
New Traeger Timberline XL - What do we think?
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jimmy480
Changed the title of the thread from “New Traeger Timberline - What do we think?” to “New Traeger Timberline XL - What do we think?”. -
I think... can the traeger sear yet?
Unless I'm wrong and it is capable, that has always seemed like a deal-breaker, when there are other brands that can.
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I think... can the traeger sear yet?
Well with a built in induction cooker I guess it can with a cast frying pan.
I like it.
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Too big for most home BBQ chefs. How many times would any of us need that amount of grill area ? Some occasions, yes, it would be handy but 90% of the time you are heating a large chamber for a small amount of food so pellet usage would be higher than what is ideal.
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How many times would any of us need that amount of grill area ? Some occasions, yes, it would be handy but 90% of the time you are heating a large chamber for a small amount of food so pellet usage would be higher than what is ideal.
Which is why I got the Asmoke to compliment the Traegar, but at times the Asmoke really battles with room trying to feed my lot.
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If I only wanted 1 grill then maybe but for me I want different grills so it’s a no from me.
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I'm with you Gumb, I had a discussion with a Canadian bloke that reckoned in Canada Tri Tip and Picanha were the same cut.
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Here in the States, a Porterhouse is a T-bone with a larger filet.
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Here in the States, a Porterhouse is a T-bone with a larger filet.
Wow thanks mate, I never realised that!!!!!
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I saw this last night, a couple of cuts in there I've never heard of that look pretty good.
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Well there you go...thanks Bentley Meredith ....we used to call them Club T-Bones when they had a full piece of fillet attached......years ago.
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I can remember growing up and dad used to call them L bones - because his dad had taken the best bit fillet off for himself . 😂
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