be heading that direction.
@@BehindTheFoodTV The way it told temp very well when under every condition it’s been threw, the warranty is also great it self. Not saying traegers aren’t great but I feel you get a lot more bang for your buck. Also like the deals they got going on with their smokers, which is what sold me. Got my self the RT-1250 bundle deal which to me was really worth it. Enjoy your videos & hope to see you do some reviews on them some day. Hope you have a wonderful weekend.
What do you think - should I keep this grill around and do more cooks on it?
We'll see! I hope so.
Keep it around for more comparison tests! Would like to see how different briskets and ribs would taste compared to a stick burner or any other charcoal/wood chunk based smoker.
Keep it!
I love my XL! Would love to see more vids on a Traeger! I’ve done brisket goldees method I love the bark on it.
Recommend 225 SS overnight then morning once your up crank it up 275 till finish
Keep it and do more comparison cooks
Ummmm. If I say get rid of it. Can you just send it my way so I can offload that horrible smoker off your hands. 😝
I have been using my Traeger Timberline XL for over a year now and it has been great. Yes expensive but a huge upgrade over my previous pellet grill which I did also like, I just wanted bigger.
I have this same Traeger. The problems I’ve had are cooking at a higher temperature for steak or pork chop or chicken, the “dialed-up” temperature is not accurate. It’s approximately 50-70 degrees lower. I use an oven thermometer that sits on the grill grate and I can use it to cook at these higher temperatures. Also, you have to keep the drippings cleaned up after a slow cook like a brisket. If not, the next time you fire up the grill for steaks, the drippings could catch fire.
I've had flare-up issues as well.
Keep it!
I love my XL! I would love to see more vids on a Traeger! I’ve done brisket goldees method I love the bark on it.
Recommend 225 SS overnight then morning once your up crank it up 275 till finish. Too bad I can’t share my finish brisket so you can see how great the bark looks!
I guess you'll just have to come visit me in Raleigh with one! Or tune in for next week's video where I make a Goldee's brisket on it!
How many pellets do you go through for something like that?
Great video Al! I’m surprised how happy you were with the results! That’s an impressive smoker!
I was surprised too Brian! I’m looking forward to some experimentation on it!
I have the Timberline 1300 and it’s a beast. Extremely well build
I am eating my words about pellet grills for so many years. I love this thing!
Al great video & great channel. If you do decide to keep the Traeger, low & slow cooks would work better (in my opinion) on the second rack, with a water pan under the meat. Three benefits: water pan captures drippings for easier clean up, adds moisture to the cook chamber, and acts as a heat sync to help stabilize the chamber’s temperature.
In my experience with a pellet grill, the long low start of the cook seems to help retain more moisture in the meat (pork & beef). Once the meat pushes past the stall (165 - 175) and the bark is where you like it, increase temperature to help render the remaining fat and get the meat to probe tenderness (like you did in this video).
Lastly the brand of pellets is so important. Tested a lot of brands for the past two years. Most brands introduce little smoke flavor, but brands like Knotty Wood & Smokin Peacan Shells tend to add move smoke flavor. Also as a side note starting the cook with the meat cold (right out of the refrigerator) and spraying the meat early helps to enhance the smoke flavor.
Keep up the great job!
Thanks for all of this amazing advice! I've already filmed 2 more videos on it but I'm going to try ALL of your suggestions so stay tuned!
Very good point! I've been doing these for years after destroying several briskets (when I say destroying I mean utterly drying out the bottom) getting my first pellets smoker.
That's definitely the luxury car of grills. Very nice! Great video as usual, Al.
Thanks William!
Did you have to refill the hopper during the 13 hour cook? If not, how much of the 20lb bag was left in the hopper? Thanks for making the video.
I refilled it when it got down to about 25% (25lb hopper so I got a whole 20lb bag in) but it didn't use that much. I'd say maybe 20-22lbs total. Thanks for watching!
I’ve had a Traeger 575 pro for a couple of years and love it. That said, I not only do not need a smoker that size I am not willing to pay that much for one either.
Is BBQ really about need though? 😂 Seriously though thanks for chiming in it’s looking like we will have more Traeger content coming so hopefully I can learn enough to start teaching you a few tricks!
Great Review Al! Always in depth and the video quality is excellent. Can’t wait to see more!
Thanks Jesse!
What type of black gloves are you using?
I saw some people recommend opening the lid during pre-heat and shutdown stage. So do we have to open the lid for this traeger grill also?
Actually no - I've never seen a pellet grill manufacturer recommend that (doesn't mean some don't - just means I haven't seen it). They are designed to warm up and shut down with the lid closed.
Definitely keep it! I think most people, like myself, use pellet smokers at home since they don't take up a lot of space.
You're in good company, Paul. Seems the reaction has been overwhelmingly positive!
Keep the Traeger for sure. I'm a BGE guy but have been considering a smoker for ease of use and this Traeger looks great. Use until you can highlight some downsides to it.
Thanks, Calvin. So far I'm impressed - watch for next week's Goldee's brisket video on it!
@BehindTheFoodTV question for you or anyone that can confirm.
The blue tooth Meater probe is actually connected to the grill? So I can actually leave the house to grab more beer and it will still stay connected? My current Meater probe connects to my phone and disconnects when I step too far away. So essentially I am getting woken up during over night cooks. If this in fact connects to the actual Treagor and not my phone on blue tooth, it is a big selling point for me personally. Thank you in advance for answering question. I know it seems like an insignificant thing but it helps my decision making.
I have the XL and my cooks come out great! Great video. I want to dabble in offset next. Once I got my first smoker in 2020 when COVID hit ACH’s I’d be home all the time it became a passion.
Thanks. You’re among friends out here - lots of folks started doing bbq in 2020. Offsets are fun - and hard work. Definitely rewarding but buckle up it’s going to be a ride learning to master it!
Al,
Thanks! I suppose it is important to compare it to other pellet smokers. At least they are listening to consumer feedback.
Keep up the great content! 👍
Thanks Ben! I am planning to compare it to the WWPro at some point too.
It looks like you went through a bag of pellets on the cook? How much coal would have you used from the Kamado vs how much for a pellet
Probably half of a bag. It's ironic that with pork shoulder prices dropping again either way I'd spend more on fuel than on meat for this kind of cook right?
A Traeger is different and you really have to change the way you cook to put out great BBQ with one. I spent he last year dialing in my food on it and that food is almost as good as my offset with one sixteenth the labor. The pellets matter far more than most people tell you. I've found the more expensive the pellet is(Knotty Wood, Jealous Devil, etc) The less smoke flavor you get out of it. Bear Mountain is the best value for the price of all the pellets and I've tried dozens. It also burns cleaner. Believe it or not the second best one I tried was the Meat Church blend but that one can be crazy hard to find and more expensive. Overnight/Weekday Briskets, Pork Butts, Beef Ribs are worth buying one for just those.
Thanks for the tip. I’ll have to try the Bear Mountain pellets. I have liked the Traeger brand pellets. Seems like it’s good clean smoke from them. Costco sells a 30lb bag for 19.99 that seems like a good deal. What did you think of the Traeger brand?
Also, have you tried the knotty wood pellets? I haven’t but I have heard they put a great smoke flavor on the meat.
@@coolkat6728 I've tried every Knotty Wood Pellet. I've honestly tried every major brand on the market and the ones that yield the most flavor were the two I mentioned as well as the charcoal pellets from Royal Oak. If I'm cooking beef I like to do a 50/50 mix of Charcoal/Wood. Traeger brand was ok. I only tried a single bag before I went onto trying the brands I use more often. For example: Jealous Devil is my absolute favorite whole lump so I was massively let down that their pellets were as expensive as they were while providing almost no smoke flavor. Even on 200 super smoke for 8-9 hours while I was sleeping for weekday briskets the smoke was almost completely not there. I wish Jealous Devil would make some charcoal pellets. The flavor of charcoal pellets really comes through for things like smoked burgers.
Try and use the middle rack next time. I love my Traeger grill, the old model timberline and will upgrade to the one you have later this year. I am looking forward to your video on cleaning the grill!
I like the idea of getting farther from the heat - I'll give it a shot. Now about cleaning........... LOL
@@BehindTheFoodTVuse the middle rack and put a pan or two underneath, voila, no cleaning:) Would be interesting with a smoke flavor comparison stick burner vs the xl! And maybe even throw the Kamado into the mix!
Curious about air flow - with the left side a little tough when @ 180, rotate 180 degrees 1/2 way through cook?
Good question, Mark! On this one the airflow is front to back - so rotating won’t do much. The difference in stiffness was at that point had more to do with the two different muscles.
Hey Al, I have two feet of snow outside if you want to test in cold weather. Looks very well built and very well thought out for features. I like the double top and the basic idea of smoke flow. I will will now watch to see what the taste was like. Even if it does come close to the offset, I think you should cook a few more items to see if you can improve the flavor.
Well it looked fantastic and was juicy for sure. If you liked it, I would like it too. Looks like a winner! I was surprised that it had great smoke because pellet smoked meat I eaten in the past was great but light on smoke flavor.
Hey Keith! I remember those days from when I started the channel in NY! You can keep your 2 feet of snow :-). I have to tell you this was impressive. Make sure to tune in for the next few cooks - there's some interesting findings in there!
@@BehindTheFoodTV Show us your backyard. I interested in reducing my water usage and providing more cooking and eating area.
I think you can see a lot of it between the live stream I did with Jeffrey Earnhardt and the Police vs Fire Dept one. Let me know ow if you can’t find them and I will try to find links for you when I’m back home.
@@BehindTheFoodTV I remember that video and will go back and review.
Temperature consistency? hell i would get 30 to 40 degree temp swings on my Timberline XL and Traeger told me that was normal for their smokers.
I say do a cook off between this traeger and the camp chef woodwind pro! I have a WWP and been learning its ins and outs. Would love to see what you’ve learned about the WWP since owning it and racking it up against traeger’s best
Would you do the test coming back to the WWP every 30-45 minutes to add wood? Or would you run the WWP and the Traeger both unattended? Neither one seems like a fair comparison does it?
@@BehindTheFoodTV I suppose that’s a fair point. I usually add wood chunks and wood chips every 30 mins for the first 4 hours. Would you say that the flavor of the timberline XL was above average for a pellet smoker? Or was it typical? I’m mostly looking for ways to maximize my use and knowledge of the WWP and enjoyed your brisket vid on it a while back - WWP content is always fun 😃
@@BehindTheFoodTVi mean...can run both ways and see if the smoke box makes a difference. Do both unattended with the same pellets, see if they are as good as one another on flavor / cook. Another with the smoke box refilled every 30-45 and see if the smoke box is a difference maker (for me, it is). The smoke box is why people are buying the WWPro, so fair should be thrown out the window imo. If its the difference maker I think it is (and others who buy it just for the smoke box) then it isnt meant to be fair haha. It's meant to be better
@@BenSilber lol I agree with you - but then you’re back to managing that smoke box. If I can’t just fire and forget we have to include the stick burner right? This test is going to be epic!
@@BehindTheFoodTVthat’s true, but I guess it’s set and forget once the bark is set? And maybe a good test (lot of work for you though haha) is one set of wood chunks at the start for a punch of smoke, and then nothing. So it is unattended but with one round of chunks? Maybe that makes enough to give some flavor. I’ve never done it that way on mine yet
I have a Traeger and like to use it about half the time, but you will never get a smokey BBQ flavor out of any pellet grill unless you use a smoke tube (who wants to smoke a Brisket at 160-200 degrees in the smoke setting lol). They are nice if you want convenience at the cost of little flavor (or if you don't like smoke flavor). Dehydrated sawdust pellets will never give you the smoke you want but it's nice if you don't want to spend time BBQ'ing.
I've been pretty impressed so far - but I'm dragging out the cooks at low temp to get the smoke as you predicted. No question if I have time to manage the offset fire that's going to produce the best BBQ. At least that's my theory - probably gotta do a test!
225 for the first three hours then crank it up to 250 and increase the temp along the cook just like an offset. You're right about the smoke flavor but you can get pretty close.
Totally agree. I have a camp chef I use for times when I can't manage a kettle with real wood. Definitely convenient, but the smoke flavor on pellets isn't even close to a real charcoal or wood fire. Nice to have something easy sometimes though.
I’ve been super happy with my Traeger ironwood 885. I wish it had storage,that’s really appealing of this one.
It is definitely nice to have the cabinet underneath. But I understand the Ironwood is still a really nice grill.
Looking good there Al - that seems very similar to the Weber Smokefire's Smokeboost, as you know I have the Gen 2 EX6 (that and the Gen 2 EX4 are the only versions we have here down under)
Will be interesting to see how other things cook in it, and whether there are any hot vs cool spots
Nice double rack above if needed, but I barely even use the one additional rack with the SmokeFire
Good decent hopper there, which is an annoyance with the WSF, being behind, so if it's sortta against anything, you need to move it to access the hopper. No real biggie but still
Though, the price - eeek. It's triple the Weber - nice one with the induction side thingy, the cutting board too... but do you really need one AT the bbq ?? Seems more of a what else can we do and charge even more $$ (not even interested in knowing a local price here given the EX6 is 2.5 times the US price whilst USD:AUD is only 1.5 times
Keen on you to do some more on it 👍👍👍👍
Hey Andrew! Yeah lots of similarities. I have to admit I was more impressed than I thought I would be!
@@BehindTheFoodTV they’ve come a long way in recent years which can only be a good thing
As a Traeger owner for four years now, I can tell you that you can get some great cooks out of it. I can also tell you that it is waaaayyy overpriced, especially for the quality. My has rusted out and not because I haven't taken care of it, because I have. Now that I need a new pellet smoker, I will not be going back to Traeger. For the price they want, I am getting a Lone Star Grillz pellet smoker. Better cooks and waaaayyy better quality.
I definitely think you should keep it. Looks like a great setup for when you aren't in the mood to maintain a fire🔥👍😊
I’m always in the mood to play with fire Bobbi- but sometimes I just can’t. This thing seems to be holding its own for those times - watch for the Traeger vs KJ video coming soon!
After getting my Kamado Joe I threw my Traeger away. Got sick of the auger clogging during long cooks and waking up to a cold grill. The Kamado will never have that issue.
Did that happen to you a lot Steven? I've only done a couple of cooks so far and haven't seen that issue.
I’ve been looking at the Traeger for a while now ready to see the next cool.
You only have to wait 3 more days! :-)
It's amazing! Problem is, the price of meat now outweighs comparing one grill to the next. I feel bad for anyone who spent money on a good grill a couple of years ago and is now stuck trying to justify the cost when you cant even get a crappy brisket at Walmart for less than $50. A good steak? forget about it.
Thanks very informative i appreciate it BTW i just bought one for built in kitchen
#jealous of your outdoor built-in! Some day maybe!
Good video! Could we see a head to head with this grill against the Woodwind Pro in the background?
Thanks! You're the 3rd person to ask me for that today. Here's the question - do I run them head-to-head using only pellets so test the whole unattended brisket thing? Or do I come back to the WWP every 30-40 minutes to add wood to get the most out of the WWP? And if I do the latter, isn't that more of a comparison with an offset (if I have to add wood every 30-40 minutes why not just burn splits?)? As soon as I figure out a plan I'll get it filmed!
@@BehindTheFoodTVhello from Holly Springs .
I am owner of WWP 24 and I think best test - 4 first hours with wood chunks and after only smoke setting level 10 .
@@BehindTheFoodTV That's a good point and I had actually thought that Traeger isn't claiming an offset experience. I do think both grills represent their brands respective flagships with both doing away with the their traditional smoke stacks in exchange for exhaust that they claim results in better cooks. I'm torn on whether I would prefer the CC sidekick with the various accessories it allows or the convection cooktop on the Traeger. I love, love, love that Traeger has integrated the Meater probes in their unit. It could also be argued that Traeger is going after a completely different market from the price perspective. Curious to see how you follow up on this and really enjoy your channel.
It's great to have options and comparisons for video content. I say keep it, and use it, or send it my way.
There are a couple of more videos coming - so far it's really performing well. Fingers crossed!
For the people complaining about the price, if you were able to get it 50% off would you go for it?
Solid looking Grill but for that price and the lack of 304 Stainless I'll still be on team RecTeq for the foreseeable future
Watch out for those hopper fire 😬
I haven't cooked on a RecTeq yet. Bring yours over and let's play with it!
I want to see a lot more content on this, and compared to the other smokers even cheaper pallet smokers
Thanks. Seems a lot of people agree so it’s likely to stick around and do just that!
Slick grill you got there Al
Thanks, James! Time will tell if it's a keeper!
I have two pellet grills and love them, i use them at least twice at week. The hold temp good and give good smoke taste. Try a difrent brand like GMG ore Burnhard they do it all a litle better:-) And the price is a bit more forgiven. But pelletgrills wise keep it you will love it.
Thanks Dre! What do you like about your GMG and Burnhard? What do you think I should look for?
@@BehindTheFoodTV I like the Burnhard for the ease of use, and the cooking space it offers. I find that choosing the right pellets is also a eye opener in using pellet grills. I use GMG pellets in both my grills, looking for the right flavour to the choiche of meat. Both give a stable temp al day long and dont use a lot of pellets. The GMG gives a more pronone smoke flavour and gives smoke to higher temp in stead of the burnhard. I havent cookt on a Treager but hear great things about them. But the are out of my price range. Think out your cooks in advance and choose your pellet flavour wise. Tips Try almond once :-) you will be suprised. Keep the treager and enyo setting up cooks easy. Try fish, smoke salmon or could for 50 to 60 min on 110 Degrees celcius. Until they hit 45 degrees. You should have tastefull fish witch will pull easy. I use mine more than twice a week. Keep on the good work. Grt Dré
@dres-bbq3569 thanks Dre!
I like the way he says I dont really use pellet smokers...Then 3 or 4 times you can see the Woodwind pro 24 (thats the one I have lol) so I guess he does use pellet smokers?? (I also have a lone starz grill 36 inch off set so I have both) just thought it was funny. I dont like Traeger but that top of the line one has some impressive features, I don't have the money to buy one anyway)
Hi Mark. Camp Chef sent me that grill to make this video -
ruclips.net/video/LWRwjOL_wyY/видео.html - and I’ve kept it in the back yard for testing but don’t use it regularly. I like the WWP in concept - but if I’ve got to keep coming back to add wood chunks I’d rather just use an offset. But I can see why people like it. -Al
@@BehindTheFoodTV Wow didn't expect a reply!! thanks I admit I don't like Traegers because when my Apt''s said no open flame I had to get something else. I was looking at pellet smokers but the guy told me Traeger had just started getting their pits made in China, So they weren't any good. I've carried that bias ever since. Then when it was let out that Traeger pellets were using Alder wood for every pellet and adding scents to make it smell like Pecan, Oak ect I wrote them off completely. I'll admit though that unit you got was impressive enjoy it!! and thanks for the reply!
Nice grill and way outta my price range. I'm looking forward to seeing more cooks on it, but don't throw away the flame thrower just yet, LOL.
LOL that flame thrower isn't going anywhere!
In that price range Traeger would be at the bottom of the list for my pick. Save yourself headaches and buy a Gravity Smoker (Stumps or Assassin) for about the same set it and forget it with darn near the same taste as a stick burner. For pellet which I won’t do again would be a Pits and Spitz or Lone Star.
I've watched James from SDBBQ play with some of the gravity smokers. Interesting but I haven't cooked on one yet.
The Camp chef woodwind pro is supposed to be the best. I've watched a few videos about it. Chud and Mad Scientist Bbq were shocked at the results.
I've got one here too - and will probably pit them side by side at some point. The problem with the camp chef (other than really cheap build quality) is that to get the most out of it you have to add wood every 30 minutes or so - which takes away the benefit of having a pellet grill in the first place.
@@BehindTheFoodTV I've never tried either one. I'm looking forward to seeing that.
Haha I love the Channel name.
can you send it to me when your done? or the Camp Chef in the background would work too...
LOL Dennis I think Nick got dibs!
@@BehindTheFoodTV bummer!☹ ....Nick doesn't need both.....😜
I woulda put it on the second shelf and a pan underneath.
Another thing to try! Thanks for the tip!
Didn't realize till watching your brisket rest video that you're also in North Carolina
Yessir! I’m outside Raleigh. Where do you hail from?
@@BehindTheFoodTV I'm in the mountains about an hour from Asheville
@@daves_craft_bbq_n_grill it’s beautiful up there!
@EatMoreVegans Yes it is. If you're ever in the area with some time to spare let me know. I'd be honored to get your take on my ribeyes
@daves_craft_bbq_n_grill deal. And if you ever make it to Raleigh look me up!
Recteq is the only pellet smoker to spend money on
lol ok.
Def keep it! Any weapon in the BBQ arsenal is awesome. I have three. Lol
We both have a grill addiction lol
@@BehindTheFoodTV I think of it as more of an obsession 😂. And I can't wait for more brew content. I recently acquired two old kegs for cooking peanuts in. Beers, BBQ, and peanuts.
I’ve had a Memphis pellet grill for nearly 7 years. It’s a workhorse.
Nice.
just a little tip (haven't finished yet so you may have talked about it later), you can't get 205 on the meat if the grill temp is just 200. meaning you physically wouldn't have been able to finish the cook to the temp you wanted. love the videos, keep it up!
Edit - kept watching and saw it was probe tender at 180. that makes sense because collagen breaks down rapidly between 160-180 with 180+ being roughly the same speed. Fat starts to break down at 130F, and it had a lot of time so it could have all been breaking down, albeit slow, but overnight. basically, you can technically finish a brisket at 160 if you let it go for a full day, and pork shoulder with all it's fat would very logically be done at that temp. perhaps a nice experiment to see if you can do a full brisket at 180 or something (maybe 200 would be better, it'll just finish at 185~)
LOL yup - just using it for the start of the cook. Keep watching! :-)
I'd like to see more pellet cooker content, but, man, I can't imagine spending that much on one. Especially when there's other very nice ones at half the price.
Downdraft exhaust seems like some major BS marketing buzzword. The major flaw with pellet grills is the lack of smoke. This thing will be further reducing smoke which you can't afford to lose on a pellet grill. You don't even get bad smoke on a pellet grill due to their efficiency , only on start up. I still can't believe Traeger haven't put in a flame sear zone like the Pitboss.. it's literally the only reason why I haven't committed to changing yet. You can not beat direct flames after smoking steak/burgers.
Send it my way Sir
He's yummy -I'm subscribing!
You should try the lone star grill pellet smoker, still liked the treager. But for that price..I think you can cabinet smoker on the lone star..I heard it's way better
I will check it out. What is it that you like about it?
Well looking at some reviews, everybody keeps saying that it smokes just as good as an offset, the build quality looks amazing, thick gauge steel, and programing (usage) is easy. I was about to buy it but the wife says " You have way to many smokers are you crazy!!" 😅 🤪🤪🤪 she doesn't complain when the food is ready though 😎
The Timberline XL is totally worth the money. I have had mine for about a year and have zero regrets. It blows away my old Pit Boss flagship smoker.
It's impressive for sure! I'm looking forward to getting to know it!
Usually you get what you pay for. Does a Bugatti get you from point A to point B better than a Volkswagen bug? Probably not. Is the Bugatti better built than a Volkswagen bug? Ya especially at 250 miles per hour. Same with grills. I would have set the grill as low as it goes and let it rest in the grill. I say keep it. The induction burner is a game changer besides.
But can we agree it's easier to get the pretty girls in a Bugatti? :-). Seriously thanks for watching and chiming in Patrick!
I love my Ironwood 885. Never had any problems with temperature. Don't use the Traeger Pellets. They suck and produce little to none smoke flavor
I'm experimenting with different pellet brands now. So far I like Bear Mountain and BBQers Delight. What do you use?
@@BehindTheFoodTV here in Germany, we don't have that big variety in brands. I buy from a local pellet producer. And I use beechwood. It's the most common wood for smoking here in Europe and has a great flavor
The protein that is being cooked in a oven/roaster will never reach the temperature set in the oven. A 200° F oven will not yield a 205° F piece of protein. Something will be lost just the fact that energy is being transferred from wood via flame to the cooking chamber soaking up the metals around it applied to the protein... Energy is lost and the protein can never become the same temperature as the cooking chamber. Energy is lost through the smoke, energy is lost through the rendering of fat, energy is lost. If it you feel there's a heat coming out of the chimney or the back of the smoker... That is energy lost. 200° oven will never produce a 200° internal temperature whatever you're cooking.
That's why to finish a pork shoulder or brisket or whatever it is, you have to have a higher temperature that runs longer in order to bring it up to about that temperature that you want it to be. So to get to 200 or 205° you need to probably run at least 250 or 275 maybe slightly more. Probably somewhere between 20 or 25% of the heat you think you have will be lost while it makes its way into the protein. If all energy was conserved then you wouldn't have the delicious results that you have now. You wouldn't have the smoke. Smoke is essentially unburnt fuel that just didn't go through the combustion process. You wouldn't have the extra heat that was used to keep the chamber slightly warm so it didn't cool down when there is a strong breeze or cold weather outside. You wouldn't have all these benefits that you would get by conserving all energy.
I’ve tried a lot of pellet smokers: Rec Teq, Green Mountain Grills, Yoder, Traeger, Camp Chef, Z Grills, Pit Boss, and Smokin’ Brothers. The Smokin’ Brothers is the best bang for your buck and is Made in USA! The SB is a smoking machine at any set temperature from 160-275! That Timberline XL is flimsy and cheap steel Made in China! No thanks!
I don’t hate the Timberline’s feel - but it’s very different from my big heavy smokers. One thing it has done is open my eyes to the fact that pellet grills have come so far that they get an unfair reputation I think. So watch for more pellet grill experiments with other brands on the show going forward. Thanks for the honest input!
Nice Work. Looks Great. I your last Video did you say that your Hair Color will be Different?
#STAYSAFE
#PHILLYPHILLY 🇺🇸
Thanks Dennis! Yeah we have a few videos filmed from before I lost the red - watch for the new "no red" look on Friday 4/19!
i say a cook off is needed
Someone's gotta taste all that food - might as well be me right?
yes! you deserve@@BehindTheFoodTV
More traeger vids.
Will do! Did you see yesterday’s?
Time to bust out some offset smoker stuff, come on man!!!
Pitts & Spitts crushes this Traeger in price, build and performance. I previously owned an Ironwood 885 and it functioned ok. Biggest issue was the erratic spikes in temps. Another issue is the thin China sheet metal on the Traeger. Let’s face it, Traeger has great marketing skills and they sell a ton of smokers, but $4k for a pellet smoker? NO WAY… that’s when Pitts & Spitts entered the scene. Built like Godzilla and will last a ton of years. How are they better? 7&10 ga. sheet metal for one, and the PID controller maintains temp unlike the Traeger. But the cherry on top is the smoke cage accessory. This created as closed to an offset flavor as you can get. The model I own is the Maverick 1250, their most popular. So folks, if you’re looking for a solid AMERICAN MADE pellet smoker check em out.
Hey Al, don't keep it....send it to me :p
LOL Nick gets dibs :-)
$5,000 Canadian
It's not a cheap grill that's for sure!
Great video, but again no matter how much you spend. Pellet smokers SUCK. I would have put this at 220-225 to start with. There is no way on god's green earn I would pay need 4000$ for this but then have to spend several hundred more dollars on a cover and other items. They are building in build profit. Thank you for sharing this with us. Yet another grill related to pellets that I will never buy.
Don't hold back, Stitch - tell us how you really feel! LOL
I agree no way I'd pay 4k for this smoker or any pellet smoker for that matter. I got a workhorse 1975 on order that should be here next week and that was about the same price
Just skip the Traeger. I had a Traeger Timberline and it was a lemon. I cleaned it after every cook, taking good care of it because I spent so much on it. Despite my efforts, it was a fire hazard from day one, not to mention all the other things that broke. I worked with the company for a few months until they said they couldn’t do any more because I was stationed in Japan. They promised to replace the grill once I got stateside. When I did, they told me to get bent.
@@TheAleShire sounds like you was unlucky. No issues for most people.
@@thomasswainson2047 Thanks for the input. Even if it wasn't constructive. I get the unlucky part. It's not standing behind your product part that gets me. 1800 bucks for a paperweight. If I can stop a few people from buying a treager, then I am happy.
Don't buy the cover it does not last.
A oven with a smoker add-on. Not a true BBQ smoker
3800 $$$$$$ 😮
It is definitely not cheap!
Traeger is poor quality compared to Lone Star Grillz…
I'm working on getting an LSG here to test. If I get one, we'll know for sure!
Over priced and very over rated
Over rated how?
@@BehindTheFoodTVyou can get the same results and features on much less expensive pellet grills. You are really paying for the Traeger name
@kirkrichards5384 and a 10 year warranty. I don't think many if any offer that. But pitboss offers a 25% discount for service members so I'll be heading that direction.
I have a Pitboss 1600 elite and it’s fantastic. $700
Source: trust me bro
Replace it with a recteq💪🏻
What do you love about your RecTeq Eduardo?
@@BehindTheFoodTV The way it told temp very well when under every condition it’s been threw, the warranty is also great it self. Not saying traegers aren’t great but I feel you get a lot more bang for your buck. Also like the deals they got going on with their smokers, which is what sold me. Got my self the RT-1250 bundle deal which to me was really worth it. Enjoy your videos & hope to see you do some reviews on them some day. Hope you have a wonderful weekend.
@eduardolomeli2643 thanks! I will reach out to them!
Made in China 🇨🇳 now
It’s been about 14 years lol