Pellet grill and smoker.

My dad got a smaller model Traeger last year, I'm addicted to smoking brisket now lol it's definitely a science to get it right, still haven't quite got it down. Reading about the temp control issues with the Traegers though I need to try testing it out with a separate thermometer. Based on what the readout says it stays pretty consistent (within 10-20 degrees) but I guess the issue can be somewhere in the control system?

I watched some YouTube videos on smoking meats and the best wood pellets to use btw, switched from the Traeger brand pellets to Lumberjack and definitely noticed a difference in flavor. Apparently the Traeger pellets don't use the type of wood shown on the bag, they use a blend of cheaper woods and just add oils/extracts of certain wood flavors. Lame!

A friend of mine has one of the bigger Pit Boss models and he loves it. Later on if/when I buy a newer smoker it'll likely be a Big Green Egg, everyone raves about those. But if this Traeger proves to not have temp control problems I'll keep running it as long as I can.

ALSO: have any of you tried "grilling" steaks on a pellet grill? I'm just not sure how I'd like smoke flavor in my New York Strip, I always season those just with straight kosher salt and it really brings out the natural beef flavor. Better than restaurants lol.