Ribs, chicken, salmon, venison roast, or smoked salmon are born for the Traeger. Steaks or burgers not so much. Mine is an old school one, no frills but the nice thing is you can open the lid all the way up and it's just a big flat grill. That lets me load up the racks from a Big Chief smoker and set the rack on top of the firebox in the middle of the grill, set the metal box from the Big Chief upside down over the top, turn the Traeger setting to "smoke", and cold smoke my smoked salmon all night. I just turn up the heat to "medium" for the last hour to finish it off and I get the best smoked salmon on the planet.

Try maple pellets with a venison roast sometime. Wow.