The Handler Posted January 21, 2018 Share Posted January 21, 2018 (edited) https://www.trademarkia.com/timberline-87751950.html If I had to guess, it's a premium outdoors-themed trim for its SUVs. Eddie Bauer replacement. Edited January 21, 2018 by The Handler Quote Link to comment Share on other sites More sharing options...
silvrsvt Posted January 21, 2018 Share Posted January 21, 2018 Another possibility is the Active Varent of the Focus and maybe Fusion in North America? 1 Quote Link to comment Share on other sites More sharing options...
Ron W. Posted January 21, 2018 Share Posted January 21, 2018 The word " Timberline " makes me think off road, special version of the new Bronco ? 1 Quote Link to comment Share on other sites More sharing options...
twintornados Posted January 21, 2018 Share Posted January 21, 2018 My first thought was, "Boots"...but that is Timberland...... 1 Quote Link to comment Share on other sites More sharing options...
SteelyD Posted January 21, 2018 Share Posted January 21, 2018 Makes me think of roofing materials. 2 Quote Link to comment Share on other sites More sharing options...
Harley Lover Posted January 21, 2018 Share Posted January 21, 2018 In their annual review with the financial community, Farley referred to "authentic performance and off road vehicles". This sounds like a line related to "authentic off road" vehicles. Perhaps Ford's version of 'trail rated' or whatever it is that Jeep calls its line. 1 Quote Link to comment Share on other sites More sharing options...
rmc523 Posted January 22, 2018 Share Posted January 22, 2018 You've all got it wrong. This is the name for the real "Mach 1" vehicle. Quote Link to comment Share on other sites More sharing options...
atomcat68 Posted January 22, 2018 Share Posted January 22, 2018 Maybe a trim level of the F series? Quote Link to comment Share on other sites More sharing options...
92merc Posted January 22, 2018 Share Posted January 22, 2018 I dunno. Everest and Timberline strike a similar tone to me. As in both high up. Ford may want a different name for the NA market and the Everest. Or it's what the next Gen Everest is morphing into. 1 Quote Link to comment Share on other sites More sharing options...
fordmantpw Posted January 22, 2018 Share Posted January 22, 2018 It's on my wish list, but I'll have to make due with my current (non-Timberline) for now: https://www.traegergrills.com/shop/grills/timberline-series/timberline-1300/TFB01WLB.html Quote Link to comment Share on other sites More sharing options...
jasonj80 Posted January 22, 2018 Share Posted January 22, 2018 (edited) In their annual review with the financial community, Farley referred to "authentic performance and off road vehicles". This sounds like a line related to "authentic off road" vehicles. Perhaps Ford's version of 'trail rated' or whatever it is that Jeep calls its line. That would make sense, Raptor for High-performance desert running offroad; Timberline for slow rock crawling. In that context it makes me think of a mountain logging or fire road. Edited January 22, 2018 by jasonj80 Quote Link to comment Share on other sites More sharing options...
jasonj80 Posted January 22, 2018 Share Posted January 22, 2018 It's on my wish list, but I'll have to make due with my current (non-Timberline) for now: https://www.traegergrills.com/shop/grills/timberline-series/timberline-1300/TFB01WLB.html Just don't use it or your current one on a wood deck, they tend to set them on Fire. Quote Link to comment Share on other sites More sharing options...
fordmantpw Posted January 22, 2018 Share Posted January 22, 2018 Just don't use it or your current one on a wood deck, they tend to set them on Fire. A pellet grill? Charcoal, maybe (though I didn't have trouble with charcoal on my wood deck in 15 years at my other house), but I wouldn't see that from a pellet grill. It's OK though, my deck is concrete. Quote Link to comment Share on other sites More sharing options...
akirby Posted January 22, 2018 Share Posted January 22, 2018 It's on my wish list, but I'll have to make due with my current (non-Timberline) for now: https://www.traegergrills.com/shop/grills/timberline-series/timberline-1300/TFB01WLB.html Those are nice but I’ll keep my big green egg. 1 Quote Link to comment Share on other sites More sharing options...
jasonj80 Posted January 22, 2018 Share Posted January 22, 2018 A pellet grill? Charcoal, maybe (though I didn't have trouble with charcoal on my wood deck in 15 years at my other house), but I wouldn't see that from a pellet grill. It's OK though, my deck is concrete. Not sure if it was pellet or charcoal smoker but 5 years ago my neighbor burned down his house with one oh his deck. Caught the deck on Fire, which spread to the house. He was smoking over night and happened at about 3am, his dog is what woke them up. Quote Link to comment Share on other sites More sharing options...
fordmantpw Posted January 22, 2018 Share Posted January 22, 2018 Those are nice but I’ll keep my big green egg. I almost went with one of those, but I wanted the lazy approach. Set the temp and let it go. I love it! Yesterday, it was ribs, pork steaks, beans, wings, and apple crisp. I also bought a small Green Mountain Grills Davy Crockett pellet grill that will go in my RV this spring. It has WiFi (my Traeger doesn't...I bought it used last year), so I can check the meat temp or change the grill temp remotely, making it even more lazy friendly. Quote Link to comment Share on other sites More sharing options...
fordmantpw Posted January 22, 2018 Share Posted January 22, 2018 Not sure if it was pellet or charcoal smoker but 5 years ago my neighbor burned down his house with one oh his deck. Caught the deck on Fire, which spread to the house. He was smoking over night and happened at about 3am, his dog is what woke them up. Wow, that's scary! I could see a pellet grill doing that if it turned into a grease fire. Grease fires are bad news! Quote Link to comment Share on other sites More sharing options...
akirby Posted January 22, 2018 Share Posted January 22, 2018 I almost went with one of those, but I wanted the lazy approach. Set the temp and let it go. That’s exactly what I do with the Egg. I did 2 pork butts a couple weeks ago. You fill it up with lump charcoal and wood chunks. Light it in one small spot, let the temp stabilize around 225 for 30-45 minutes. Put on the butts. Don’t have to touch it again until they’re done. In my case that was 16 hours. Never opened it (I have a remote thermometer for the meat). It’s even easier with a digi-Q which monitors the temp and regulates the airflow to maintain it. I can maintain a perfect 225 (or any temp) for over 18 hours if necessary. And because the Egg is so efficient (2 inch thick ceramic) you can go that long without adding any charcoal. It also functions as a regular grill, but my favorite thing to cook is Pizza. I cook them on an elevated stone at 600-700 degrees for about 4 minutes. You can also sear steaks at 700-1000 degrees. It’s unbelievable how versatile it is although there is a slight learning curve on how to load the charcoal and manage the airflow. Quote Link to comment Share on other sites More sharing options...
fuzzymoomoo Posted January 22, 2018 Share Posted January 22, 2018 Thats exactly what I do with the Egg. I did 2 pork butts a couple weeks ago. You fill it up with lump charcoal and wood chunks. Light it in one small spot, let the temp stabilize around 225 for 30-45 minutes. Put on the butts. Dont have to touch it again until theyre done. In my case that was 16 hours. Never opened it (I have a remote thermometer for the meat). Its even easier with a digi-Q which monitors the temp and regulates the airflow to maintain it. I can maintain a perfect 225 (or any temp) for over 18 hours if necessary. And because the Egg is so efficient (2 inch thick ceramic) you can go that long without adding any charcoal. It also functions as a regular grill, but my favorite thing to cook is Pizza. I cook them on an elevated stone at 600-700 degrees for about 4 minutes. You can also sear steaks at 700-1000 degrees. Its unbelievable how versatile it is although there is a slight learning curve on how to load the charcoal and manage the airflow. I hear you on the learning curve. My father in law got one a few years ago after using Webbers for years. Hes just now to the point where he feels comfortable with cooking pretty much anything on it, he just wishes he got the biggest size they have because he misses the real estate the Webber has. Quote Link to comment Share on other sites More sharing options...
akirby Posted January 22, 2018 Share Posted January 22, 2018 You also get to have all the fun debates (arguments) about whether it’s ok to do a clean burn (it is), which gasket to use (Rutland), which brand of lump (royal oak) and whether the platesetter should be used legs up or down for pizza (always down). Quote Link to comment Share on other sites More sharing options...
fuzzymoomoo Posted January 22, 2018 Share Posted January 22, 2018 We dont have that brand of lump available around here Ours is called Great Lakes (I think) Quote Link to comment Share on other sites More sharing options...
akirby Posted January 22, 2018 Share Posted January 22, 2018 Around here both Home Depot and Wal-Mart carry Royal Oak. They’re the ones who make the Big Green Egg brand also. It’s a little sparky but I use it because it’s cheaper than the BGE version and readily available at Home Depot. I refuse to set foot in a Wal-Mart. Quote Link to comment Share on other sites More sharing options...
fordmantpw Posted January 22, 2018 Share Posted January 22, 2018 That’s exactly what I do with the Egg. I did 2 pork butts a couple weeks ago. You fill it up with lump charcoal and wood chunks. Light it in one small spot, let the temp stabilize around 225 for 30-45 minutes. Put on the butts. Don’t have to touch it again until they’re done. In my case that was 16 hours. Never opened it (I have a remote thermometer for the meat). It’s even easier with a digi-Q which monitors the temp and regulates the airflow to maintain it. I can maintain a perfect 225 (or any temp) for over 18 hours if necessary. And because the Egg is so efficient (2 inch thick ceramic) you can go that long without adding any charcoal. It also functions as a regular grill, but my favorite thing to cook is Pizza. I cook them on an elevated stone at 600-700 degrees for about 4 minutes. You can also sear steaks at 700-1000 degrees. It’s unbelievable how versatile it is although there is a slight learning curve on how to load the charcoal and manage the airflow. That's awesome! I didn't realize you could do the long cook like that with the Egg. The one thing I don't normally use my Traeger for is steaks and burgers...I prefer a good, hot, direct fire for that, which is what I use my Weber kettle for. The gas grill pretty much just sits now... I LOVE pizza on the grill! Homemade, frozen, take-and-bake, you name it! Quote Link to comment Share on other sites More sharing options...
fuzzymoomoo Posted January 22, 2018 Share Posted January 22, 2018 That's awesome! I didn't realize you could do the long cook like that with the Egg. The one thing I don't normally use my Traeger for is steaks and burgers...I prefer a good, hot, direct fire for that, which is what I use my Weber kettle for. The gas grill pretty much just sits now... I LOVE pizza on the grill! Homemade, frozen, take-and-bake, you name it! My father in law has done everything from pork butt to smoked salmon to whole (smaller) turkeys for thanksgiving on his egg. Quote Link to comment Share on other sites More sharing options...
silvrsvt Posted January 22, 2018 Share Posted January 22, 2018 1 Quote Link to comment Share on other sites More sharing options...
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