Introducing Traeger Grills: How to Grill on a Traeger Grill ~ Video

Traeger Grills
Traeger Grills
Traeger Grills
Traeger Grills

USA –  -(Ammoland.com)-  With a Traeger Grill, you have the freedom to fire up healthy and delicious wood-fired food every day of the week. Smoke, bake, grill, roast, braise, and barbecue your way into the hearts of those you feed.

A Traeger grill enhances your recipes with flavor and transforms them into memorable meals.

The Wood-Fired Difference

Quality hardwood fuel is pivotal in cooking rich, flavorful food outdoors. A wood pellet grill is the only barbecue that can create thick, smooth smoke that evenly circulates, enveloping every inch of food with aromatic and memorable wood-fired flavor. Fire up consistent results every time, and taste the difference.

The Secret to Superior Smoke

Thick and even smoke delivery depends on the quality of your fuel. Traeger has dedicated years to developing a blend of hardwood Barbecue Pellets with the compact cell structure needed for a balanced, dependable burn. Our natural formulas range from 100% blends of Oak, Maple and Alder for a mild flavor profile to 70% Alder combined with 30% Apple, Cherry, Hickory, Mesquite, or Pecan for a robust smoke, all with a 5% burn (BTU) to smoke ratio.

Creating 100% food grade hardwood pellets comes naturally to Traeger. Our four US mills process pure hardwood, blended for the perfect balance of smoke to heat and superior quality you can taste every time. Crafting the highest quality hardwood pellets on the market starts from the ground up. We built our plants near sawmills that provide us with hardwood, enabling us to oversee production from mill to grill.

We dedicate our pellet plants to manufacturing food grade pellets only to maintain the purity of our machinery. The beauty of our pellets is in the simplicity. Traeger pellets contain 2 natural ingredients: our signature blend of hardwoods and simple soybean oil, used in small portions as a natural die lubricant. When manufacturing the premium hardwood pellets that elevate your meal to the next level, less is always more. No additives, no fillers or binding agents, just simply superior, unmatched flavor delivery.

Cooking with Wood

Whether preparing sweet and saucy Kansas City, flavorful Memphis, bold and spicy Texas, or succulent and tangy Carolina barbecue—smoke is the secret ingredient. Traeger transcends ordinary grill capabilities allowing you to grill, smoke, bake, braise, and roast in addition to traditional BBQ. From low and slow to hot and fast grilling, our even temperatures and consistent smoke output will transform you from a backyard novice into a Pit Master.

We found the best prices on Traeger Grills online at Amazon: http://tiny.cc/2qh49x ~ AmmoLand

5
Leave a Reply

Please Login to comment
3 Comment threads
2 Thread replies
0 Followers
 
Most reacted comment
Hottest comment thread
4 Comment authors
Dave in FairfaxHeed the Call-upJeffreyThomasBradrick K, Jordan Recent comment authors
  Subscribe  
Notify of
Dave in Fairfax
Editor
Dave in Fairfax

If you’re a wood worker, especially a turner, you’re golden. Use your cut-offs and the curlies from the lathe. Real wood, no additives. AND it keeps the shop clean.

JeffreyThomas
Member
JeffreyThomas

Who can tell the best product among those listed on this site? https://bestoffsetsmokers.com/best-traeger-grills/

Heed the Call-up
Member
Heed the Call-up

I have a Napoleon natural gas grill. I use wood chips (Hickory) and wood from my property (Cherry and Oak). I use my grill at least several times per week, all seasons, even after the rare snow storm, I live in Chesterfield County, Virginia. Use enough wood, and it tastes just like it was over a real wood fire, kind of like the way peated Scotch is made – peat isn’t used to kiln the peat, only give it the flavors of the peat. I even smoke a nice pork loin or chicken using the this grill. I love it.… Read more »

Heed the Call-up
Member
Heed the Call-up

I don’t like that they do not use stainless steel grates, they use porcelain coated grates.

Bradrick K, Jordan
Guest
Bradrick K, Jordan

Got a 8 year old elite. BBQ summer thru winter everything from large Briskets, pork shoulder and boston butt , chicken to fish. Tried all the wood still like the hickory best. So for nothing has had to be replaced still smoking. You set the temp on grill and got me a temp probe. No turning the meat just sit back and watch my meat temp. I use rubs so I don’t open the lid till its done. Get my fav. BBQ sauce. Then enjoy !!! Sort of the lazy mans smoker, smoked more these 8 years than the rest… Read more »