We're thinking of getting one of these, partially because of gushing praise here on the list. To keep it short, I'm interested in the Deluxe or Executive models, one around $800 and the other nearly $2K. I plan on building it into its own brick housing; anyone have any experience with either or both of these? We live close to the coast and regular painted barbys rust after a fairly short time, and I don't want to have to go through that. Would we better served by getting the original Texas style, larger version? We normally don't host the neighborhood for a barbeque. Recommendations, please. Mike homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
If you are interested in one that will roast beans and BBQ right, you can look at the Cimarron, Stillwater, or Longhorn models at: http://www.bbq-grill-smokers.com/Brinkmann-smokers.html You can roast the coffee over the fire box and do the BBQ in the smoke chamber. These are made with heavy welded iron, 1/4 inch thick. They will rust but if you wait until you get a light rust and paint with the heat resistant version of Por-15, it will stand up to salt water. They also have a lifetime waranty. Jim Gundlach On Tuesday, January 21, 2003, at 03:38 PM, floyd burton wrote: <Snip> homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast
I have the Deluxe, with upgraded temp controller and added dome thermometer. It is functionally 100% equivalent to the Executive and the exact same size and design. Size? You could do a 20# Turkey if you wanted. I do 1/2 dozen racks of babybacks at a time using the rib rack, could do more. 32 chicken thighs exactly cover the grill area for a nice 3hr smoke. Again could do more by using multiple level rack but it is just Debi and I! Did two pork butts last weekend, no problem... If you're within a 5 or 6 hr drive of Mt. Angel, OR it's worth the drive. I saved over 40% off list... If you can afford the Exec' go for it. That SS will last forever. I just could justify an extra $1000 for no added features but the SS. Five or ten years from now I may regret the decision... But I don't have salt water to contend with. All the other models, be it Texas barrel, Pick Pig or Texas Longhorn, all are painted. If and when you get a Traeger ask me about adjusting the "fixed feed" smoke rate. Just found out how today! (to compensate for below freezing ambient smoke sessions...:) MM;-) aka Kona Konnaisseur miKe mcKoffee Dual Variable Transformer Rosto Roasting Rocky grindin' - Miss Silvia brewin'
LOL. Thanks for the advice, but I was serious about the OT. I really only wanted the Traeger for food BBQ, not coffee roasting. I have an old Sunbeam gas grill I'm fixing up to try roasting beans, but MM knows what the Traeger is good for..............slow smoking, so the meat falls off the bones. Getting hungry thinking about it, since its barbecue weather all year here, time to get going. Mike
Mike, drop me an email; I'd like to talk to you off-list about this. Change the $. Mike Thompson tlsurveys$cox.net