Quote:
Originally Posted by Dunit35
If I could have a do over, I'd purchase a Yoder.
The traeger does make some great food. It lacks in the smoke department though. It's the one thing I wish it would do.
As far as the super high temps, I don't mind not being able to leave nice grill marks on it.
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If you're trying to up your smoker game on a Traeger, give this a shot:
https://www.outlandusa.com/p/a-maze-...FYGFaQodpc0PgQ
People absolutely swear by them. I've thought about grabbing one just to do small smokes on my Weber instead of getting out my smoker and using a whole bag of charcoal.
The grill marks aren't the issue, the maillard reaction is. Sure, you can get a little of it as low as 300, but to get a legitimate char on things like steaks, you need to be in the 600+ range, IMO. Just a quick kiss at those temperatures (again, using a 2-stage fire for things like pork or chicken breasts) does wonders for the flavor.