Traeger Woodridge HONEST Review | Should you buy it?

Byamazingfoodstv


You can get the Traeger Woodridge here:

Get Smoke Trails BBQ Brisket Rub here!

Canada:

Get LET’S GOW General Purpose BBQ Rub here!

(not currently available in Canada)

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Try Smoke Trails BBQ Brisket Rub on your next brisket! You can get it here:

Grill Gun: Get the GRILL GUN here (and use discount code STBBQ on checkout for 10% OFF):

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14″ Slicing Knife:

Gloves in a Bottle:

Oklahoma Joes Fire Basket:

Cutting board (get a big one with juice channels, trust me):

Cotton Gloves:

Black Nitrile Gloves:

Heavy duty rubber gloves (When you get sick of throwing out all your disposable gloves):

Reynolds Wrap Pitmasters Choice Aluminum Foil (for wrapping):

Butcher paper (also for wrapping):

Wood chunks (for the Oklahoma Joe’s, Weber Kettle, WSM etc.):

Wood chips (for electric smokers):

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23 Comments

  4. Hello Steve,

    Thanks for all your great videos. I have a question for you:

    I have a Traeger Timberline 1300 and I used some of your methods this weekend to smoke a brisket. I had about a 12lbs(after trimming) prime Costco brisket. Used a water pan on the bottom shelf, put the brisket on the middle shelf fat side up. First 4 hours 185* on super smoke, next 4 hours at 225 on super smoke. The bark set and the color looked awesome at around 175* internal and turned it up to250. Wrapped in butcher paper with some Chicago waygu tallow. Unfortunately, I let the brisket go until 203 internal and it probed beautifully. I wanted to pull it at 195 like you suggest, but one thing led to another. Stuck it in my oven at 155* for 16 hours.

    It was totally frickin perfect , well almost. The fat rendered perfectly, but the front 1/3 of the flat was really hard just on the bottom, the top of that same area was great. I trimmed the flat to where it was about 1.5” thick. Again other than that one part of the flat, this thing was killer.

    How do you prevent that from happening? Do you wrap the whole section with tin foil during the cook?

    Thanks again for all the great tips and spending the time to test all the theories and methods on how cook.

    Take care

  20. If smoke flavor is an issue, then a pellet grill fails. Unless you use a Camp Chef with a wood box. I actually have gotten too much smoke. End of story. Now let’s move onto pellets. Traeger lost its chance to get my business when I replaced my old Traeger when I found out their pellets are a scam. The stated wood type was about 10% of the wood; the rest is some filler wood. They were sued over this. When I asked the rep at Costco, he said he didn’t know anything about this. But he couldn’t tell me what the pellet composition is. Really disreputable company and it didn’t change its practices after the lawsuit. They got the show going but are not a player now.

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