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Traeger grill

MVP

MVP

Well-Known Member
So we got Traeger grill two weeks ago. So far, so good, fish, burgers, chicken turned out really great. Steaks on the other hand not so good. Any folks here using Traeger or other wood burning grills to share tips and experience with it?
 
Imo these normally can't get hot enough close enough to the meat to properly sear a steak.
 
Maybe. It also might help to get grill grates for it. I use these on my charcoal grills to get a better sear on steaks. They give a good sear to sous vide steaks too.

https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/pellet-grills/

2k_13.75__64132.1518034078.190.285.jpg


They are reversable. One one side they have raised ribs like standard grill grates, the other side is a flat surface. I use the flat surface and move the steaks around a lot to get an even sear. I use the grill side for fish and chicken. I really like these.
 
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LogGrad98 said:
Maybe. It also might help to get grill grates for it. I use these on my charcoal grills to get a better sear on steaks. They give a good sear to sous vide steaks too.

https://www.grillgrate.com/shop-grillgrates/standard-grillgrates/pellet-grills/

2k_13.75__64132.1518034078.190.285.jpg


They are reversable. One one side they have raised ribs like standard grill grates, the other side is a flat surface. I use the flat surface and move the steaks around a lot to get an even sear. I use the grill side for fish and chicken. I really like these.
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Very cool. Thanks, will definitely look into that.
 
Used my grill last night. Grilled up chicken and short ribs. They were amazing and juicy. Gonna grill up some ribeye steaks today. Hopefully, they will sear.
 
LogGrad98 said:
Imo these normally can't get hot enough close enough to the meat to properly sear a steak.
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They can get up to 450 degrees no problem, which is hot enough to sear just fine. You only need about 350 to sear.

Supposedly the cool thing about traeger is that it is a smoker that sears your meat. These Traegers are not really grills they are smokers. It is a different way of cooking than a grill but easier. Its hard to mess up cooking on these. But meat comes out very tender. You can even do a reverse sear with Traeger grills as well.

I think they are great they are an easy no mess no worry smoker for the inexperienced or lazy smokers. Plus you dont need a separate grill to sear meat.

I have had lots of great stuff from these. You can just throw a frozen pizza on them and they will taste good or even cookies. I have friends who do jerky on these as well that is fantastic.
 
I beg to differ. You need a good 500 degrees to get a proper sear without overcooking the meat in the process (I shoot for 800). And who doesn't reverse sear. That is the only way to cook steak.
 
LogGrad98 said:
I beg to differ. You need a good 500 degrees to get a proper sear without overcooking the meat in the process (I shoot for 800). And who doesn't reverse sear. That is the only way to cook steak.
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Lugers in nyc swears by this. Say their ovens are the hottest in the country and get up to 1,200 iirc.
 
LogGrad98 said:
I beg to differ. You need a good 500 degrees to get a proper sear without overcooking the meat in the process (I shoot for 800). And who doesn't reverse sear. That is the only way to cook steak.
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You dont sear to seal in juices. That is a myth. You sear to get the sugar and proteins to change for the flavor. That can happen at 250 degrees.

Its not an opinion on searing. It happens at specific temperatures. Some might prefer a sear at a higher temperature but that does not mean it isnt seared but again this grill is a smoker so its different and produces very very tender meat with lots of flavor from the meat and smoke. Reverse searing is great, but not for every meat. Plus I dont like steaks that are seared at first and reverse seared at the end, there is no reason for that.
 
Ron Mexico said:
You dont sear to seal in juices. That is a myth. You sear to get the sugar and proteins to change for the flavor. That can happen at 250 degrees.

Its not an opinion on searing. It happens at specific temperatures. Some might prefer a sear at a higher temperature but that does not mean it isnt seared but again this grill is a smoker so its different and produces very very tender meat with lots of flavor from the meat and smoke. Reverse searing is great, but not for every meat. Plus I dont like steaks that are seared at first and reverse seared at the end, there is no reason for that.
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This is true. I say this as a former recruiter for the largest culinary art school in north America.
 
Ron Mexico said:
You dont sear to seal in juices. That is a myth. You sear to get the sugar and proteins to change for the flavor. That can happen at 250 degrees.

Its not an opinion on searing. It happens at specific temperatures. Some might prefer a sear at a higher temperature but that does not mean it isnt seared but again this grill is a smoker so its different and produces very very tender meat with lots of flavor from the meat and smoke. Reverse searing is great, but not for every meat. Plus I dont like steaks that are seared at first and reverse seared at the end, there is no reason for that.
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When did I say any of that? I just said you need higher Temps to get a proper sear without overcooking the meat. Also why bring other meats into the conversation when we were specifically talking about steak. You can get the maillard reaction to occur at 250 degrees given enough time, like on pulled pork, but you generally cook a steak for that long and it will be leather. Steak should be gradually brought up to temp on a cooler part of the grill then seared at high heat. That is a reverse sear and how most steak houses do it. But if you sear the meat at too low a temp it takes too long to get the maillard reaction going and it causes the outer parts of the steak to overcook before it is seared properly.
 
LogGrad98 said:
When did I say any of that? I just said you need higher Temps to get a proper sear without overcooking the meat. Also why bring other meats into the conversation when we were specifically talking about steak. You can get the maillard reaction to occur at 250 degrees given enough time, like on pulled pork, but you generally cook a steak for that long and it will be leather. Steak should be gradually brought up to temp on a cooler part of the grill then seared at high heat. That is a reverse sear and how most steak houses do it. But if you sear the meat at too low a temp it takes too long to get the maillard reaction going and it causes the outer parts of the steak to overcook before it is seared properly.
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I didnt say you said anything. I was just describing some facts about searing that you and others may or may not know.

Have you ate a steak from a Traeger?

I am not arguing that higher temperatures for searing arent a good option. But there are multiple ways to get a good steak. I do like the method you described but I also have had some of the best steaks from a Traeger that never had the temperature any where near 800 degrees.
 
People who spend hundreds or thousands of dollars on grills just to make things like steak or chicken breasts make me lol.
 
Zombie said:
People who spend hundreds or thousands of dollars on grills just to make things like steak or chicken breasts make me lol.
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My grill was $500. There is a quantifiable difference it makes. Like, it's insane how good the first few usages have been for me. Best bbq I've ever had.

Some people really like food and cooking. You must be a huge douche and/or jealous to laugh at people who spend money on grilling. So edgy, dude.
 
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