The “Smart Smoke” controller goes from 160-450F, with an internal sensor and electric auger maintaining that heat. The hopper holds a good 20lbs of pellet - enough for 10-20 hours of smoking. And it’s built from a sturdy stainless steel that feels solid and looks fantastic, with locking caster wheels keeping it secure while in use. It’s also backed up by a 3-year warranty.
I bought my Traeger Pro Grill a year ago and have thoroughly enjoyed using it. The problems began when it suddenly stopped working. The warranty is a self-service warranty which means you have to service it yourself or load it up and haul it to a distributor for repair should your efforts fail. For this reason I HIGHLY RECOMMEND YOU AVOID BUYING A TRAEGER GRILL. Anytime you pay 1500 for anything a warranty should mean just that, it’s a replacement warranty. I am terribly disappointed with the response from Traeger. Please feel free to contact me should you need further clarification.
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I purchased a Traeger Lil Tex 22 yesterday. I “grilled” a whole chicken. It overshot the temperature by nearly a hundred degrees which wasn’t a bad way to crisp up the bird but I was afraid it was going to melt itself down so I shut it down. I was up by 5 this morning to smoke a pork butt for pulled pork sandwiches. My wife’s family is coming over for dinner tonight and time being a concern I fired up the “smoker”. It snowed 12 inches last night so the next hour I was shoveling my walks. Imagine my surprise when I checked on the Traeger and it had shut itself off . The meat was colt to the touch. I read through the instructions to make sure I started it up correctly and I did. I removed the meat and restarted the smoker. It smoked for awhile then quit. The temperature never got above 140. I called Traeger technical support twice and each rep gave me a different answer as to why it wasn’t working. After 3.5 hours I gave up on the Traeger for a more conventional method. I purchased the Traeger for the the set and walk away feature. It let me down!! It is 34 degrees outside today so I will wait until it warms up to try again. Should it fail me again I will sell it for scrap! So far I am not impressed. My wood smoker takes time but it is reliable.
Got my Camp Chef Smoke Pro SE four days ago. My son and I put it together, it is a two person job because it's heavy. Seasoned it and smoked two chickens that turned out awesome! Today I have hamburgers on. Smoking on low smoke for half an hour, take them off and crank it to 450 put em back on and grill till done. Easy to use. Very happy so far. Just hoping it holds up!
Today, all serious players in the pellet smoker market have switched to digital thermostatic controllers that dictate pellet-feed commands based on a temperature sensor inside the cooking box. Just like with the oven in your kitchen, you set the desired cooking temperature, and the heating system kicks on and off to maintain that set point. An LED display shows your set temp, and most models allow you to toggle between set temp and actual temp readings from the internal thermostat. Actual temperatures will fluctuate a bit as the controller switches on and off to hover around your set temp, but many sophisticated touch-pad controllers can maintain tighter tolerances than your indoor oven. Some pellet controllers also have integrated probes that let you monitor the internal temperature of whatever you're smoking. Wireless remote control and monitoring from your smartphone or tablet are also increasingly common. (You can learn more about pellet smokers on AmazingRibs.com.)
I’ve been grilling and smoking for many years and throughout all those years I have burned through many expensive grills. Four years before I purchased the 640 I got on the pellet smoker wagon and started my research. Finally when my daughter was getting married she ask me to cook for the wedding and gave me the perfect excuse to finally get a smoker I wanted. So getting back to the research and after 3 months of comparing I settled on the YS640. I wanted a grill, at my age, to be able to pass down to one of my kids. It was big investment but like I’ve learned in life, you get what you pay for “most” of the time. I have had this grill now, September 2018, will be 4years now. I have no regrets and would do it again. I’ve had some minor corrosion issues and after an email was promptly sent the matching paint to clean it up. I spent the time to do it right and today, a month later, today my grill looks brand new. Honestly nothing like this can be left to take care of itself. Maintenance like anything else is required. But I know this will most likely be my last grill. Thank for a great product and great follow up service. Smoke Shack.....
Got my Camp Chef Smoke Pro SE four days ago. My son and I put it together, it is a two person job because it's heavy. Seasoned it and smoked two chickens that turned out awesome! Today I have hamburgers on. Smoking on low smoke for half an hour, take them off and crank it to 450 put em back on and grill till done. Easy to use. Very happy so far. Just hoping it holds up!

I have ate a few peoples cooking that have won at the Royal, Houston and Memphis in May. They have all had one thing in common, I didn’t put one drop of sauce on them and they had not been sauced on the Q before serving! The restaurant Cackle and Oink is just a ways from where we live and the owner Aaron Vogel is there regularly. I have tasted all his sauces and they are very good, but the 3 times I have been there, his sauces never touch my ribs and brisket! Aaron does say, if you like this you need to try my competition food (which I will at one of the competitions he is in locally). None of the KCBS, Houston or Memphis in may winners Q had even a hint of ash or bitter smoke flavor. They also had a very light smoke profile. They also all say they cook over well burned down wood.
When the grill was delivered on or about Nov 23, it was damaged.  The Grill Barrell had a dent in it, caused by a hole punched in the box during UPS delivery.  We didn't immediately put the grill together, so a couple of days went by, and then we began the assembly.  I called Traeger Customer Service and they told me to disassemble the grill, put it back in the same box and packing and return it to them.  I tried on about five telephone calls and emails to explain that we did not have the box, the packing or the UPS return postage.  Traeger then sends UPS to my brothers house 3 times to pick up a grill that they would not send packaging for, nor would they send any packing materials.  They wanted my brother to tear the grill down, electronics and all and return the dented  grill body, but they'll only send a good body when they get the damaged body.  So meanwhile, we have a grill minus a body waiting on Traeger to send us a new one.
As time passed, a thermostat was added to the equation, and the production BBQ smokers fueled by pellets working in “set it and forget it” fashion was in full force. From this point, several manufacturers of pellet grills began to pop up, with a few key names like Yoder Smokers, Mak Grills, Green Mountain Grills, and Fast Eddy’s Cookshack grills being among the most notable.
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