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Traeger Woodridge HONEST Review | Should you buy it?
23 Comments
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Get Smoke Trails BBQ brisket rub here: https://smoketrailsbbq.com/product/smoke-trails-bbq-brisket-rub/
thanks for this review I think im going to buy one for my 40th
Buy a gmg 2.0. Better smoke better build and a better company.
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
easy bake oven
Awesome video, Steve. So thorough and very informative. Do you have any recommendations for an off-set smoker?
Just got mine today, good review, for the sear problem (previous 575 pro owner), a good cast iron is what I always use. My 3 kids don’t like the crust (sear) lol
When will the BRISKET rub be available again on Amazon?
Have you had a chance to use the Pro or Elite model with the Super Smoke? Wondering how much difference that would make in getting a good smoke ring?
The Elite can sear…but its a lot more money.
Are you going to get a chance to review the Elite?
Honest question, how many other brand of grills have you owned? Sounds like a fair and legit review. Just looking at options
Ehh i still prefer my camp chef woodwind
Fat cap down on bottom rack works fine. 225 – 275 zero burning or drying out.
Awesome and totally honest review … Thanks.. you’ve covered everything and making my decision an easy one.. I appreciate it
I have an older Traeger and it has a hard time getting above 425 degrees. How high a temp did the grill maintain and will it maintain temp in colder weather?
I was a Traeger guys for years and I now own a RECTEQ BFG-2500 and a Weber searwood 600 and I’ve never looked back once. Sorry
Just 799.99? Those youtube monies must hit different. 🤑💰💲💳
Really awesome as always, Steve!
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.
Love how BBQ Jesus is always lurking in the background
Last 3 briskets I did on my traeger, I did fat cap down. Made a world of a difference
Very thorough review steve!