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Another grill recommendatiion thread!
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<blockquote data-quote="fullrut" data-source="post: 107968" data-attributes="member: 321"><p>Try a chicken and garlic pizza from Papa Murphys.</p><p></p><p>Traeger is supposed to making cast iron grates now. Lots of ways to get a sear on a Traeger. There's a hell of a FB group. Traeger Grill Owners. Lots of great information and recipes. There are some quality issues with some of the newer models. I use mine a 4-5 times a week in the summer. With the exception of some long smokes, I use a 20lb bag of pellets in about 2 weeks. I keep 4 or 5 flavors on hand and store them in buckets that sugar beet seed comes in to keep them dry. One important thing about pellet grills is that they need to be kept clean of ash. I vacuum mine out ever couple uses and put foil on the drip pan and in grease pail about as often. Fire bricks can be added along the burn box to help retain heat for colder ambient temperatures.</p></blockquote><p></p>
[QUOTE="fullrut, post: 107968, member: 321"] Try a chicken and garlic pizza from Papa Murphys. Traeger is supposed to making cast iron grates now. Lots of ways to get a sear on a Traeger. There's a hell of a FB group. Traeger Grill Owners. Lots of great information and recipes. There are some quality issues with some of the newer models. I use mine a 4-5 times a week in the summer. With the exception of some long smokes, I use a 20lb bag of pellets in about 2 weeks. I keep 4 or 5 flavors on hand and store them in buckets that sugar beet seed comes in to keep them dry. One important thing about pellet grills is that they need to be kept clean of ash. I vacuum mine out ever couple uses and put foil on the drip pan and in grease pail about as often. Fire bricks can be added along the burn box to help retain heat for colder ambient temperatures. [/QUOTE]
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