Traeger grill/smoker - smokem -low and slow-post up!

92DE1D40-9146-481A-8706-97E2D7D2C09F.jpeg Not really low and slow, but I seared some tuna steaks on there last night in a little bit of the frag our blue line pepper lime. It was delicious.
 
Country style boneless pork ribs...dry rubbed and then over night in the frig. Hickory smoked 1.5 hrs, roasted at 350D for 20 min.

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Do u spray or coat your ribs? I have found if I dont add surface moisture the outside forms a kind of shell that is chewy?

With turkey breast I brush melted butter on the outside and it is deeelightful.

I have read to use apple cider diluted water to spray the surface but havent tried it yet.
 
Do u spray or coat your ribs? I have found if I dont add surface moisture the outside forms a kind of shell that is chewy?

With turkey breast I brush melted butter on the outside and it is deeelightful.

I have read to use apple cider diluted water to spray the surface but havent tried it yet.

I only use a dry rub, and garlic powder on these country style ribs. I let them marinate over night in the frig. I don’t over smoke them, and then only roast them for 20 min at 350d. I inject turkey breast with butter and seasonings when I roast them on the Traeger. I have used just apple cider or apple juice the spray my baby backs.
You can never use to much butter. :)
 
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Butter was magic on the turkey.

I had have the thick shell issue when smoking (mine smokes around 160) and would like a suction if u have one.

I'd try to smoke closer to 180-200 unless it is fish. Although I'll do 125-150 for the first 30 mins or so then go higher for the rest of the time on butts, briskets and ribs.
 
Salmon tonight...

Hard sear to start then on the grill to finish....
 

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My wife asked for Country style ribs. So tonight I used a Kansas City dry rub and going use pecan wood and let them roll in the thick smoke. And then a low and slow roast. I told her I am the man for the job.


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Smoke on.
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Know what's kind of funny ? Im the exact opposite , after smelling the smoke all day and tending the meat ? I really don't want any of it.. Now, the next day when I got my nose clear? I will tear it up..
Same here. It generally takes me a day or three to eat any bbq after I cook a whole hog.
 
Anyone can make good BBQ on a Traeger . Ease of use.
Season meat. Insert temp probe, Fill pellets, Dial cook temp.
Eat when done. Turn off.
Rinse, repeat.
You’ll get better as you Traeger more.
 
I use pitboss pellets in my Traeger $14 - 40# sack.
Not sure how many lbs to run 15 hrs. I ran 1 hopper full for 7 hrs on that pork butt.
I’ve got lots of other stuff to do while the meat is cooking., poking at it every 15 mins doesn’t need to happen.
 
What makes the Traegers worth the money? I know a lot of people with Green Eggs who swear by them but really don't do anything on them but use the as a grill. What it the real advantage of the Traeger? Sell me on one.

First is ease of use. If you can breath, read at a 5th grade level or higher lol you can make excellent smoked meats, poultry, fish, pizza, vegetables.
I prefer working/cooking smart. I also like adding or mixing certain wood pellets to achieve a desired smoke flavor. Closing the Traeger and not opening the smoker door is the biggest challenge for newbies. (Leave the smoker door closed and let it do the work it’s designed to do).
I like the Traeger as I do not have to nurse it all night long to keep it smoking at the right temp by adding wood or charcoal.
I like letting this 9# brisket roll in smoke all night 7-8 hrs while I sleep lol. I wake up turn the smoker to 225d and let it roast low and slow for a few more hours until perfection.
I use a igrill mini meat thermometer which lets me know the perfect temp of what ever it is I am smoking/roasting prior to opening the Traeger door.

Finally sitting outside in the cold nursing a charcoal or wood grill I have ZERO interest in. Especially in the dead of winter or scorching heat of the summer. Which is a big reason I chose a Traeger. I load up the food, close the door and open it when the food is smoked and perfectly done.
We have had our Traeger LIL Texas 4 yrs this April....love it. Would buy another in a minute. Don’t take my word for it DO your research ;). You can read a ton of info on line.

9# Brisket a breeze...let it roll in smoke while I sleep all night.
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Outstanding flavor...
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Oh I have done some research. I wouldn't be asking questions if I had not already looked into them some. Do you use your Traegert primarily as a smoker vs a grill? I see its max temp is 450 degrees but it claims to be able to make pizzas which in my experience you need a min of 550 to get anywhere close to a proper crust. People say it also does not sear very well. Cooking overnight is a strong benefit. How does it handle the grease? I see a lot of videos on how to clean it but almost none of them address the grease run off which is bound to happen. I read that the temp gauge on the Traegers is not that great that the temp by the box varies about 30-40 degrees from the barrel portion. Have you noticed that? I have also read they are now made in China and that the quality control has gone down. Lots of minor defects.

Thanks for the response. I have a Smoke vault which runs off of propane. I only have to open it up every couple of hours to put more wood in. I use 2 thermoworks chef alarms to monitor temp of the smoker and meat.


I use it for its intended design..both a smoker and a roasting grill. It will smoke and roast anything I place in it to perfection.
Sounds like your very content with whatever your set up is, and a Traeger may just not be for you ;)
 
I ve done steaks in mine, it works but won’t give that chared crust I think a steak should have. So I keep a grill for that, grilling.
I’ve made pizza in my grill, it works, but not like a pizza oven, So, I’m going to build a pizza oven just for that.
The Traeger does what it should well, and if I didn’t have a grill or pizza oven it will work just fine. It’s just another tool to get the job done.
 
A wealth of info online. Pizza is easy in a Traeger, all you need as with any oven is a pizza stone. Pretty simple steps to follow here-

https://www.traegergrills.com//recipes/pork/combination-pizza

https://www.traegergrills.com/search?term=Pizza+


As for steaks...searing yes, charring no, infact never. We are just not into black and burnt crisp which can turn a great dry rubbed or marinated steak into a jaw work out hush puppie. After a good rolling 1.5 hr smoke my dry rubbed grass fed steaks usually get a 350d sear on each side for 3-4 min max...knock the horns off pink center and super tender and juicy.
Full of flavor and awesome.
https://www.traegergrills.com/smokenomics/reverse-searing
 
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What makes the Traegers worth the money? I know a lot of people with Green Eggs who swear by them but really don't do anything on them but use the as a grill. What it the real advantage of the Traeger? Sell me on one.

IMO pellet smokers are great tools. Easy to be consistent. Lots of competition cooks use pellet smokers. I’d guess none of them use the low end Traeggers that the big box stores sell. There are lots of good pellet smokers out there. Do some research and find the one that fits your needs best. Tons of options.
 
IMO pellet smokers are great tools. Easy to be consistent. Lots of competition cooks use pellet smokers. I’d guess none of them use the low end Traeggers that the big box stores sell. There are lots of good pellet smokers out there. Do some research and find the one that fits your needs best. Tons of options.

Yes, lots of options!
 
but that they fall short as a grill or higher temp oven. S.

That's correct... they are neither one of those. They don't boil eggs good either, probably could, but there are other tools to do that. .
 
No offense to Traeger but those crusts look horrible. They are so under cooked and I can guarantee that at 350 degrees there is no leopard spotting on the bottom of those pies.

You can get much better results in an oven or on a weber kettle grill with the right setup.

On the sear side I am seeing the same thing. Can you get these types of results?
The more I read about them the more it seems like they are very good indirect heat cooking ovens and smokers but that they fall short as a grill or higher temp oven. Still considering one.


Enjoy your Weber. I started this thread about preparing and sharing pics of Traeger food on Traeger smokers/grills by like minded Traeger owners. Not a Traeger thread bashing or comparing one non Traeger smoker to a Traeger Smoker thread.
Maybe consider starting your own thread about your Weber grill. ;)

Just an attempt here to keep the original fun intent of this Traeger picture cooking thread. Again as others have mentioned consider doing your own research. Buy a Traeger and learn how to use it, I don’t think you will be disappointed.

This would be much appreciated!
 
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Enjoy your Weber. I started this thread about preparing and sharing pics of Traeger food on Traeger smokers/grills by like minded Traeger owners. Not a Traeger thread bashing or comparing one non Traeger smoker to a Traeger thread.
Maybe consider starting your own thread about your Weber grill. ;)

Just an attempt here to keep the original fun intent of this Traeger picture cooking thread. Again as others have mentioned consider doing research. Buy a Traeger and learn how to use it, I don’t think you will be disappointed.

This would be much appreciated!

Deleted all the posts. Return to your Traeger love fest. I was simply trying to get feedback from owners of these grills but I guess you don't like my questions. I love it when people try to direct the flow of posts on a forum because it is not going the way they wanted it to. Won't post in this thread again.
 
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Deleted all the post. Return to your Traeger love fest. I love it when people try to direct the flow of posts on a forum because it is not going the way they wanted it to. Won't post in this thread again.

Mehhh....I simply stated what the original intent of the thread which is for Traeger owners or even other pellet grill owners to post up pics and recipes of food prepared on Traeger smokers. Not bashing Traeger's or hijacking the thread. lol..and no not a love fest hahaha, just like minded Traeger smoker owners sharing grilling/smoking info.


Kings Mountain Hardware store sells them. Howard the owner, a great guy and really knows Traeger grills and is usually well stocked with Traeger smokers, and accessories. Consider visiting if your ever in KM. I bought mine there, good honest decent folks.
 
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I ve done steaks in mine, it works but won’t give that chared crust I think a steak should have. So I keep a grill for that, grilling.
I’ve made pizza in my grill, it works, but not like a pizza oven, So, I’m going to build a pizza oven just for that.
The Traeger does what it should well, and if I didn’t have a grill or pizza oven it will work just fine. It’s just another tool to get the job done.

Reverse sear it. Use the Traegger then give it a quick sear in a cast iron pan on the stove top.
 
12 hrs on the pitboss classic 700 @225. Brown sugar and bourbon rub. Lexington style dip for sauce. #Yum #FeelsLikeCheating

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Sent from my iPhone using Tapatalk
 
Continuing with the Traeger love fest :D, my wife and I decided on Pecan smoked country style ribs. So we dry rubbed a few country style ribs and made it happen. I smoked these for an hour and then roasted them @350d for 15-18 min....tender and juicy!
Time to change out my foil and vacuum out the wood ash in the Traeger.

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Desert- Traeger love fest “Chocolate coffee toffee peanut butter cheese cake” lol...

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