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Archive for the ‘Traeger Timberline’ Category

31 Days of Traeger – Rocking Beef Ribs

Written by Appliance Dude | October 3rd, 2017

We’re celebrating the re-launch of the Traeger Timberline this October with month long coverage on all things Traeger.
If you have any questions about Traeger products, especially the Timberline 850 and 1300, call us at 1-800-966-2878…we are Timberline experts!

Nothing like it when a member of the Brotherhood of Smoke sends in some photos from a Traeger cook…thanks to Anthony from Harrison in Westchester County, we have some Traeger smoked beef short ribs.

Anthony’s key is to keep it simple.

Start with the beef.

Add tabasco or hot sauce for a wet base.

Add the rub (in this case he used Meat Church’s Holy Cow rub.)

On to the Traeger for 5-6 hour smoke at 250 degrees

Periodically spray apple juice on to the ribs for added moisture

Pull them off the Traeger and rest for one hour…then dig in!

Beef RIbs Traeger Timberline - Curtos.com

Beef RIbs Traeger Timberline – Curtos.com

Holy Cow rub from Meat Church

AFTER SMOKING FOR 5 HOURS…..

Beef Ribs - Traeger Timberline - Curtos.com

Beef Ribs – Traeger Timberline – Curtos.com

Beef Ribs on Traeger Timberline - Curtos.com

Beef Ribs - Traeger Timberline - Curtos.com

Look at that Smoke Ring!

31 Days of Traeger Timberline – Pellets Rock

Written by Appliance Dude | October 3rd, 2017

We’re featuring the Traeger Timberline pellet grill all month here on the blog. If you have any questions about this incredible product call us at 1-800-966-2878 or check out our numerous postings online here and here.

I’ve used my Traeger Timberline 850 a ton since last April and one of the things that I’m always asked is whether we need to use Traeger pellets with it. The simple answer is no, but I would turn that around and ask why would you bother using another pellet brand? Traeger’s pellets are readily accessible (we offer them here at Curto’s year round), they are reasonably priced compared to more boutique brands, and the Timberline (and other Traeger grills) have been created to handle Traeger’s larger pellets.

Then there is the subject of product quality and trust. Traeger is one of the few pellet smoker manufacturers who not only create their own pellets, but they do it in-house in the USA. There is no fear of getting pellets that have chemical residue on them as Traeger only uses 100% natural hardwood – so that means no fillers or additives.

Traeger has always taken great measures to ensure that the pellet quality is also there not only from a food stand point, but also in the way that they perform. In order to get the holy grail of blue smoke, your wood needs the correct moisture ratio which Traeger’s pellets offer.

Traeger is so confident in their pellets that they have produced a web page devoted to Traeger pellets that will give you all the information that you need to make an educated decision as to whether they are the right choice for your smoker. Check it out and let us know if you have any questions.

31 Days of Traeger Timberline: It’s Back

Written by Appliance Dude | October 2nd, 2017

We’re featuring the Traeger Timberline pellet grill all month here on the blog. If you have any questions about this incredible product call us at 1-800-966-2878 or check out our numerous postings online here and here.

First smoke was Sunday October 1, when we made beef short ribs on our Timberline 850.
Traeger has made a few teaks to the Timberline since they first released it in March. I’ll get into the tweaks in a future post, but the most important
one is that they have cleaned up the software so the wi-fi works better. Production bottlenecks have also been cleaned up so more grills will be available.

Now, as for the short ribs….

I simply hit them with with olive oil, a little Jacobsen’s salt and Jake’s Grillin Coffee Rub.

I loaded the Timberline 850 with Cherry pellets, set the Timberline at 225F and then let them cook for 5 hours. At the 3rd hour I wrapped each short rib in foil, a technique I have never employed with ribs. The results were excellent – incredibly moist and loaded with tons of flavor thanks to the sinfully marbled interior. These were the best beef ribs I have ever smoked.

Traeger Timberline 850

Beef Ribs Smoked on Traeger Timberline

Beef rib smoked on our Traeger Timberline 850

Beef rib smoked on our Traeger Timberline 850

Traeger Timberline - Beef Ribs - Curtos.com

Beef rib smoked on our Traeger Timberline 850

Review: Traeger Timberline 850 Kicks A$# on Memorial Day

Written by Appliance Dude | May 31st, 2017

Traeger Timberline 850 Review

A few takeaways from my Memorial Day cook on the Traeger Timberline 850:

– I was finally able to do a LONG cook on it (a few racks of short ribs). Prior to this I had been doing shorter cooks – hamburgers, chicken, pizza and a variety of steaks.
The longer cook allowed me to gauge how it burns through pellets, how it maintained temperature and how it retained food moisture over a longer period of time.

Traeger TImberline 850

– the Grill is huge. Kudos to Traeger for this ingenious design. Not only is there a tremendous amount of headroom due to fact the pill-shape which added another 5″ of vertical grilling space.

– the SuperSmoke feature is completely badass. I’ve used this quite often when making steaks…what I do is smoke my skirt steak, NY Strip, or ribeye in the Timberline 850 for about 15 mins at around 225. I then take the steaks and sear them at a very high temp on either my Alfresco sear burner or DCS sear burner. The steals come out nearly edge to edge medium rare with a very nice smoke hint. The SuperSmoke feature is great b/c I can concentrate the smoke on the food in short, focused bursts.

– Temperatures will vary inside the grill – they have made a big deal about their TRU convection system which is going to allow you to cook 20% quicker and more evenly. I did not see this in the Memorial Day cook – the ribs towards the back of the grill seemed to cook faster than the ones placed in the front. This is probably due to a big gap between the rack edge and the grill back wall which allows heat to come up the back of the grill (and I would assume eventually start to convect in a circular motion).

– the best part of using the Timberline – the initial smoke that is generated at startup. The smell is…heaven sent.

– I love the bamboo side shelf. Much more practical than the front shelf available on the Pro series grills. I’ve used it rest tools, sauces…and booze!Traeger Timberline 850 Side Shelf

– the grill is very quiet. There was some concern that it would be loud considering it was now able to climb up to 500 degrees. Not an issue. It’s actually quite relaxing to listen to. When I’m in the back with the Timberline humming, a libation in hand, and something tasty on the grill…it is a moment of mindful bliss!

– I’m sorry but I have not tried the WiFire at home yet. Haven’t done any longer cooks save for the Memorial Day ribs. When I try my first brisket, WiFire will be engaged.

– I don’t see much Smoke Leak (when a smoker that isn’t well-sealed will allow smoke to creep and leak from all sides of its closed door) so that tells us the gasket and thicker door is doing its job.

– Yes the Timberline can sear but I still prefer taking my burners/steaks off at the last minute and giving them a white hot sear on my DCS or Alfresco.

– With all the talk of Smoke Science, SuperSmoke, wiFire and TRU convect, the real show-stopper are…the racks! You get three heavy, stainless grated that are more akin to what you have in your indoor wall oven rather than a bbq. They are multi-positional, slide out effortlessly and are a significant upgrade over what other grills are offering. The rack depth has rendered obsolete the front folding shelf popular with the Pro series…that would take up too much real estate).

– Startup time – I’m at 250 for smoking in less than 10 mins. I can get to 375 or 400 for grilling in a few mins more. Getting to 500 is more a lengthy climb.

Review: More Traeger Timberline 850 1300 Love – Curtos.com

Written by Appliance Dude | May 17th, 2017

I continue to kick out the jams on my Timberline 850 and have more product info to share. I also have some cool fun facts direct from the Traeger main office culled from their experience with the product, so strap yourself in…

– Do I need to keep the lid open at startup?
Unlike the Pro 22 and 34 models, you do NOT need to keep the lid open when igniting.

– Can I line the drip tray with aluminum foil?
I know that lining the drop tray makes clean up SO much easier. However (and this is direct from the mountains in Utah, ie Traeger’s office) – they highly recommend using the Aluminum Drip Tray Liners. Yes, I understand that Traeger is going to push the liners as it’s another add-on to the ticket, but they at least take the time to explain it:
“Airflow in the back of the Timberline is critical to proper smoke and convection as all the smoke rises through the back. If this area is blocked by a piece of foil the smoke will not rise and roll properly and will impede the expulsion of the old smoke.”

Traeger’s final take: If you insist on foiling the drip tray then make sure your folded tightly on sides front and back.

Where is the hottest part of the Timberline?
Very back corners on bottom grill position

Why is the front shelf so small?
The lower rack is so heavy and deep that it can be pulled out like an oven rack
You have 2 huge side shelves which are at higher positions and more accessible than the front folding shelf on the Pro series
The shallower shelf allows the cover to slip on easier

Why is the meat probe giving me a different reading than my Thermapen?
]
This is a great question!
I have always received odd readings with grill meat probes (mostly with the Memphis grill) which prodded me to drop the dough on a Thermapen (arguably my most important grilling tool other than the grill!). According to Traeger, the more durable a meat probe is, the less accurate it is. So…

delicacy (a fold-up Thermapen) = accuracy

The Traeger meat probe is designed to get you into the general range of desired temp…and at that point it would be wise to use an instant read to nail that exact temp you need.

MORE TO COME>>>>

Review: Traeger Timberline 850 vs. Tri Tip Steak – Curtos.com

Written by Appliance Dude | April 20th, 2017

5/4/17 – Update – Watch me “Double-Fist” with a Traeger Timberline 850 and Alfresco ALXE42 grill as I smoke n’ sear a steak to perfection!

After writing my initial review of the Traeger Timberline a few weeks ago, I have more tests to report on and the story hasn’t changed. This grill kicks shit and eats snakes.

My Traeger Timberline 850 has quickly eclipsed my other 6 grills, becoming my go-to piece for both grilling and smoking.
Yes, you read that correctly, I AM grilling on this new Traeger. The days of using the Traeger solely for smoke cooks is over, as the Timberline has manned
up with more muscle under the hood to provide consistent, hot temps that will provide a nice char.

For one of my first tests for the Timberline 850, I bought a tri tip steak from Vincent’s on Arthur Ave in the Bronx

I decided to use the reverse sear method to cook the tri tip. This technique usually guarantees me edge to edge pink which is what I am aiming for. I prepped the steak with extra virgin olive oil and a dusting of Jake’s Grillin beef rub.

With the hopper full of cherry pellets, I set the Timberline at 250F and kicked back with a Heady Topper. Within minutes, the Timberline was hovering around my temp and releasing a light smoke perfume from the back of the grill…intoxicating!

I waited about 12 mins all told ( I wanted the grate to warm up as much as possible) and then I laid the tri tip on the lower grate. I smoked it for about about 45 mins and when the temp reached around 110F, I pulled it. I already had a bed made for it where it rested for about 10 mins while I cranked up the heat on the Timberline. As it started to climb, I happily noted that the Timberline did not make a tremendous amount of noise while it fed the hopper (some of these pellet gills sound they are playing Flight of the Valkyrie when attempting to climb in temp.

After we had pulled north of 450 on the digital temp gauge and the Thermoworks pen (crucial piece of equipment!) I placed the tri tip back inside the Timberline, stuck in the meat probe, and loaded it back on for 10 mins. I was very sensitive to over-cooking and that made it all the better when the tri tip was sliced by my Victorinox knife. The sanguine, lush interior was juxtaposed by a charred, almost-crunchy exterior. The sear was legit, and made all the better by a nice dash of cherry smoke which took the flavor to another level.

Here are pics of the cook. Much more to come with the Timberline 850!

Buy Your Traeger Timberline 850 at Curto’s – Free Shipping

Getting Ready to Sear

Buy your Traeger Timberline at Curto’s!
http://www.curtos.com/en/catalog/product/418704-Traeger-TFB85WLB

Traeger TImberline 850 – Reverse-sear Tri-Tip

Tri-Tip!

Review: Traeger Timberline 850 Grill – Yes, It Can Sear!

Written by Appliance Dude | March 30th, 2017

5/4/17 – Update – Watch me “Double-Fist” with a Traeger Timberline 850 and Alfresco ALXE42 grill as I smoke n’ sear a steak to perfection!

PLEASE NOTE – Timberline launch event changed to Sunday April 2 from 12-4. However, we will have the 850 grill here on Saturday for viewing

4/20/17 – Check out my newest Traeger Timberline review where I reverse-seared a tri-tip steak with an 850!

Please join “Big Wave” Berg from Traeger and Senor Smoke from Curtos this Sunday, April 2, in the Curto’s “smoke lot” as we take the Timberline 850 out for its launch party. We’ll be beating on it from 12-4 EST. Please call in advance to RSVP. 1-800-966-2878 and get ready to pre-order this amazing grill!

1966 Central Park Ave
Yonkers NY 10710

The Traeger Timberline grill is now available for pre-order and considering the volume of calls coming in re: this mind-bending product, I thought it made sense to cobble together a review based on my experience with it.

The Timberline came across my radar screen about 9 mos ago. My Traeger rep (“Big Wave”), knew that I was preaching the gospel of the Memphis wood-fire grill (what a piece!) and would tell me, “Dude, I know you love that Memphis, but I may have something for you in a few months.”

What he was alluding to was the Timberline, and if I remember correctly, it was supposed to be released last Fall. Big Wave actually had a prototype he was cooking on and the initial reviews, apart from some balky wifi, were stellar. Fast forward to late 2016, and Big Wave informed me that the Timberline was definitely going to hit its new release date of March ’17, and he now had a demo model which had improved from the prototype. He was cooking consistently with his Timberline and raving about the results, boasting about his:

Out of this world ribs
Stellar pizza
Best ever Thanksgiving Turkey
Flawless Leg of Lamb
and more…

I kept hearing the same message – temperatures held great, plenty of room for the food with the increased headroom on the pit, nice tasteful smoke flavor which didn’t overpower food, and an appreciable uptick in construction / design integrity compared to the Pro series. It became apparent that I needed to get in front of this grill myself and take this for a spin.


To Sear or Not to Sear

I did not doubt the Timberline’s ability to deliver the goods when it came to smoking. There are competitive BBQ teams that use Traeger pits, plus we’ve seen first hand what the results are when you smoke on a Pro series model. However I did have my doubts on whether it was going to be able to sear appropriately, particularly b/c it did not have a direct flame area like the Memphis and the Yoder pellet grills. So I issued Big Wave a challenge – bring the pit up to Yonkers and let’s give it a go, focusing on the sear.

He brought the grill up on cold day in February (ah. another nice challenge. could it maintain temp in the cold?) and to say I was impressed by the fit and finish would be an understatement. The grill hood and some heft without being a kettlebell, and as I opened and closed it I did not detect any wobble (which I still see in some of the better gas grill hoods). The casters were an improvement over the ones on the Pro series and I liked the increased headroom in the pill-shaped body which is providing an additional 5″ of grill space. Then there was the lid gasket and the double-walled stainless. As I’ve waxed poetic about the Memphis grill for several years, I’m always asked how the stainless Memphis can provide the moisture retention akin to a ceramic kamado grill. Answer is simple – the gasket (similar to a kitchen oven) provides a tight seal, and the double-walled stainless makes a strong barrier so smoke and heat have to stay where they belong…around your food.

Big Wave and set the grate at its lowest level (for searing) and after about 10-15 mins, the Timberline was hovering around 400, give or take a few degrees. The steaks were rubbed up with Jacobsens salt, olive oil and pepper and on to the Timberline they went. I kept them on for a total of about 8 mins as they were not monster size in thickness, probably about 1″ (too thin, but what can I say, I didn’t buy them). We did 4 mins per side with a 45 deg turn every two mins for our cross hatch marks. Steak registered 130 on the probe so we had nailed our medium rare. Taste was very nice, with a nice hint of the Mesquite (our pellet choice). Did not have very large or deep sear marks, but the steak was caramelized with a slight bark on it…and juicy as can be.

Does the WiFire Work?
This is the area that is going to need some work, at least from what I saw that day.
While we were able to get the Wifi synced to Big Wave’s app pretty easily, the connection to monitor the cook was very spotty. There are external circumstances that could be involved – maybe the wifi signal was not robust outside – but if my experience with the Memphis wifi app (which over 1 year after release is still giving some of my customers headaches) is to be lesson, then the WiFire app is going to need some kinks worked out. While it would be a nice convenience to monitor the cook remotely, it’s not a deal breaker for me and most of my customers who are looking for grills are not putting wifi monitoring at the top of their wish list bc they know there is a good chance it’s going to be spotty.
I’d let the kinks (which will undoubtedly arise, it’s technology folks!) and then just roll with it until it is a stable platform.

Wood vs Gas…Let the Revolution Begin
We’ll be doing more testing on Saturday at our launch event but between Big Wave’s plethora of cooks dating back to last summer and our cook in February, I can tell this grill is going to be a home run. Considering that you now have the ability to properly sear (which you will def get if you use a cast iron skillet in the Timberline, another test that will need to be done) I will really try to steer grill shoppers to this category now and away from many of the gas grills that inhabit its price point. The argument that a gas grill works bc of the convenience is well taken, but what can be easier than a pellet grill? It maintains nearly exact temps and can now be monitored remotely via the WiFire app. And oh, it actually imparts flavor to your food and takes you back to the start of our species when cooking with fire was the norm.
So come visit us this Saturday to see it in person, or call us with a pre-order…the demand is overwhelming and they simply don’t have enough grills made to meet that demand right now!

Gallery of Timberline Cooks



CAST IRON SKILLET NACHOS


THANKSGIVING SMOKED TURKEY



TRAEGER DEMO UNIT

BIG WAVE PIZZA

SMOKED ST. LOUIS RIBS