Nth.Qld.stevo wrote:Bentley,
With your knowledge of both the Treager & Yoder pellet grills,
what is regarded in the pellet world the better one?
Or would it be a case of each has good & bad points?
I just dont have any 1st hand data about the Yoder, I can only go by what I read about it on Pelletheads.com, and the comments are so mixed, I just don't know how they perform.
I was a Traeger owner for 7 years. I owned 2 075's. Won my 1st KCBS Grand Championship in 2003 cooking on a single 075 Texas, so to me, they are a proven pit...but, the Traeger Family sold their ownership to a Captial Venture company called The Barrish Group in about 2005 I think. The current Ownership has not kept pace with technology as far as I am concerned. It does not mean that the Traeger is not a good pit, it just means here in the States I have more options. Joe Traeger was an innovator some 20+ years ago when he developed his pit. I have not cooked on a Traeger since 2009, so I cant really speak to how well the New units perform. I know that food that comes off them is probably gonna be as good as any BBQ that come off of ANY pellet unit. It is things like temperature control, Turbo modes, low pellet sensor alarms, pellet dump features, grill zones, quick access fire pots, programable controllers, food probes attached to controllers...Thoses are the features that the New manufactures have developed and brought to the table here in the States.
You have to realize, my progression in Smoking/BBQ/Grilling is probably like 95% of the Members on this site. In 1975 at 16, I was cooking on an old charcoal feed BBQ/Grill my folks had that was made in Tyler, Texas...At 20 it was a Black Weber Kettle...At 28 it was a Charbroiler Gas Grill (those were sad days my friends)...In 91 my 1st Evil Stick Burner & UDS...and at the age of 38, I found Pellets and came over to The DarkSide, it was 1997 and a friend bought a Traeger 075, it would take awhile, but I got my 1st one in 2002 and have not cooked on anything but Pellets since, having owned 2 Tragers, a Danson WholeHog, and now cook on a Hearthland Memphis Pro and 2 Green Mountain Grill Daniel Boone's for both personal and BBQ Competitions.
I found Nirvana...I dont want to cook on anything but 100% Hardwood, whether it is a 10 minute Cheesburger or a 17 hour Brisket...Sorry for ramblling.
To answer your question, I think if you look to your last sentence, that is probably a pretty accurate statement. I am sorry I cant be of more help!
That's correct to be called a bourbon it needs to be made in Kentucky which is why I asked if the barrels were being imported and pellets manufactured from them in Australia. 
