Quote:
Originally Posted by T.G
Have you noticed any difference in cooking or relative performance with the short throw auger pits vs the long throw? Yeah, comparing a Traeger to a Yoder is like going from a Mustang to a Braubus, but I'm asking more about he technique and style than the cooked itself.
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Adam, can you enlighten me on the cooking benefits of a short throw?
My understanding is that the short throw is to alleviate jams inside the auger tube.
My new Memphis Elite has a short throw, and vastly outperforms my old Traeger, but I just assumed that was based on build quality and the far superior ITC temperature control.
Curious to learn more.