Trager Woodridge Review

I don't like grilling. I always feel more comfortable in front of a stove than a grill so unless I test Webert I do indoor cooking for work, where there is no fiction of temperature and cooking zones. At least that was my routine at the beginning of the year when I got the Trager Woodridge“Now I cook it so often, get it more Play like my oven.

The Trager Woodridge as All tragerthe pellet grid– Unlike gas or charcoalPellet grids use wooden pellets that are automatically fed into the grill from a pharynx. To use the pellet grid, you just need to set the target temperature, fill it with pellets and cook. The grill maintains the temperature. It works very well as an indoor oven and that's why I turned into conversion.

Trager has a big reputation for pellets (sometimes called pellet smokers because it is very good for low and slow grilling). And after I cooked on mine for three months, I know why: it's just dead, and it turns out to be a wonderful grilled fish, chicken and vegetables. Woodridge is a new offer from Trager and evidence of how far the pellets have come in the last few years. Woodridge has a digital touch screen and a useful application and its heat keeping capabilities are amazing. Trust me: in February I was grilling in a bitterly cold vermont and fascinated me how well he kept the target temperature.

It sounds wild from an enthusiastic cook and kitchen equipment, but I rarely use my oven. The spacious Trager Woodridge has more than enough space for some chicken breasts, a frying pan for sweet potatoes and some zucchini, and all come off the grid with a kissing flavor. Cleaning is also simple. (I hold a bottle This fat cutter is a cleaner Nearby.) The only thing I would like to have done to Trager Woodridge is better, SEAR was not gay enough for the big Maillard reaction, but if it is important to you, you should look at the Trager Ironwood 885which is better to achieve this beautiful bark.

But it's a zealous. I can't imagine cooking without Woodridge. I don't need barbecue skills to use it, but lately I've browsed more complicated recipes on the app than these Gochujang-marked ribs And this salt -placed primary rib“Now that I trust the basics, I see you excitedly what Trager knows really do it.

Why are we experts

• Rocelle start editor of Serious Eats.
• Worked earlier Enjoy your food and Cooking light magazines. Before that, he was a baker and a line maker.
• We almost reviewed the serious meal All Trager Grill You can buy and update our reviews regularly with new statements.