Adirondack Stoves now carries Traeger Wood Pellet Barbecue Grills. Traeger Grills cook on natural flavored wood pellets, resulting in better tasting food at a lower cost.
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Why Cook With Traeger?
Food cooked on a Traeger pellet grill tastes better than food cooked on gas or charcoal grills. A wood fire is a more natural, healthier way to cook.
Absolutely the best smoker you can own. Cook gourmet smoked foods in your own backyard. Hardwood smoke penetrates the food, adding tremendous flavor. Smoke fish, jerky etc.
Far safer than either gas or charcoal. No fires or starting flare-ups. No toxins from the fuel. Traeger is 100% natural. Safety officials love our grills.
Automatically lights the pellets every time you turn on the power switch. You're cooking in just minutes! Our exclusive, patented E-Z Grease Drain System transports grease drippings out of the cooking chamber into a galvanized catch bucket outside the stove.
Your pellet grill is four appliances in one! Smoker, Barbecue, Grill, as well as a Wood Fired Oven. The three position cooking control switch lets you cook anything in a Traeger!
Cooking on a pellet grill adds zero fat, cholesterol or calories to your food. Indirect cooking systems are recommended by the National Cancer Institute because they produce less benzopyrene. Traeger cooking is the healthiest way of cooking and ecofriendly.
How it Works
EASY OPERATION & AUTOMATIC START
The Traeger Wood Pellet Barbecue Grill is simple and safe to operate. Traeger grills require standard household electric current (110 VAC), which powers the igniter rod, auger motor and draft induction fan. Once you turn the grill on, the igniter rod is activated, the auger begins to feed pellets into the firepot, and the draft induction fan feeds air into the firepot. The igniter rod is a small heating element that gets red hot and then shuts off after two minutes - just long enough to ignite the pellets in the firepot. The pellets are very economical - a 20lb. bag will cost $19.00 and last for months with normal use.
EVEN HEATING & CONVECTION AIRFLOW
The draft induction fan and auger in the Traeger Barbecue operate continuously, as long as the Traeger grill is turned on. Air is fed to the firepot via several small holes in the cylindrical wall. Directly above the firepot is a heat shield that acts as the primary point of heat diffusion, forcing heat from the centrally located firepot to spread to the sides. A few inches higher is the steel drip tray. Besides catching the drippings from the cook surface (we recommend lining it with foil for easy cleanup), this piece also serves as a secondary point of heat diffusion, channeling the heat into the front and rear of of the cooking chamber.
This effective system of heat distribution makes for a grill that cooks evenly enough to grill or smoke the most delicate fish or even bake a large pizza - right on the grill. As the hot, smoky air circulates around the cooking chamber, it surrounds your food with heat, cooking it evenly on all sides, both top and bottom. This means that Traeger Grills do not need a rotisserie. In most cases, you don't even need to turn food unless you are cooking at a high temperature or want grill marks on both sides of the meat. This even heating means that you achieve perfectly cooked food every time, with no flare-ups, no burnt food and no hassles.
Barbecuing is about bringing the family together and catching up on what's important. Become a part of an American tradition, fire up that Traeger.
For more information call Adirondack Stoves at
(518) 374-4723 and ask for Bob.
"Taste the Difference"
Adirondack Stoves also has a complete selection of Traeger pellets, rubs and sauces available.
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