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Bought a new Traeger at Costco Friday afternoon. Had them for the grand opening. Seasoned it last night. Bought some burgers today. Gonna try them tomorrow. Bought the Cherry wood pellets since they won't normally carry them. Any other things to try? Definitely want to try a brisket. | ||
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| Was that you or the dog?  |
Before you get too far down the road, calibrate it. I had a tough time getting ribs to come out well done and I turned to Traegertforum. Turns out the thermostat and the probes are not very accurate. I ordered this simple thermometer and found I was off by almost 30 degrees. To hang at 280* I have to float between 300* and 325* Thermometer ___________________________ "Opinions vary" -Dalton | |||
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Member |
IMO, these simple, $10 oven thermometers aren't much better. I'd go with something from ThermoWorks. ThermoWorks _________________________________________________________________________ “A man’s treatment of a dog is no indication of the man’s nature, but his treatment of a cat is. It is the crucial test. None but the humane treat a cat well.” -- Mark Twain, 1902 | |||
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| Member |
I was wondering about this. Cooked some burgers and it showed cooking at 500. Took probably 50% longer to get done.
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| Thank you Very little  |
Bacon, buy the 4 pack (blue) costco bacon, thaw, set the temp at 275, cover rack with bacon, let it cook and smoke, and pull bacon when it hits the done level you prefer.... | |||
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| Member |
Lots of good info shared on the Traeger forum. I really like Matt Pittmans (Meat Church) stuff on You tube. Smoked my first brisket a couple weekends ago and it turned out great. 14 hours total cook time @225, wrapped it at 9 hours. It was 15.5 lbs before trimming, so about 13.5. Fed 7 people with no leftovers. Like guns, Love Sigs | |||
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| Staring back from the abyss  |
Rub: 3 tsp black pepper 2 tsp salt 1 1/2 tsp smoked paprika 1 tsp garlic powder 1 tsp onion powder 1 tsp rosemary 1/2 tsp cayenne Cover a tri-tip with this rub and smoke at 225 to your preferred internal temp. I go to 135F and use mostly pecan. After it's sliced, I drizzle a pepper cream sauce over top and slip into a meat coma. ________________________________________________________ "Great danger lies in the notion that we can reason with evil." Doug Patton. | |||
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