I wish this was as simple as yes or no, but there are some specific factors that go into this answer. Getting deep sears on your food like you typically would on your traditional BBQ won’t be as easily accomplished on your Traeger grill. With some of your higher end Traeger’s like the Ironwood or Timberline models, it makes it a little easier to get those grill marks because these models have extra layers of insulation built into their bodies and lids. This added insulation allows these grills to not only get hotter and retain heat at a higher rate but they burn through less pellets as well, saving you money in fuel costs.
Another contributing factor that not everyone thinks of are the weather conditions outside when you’re grilling on your Traeger. In the winter getting a Traeger up to searing temperatures will be significantly harder even with the help of an insulation blanket. On a warm summer’s day though it’s much easier to accomplish this task, but still be weary because this is not your type of grill that will reach 600+ degrees, it’s just not meant to do that.
A method a lot of people use to offset the fact that their Traeger’s typically don’t get up to searing temperatures is a technique called reverse searing. Reverse searing is when you have your meat perfectly cooked the way you like it, and either you fire up a cast iron pan or your traditional gas grill to a high heat and sear your meat for roughly 30 seconds on each side or until desired. Even though Traeger’s typically don’t get up to those high heats like we mentioned before, their versatility to cook a variety of foods is phenomenal. If you want to check out a video to show you how versatile these grills are, watch the video below!