Steaks on a Traeger
- Thread starter Kotzebue
- Start date
TentHunter
Moderator
I can't answer that question, but some others will be along who can.
Until then, welcome to the forum!
Until then, welcome to the forum!
Ozric
New member
The best way to improve a Traeger's ability to do steaks and burgers (short of modifying it for direct grilling) is to get yourself some GrillGrates. Big Poppa sells a couple of two-panel kits, cut to size for the MAK and Memphis smokers (19.25" x 10.375" and 17.25" x 10.375" respectively). Measure your Traeger and see what fits. If neither of those options work, check out the manufacturer's website.
When I added 6 GrillGrates to my old Traeger Model 125 (36" x 19"), I went from a surface temperature delta of 50°-60°F (from left to right) to 10°-20°F and the effective surface temperature increased by about 50°F (from the low 400s to the high 400s). That was enough for me to seriously improve the results of steaks on a Traeger. My favorite was to smoke a cowboy (a 2" thick, bone-in ribeye) to an IT of 110°-115°F, pull it, turn the Traeger up to max, and finish the cowboy to the desired IT.
Fabulous!
When I added 6 GrillGrates to my old Traeger Model 125 (36" x 19"), I went from a surface temperature delta of 50°-60°F (from left to right) to 10°-20°F and the effective surface temperature increased by about 50°F (from the low 400s to the high 400s). That was enough for me to seriously improve the results of steaks on a Traeger. My favorite was to smoke a cowboy (a 2" thick, bone-in ribeye) to an IT of 110°-115°F, pull it, turn the Traeger up to max, and finish the cowboy to the desired IT.
Fabulous!