Tyler Lilya: I watched this video and saw a lot of things that were inaccurate. The smoke isn't from the wood pellets. At 400 degrees the smoke from wood will be minimal (this decreases as the heat increases). The smoke is coming from the junk that is getting hot from previous cooks, which means the grill needs to be cleaned. The "char" probably looks nice, but it's most likely the sugar in the BBQ sauce burning, which is unhealthy. I have actually read that eating charred foods can be a contributor to cancer. There is no smoke ring on those steaks but you are cooking them too long, unless you're not going for medium rare. You should always let them rest for at least 3-5 minutes before cutting into them so the juices can re-distribute. On a positive note, flipping them with tongs instead of a fork is a good practice. I would highly recommend Green Mountain Grills over Traeger. The features are much better with a better temperature range (150-500). Check them out!
George Zabelle: Never put BBQ sauce on prior to grilling, the sugar in it just burns and becomes bitter. Perhaps that's what Grant refers to as a nice char.
boredinPA: If you like your meat extra well done, then good. Otherwise, what a waste of good steaks.
AP: What thermometer are you using? I'd like to get one for my new Traeger, sometimes that digital gauge is unreliable.
Jim Brigham: Mmmmmm........bbq sauce on ribeye steaks along with the added flavor of creosote build up from the grill? Interesting......
Clifford Kindred: and yes his bbq, made up of sugar, is burnt...just not bad lol, i have two traegers. love them both..but...rib eye steak is to be done fast and hot....cold smoke it first if you want that oak smoke
Clifford Kindred: rib eye with bbq sauce...why!? Rib eye is prime rib cut up. one of the most flavorful cuts in beef.just needs, pepper, little seasonal, (garlic,onion, paprika,sugar, little cayenne, is basic seasonal) I cold smoke it for 25 min with oak, in the traeger, then use cast iron hot and fast.
stevesprinceofsteaks: Little of both. If you want to get good grille marks on Traeger the best way is to but cast iron grille in ahead of time. Let it get hot as Hell and put steaks on there. Still hard to get really good grille marks. They cook some awesome food but steak is a weakness. Get a Fast Eddy Pellet grille and get best of both. I have PG 500 and it rocks. Still break out Traeger for large groups or old time sake.
Dondig: But I agree he needs to clean it
Dondig: Btw there is no grease pan it runs off into a pail on the right side
jh31ms: Your grill is smoking like that because its dirty! You need to clean your grease tray and keep it covered with HD foil
Xoaxie: Rib-eye on a smoker, your a man I can respect.
Tkdude1: Yup, I also take a shopvac and suck all of the leftover ash in the bottom.
Tkdude1: Traegers are made over seas now. If you want a quality, USA made pellet smoker/grill, Buy a Smoking Brothers.
Those steaks look damn good though!
Grant McNary: Yes it was chard and not burnt. I guess you will have to take my word for it.
Brad K: Is that really "char," or is that just burnt bbq sauce?
iRaceBeetles: my mouth opened when u cut that steak!
jbond4ever: i agree , new foil after every cook, and put the grates in a gas bbq and burn off old food or put in oven and burn off on high temp. No off flavors when cleaned after each cook.
John Saunders: you will love the cherry! happy grilling!
Grant McNary: I've never used cherry, but sounds good. I will give it a try.
How to Grill Rib Eye Steaks on a Traeger Smoker Grill5
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