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Traeger Grill opinions and advice
Posted on 3/3/17 at 6:40 am
Posted on 3/3/17 at 6:40 am
Cooked a flank steak using mesquite pellets and I didn't any smoke flavor from it. This was the first time cooking on it and I ran the grill 45 minutes on High as instructed prior to the first cook. I put the steak on while it was still on High. The steak cooked med rare and was juicy but there was no smoke flavor. Will it make a difference when I begin the cook on the smoke setting? Seems like it would have enough smoke after 45 mins on High. I chalked it up to the grill getting broken in but seems like I should have had some kind of mesquite flavor.
I feel like I bought a convection oven.
I feel like I bought a convection oven.
4
Posted on 3/3/17 at 6:49 am to tigerfootball10
Basically Traegers are convection convection ovens. When cooking at that high a temperature the thing is programmed to supp;y fuel/pellets to get the temperature up high. Yes, it will produce smoke but with the fan blowing it's main thin is high heat. Using the smoke setting or right above it will supply pellets slower and the fan will blow less allowing the smoke to build up.
T don't always start mine as suggested on the highest temperature but for smoke flavor I drop the temp dial to smoke or 200-225.That should give you a nice smoky flavor.
So for flank I guess I would start the steak on smoke and then finish it with the high heat. Usually of flank I like to do it over direct flames hot and fast. That's why I have the Traeger and a kamado cooker.
ETA, I've had my Traeger for about eleven years now and I love it. Like anything else you have to learn it and it does have it's limitations. Check their website for further instruction and ideas. You can sign up for weekly recipes/videos. LINK
T don't always start mine as suggested on the highest temperature but for smoke flavor I drop the temp dial to smoke or 200-225.That should give you a nice smoky flavor.
So for flank I guess I would start the steak on smoke and then finish it with the high heat. Usually of flank I like to do it over direct flames hot and fast. That's why I have the Traeger and a kamado cooker.
ETA, I've had my Traeger for about eleven years now and I love it. Like anything else you have to learn it and it does have it's limitations. Check their website for further instruction and ideas. You can sign up for weekly recipes/videos. LINK
This post was edited on 3/3/17 at 6:55 am
Posted on 3/3/17 at 8:06 am to Cajunate
Flank is meant to be cooked hot and fast
Posted on 3/3/17 at 12:39 pm to jlnoles79
Thanks for the tip Alton Brown. Now if you can explain why there was no smoke flavor then your post might help.
Posted on 3/3/17 at 1:21 pm to tigerfootball10
With my very limited experience with mesquite I find it burns hotter than most other woods. It's good for grilling fast and furious. Foods cooked quickly will not take on as much smoke as those cooked slower. I do not like the smell or taste of mesquite when used to cook foods at lower temperatures and longer periods of time, therefore I've only used it a couple of times for that purpose. Oak, hickory, and pecan is what I'm accustomed to. When you cook foods lower and slower I believe you will get the mesquite flavor you want. Luck!
Edit to say I do not own nor have I ever personally used a Traeger.
Edit to say I do not own nor have I ever personally used a Traeger.
This post was edited on 3/3/17 at 1:30 pm
Posted on 3/3/17 at 1:32 pm to tigerfootball10
Traegers aren't meant to cook steaks and at high heat or anything above 250 don't expect much smoke.
It isn't an all around grill. I still use my gas and charcoal grill. I use the Traeger as a smoker.
It isn't an all around grill. I still use my gas and charcoal grill. I use the Traeger as a smoker.
Posted on 3/3/17 at 1:37 pm to tigerfootball10
quote:
Will it make a difference when I begin the cook on the smoke setting?
Yes. If you need smoke on your steak put it in for an hour on the smoke setting.
10 min before it's done get your gas grill going on high. Pull steak off the Traeger and put it on the gas grill.
Posted on 3/3/17 at 2:06 pm to tigerfootball10
quote:
Thanks for the tip Alton Brown. Now if you can explain why there was no smoke flavor then your post might help.
lol.. Watch replays of my show on Cooking Channel and you'll find out.
Posted on 3/3/17 at 2:07 pm to LSUintheNW
Thanks for the help. I didn't intend to use it for steaks but that's all I had last night. How Will chicken breast come out?
Posted on 3/3/17 at 2:31 pm to tigerfootball10
quote:
Thanks for the help. I didn't intend to use it for steaks but that's all I had last night. How Will chicken breast come out?
Should be good. Wings are great on it
Posted on 3/3/17 at 10:17 pm to tigerfootball10
You cooked a flank steak at high heat and are expecting smoke flavor. Hell, if the cooker was hot a thin arse flank steak would cook in less than 10 minutes. Next time pour some motor oil in the fire pot on your traeger and you should get plenty of "smoke" flavor.
Posted on 3/4/17 at 4:50 pm to LSUintheNW
quote:
LSUintheNW
I know you eat a lot of salmon. Care to share a recipe for this.
Posted on 3/4/17 at 11:22 pm to tigerfootball10
quote:
know you eat a lot of salmon.
You do?
quote:
Care to share a recipe for this.
I'm simple with salmon. I either use cedar planks or just on a foil pan I make. Lemon juice, tonys, pepper, fresh parsley, and diced or sliced onions on top. Grill around 350.
I've yet to use the Traeger yet, besides smoking salmon, but I imagine putting it on the smoke setting for a bit would add amazing flavor.
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