Wood Pellet Grill (Small)

This is a very different than other products we commonly refer to as grills, smokers, or BBQs. And to understand this difference, it is important to first understand the difference between Smoking, BBQing and Grilling.

The Difference between Smokin' and Grill'n.

We often think of smoked products beingcooked in "smoke". Well, meat can be given flavor by smoke (I. E. Hams), but the difference between smoking, BBQing, and grilling is only TIME and TEMPERATURE.

In this grill, the food is cooked by thehot airproduced by a wood fire. "Smoke", regardless of the source, is a residual of a fire and has a temperature only about 100? - much too low for cooking.

Let's use a Salmon filet as an example:

If you brine the Salmon overnight (see recipes), dry it, then cook the filet at a temperature of 180? For 7 - 8 hours you end up with 'SMOKED' Salmon - wonderful for snacks ( I can't spell 'hors d'oeuvres') but not so good if you're looking for a dinner.

But if you take that same Salmon filet and, insteadfor brining it, season the filet with lemon, butter and herbs and place it in the Traeger atsametemperature (180? For an hour or so, and you'll get'BBQ' Salmon and a wonderful dinner.

Then if you want a different taste, season the Salmon filet thesamebutinsteadof cooking the filet at 180? For a hour, cook it at 375? For 10 or 15 minutes. Presto- you've got 'GRILLED' Salmon for your wonderful dinner.

Again, in the three examples, it isthe hot airsurrounding the food that actually does the cooking. Of course, the longer any food is exposed to smoke, the more smoke flavor - like standing beside a bonfire and that is part of the reason we call Smoke Salmon, Smoke Salmon.

This grill do all three by merely setting the temperature control.

As a result, it is considered a Smoker, a BBQ, and a Grill.