Stop using the traeger pellets and switch to cookingpellets.com brand. Their American hickory is 100% hickory. Traeger, not so much. You will be more than happy with the better flavor and better cooking temps.
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Stop using the traeger pellets and switch to cookingpellets.com brand. Their American hickory is 100% hickory. Traeger, not so much. You will be more than happy with the better flavor and better cooking temps.
Good tip. Been using what ever SW carries and traegar pellets from ACE when it's $10 off. From your link i seeQuote:
Originally Posted by colorider
http://the-water-shed.com http://sprinklerandpond.com
carries them locally
AND.. I like the watershed's home page / political leaning.
Thanks for the compliments. I'll be trying different pellets next time around.
Came home with 15lbs of pork butt yesterday. Might be smoking them and a couple of chickens later this week.
You guys who have an actual Traeger - how many have purchased it in the last 3-4 years? I'm being offered a Costco Traeger as partial compensation for some work I'm doing for someone - new as in I go pick it up at costco - guess they have Costco dollars or something. However, I've heard and read lots of horror stories about how Traeger switched from US to China manufacturing a few years ago and now they are nowhere as good as the old ones.
Supposedly there's a roadshow this weekend at the Sheridan location.
Part of me says grab it and try it out, and if I don't like it, I can always return it. I don't think there's a limit on returns for traegers at costco.
They're all made in china, almost. Just a tad thinner metal. The digital controls look exactly the same as other mfg. IMO. Unless you're getting in to "professional smoking competitions" take it.Quote:
Originally Posted by Brian
Bringing this back.
Just picked up a GMG Daniel Boone. LOVE it!!!!
I got the model with the wifi. At first I wasn't going to but I liked the idea of setting up smoking profiles for different meats and having alerts. Plus, they had a father's day sale.
First meal was simply hamburgers but I have to say, this thing even grilled them well. Seared grill marks, slightly chard bits and all.
I have a couple pork shoulders to smoke for the weekend.
Going to get some good use out of this thing.
FYI: I have a Cookshack smoker and while others online have had great success with it, my cooking on it (besides a couple of times) has been kind of dry or tough doing things like ribs.
Well I finally bought some ribs and had a buddy that has been in some competitions come up and do them on my smoker. They turned out fine and probably would on anyones smoker, not just a Cookshack. So thought I would share what I documented (can't trust memory for stuff like this :)
Ribs - smoking
Set temp to 250
Chunk of Apple and Chunk of Pecan
Stuck dry rubbed ribs in at 150 at 11:05am
Took out wood at 1 hour
At 12:21 set temp to 225
Swabbed with apple juice at 1:24pm
At 2:10pm took out and put on foil and sprinkled apple juice on it and put some butter on top and agave then wrapped them and put them back in.
took out 4:40pm
Congrats! Pellet grills are a lot of tasty fun!
Next time reverse the cooking order. I do 2 smoke, 1-2 foil, 1 opened (if that) with (insert wet sauce of choice) Foil is with (insert liquid of choice) added. Opened still has liquid, but sauce added.Quote:
Originally Posted by stevew
The "traditional" is called 3-2-1. i do 2-2ish-1 IMO the ribs dried out, before they had a chance to get off the ground.
http://barbecuebible.com/2015/01/20/3-2-1-method-ribs/
I love my GMG. I didn't want the Wifi either but it was all they had. I now love it. Set a profile and walk away. I'm throwing 6 pork shoulders on this week for my daughter birthday party, then doing another 8 in a few weeks. That smoker destroys ribs, by the time the ribs are done you have to fish rib bones out from the bottom because they just fall out of the bottom of the meat. Enjoy it.Quote:
Originally Posted by hollohas