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EXTREMELY happy!! 6 years and other than the one ignitor not an issue one. ONE tip is to line the inside with bricks.. bit slower to heat but retains and keeps temp much steadier when the cold weather hits. NO diff than a pellet stove in a house.. brick lined for a reason.
Actually I get what I consider decent grill marks on my 075... flip the steak NOT because I have to (cooks on the top too) but to mark the other side LOL Like I said out of 100 days I use my traeger 90... eat out 8 and use the stove MAYBE once.. if it breaks.. I'm gonna be SOOOOOOOO mind...
NC I can understand the swings... a LOT varies on TEMP .. TIME of day..TIME of year.. WIND etc.. I put some REGULAR red bricks in my 075..4 at the end and two by the pot.. I have NO NOTICABLE diff in tem swing whether it's 98 deg outside or 5 deg my 075 is usally w/in 5 deg of what it's SUPPOSED...
Actually I am... on smoke setting up to 225 it smokes nicely..at HIGH temps it cooks like it's supposed to w/minimal smoke. Combine the cooking w/ the smoking at different times and it does a great job. The ones that complain about NO smoke have them cranked up....drop the temp back DOWN where...
EVERYBODY whinin... lol I have a traeger 075 EXTREMELY happy w/ it (cook probably 6 days a week on it)... and AS USUAL someone comes out ... COPIES someone elses stuff. What's new?? LOL Granted many will improve on things as well.. JUST the way it is, someone gets something that WORKS and others...
Ignitor rod went out.. sucker started blowin a 15 amp breaker.. LOL Called traeger..refered me to the local dealer... FIXED the next day. How SWEEEEET it that??? Use this sucker virtually EVERY day.
Brent
Fig..that's EXACTLY how I do mine.. NICE thing about the traeger/pellet grills is they have PLENTY to run thru the nite and most of the next day w/out having to feed em..
INteresting.. I use mine on a daily basis w/temps as cold as the single digets.. always close.. I DID put bricks in mine to help maintain temps easier to tho.. high end??? It'll PEG the temp gauge easily.. wish I could help more.
I have an 075 and have had NO issues with the temps.. I DID put some bricks in the bottom tho due to the cold temps this time of year to help stabalize the temps. The elect/door top thermometer temps are quite different however the INTERNAL temp stays quite close to the electronic temp. I do...
SOUNDS awsome!! LOL I've cooked for 2-15 people..and 250 people..wouldnt know what to do for 50 lol have a brisket going in the traeger soon as well!! Dinner tomorrow nite..brisket..collard greens and mac/cheese..
Brent
Put it on at 12:00 at FULL throttle between 400-450 deg ... 20 min and turned it to 225 stayed almost RIGHT on temp.. hit 130 at 4:20 pulled and came out perfect... USUALLY they seem to finish QUICKER than I want.. I think the temps were helped out by the brick I put inside to partially line...
Sorry my bad.. the cooker seems to maintain temp fairly well.. the temp on TOP of the door (thermo) is alway hotter than it is inside.. I keep an oven thermometer inside AND have a good meat thermometer as well..NEVER have trusted an indoor oven on temp..no reason to trust an outdoor one either...
It's not well insulated... put some bricks inside to retain the heat better... 225 was what I was thinking temp wise..so time would be a bit less than 45min/lb?? I've oven'd many of them.. and cook several outside.. but used higher temps and WARMER outside as well.. lol
Picked up a NICE marbled 11lb standing rib roast..slight/modest fat cap.. I have an 075 traeger w/ the digital thermometer.. gonna COOK it up tomorrow. Just wondering HOW long it'll take to get it to Medium Rare.(want to SLOOOOOOOW cook it). temps outside are COLD..20''s-30's Any suggestions...