Traeger Wood-Fired Grills

• What brand of pellets are allowed to be used in a Traeger?
  • Any brand of pellets that are meant for pellet grills, just don't use pellets meant for wood burning fireplace/heaters/firepits/etc... or you're in for a bad time health and flavor wise.
  • The warranty statement by Traeger stating using non Traeger brand pellets is technically illegal. Warrantors cannot require that only branded parts be used with the product in order to retain the warranty. This is commonly referred to as the "tie-in sales" provisions. Dealers make $0 selling the grills, and make all their money on margins from Traeger accessories like pellets, seasonings, sauces, covers, etc...
• What brand of pellets do you recommend?
  • That's what this thread is for. Recommend pellets you love, your tried-and-true may in fact be a specific Traeger blend of pellets.
  • Not all pellets are created equal, some pellets are made of random generic wood and have additives added for 'flavor' of the wood the bag of pellets claim to be. Read fine print on all pellet bags.
  • If you run across some pellets and are wondering about their flavor/burn quality/etc... ask here. Someone here has probably bought them already, and you may be able to save $10-20 by not wasting your money if they are of poor quality.
    • At the same time, maybe just buy them and leave a review here, to help others. That's after all, what this community is here for, helping others.
• Why is there a cancer warnings on pellets?
  • The cancer warning on bags of pellets is because smoke produces carbon monoxide, same warning is on charcoal, or any fuel source that produces smoke. Just don't stick your head in the grill for hours at a time breathing in that sweet smoke smell, and you'll be fine.

So I need your help. The first two pictures of my grill and smoker are currently where I do my grilling and smoking. They've been there for years and I've never had an issue, but they are also inside a screened patio area. I'm very diligent about cleaning them so the odds of a grease fire and whatnot are usually very low. However, I feel like these should be moved to a location further away from the house. I've seen other posts here on what that could do and the fear of a fire now has me rethinking the location of the grill and smoker. I have two potential locations on where I can move them to. First, the picture of the cabinet near the pool pump is where I store all my pool equipment and chemicals. I was thinking of moving that into the screened patio area and moving both the grill and smoker to where the cabinet is and then just pulling them out to the edge of the pavers when I decide to use them. The second option is moving them to the location in the second backyard picture. I would obviously clear the area out and then move them so that they are under the overhang pf the roof and then just pull them out to the edge of the pavers when I go to use them. My only concern I have is now that these are outside of the screened patio area, they are more susceptible to outdoor critters and the hot Florida sun. I'd like for these to be covered and in the shade when not in use. I realize that once they are in use, being in the sun is perfectly fine. I was thinking of adding pergola but I don't really like the look of that. Am I overthinking all this and just put them outdoors and be done with it? These are somewhat expensive grills/smokers and I look at them more like an investment that'll last me many years. I want to be a little more methodical with where I put these. Installing something isn't out of the realm of possibility that might give me more shade, but obviously you wouldn't want to grill smoke under that shade as well. I feel like I'm between a rock and a hard place. Any advice would be nice. Thanks!

Treager Pro 780

Weber Grill

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Hi everyone,

Curious if anyone has tried the BBQ Daddy on their Traeger. It looks promising, but I'm concerned that it will not work well on the Traeger since it I usually don't run it higher than 350.

Aiming for a medium. Would it be 110 to make up for resting and sear?

Question. My pork shoulder is resting and just went under 200 degrees. Guests won’t be here for another hour or so…will I be ok to pull it when they get here? Or should I get it back to temp first? It’s already been resting about an hour