On Jun 10, 11:45 am, "Tinman" > wrote:
> > wrote:
>
> > If I do not get some clear direction this week I will be looking for a
> > way to sell it by next weekend. As much as I hated dealing with my
> > Good-One that I sold to keep from moving, I will probably get another
> > one. It makes a fabulous brisket and the ribs are good too. I had
> > hoped to get away from having to tend the fire.
>
> I have a Traeger 075 and don't seem to have an issue with uneven temps. I
> have the grill positioned so it receives almost no wind. Also live in AZ and
> there have been times where the internal temperature of the grill was 160+
> before even starting it (outside temp 110+, typical here in the summer). If
> I set it to low ("Smoke") the temperature stays at 225-260. It creeps up to
> 260 during a "smoke session" and then slowly goes back down to 225 before
> the next session occurs.
>
> But I would like to know, compared to your prior experience with
> non-Traegers, is what you think of the "taste" from Traeger.
>
> I ask because I'm beginning to think that what is gained in convenience is
> lost in taste. There is something about it that doesn't quite seem right.
> Can't put an exact word or words to it but if I had to it would be something
> like smoked lumber, with a hint of burning sawdust. Even the smoke doesn't
> smell like what I've noticed in other smokers, or in most BBQ joints.
>
> I'm hoping it's me. Tried different wood (pellets) but that "lumber" flavor
> seems to remain. IIRC Traeger's pellets are 80% alder with the remaining 20%
> whatever wood it is sold as. Have tried most of the flavors (not "garlic"
> and "onion") and don't see much of a difference.
>
> This has me puzzled since most everyone I know who has a Traeger loves the
> flavor. And it's not that it is terrible to me or anything. Indeed if I use
> a rub or other flavoring agents the "lumber" taste isn't nearly as evident.
> But I'm trying to get down to basics and when I go with just S&P the lumber
> flavor is quite evident. Have only used Traeger pellets, nothing else.
>
> --
> Mike

Mike:

I noticed the uneven temperature quite bt accident. The first probe
in my 075 was bad. It would not allow the controller to go below
235-250 degrees. Keep in mind that even though it was comtrolling at
this point, the actual temperature in the middle of the smoker was
well over 300 degrees. I verified this by using a portable probe that
was verified to be accurate. Traeger has acknowledged that the higher
you go in temperature, the more of a difference there will be from one
end to the othere of the smoker. I had hoped that there would be a
fix but that hope is fading fast.

I find the flavor, compared to the flavor that I got in meat cooked in
my GoodOne, to be lacking. I was told that the way to get that flavor
back was by smoking for a couple of hours but I do not think that it
would work. The two brisket that I have cooked on this smoker could
have achieved the same taste in the oven.

I believe that the only thing that this cooker has going for it is
convenience. You don't have to tend the fire. But if the meat
doesn't taste good I don't know of what benefit that is.