Anyone have any experience/ reviews/recommendations ?

Thanks

The couple years I lived in Nebraska, everyone up there had them. They loved them. You could buy all different kinds of pellets everywhere.

I just got one, had it about a week and I love it. I still have a 22 in weber smokey mountain smoker. The traeger is so easy to set up and use and it does a great job cooking and holding temp. The smoke flavor may not be as strong, but the flavor is still great. I've done turkey breast, 2 pork shoulders, baby backs and beef ribs. All turned out great.

Traeger grills are awesome for slow cooking. Brisket, chicken, ribs, pork shoulder, salmon.

I recommend buying the thermostat option.

Jmo, what Traegers are not well suited for are cooking hamburgers and steaks.

I have one, and they're great for slow and low (briskest, ribs, butts, etc) and for roasting chicken (like a rotisserie). They don't work we'll as a grill, as they don't get hot enough to sear (steaks, burgers). I ended up buying an infrared gas grill for doing burgers and steaks when I'm too lazy/pressed for time to use my old Weber kettle grill. If I had to do it all over again, I'd buy a BGE or clone and be done with it.

If you use a cast iron skillet and take out the deflector plate and the grease ramp, they get plenty hot. Not sure what it does about the warranty but they can cook a mean steak.

I was in the market for one about this time last year and wound up with a Green Mountain. Same concept but the Green Mountain will grill up to 500 degrees and smoke down to 150 (both hotter and cooler than the treager) holds temp better, is bigger has a meat temp probe and a remote that tells you grill temp, meat temp, and lets you adjust temp from 1000 feet away. The Green Mountain also has an automatic cleanout/cool down function that cycles the fan when you shut it off to blow out the ash and soot. The treager doesn't have this.

We have a treager at work and a buddy has one and everyone that has been around them like the Green Mountain better. Every time we have our friends over , he tries to convince his wife to sell the treager and buy a green mountain.

I have done everything from steak to brisket to pork loin to pizza to cookies on my Green Mountain Grill.

Here's the deal (much consistent with the above):

Good for low and slow. Not good for high heat grilling (unless you really want to rig it up, at which point you'd might as well spend $200 on a grill).

Is it as good as a true, dedicated, log-burning smoker for flavor? No, but it's not too far off.

HOWEVER... there is nothing that compares to it in terms of ease of use. Fill up the pellet bucket, turn it to the temp you want and forget it. There is an awful lot to be said for that.

In terms of output/hassle ratio, it rates extraordinarily high.

I've had mine for about two years. I got it at Costco during one of their road shows and saved a couple hundred bucks vs buying it somewhere else. Really easy to use and it actualy burns the wood pellets so you get a smoke ring unlike other electric smokers. To echo the above poster, if you take the deflector plate off you can get it up north of 400 degrees. I've made some really good burgers and pork chops on it before. And, if you put a cast iron skillet on top of the box that covers the fire you can good an awesome steak like that.

It's not a great "grill" but it does well enough for me to get rid of my gas grill. Overall, I've been really pleased with it.

I don't have any problem grilling steaks or whatever in my Green Mountain, even with the deflector plate in.