Introduced in 1992, this grill has become our most popular model. Designed after the traditional Texas Style wood cookers, this unit brings old fashioned wood cooking into the 21st century by featuring a high-tech auger-fed burner, electronic Autostart, solid state control system and EZ-drain grease system. Forget fire tending and temperature control problems. This unit automatically augers wood pellets to accurately provide three different cooking temperatures: Smoke, Medium and High. Traditional design combined with "state of the art" technology deliver professional results every time you cook.
Click Here For BBQ075 Owners Manual
| Model | Grill Area | BTUs | Unit Wgt. | Unit Dimen. | Temperature Control |
|---|---|---|---|---|---|
| BBQ075 | 646 sq. in. 34" x 19" | 36,000 | 165 lbs. | 49H x 59W x 22D | 3-speed (Digital Thermostat Control Available) |
Reviews
"I Love My Traeger "Texas" Grill"
By: Bob Hill (Canonsburg, Pennsylvania), May 5 2009
Owner Since: April/2009
My Traeger Story: I bought a Meco Charcoal grill while serving in the Navy (Retired) and took up grilling and even cooked a couple Turkeys. I moved back to PA in 1994 bought a Weber Silver Charcoal grill and cooked/smoked on it for 10 years. Then I wanted to Smoke more so I got a small Brinkman Smoker, then a Weber Gas Grill for the wife to cook fast on week nights. Then I got a Weber Performer so I could grill/smoke even More food. My Boss then introduced me to the Traeger "Lil Tex" so I got one last year. I "Fell in Love" with the Taste of the food produced from this grill and the fact that you can smoke Ribs in the morning, finish them up, cook Chicken and then throw on some Steaks, Burgers, Hot Dogs and Everything just comes out PERFECT. And do not even get me started about Brisket and Pork Butts...AMAZING...I just set up my NEW Traeger "Texas" Grill last week and with the 8 slab Rib Rack, I have TONS of room for all the food I want to smoke/grill. It is the PERFECT back yark grill in my Opinion.
Favorite Recipe: I Sift the pellets before I add them to the Hopper to avoid introducing any dust particles into the auger system and I keep the Grill clean with a small shop vac used only for the Traeger
Favorite Pellet: Pecan and Mesquite
"Do it all on the Traeger"
By: Doug Carlson (Omaha, Nebraska), May 15 2009
Owner Since: March/2008
My Traeger Story: I did several years of research before purchasing my BBQ75 in March 08. I looked hard at the smokers that used wood with the offset, Cookshack [actually owned one a sold it]. I have enjoyed smoking meats for years on my Weber kettle smoker and still do from time to time but hands down the Traeger makes all my years of learning into products that my friends and family wait for an invitation to come over and see what is on the Traeger. I do, ribs, brisket,drunken chicken, bacon, pizza, Banana Bread, biskets, cheesy potatoes, great grilled veggies. Take a whole onion,peel,sprinkle a little olvie oil and salt on it, double wrap in foil and in less than a hour you have a great side dish with any meat. I have done 50# of pork loins and 35# of brisket placing them on at 11pm and they smoke all night. My son has recently purchased a Traeger and he is now enjoying the benefits of the Traeger.
Favorite Recipe: Cheesy Potatoes: Large foil pan, 4 lbs of frozen hash browns, 1 lg package of French Onion chip dip, 1/1/2 cups of milk and 1 pound grated colby/jack grated cheese. Mix all together and salt and pepper to taste. Cook at 325 for 1 hour, stirring about every 20 min. Double foil over foil pan while cooking.
Favorite Pellet: Depends on meat
"True Believer"
By: Jim Corwin (Lenexa, Kansas), May 25 2009
Owner Since: April/2008
My Traeger Story: My son bought a Traeger and I was alittle skeptical but after tasting some of his ribs I became a believer. When I retired in April 08 my retirement present was a Trager and it is the best I have ever cooke on. All my other smokers are collecting dust in the garage. I have cooked everything from chicken to prime rib and it is great.
Favorite Recipe: KC Baby Backs: Remove membrane and coat with yellow mustard and use favorite rub and let set overnight. Smoke for about 2 to 2-1/2 hrs until meat has pulled from end of bone prox 1/2" than coat lightly with favorite sauce and wrap in foil and cook prox 1-1/2hrs on smoke setting.
Favorite Pellet: Blend (Hickory/Cherry/Apple)