Done done
Haha..he loved it.Yuck, ruined...
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?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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Done!
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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.
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 havent done anything bone in so I am often working without a recipe. The pit boss standard is at 160 I think.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.
Same here. It generally takes me a day or three to eat any bbq after I cook a whole hog.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..
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.
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.
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.
I had one picked out a few years back for our cabin and then realized it was about $3k. Changed my plan a little.Yes, lots of options!
but that they fall short as a grill or higher temp oven. S.
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 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 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.
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.
View attachment 110504 We had a few people over for a birthday bash last night...
View attachment 110504 We had a few people over for a birthday bash last night...