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| BBQ124 Professional | BBQ124 Professional Built-In |
With a bronze powder coated textured grill door, hopper lid/work surface, easy to read dome thermometer, and viper casters, the Professional has a multiposition digital thermostat to give you the ultimate control over your smoke and fire. This grill will elevate your backyard cooking to the next level and with 418 sq. inches of cooking surface there will be plenty of room for sharing.
Outdoor kitchens have become all the rage, and Traeger's BBQ124 is the pellet perfect answer to island grill applications. Simply by leaving the leg assembly off the grill, you can fit the Professional into your plans. Use the dimensions below to help you configure your dream outdoor kitchen.
Click here for the BBQ124 Owners Manual
| Model | Grill Area | BTUs | Unit Wgt. | Unit Dimen. | Temperature Control |
|---|---|---|---|---|---|
| BBQ124 | 418 sq. in. 22" x 19" | 36,000 | 195 lbs. | 42.5H x 24W x 30.5D | Digital Thermostat Control with LED Readout |
Review
"Great Bar-b-que"
By: Paul Ellison (Milwaukie, Oregon), May 2 2009
Owner Since: July/2008
My Traeger Story: Provides exceptional outdoor cooking experience. Can make anyone an expert. Provides exceptional control of the cooking process, Makes Bar-b-que fun again.
Favorite Recipe or Tip: Prior to cooking baby back ribs. Soak the ribs in a brine mixture 1/2 cup salt & 1/4 cup sugar & 4 quarts of cold water for one hour prioe to placing on he grill.
Favorite Pellet: Pecan
"Amazing"
By: Keith Pruett (Harrison, Tennessee), May 29 2009
Owner Since: November/2008
My Traeger Story: I bought my Traeger in November for Thanksgiving turkey. The first thing I cooked on it was pork chops to get familler with the new grill. Then it was time for the big test. I cooked a 16 lb turkey. After brining the turkey over night I got up that morning and put the turkey in the grill and by that evening we were eating the most delicous turkey ever had. Everyone was amazed at how moist and flavorful it was. They all requested a second turkey for Christmas. And again the second 16 lb turkey turned out perfect. After several chicken breast and hambegers we tackeled a 20lb Ham. Again it turned out tremendously flavorful and very tasty. Since I've gotten my Trager I have yet to fire up my old gas grill.
Favorite Recipe: A brin can adds alot of flavor and moistness to meat. So if you can it always good to brin over night.
Favorite Pellet: Hickory
"I use it almost every weekend"
By: Greg Hatten (Eugene, Oregon), June 3 2009
Owner Since: April/2007
My Traeger Story: A very good friend of mine gave me his very used Deluxe when he upgraded to a brand new Executive. I replaced the motor and completely stripped and restored the Traeger... I use it almost every weekend and wonder why it took me so long to discover the magic of wood. Nothing like a fresh Steelhead fillet on the grill cooked with Mesquite pellets and light seasoning.
Favorite Recipe: The more I take my time - the better the outcome. I soaked a Steelhead in a mixture of Orange Marmalade, Dark Beer & Soy, and Brown Sugar for a few hours and then put it on the Traeger for a few hours on "smoke" ... Fantastic!!
Favorite Pellet: Mesquite