Whois & Analysis for traegergrills.com

"Pellet grills", sometimes referred to as pellet smokers, are backyard cookers that combine elements of charcoal smokers, gas grills, and kitchen ovens.

Fueled by wood pellets, pellet grills infuse food with smoky flavor associated with charcoal grills and smokers, but offer the convenience of gas grills and the temperature control of an indoor oven.

They have the ability to smoke as well as grill and bake using an electronic control panel to automatically feed fuel to the fire, regulate the grill’s airflow, and maintain consistent cooking temperatures.

The best pellet grills also utilize sophisticated sensors and advanced algorithms for precision temperature control.

Braising (from the French word, "braiser") is a combination-cooking method that uses both moist and dry heats: typically, the food is first seared at a high temperature, then finished in a covered pot at a lower temperature while sitting in some (variable) amount of liquid (which may also add flavor).

Braising of meat is often referred to as pot roasting, though some authors make a distinction between the two methods, based on whether additional liquid is added.

Roasting is a cooking method that uses dry heat where hot air envelops the food, cooking it evenly on all sides with temperatures of at least 150 °C (~300 °F) from an open flame, oven, or other heat source.

Roasting can enhance flavor through caramelization and Maillard browning on the surface of the food.

Roasting uses indirect, diffused heat (as in an oven), and is suitable for slower cooking of meat in a larger, whole piece.

Barbecue or barbeque (informally BBQ or barby/barbies) is both a cooking method and an apparatus.

Barbecuing is done slowly over low, indirect heat and the food is flavored by the smoking process, while grilling, a related process, is generally done quickly over moderate-to-high direct heat that hardly produces smoke.

Smoking is the process of flavoring, browning, cooking, or preserving food by exposing it to smoke from burning or smoldering material, most often wood.

Meats and fish are the most common smoked foods, though cheeses, vegetables, and ingredients used to make beverages such as whisky, smoked beer, and lapsang souchong tea are also smoked.