FIRST LOOK & COOK: THE NEW TRAEGER TIMBERLINE 2022...WOW, JUST WOW! | SAM THE COOKING GUY

the brand new traeger timberline xl get ready for change because you're not in kansas anymore dorothy [Music] so [Music] [Music] you're about to become some of the very first people to see the newest most advanced pellet smoker traeger has ever built i don't know about you but i'm excited okay well i already know what it is and i know in that little open that we did max that just peaks right peaks just like glimpse you know it's back in the old days in the movies when they wanted to show a sexy woman they might just show an an elbow or a shoulder hopefully that's all max showed you the new timberline exhales and shoulder elbow not that i've ever found an elbow extremely you've got a thing for elbows no but i think some people find a thing for i mean whatever no i don't have an elbow thing i have a green onion thing moving on moving on okay so look i could stand here all day long and talk but we got to get into this see what this is what have they done i'm going to tell you right now one part of it i think is sure genius sure genius and a long time coming well i don't need to get mad at traeger i mean it's there so i love the fact that it's there but just stand by we'll show you ready for a good look anybody yes let's look at it you'll notice the size right away it's clearly substantial looking in fact kelly had a mini cooper once i think it was smaller than this the lower half now has a couple removable wood shelves though i think i'm going to keep them there and behind the doors some most welcome storage that can house anything like your pellet bin but also in here is the redesigned drip bucket that used to hang off the side but now clicks into place and collects both grease and ash and that is nice around the mid section lives this rail that i honestly thought was only a bumper when i first unpacked it but soon realized it's made to keep the pop and lock accessories firmly in place like a storage bin hooks for hanging tools and even a paper towel holder thank you because i love that and up on top you have a beautiful cutting board that lives on top of the pellet bin lid and ready for under the hood because there are 1320 square inches of cooking space and that my friends is a lot in fact we'll get to that in a minute and the top racks are fully movable to accommodate almost anything you want to cook they've also added full insulation for increased temperature control when the weather is crap oh and there's a little light that goes on when you open the lid it's nice but the newest feature the one i think is genius is on the far left and it is a built-in induction cooktop no more running inside and as bora would say wow it's very nice an unboxing is is one thing you look at what the product is you scope it out you see the features and the benefits and that's just all it is there's no way i could let this timberline xl in my backyard and not put some food on it right boys right we're all hungry growing boys okay chance is still growing max and i not so much and hopefully we're not still growing but well let's look at what we're gonna put on shall we yes let's do that first up pork back ribs you can't have a smoker without ribs am i right right i think i'm right and then you might need some chicken so we've got some chicken three chickens because why the hell not and i'm a fan of lamb and there's nothing i like more than a really well herby garlicky lemony boneless little guy leg of lamb and i don't know about you but come on a little salmon some seafood it fits in with everything else you gotta have that macaroni and cheese wait make that bacon onion macaroni and cheese with a little panko because why the hell not and last but not least a smoker is not a smoker without some beef we've got a beautiful little tri-tip that's going on and then it's buddy but a 40-ounce porterhouse not so little not so little talk about breaking in a new smoker am i right or am i right right seasoning complete yeah let's get cooking good turn press the dial turn and set temp there we go i want to go to 250 for everything ready to ignite press and hold here sweet all right it's time to put our stuff in let's begin with our chickens we're gonna go one two this guy's kind of big three love it all right ribs next and we'll go this is a big boy it's a big grill let's take advantage of it shall we beautiful now our gorgeously herbed up lamb oh my god it's gonna be so good and salmon is next talk about your basic perfect fit tri-tip goes up top porterhouse all right baby right beside it last but not least our bacon onion mac and cheese i think that's a pretty lineup wouldn't you say say we get her closed and get smoking all right clearly smoking is underway and it smells amazing here but i need to talk about temperature control because look this model comes with two wired temperature probes you plug them in it recognizes they're there you tell it what temperature you want to monitor to stick it in the the meat the protein whatever you've got and it does that but in a genius move sometime in the past i don't know a year and a half or so traeger bought meter and meter are now these bluetooth wireless probes so check out how this happens i've already paired these with the grill so go like this i'm going to take this guy out of here number one and it's going to show up there wait for it there it is set probe goal i'm going to say yes and i want to set it for 135 degrees push in confirm and now i have to insert this this is going into the lamb i'll bring this guy out a little bit here's my lamb and i just want to go up to that line in the middle about there push this back and there it is we're currently 82 degrees on the way to 135 this is great but while we're here why don't we look at everything else hey voila so we'll have a look the macaroni is perfect that will need to come off my porterhouse looking beautiful i know it's got a few more degrees to go same with the tri-tip any second now these guys will come off the lamb well we just saw that and it's looking rather spectacular boy as are my chickens my chickens and look down here the salmon could that be any prettier and by the way there's japanese mayo and sriracha on the bottom and salt and pepper then chopped up parsley green onion and lots of dill and the ribs looking gorgeous but nowhere near ready so we'll leave those guys okay you know what i'm doing now before you say drinking a beer i want you to think because i'm cooking right now i am no different than those pros that a kansas city barbecue association sanctioned event once the proteins are on baby this is the important spot to be and because the traeger grill has wide fire technology you get that wi-fi wi-fi technology i can monitor everything that's going on behind me right from the safety and closeness of my phone i can see that it's set at 250 degrees we're currently at 244. we just had it open for a little bit i can see the probe that i put in is it the 87 on its way to 135. i can see i've got 85 percent pellet stock left you call this drinking a beer i say there's some serious work going on here the next thing we're gonna do when that porterhouse is ready it's coming off and i'm gonna sear it i'm not going inside the syrup i'm going right there right to the built-in induction burner that's going to be something oh yeah by the way max said are you drinking a can of seltzer i go no drinking a hazy ipa seltzer drink seltzer i'm working at my smoker seltzer here please [Music] all right it's induction time so cast iron pan induction works with cast iron iron and stainless aluminum no forget it we've already paired this so now turn it up to not turbo i don't know what turbo would do it scares me a little bit so we'll turn it up to here and we'll push whoa hear it and there it goes and this heat's starting already one of the beautiful things about induction is how fast it heats up and if you're looking at this thinking why didn't traeger put a gas grill in because this is a smoker it's nothing with gas this is just electricity induction is just electricity it's going to get us there check out this gorgeousness gorgeousness the the deep red color in here look you don't have to sear it but but you can because you have an induction burner right there so let's do that i'm going to give it two things some oil and some butter let those both come together let's go searing the outside that's it of this beautiful porterhouse and by the way if you're looking at it you're going there's that t-bone isn't a porterhouse a t-bone well t-bone is from a little further down the cut it still has a new york and a filet but they're much smaller on a t-bone [Music] oh by the way you don't have to just use the induction for searing you have a little sauce that you want to keep warm for basting do that you want to be cooking some vegetables to be ready along with your steak or your chicken or your fish do that fact that it's here is the best part all right and after a minute or so on each side [Music] ah out we come that's about as pretty as they get folks and first up our friend come on look it one of the reasons you smoke meat is so you get something that looks like this so remember what we've got in here we've got this fillet on this side that you can just come in like that let's wait for it and on this side we've got this beautiful new york and the bone so the fillet is going to look like this that ladies and gentlemen that's ridiculous in the new york like that i mean this is restaurant quality work that i've done here it's not because i'm a genius i mean look i did spend some time in the chair so that qualifies me for something but now let's get a bite in here shall we let's get a bite first of this new york the juiciness the gorgeousness the color of it the the smoke is crazy delicious i favor pecan pellets i find the i find mesquite and hickory for me a little strong in the smoke department pecan kind of my my go-to fave now the fillet oh my god but wait this mac and cheese did i make all the time by the way the recipe or this is on the website cookingguy.com i make this all the time i've never smoked it wow but i will from now on macaroni and cheese delicious the smoke adds just another element and last but not least i know there's chicken that's there and ribs that aren't ready but but the salmon i don't know if you can see inside that it's a beautiful medium rare oh my god oh my god i'm telling you this i normally do in my oven at 250 degrees i did it there on the timberline xl at 250 degrees you got to make this it's one of the greatest things ever but here's what's important how good that is what's important but really what has traeger done yes they've created a new smoker the timberline xl i think they've created an outdoor kitchen there's almost nothing i couldn't do over there and by the way we smoked today to low temperature crank it up you want to get a good sear on something not on the induction burner you can do it on the grates look i've been a fan of pellet smokers for a long time i now have a new love of my life i won't tell kelly but uh we will be using that kid a lot i could have cut this porterhouse right on the cutting board on top of that but i didn't want to mess it up trying to keep it nice at least for a little while thanks for hanging with us today hope we've answered many questions that you might not even know you had because this is brand new out today first day traeger nice job thank you one tiny suggestion i think the lid should have a self-closing feature i mean it's extra heavy because of the installation think about that for next time you call it the timberline xl s [Music] you

Channel: SAM THE COOKING GUY

Views: 508,213

Keywords: sam the cooking guy, cooking, sam cooking, traeger, traegergrills, traegertimberline, pelletgrills, newtraeger, pellet grills

Id: vcDDbgEIbjQ

Length: 13min 51sec (831 seconds)

Published: Wed Mar 30 2022

Reddit Comments

[u/Nattylight_Murica]

These cost almost $4,000. I’ll stick with my $600 camp chef.

[u/Fatmike88]

Well boys we ran out of recipes, time to do commercials.

[u/BakedPotatoTattoo]

Christ that was shameless.

[u/Individual-Gap-2623]

For $3800 what home cook demographic did he think this was appealing to?

[u/Euphoric_Nugget]

What the hell happened with this video? Beyond the shameless ad, there wasn't even a recipe here. We never saw what happened to the chicken or ribs.

[u/DarthVince]

I understand that he needs sponsors, but I watch Sam for recipes, not ads.

[u/WeTheEmo]

I don’t think most of his viewers are prepared to drop $4k on a grill. It was an enjoyable video, but definitely should have mentioned that it was sponsored and should have included a recipe too.

[u/Sippin_Jimmy]

I was entertained.