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Review: The Traeger Timberline 850

Wired—October 7, 2017


ON A RECENT trip to my parents’ place in New Hampshire, I cooked up some chicken leg quarters on the Traeger Timberline 850 grill that I’d brought along to review. I set it to the exact temperature the manufacturer suggested, lit the grill with the press of a button, and, using an app, remotely monitored both the temperature inside of the grill and the internal temperature of the legs and thighs as they cooked.

When the chicken reached 165 degrees Fahrenheit, I opened the grill, expecting smoke-tinged chicken perfection. Instead, I called mom for help.

The internal temperature indeed read a perfect 165, but the skin was rubbery and there was no way I was going to get the heat jacked up to searing temperature without severely delaying dinner and potentially overcooking the food. Instead, my mom browned the skin in a skillet on the stove, saving dinner. The chicken turned out so fantastic that I wondered if the manufacturer’s product and recipe testers instinctively counted on us to ask the lady who brought us into the world to come to the rescue.

Read the complete review here in WIRED.

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