No to Traeger, but I do have a pellet smoker. What are you wanting to know?
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Ehhh, whatâs good, what sucks, etc. I was all fired up to stay smokinâ on the Weber train, but I have to wait for them to fix some issues on the SmokeFire @SthrnMixer . The Smoky Mountain still roars, but itâs getting closer to itâs EOL.
Iâd love a Yoder, but not going to happen. Trager seems to have some really good features, on a proven design.
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I own a Rec Tec
https://i.imgur.com/w285lZ3.jpg
It was my first and only pellet grill. And although itâs got a lot of miles on it now, I still use it a LOT. Most wonderful thing is being able to set it and walk away. This is specially nice for those longer cooks which go overnight. If you have a good thermometer that you can set temp limit for meat and range for the grill, then it can alert you while youâre sleeping.
Newer Rec Tec have wifi and a phone app, so this is built in. I know, youâre probably not looking to spend that much right now but just pointing out the advancements in these type grills. I expect those advancements to filter into other brands as well. Just a FYIâŚif I was looking for a new pellet smoker it would be a Yoder as well!
But there is little difference between how these things work. Essentially they all auger-feed pellets into a fire pot. A fan blows air to feed the fire. And these are controlled by a board based on the set temp and a thermometer probe in the grill. It will add pellets and air to maintain the set temperature. And most (from what Iâve read) do this very, very well with minimal fluctuation from the set temp. So it would appear the main differences are construction materials, real estate for the cooking area, and probably brand recognition which all dictate price. I know the Rec Tec and Yoder both are built very solid, while Traeger seems a little less hardy. Thinner metal throughout. Thatâs not to say it wonât perform just as well. Traeger has made a name for itself for a reason, and there are tons of BBQ enthusiasts who swear by them.
Things to understand -
Not all pellets are created equal. Traeger brand is awesome. Rec Tec also has some really great blends. But the big thing is how they are are made. To be a great pellet they need to be pressed out very densely and with a sawdust size that is relatively course. What I will say is, take a bag of Traeger pellets and compare to a bag of Pitt Boss. Traeger will come out of the bag almost entirely whole with minimal crumbled pieces. Pitt Boss (this after trying them 3 times) will be full of powdery wood dust. Simply put, they make their pellets out of too fine saw dust. This results in that dust, but also a higher consumption rate.
Next, pellets will swell and come apart if they get wet. So if your smoker is exposed outside you need to make sure it wonât let rain water into the pellet hopper. And store pellets where they canât get wet or in an excessively humid environment.
Pellet grills require a little maintenance. Basically just removal of grates / deflectors to get to the fire pot and lower portion of the grill. Use a shop vac to clean up ash build up. This should be done every 2-3 cooks.
Also, my experience with my Rec Tec has been that it doesnât produce enough smoke for shorter cooks of pork or beef. Perfect for chicken and fish since those can easily be over smoked. However itâs an easy fix with one of these. I light mine with a gas torch. Theyâre also good for smoking cheese in cool weather as they donât produce heat in the cook chamber.
Thatâs about all I can think of just now. If you have questions just fire away. Iâm sure someone on ELR will have the answer.
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That is the one I was looking at, but I didnât know it is a first⌠hmmâŚ
Knowing weber tho⌠they wont release a new product if they were not confident in it.
Both my kettles are from weber⌠
I did not buy them new⌠I dont think I paid more than 10.00 for the both.
I have had mine for 5 yrs now, and for sure a time to upgrade 
@SthrnMixer⌠reminds me of the hog cooker one of my friends has up on the mountain here⌠but I know his is just a drum barrel. he does have a spit turner so that is super nice⌠especially when he has the chance to do a boar!! <3
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Nice write up, same with the Weber, thinking of investing in one of those smoke tube/mazes. Mainly for cold smoking, but also an added bit of smoke if needed.
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Duck Breasts and Spuds. First time doing Hasselback Potatoes, definitely doing those again, best way i have found to cook potatoes on a grill/smoker so far.
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Aww man⌠@bluenose63 you just made me hungry⌠slide a plate over to me!!! Please!!
I will just starve to death⌠sitting here, vaping and drooling⌠
You sure do know how to tempt me!! 
haha!! Looks good!! 
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Seafood Platter, Mussels, Crevettes & Banquet Crab Legs All Cooked In Butter + Minced Garlic @ 385F In 15 Minutes (Mussels had White Wine + Lemon Juice in the liquid aswell)
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muscles, shrimp and stone crab claws⌠I will take some of that too haha!!
My kind of food right there, @bluenose63âŚ
I am tempted to toss my salmon on the grill soon.
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Fish and seafood are great on the grill, love salmon with a herb crust on it. Favourite fish is Sardines done on them though.
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Iâm still mulling the pellet smoker over and have reduced it to either a Rec Tec, or a Weber. Going to smoke and contemplateâŚ
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I thank both @bluenose63, and @SthrnMixer for making my pellet decision both harder, AND easier LOL.
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I am sure whichever one you decide on, will serve you well. 
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I donât think you can really go wrong.
And while I dearly love my pellet smoker, Iâve found I love the tinkering perhaps even more. Last weekend I made a greater commitment to my drum smoker than I had ever done previously. Brisket that trimmed out to just over 13 lbs.
Cooked thisâŚ
https://i.imgur.com/GRnGZWg.jpg
On thisâŚ
https://i.imgur.com/s7wZIUK.jpg
Was a fun 14ish hours.
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Bendy bendy @SthrnMixer. Look at that little juicy, lifeless piece of bending meat !!!
Since you ARE Recâing, have you ever felt it was lacking rich smoky-ness, and/or have you tried a smoke tube to boost the smoke ?
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I do use a smoke tube a good bit. I think itâs around 12" long and will provide around 6 hours of smoke. It does make a difference and I find it most useful for larger pieces of meat. Even though those generally are exposed to smoke longer, itâs my feeling that the first couple of hours is where they will soak up the most smoke, so I like it to be smokier during that time especially. I donât use it for shorter cooks or for chicken, fish or veggies - unless I already have a hot grill and the cook time will be short. Oversmoked some pineapple once with it and it was just terrible.
And unlike logs or wood chunks, as soon as theyâre lit they give off good clean smoke. That said, I donât think there would be a hugely noticeable difference if I didnât use it at all. I could go without it entirely for cooking and only use it for smoked cheese during cooler weather. The smoke produce between 200-300F is quite sufficient.
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oh my gosh⌠Sd you invited me over and I ate it all 
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Hehe, my wife (I think) is inviting her fam over, so, so much for leftovers tonight. Trying to perfect my stacking/layering of profiles into the meat, while allowing as much smoke to still be perceivable. Def. voodoo witchcraft if you ask me.
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