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

[Apparition]

You guys are slacking on this thread. As I await my pellet grill I am growing more impatient. Post up some good looking food. I've been hanging out on Smoking Meats Forum and BBQ Brethren, looking for recipes.

If anybody has any good sides recipes they want to share I'm in search of more things to try.

 

[Viking Jeeper]

No posts of food just now but I did break down and buy a fire pit controller for my Kamado Joe. Only used it once so I have some learning to do. I found it held 225 very very good but when I wanted to go up to 275 it was very slow to do that. Overkill for sure but this model can monitor up to 6 temp probes. Here I am testing 6 probes so make sure they read mostly the same. This one came with 3 probes but the ones I have for my older thermometer worked also. This is the controller and one wire to the fan that slips in the lower vent.

 

[Apparition]

No posts of food just now but I did break down and buy a fire pit controller for my Kamado Joe. Only used it once so I have some learning to do. I found it held 225 very very good but when I wanted to go up to 275 it was very slow to do that. Overkill for sure but this model can monitor up to 6 temp probes. Here I am testing 6 probes so make sure they read mostly the same. This one came with 3 probes but the ones I have for my older thermometer worked also. This is the controller and one wire to the fan that slips in the lower vent.

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Looks nice

 

[B252]

You guys are slacking on this thread. As I await my pellet grill I am growing more impatient. Post up some good looking food. I've been hanging out on Smoking Meats Forum and BBQ Brethren, looking for recipes.

If anybody has any good sides recipes they want to share I'm in search of more things to try.

It'll be well worth the wait!
Keep searching recipes and planning. You'll be very happy.

 

[Viking Jeeper]

MAK 2 star general. Everything I've read says it's amazing. Still keeping the XL BGE so I'll have options.

You know, I finally got around to checking this out. Did you know they make a 3 star general? Buy once right?

 

[Apparition]

You know, I finally got around to checking this out. Did you know they make a 3 star general? Buy once right?

Yeah it’s a bit different though

 

[Thunderhead]

You guys are slacking on this thread. As I await my pellet grill I am growing more impatient. Post up some good looking food. I've been hanging out on Smoking Meats Forum and BBQ Brethren, looking for recipes.

If anybody has any good sides recipes they want to share I'm in search of more things to try.

I’ve owned my RT since 2012 ish.
Ive done a done of all types of meat and pizzas on it
Toss any “cook times” out the window and either use a probe or go by touch. 3-2-1 method for ribs is junk.
Just cook things how you like them, falling apart or a nice tight bite. I’ve gone to buying good quality rib rather than make my own.
Roll some smokes brother !

 

[Apparition]

I’ve owned my RT since 2012 ish.
Ive done a done of all types of meat and pizzas on it
Toss any “cook times” out the window and either use a probe or go by touch. 3-2-1 method for ribs is junk.
Just cook things how you like them, falling apart or a nice tight bite. I’ve gone to buying good quality rib rather than make my own.
Roll some smokes brother !
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I dry rub my ribs and cook until done. Delicious.

 

[cliffish]

I dry rub my ribs and cook until done. Delicious.

Exactly, cook by temperature and not time. I had friends laughing at me when I used a therm on the gasser for steak. They would always put their finger on the steak to check firmness. Finally after over cooking them he asked me for the link to what I use.

 

[Apparition]

Exactly, cook by temperature and not time. I had friends laughing at me when I used a therm on the gasser for steak. They would always put their finger on the steak to check firmness. Finally after over cooking them he asked me for the link to what I use.

Thermapen is a game changer for grilling and smoking even if you’re just testing for probe tenderness. I bend test ribs.

 

[mxz800]

The price of meat is going way up, just like everything else.

 

[DuncLJ]

Finally finished my Tiki BBQ Bar. I'm really happy with how it came out. It's a great place to hang out and have a few beers during a smoke.

Tested it out on a 3lb Tomahawk and 2 filets.

 

[Apparition]

Looks great

 

[TJ Starting]

Finally finished my Tiki BBQ Bar. I'm really happy with how it came out. It's a great place to hang out and have a few beers during a smoke.

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Tested it out on a 3lb Tomahawk and 2 filets.


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Never tried doing a Tomahawk yet. How are you doing that, just grilling similar to a steak?

 

[DuncLJ]

Looks great

Thanks man!

 

[DuncLJ]

Never dried doing a Tomahawk yet. How are you doing that, just grilling similar to a steak?

This was my first try at one. It was about 3 inches thick. I dry rubbed it with salt, pepper, garlic/onion powder, and paprika. Smoked it till it hit 120 degrees (about 45 minutes), then seared it till it was 130-135 degrees. Cut it into slices and it fed 4 adults easily. Texture and taste was more like prime rib than a regular ribeye steak. Delicious though. I'm definitely doing it again soon.

 

[SoCalGlide]

I have a Traeger Jr. at the house, and a GMG Davy Crocket in the motorhome. I've cooked everything on them, even our Thanksgiving turkey when we were camping on the Rincon.

 

[mxz800]

When you cook brisket do you go low and slow or high and fast?

I just cooked brisket at 300 degrees the best I've ever done.

 

[Apparition]

When you cook brisket do you go low and slow or high and fast?

I just cooked brisket at 300 degrees the best I've ever done.

Franklin goes fast, 10-12 hour rest when done.

Depends a lot on the smoker

Small - slow, less airflow
Large - fast, lots of airflow

 

[DuncLJ]

When you cook brisket do you go low and slow or high and fast?

I just cooked brisket at 300 degrees the best I've ever done.

I've done 10-12 hour cooks at 225 and have done 8 hour cooks at 275. Both were on a 15-16 lb brisket. Both were equally mouthwatering.