How many of you outdoor cook with a Traeger? If not what is your BBQ rig of choice?

I know there's two schools of thought on the subject do you trim the brisket before cooking or do you cook it with the fat?

If you remove the fat do you trim it or do you buy it already trimmed?
 
mxz800 said:
I know there's two schools of thought on the subject do you trim the brisket before cooking or do you cook it with the fat?

If you remove the fat do you do it or do you buy it already trimmed?
Click to expand...
I trim, leave fat where I want it.
 
  • Like
Reactions: Indy
I'm thinking about buying a vertical pellet smoker maybe Pit Boss? I have grills at both houses, want a smoker to use at the lake for the summer, then in the fall put it in the truck to bring home. The vertical smokers aren't' as heavy to move.

Anyone using a vertical smoker? Since I pretty much only eat meat, (I'm a vegan's nightmare) having my own would be better.


I was having my son smoking brisket, and ribs for me but he is pretty busy so he isn't smoking as much meats like he was.
 
mxz800 said:
What have you tried that you wouldn't do again? I smoked some beef ribs I followed the youtube video didn't like how they came out.
Click to expand...
I bought a book on ribs and tried a recipe that had way too many ingredients and steps. Easier to use the dust I like and throw them on the smoker until they are done.
 
I've used the smoker everyday since I've got it. I control it from my phone I pretty much set it and forget it.

IMG_20210220_092820127.jpg
 
  • Like
Reactions: DuncLJ and Apparition
Just use a good multi port wifi thermometer to watch meat and smoker temp and you are free to do anything around the house.

Also make sure you use 100% hardwood pellets made out of the wood it says, many brands say Cherry but use too much oak as a filler. Good brands like Lumberjack are 100% of a the specified wood.
 
I've got a 5 burner MasterForge propane I got as a housewarming gift from the In-laws about 10 years ago. I've replaced the burners and tents only once and it gets used at least twice weekly. For BBQ, I've got a Weber kettle the neighbors through out when they bought a BGE. Cleaned it up and have been using it for the last 6 years without issue. Finally, a few years back I picked up a Gateway Drum Smoker as they are local to me and I'm friends with the owner. We try to get something on there a least a few times a month, but mostly on weekends. I tend to keep the BBQ on the Weber though for ease of cleaning.

I used to use a cheap Charbroil single probe to monitor the temp, but got gifted a EasyBBQ bluetooth 6 probe for X-mas a couple years ago. It's pretty awesome as it pairs with my phone and I can be out cutting the yard while the smoker is running and easily monitor temps. It's got temp alarms, graphs of temp increases, and just straight timers.
 
Smoked some beef short ribs the other day. They were a big hit. Gonna do them again soon.

ribs.jpg



Almost done with my new BBQ Smoker Shack/Tiki Bar. A few finishing touches to go. My son and the dog already like to hang out there.

Tiki Bar.jpg
 
  • Like
  • Love
Reactions: Indy, L J, 2001slvrstntj and 4 others
cliffish said:
yes i have, it needs to be packed and stored for some time to let the smoke flavor mellow out and disburse into the block. I usually vac pack them in the fridge.
Click to expand...
I keep a supply of smoked mozzarella cheese sticks in the fridge for the family yum. I also smoked block mozzarella, sharp cheddar, and Swiss, all were delicious after curing a good week to mellow out.
I use a big chief smoker that doesn’t produce much heat, if you have hot smokers you can run drier vent hose off the exhaust pipe over to a another box to give the smoke time to cool, only takes about an hour.
 
  • Like
Reactions: DrDmoney and Apparition
How do you clean your smoker? Every other smoke I spray the inside with white vinegar then scrub like crazy. The glass is a bitch to get clean. There has to be a better way, I'm tempted to blast it with my pressure washer.

I like my Pit Boss vertical pellet smoker but the temp control 150°, 200°, 250°, 300°, and 350° no 275 available, that seems pretty drastic, and makes it difficult. This 50 degree increment limitation is a hassle.
 
Top Bottom
Back