Unless you plan to feed an army on a daily basis I would not upgrade to the Texas. More grill = more pellets burning. If you start smoking a lot you'll realize just how expensive those pellets can get.
Printable View
Unless you plan to feed an army on a daily basis I would not upgrade to the Texas. More grill = more pellets burning. If you start smoking a lot you'll realize just how expensive those pellets can get.
Well then, that settles it. Thanks for the help gents. The SW guy said he did not have experience with smokers so he couldn't answer the question. I will assemble it today then.
Just follow the burn-in process and after the drip pan cools, cover it with heavy duty foil. Makes cleanup soooo much easier.
Wilco
Bought a Traeger Texas today at Costco. I picked up some Apple and Mesquite pellets. Any recommendations on other pellets I should get?
I like oak for steaks and tri tip.
Where has TheGrey been lately?
Great, thanks!Quote:
Originally Posted by vossman
I like some hickory mixed in with apple for pork shoulders, and apple mixed in with the mesquite for briskets. Haven't used oak for anything but some fish, though I prefer cedar saw dust for that. Or wet planks on the grill.
We like apple wood with poultry and pork. I like to mix hickory & oak 50/50 for baby backs and brisket. I used some pecan recently and that worked out well. Alder is really popular for fish.
Experimentation is a lot of fun. [Wink]