What does it do or how does it do it that you have to learn everything over again?

 

The heat is much more indirect than on an open grill. The food does not sit over any open flames. It seems to take a bit longer to cook.
ETA: It is almost a cross between a smoker, a grill, and an oven, if that makes sense.

 

Yes, I was wondering about cooking things that did not require hours and hours of smoking and kinda figured that was what you meant.

 

I believe I will probably ADD to m outdoor grills, the only one I have now is a charcoal grill. That's all I've ever cooked on, charcoal or wood. Kristi nearly fainted when I told her I thought it would be nice to go out, turn on the grill, do a couple of burgers and turn it off.

 

A wood fired oven?
It does have a dedicated smoking cycle and I'm anxious to try that! See how it stacks up against my dedicated smoker.

 

Well, I gave David my old gas one, so there's no turning back here. Just gonna take a little trial and error.

 

In my scenario, how easy would it be to do?

 

Evenin', Woods..... great day for riding, no vibration issues. Saw more bikes parked at bars than on the road...

 

Switch to a Treager? Easy! Just go buy one!

 

Hey Al!