So after about a 12 year run my propane grill gave up the ghost. So I thought rather than replacing it with another propane grill, I would try a wood pellet grill.

After some research I decided on a Traeger.

The way these things work is you fill the side hopper with wood pellets and an auger moves the pellets to a heating element that burns them to create heat and smoke.

You can maintain temps from about +170 to +450 degrees,  so you can slow smoke your food or grill it up fast.

The first and only thing I've tried so far is smoked BBQ boneless beef ribs. If these are any indication on what this little fella can do, the Traeger and I are on track for a phenomenal future together.

If anyone has any Traeger tips, I'd love to hear them!

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