Have had a Traeger for the last 6 years and really have liked it. The construction is a little on the cheap side with thin guage metal and wobbly legs, but it cooks great. For grilling the top temps I can get is around 425 and I would like to see it hotter for searing. I am looking to upgrade and was wondering if anyone has any tips. I am looking at a Yoder pellet cooker, a CookShack Fast Eddy pellet grill and was hoping some of y'all had some experience. I heard the Yoder easily gets to 600 F and hold it temps steady. They are both very pricey so I would like to hear something positive prior to purchasing one. Thanks
Pellet Grills GDG
Clint Watts
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Have had a Traeger for the last 6 years and really have liked it. The construction is a little on the cheap side with thin guage metal and wobbly legs, but it cooks great. For grilling the top temps I can get is around 425 and I would like to see it hotter for searing. I am looking to upgrade and was wondering if anyone has any tips. I am looking at a Yoder pellet cooker, a CookShack Fast Eddy pellet grill and was hoping some of y'all had some experience. I heard the Yoder easily gets to 600 F and hold it temps steady. They are both very pricey so I would like to hear something positive prior to purchasing one. Thanks
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442 Posts
I'm in the same boat as you. Had a Treager and when it worked it was awesome, but at some point I had replaced every part on that thing to keep it working.
Have heard nothing but good things about the Yoder. Couple buddies of mine have Green Mountains and they like them but I don't have personal experience with them.
Have heard nothing but good things about the Yoder. Couple buddies of mine have Green Mountains and they like them but I don't have personal experience with them.
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103 Posts
I have a green mountain and have had a few issues with the controller. I'm on my third controller. Thier customer service has been great, and I believe the issue is resolved now. If I had it to do over I would spend the extra coin and go with a MAK grill or a Yoder.
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5,890 Posts
Why would you want to cook something at 600 degrees? If your doing blackened pork chops or the like I guess that would be great. Personally I like slow cooked on low heat.
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586 Posts
Sear both sides and put it on a plate is how I like my steaks, everything else is slow cook.
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5,890 Posts
Blow torch? lol
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106 Posts
I have a Memphis Grill, love it no problems ever. A great place to buy pellet smokers is. https://www.bigpoppasmokers.com/
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1,224 Posts
I have a Green Mountain and I've been very pleased with it thus far. I have had a couple situations the last two times I've used it where I was grilling and for some reason it was drawing too much power and kicked the GFI outlet. It took a while to get it to cycle and not keep kicking the outlet and in turn it was over loaded with pellets so it black smoked liked crazy until it burned out. I'm not sure if that's the situation with the controller unit or just happenstance of making an adjustment on the system and it doing weird stuff or not.
It does work great for grilling though at over 500 degrees to start the sear. I'll probably just use it for smoking now though as I upgraded my propane grill and that just seems to heat up quicker and put a better sear on the steaks.
It does work great for grilling though at over 500 degrees to start the sear. I'll probably just use it for smoking now though as I upgraded my propane grill and that just seems to heat up quicker and put a better sear on the steaks.
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41 Posts
I have a Trager, bought it when they were made in the US and really like it. My son in law was in the market for one and he bought the Yoder and When my dies I'll go that route or the Big Green Egg.
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53 Posts
Had a Traeger and it sucked in winter, went to a Kamodo with a Pitmaster controller and couldn't be happier
My neighbor has a Traeger... He has seen the results of my Big Green Egg.. He is now shopping for Christmas 
It took me awhile to gain experience on the Egg,,,but I love the thing..
Precision measured temps to 600 degrees... What this does to a rib eye in short order is just heaven..
Gooser
It took me awhile to gain experience on the Egg,,,but I love the thing..
Precision measured temps to 600 degrees... What this does to a rib eye in short order is just heaven..
Gooser
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586 Posts
Question on the egg, if you are slow cooking for five hours, you take the food off then adjust the temp to 600 for some grilling, does the temp come up, do you have to add more charcoal?
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868 Posts
Oviously it depends on how much you start with but I usually smoke a Brisket for 20ish hours and still have a good amount of charcoal. The Egg is very efficiant so almost always you'll have more than enough.
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586 Posts
I have cooked on Charcoal my whole life, I graduated to wood cooking. I then got the Traeger and thought I had died and went to BBQ heaven. Best Chicken I have ever had. Another plus is the more time I get to enjoy my beers without having to worry about flare up and burn't food, no more burning eyes from the smoke. That Egg kinda looks like a glorified Weber and a lot more work than a pellet grill.
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586 Posts
I bet if Bubba had beer,, he would eat raw porkypine.. Now,, Gooser is a snob!!!
take it from Gooser,,, the egg is WAY more than a Weber!!! They are incredible.. The rule...... "If your lookin you aint cooking....
Ya get the temp stabilized,, put the meat in, and forget it!! That goes for the dead of a Colorado Winter too!
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