Best Grill

One thing to look for is a side burner.  This way, you can fry fish outside and reduce odors in the house.

One thing to look for is a side burner.  This way, you can fry fish outside and reduce odors in the house.

For sure.  Even in the rain.  This is a picture of my cooking crab and bar-b-q'ing Eagle Lake trout in the rain in December last year.  I'm pretty sure cooking any large amount of fish or boiling crab in the house would be a large hit to the WAF.

One thing to look for is a side burner.  This way, you can fry fish outside and reduce odors in the house.

For sure.  Even in the rain.  This is a picture of my cooking crab and bar-b-q'ing Eagle Lake trout in the rain in December last year.  I'm pretty sure cooking any large amount of fish or boiling crab in the house would be a large hit to the WAF.

Yeah Baby! Eagle Lake Trout in Dec...that's when i fish that lake!!!

The outdoor fish processing/cooking station is mandatory for maintaining high WAF scores.

OK... I've been putting the Traeger through it's paces in the last month or so and have been ridiculously satisfied with the results on everything from pizza to burgers to tri tip and ribs.

I did 8 racks of pork spare ribs two saturdays ago (two batches of four racks each).  Low and slow for 5 hours with mesquite pellets... fed 50 people.  Pretty much everyone said they were the best ribs they'd ever had, self included.  Dry rub with Pappy's seasoning and vacuum bagged in the fridge overnight.  Smoked them for an hour, then cooked around 250 or so for another four hours.  Didn't wrap them or anything... didn't need to.  Nice smoke ring and incredibly juicy and incredibly tender.  Two thumbs up.

This weekend I did four tri-tips.  Same as the ribs, I seasoned them and vacuum bagged them the night before.  Usually I don't go low and slow for tri-tips since they are already a tender cut of meat, but I wanted a good smoke ring so I smoked them for 2 hours, then just upped the temp to about 275 long enough to get the inside up to the 140-150 range before pulling them off.  Wrapped in foil for 20 minutes before slicing.  I've never had tri tip this tender and juicy and flavorful from my gas grill even while using wood chips for smoke.  Again, two thumbs up. 

I have a pic of the tri tips... check the smoke ring.

Perfect timing KZ!!!!!!

 I've been rechecking the Tragger and that is Great Info....

 I really want this next Grill to be a winner....

  Thanks     

 ps.   got the rod done in time for Captains retirement on a Calstar Blank...

 All Good....