The experts agree, if you want the ultimate outdoor cooking experience, you need to use hardwood. However, up until now you have been give only two choices for grilling, propane or charcoal. Finally, technology has caught up and a healthier, safer and tastier alternative has arrived. Before Traeger wood pellet grills, you just couldn't cook with wood unless you wanted to dig up your backyard, build a pit, cut down the trees, chop the wood and make the fire...
That sounds like a lot of work. Make cooking/smoking simple with a Traeger.
We have eight flavors of wood pellets, by Traeger, that provide great taste to every dish. The amazing taste the pellets provide is just one of the many benefits, there are no artificial binders or additives. You can't say that about the other grilling options.
Additionally, Traeger cares about our environment. All Traeger wood pellet grills reduce your carbon footprint and are made from 100% natural material. That mean nothing harmful is cooking your food. That's something we think is important. At only $15 a bag, we beat everyone's price. Look for our specials every month as we commonly reduce the price of our wood pellets at that time to give you a break and great tasting wood flavor at the same time.
At only $16 a bag, we beat everyone's price. Look for our specials every month as we commonly reduce the price of our wood pellets at that time to give you a break and great tasting wood flavor at the same time.
The Traeger Wood Pellet Grill is simple and safe to operate. When a Traeger is turned on, the igniter rod is activated, the auger begins to feed pellets into the firepot, and the draft induction fan feeds air into the firepot. The igniter rod glows red hot for the first four minutes of operation - just long enough to ignite the pellets in the firepot.
Traegers require standard household electric current (110 VAC), which powers the igniter rod, auger motor and draft induction fan.
The draft induction fan and auger in the Traeger operate continuously, as long as the Traeger is turned on. Air is fed to the firepot via several small holes in the cylindrical wall. Directly above the firepot is a heat shield that acts as the primary point of heat diffusion, forcing heat from the centrally located firepot to spread to the sides. A few inches higher is the steel drip tray. Besides catching the drippings from the cook surface (we recommend lining it with foil for easy cleanup), this piece also serves as a secondary point of heat diffusion, channeling the heat into the front and rear of of the cooking chamber. This effective system of heat distribution allows you to cook evenly enough to grill or smoke the most delicate fish or even bake a large pizza - right on your Traeger.
As the hot, smoky air circulates around the cooking chamber, it surrounds your food with heat, cooking it evenly on all sides, both top and bottom. This means that Traeger Wood Pellet Grills do not need a rotisserie. In most cases, you don't even need to turn food unless you are cooking at a high temperature or want grill marks on both sides of the meat. This even heating means that you achieve perfectly cooked food every time, with no flare-ups, no burnt food and no hassles.
The start-up process and operating temperature are controlled by Traeger's electronic control board. The microprocessor circuitry regulates the heat and smoke in the Traeger by stopping and starting the auger motor.
There are two types of controllers:
The Digital Thermostat Control allows you to select a specific temperature, automatically feeding pellets as needed to maintain the desired temperature. The operating temperature inside the Traeger is monitored by an RTD (resistance temperature detector) probe and displayed on a bright red LED display.
The Manual Control has three settings: smoke, medium, and high.
During the first four minutes of operation, the igniter rod is activated and the grill will draw 300 watts of power. After the first four minutes only 50 watts per hour are needed. This is equivalent to a standard household light bulb.
Grilling area of 300 sq." and puts out 19,500 BTUs. It is great for small places and there is an optional attachment that will let you grill on your tailgate as well and is affordable for anyone.
Grilling area of 572 sq." and puts out 20,000 BTUs. One of our most popular grills that we sell.
Grilling area of 884 sq." and puts out 36,000 BTUs.
Grilling area of 806 sq." and puts out 36,000 BTUs.
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So you want to just turn up the heat and grill – no problem. With the Traeger it is as simple as turning the knob to the highest setting – and you are grilling. It is simple and safe . Another Traeger advantage is the ability to grill at temperatures as low as 180 degrees Fahrenheit. The last thing you want to do to your salmon is destroy it with high temperatures... With Traeger, you simply set the control and let the grill do the work.
Now we're smoking! The smoke setting is the feature that made the Traeger grill famous. It is simple to maintain a consistent cooking temperature while you smoke that prize winning salmon. Just set the temperature control to smoke and let your Traeger do the work. The Traeger smokes your masterpiece to perfection and keeps the cooking temperature just right.
Baking is one of the most underutilized features of any backyard BBQ. Why settle for just the main course when you can literally bake pizza, biscuits, breads, cookies and cobblers right there on your Traeger. The fan literally makes your Traeger function like a convection oven – giving you a wood-fired oven. Did I forget to mention how awesome a wood-fired oven makes food taste?
Our patented technology allows for you to bring the roasting experience outdoors. Roasting uses dry heat and your Traeger is perfect for this method. Roasting will create caramelization of the surface of the food, which is a wonderful flavor enhancement. Roasting uses more indirect, diffused heat and is suitable for slower cooking.
It is possible to braise meats and vegetables in a pot on top of your Traeger. To braise, put a pot on top of the Traeger, cover it, and let it simmer for a few hours. There are two advantages to barbecue-braising: the first is that this method now allows for browning the meat directly on the grill before the braising, and the second is that it also allows for glazing the meat with sauce and finishing it directly after the braising, effectively cooking the meat three times, which results in a soft textured product that falls right off the bone.
Want to do it while you're sleeping, at work, watching the game? A Traeger provides extremely low and reliably even heat. Put your dish on the Traeger, set to low and let the magic work. Perfect fall off the bone ribs, brisket, and lamb shanks are just some of the meals you will enjoy.
With a Traeger Wood Pellet Grill, you can grill, smoke, bake, braise, roast and bar-b-que low and slow. The fire it is indirect, so there are no flare ups and your food will not burn. You can make bread in this grill, cook a frozen or fresh pissa. Of course, you can smoke and your steaks will taste amazing. Traeger Grills are designed to let you champion outdoor cooking. Use it as a grill, BBQ, smoker, or a wood-fired convection oven. Steak, brisket, prime rib, hamburgers, pork loin, veggie kabobs, pizza, even cookies and biscuits are so simple!
Open Mon - Sat, 10-7, 918-627-7979