Traeger 075 Texas

by Lynne & Rodney
(Camarillo, CA)

We purchased this at the beginning of November based on a friend's recommendation. I love to cook but I can honestly say that I have not cooked meat any other way since we bought this. My husband researched (after the fact) and added something to seal the lid (check on the Traeger forums), he also added a thermometer through the top, and he built a "rack" to sit on the grill area.

He has smoked several chickens (4 at one time and yes, he splits them whole down the back so they are huge on the grill---I am smoking 2 right now), a beef brisket, a pork roast, a pork butt (shredded leftovers make incredible carnitas), baby back ribs, beef ribs, and veggies (eggplant, zuchini, mushrooms, onions, and grape tomatoes all in a basket] and I smoked 2 different pizzas (at the same time---be sure to use a pizza stone if you are smoking the dough first).

There are only 2 of us at home right now so we use the leftovers either to make tacos, add to pasta or rice, in salads, or sandwiches. The chicken is so incredible, we decided to give them as "healthy" Christmas gifts instead of the traditional baking I do each year. (Each person who received one, has asked if we will smoke a chicken for them if they bring it over...huge hit!)

We will try smoking bacon this weekend. Absolutely love this smoker! For those who want to try steak or burgers, try "searing" your meat first in an iron skillet or on your regular bbq grill then finish off on the smoker. (Our friends use this method and their steaks/burgers taste great.)