We got our Pro-34 Traeger a couple of weeks back and of course I am sick for the millionth time this winter and we had epic rains in the Inland Empire. Luckily, I was able to build it in the garage. A break in the rain and Wendy and I got her wheeled over to the back patio
First Impressions. A solid unit. Yeah, it has the obligatory 16 gauge steel barrel but the lid is thick and heavy. The new saw-horse legs makes this pit stout and steady. Fit and finish is real nice. Got the bottom and front shelf for it and they went on super easy.
The "new" pro controller seems to work nice. At smoking temps, the pit runs very steady with hardly any swings. At higher temps, not so sure. Then again we have been real damp and cold so I am waiting for warmer weather.
The dual meat probes is a very nice feature.
We have been cooking like crazy on it but a couple of cooks stood out.
Got some "Yabba Dabba doo" ribs from the butcher. Actually they were chuck short ribs. Smoked them for three hours and then set em in a tray with beer and white onions and a big sprinkle of pink salt for a couple of hours...........outstanding...mixed pecan and mesquite pellets
Next up was an old favorite: Pellet fried chicken and a tater casserole. Tater casserole was layers of sliced taters,cream of broccoli soup and green onions and cheese....added some bread crumps to each layer........real good eats and yes that chicken was crispy
When I saw the size of the Traeger I thought "overkill" but glad to get the Texas size. This way we can cook our entire meals on it and get that wooded kissed flavor on everything
Thanks for looking at
The Smokes cooking
