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Traeger Days- Smoke’em if ya got em

Discussion in 'Food Talk' started by Patriot, Aug 23, 2017.

  1. May 1, 2018 at 6:19 PM
    #61
    LEKS

    LEKS Truck name “Sancha”

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    The build quality alone was enough for me to move on. My first pellet smoker was a traeger and the whole time I was putting it together I felt like it wouldn’t last a year. First burn in I did the temps had a 30 degree swing. Wheeled that thing right back to the store and returned it.
     
  2. May 1, 2018 at 6:53 PM
    #62
    Atomic City Tundra

    Atomic City Tundra Cam Tower Leak Addict

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    I agree with that. My friend's unit, while kind of nice, isn't built anything like my Humphrey's. I did drop a bit of coin on it, but it is built like a tank. Triple-walled (one layer of insulation, and the other wall used for the reverse flow), and stout as hell. I have held 225 for 13 hours on a single load of fuel.
     
    BTBAKER likes this.
  3. May 2, 2018 at 2:32 PM
    #63
    Patriot

    Patriot [OP] Member

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    I have had my Traeger LiL Texas going on four years, mine came assembled...flawlessly working awesome!
     
    aperezsh likes this.
  4. May 12, 2018 at 5:05 PM
    #64
    Patriot

    Patriot [OP] Member

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    It’s been awhile since we had hickory smoked local grass fed dry rubbed beef tenderloin....The Traeger knocked it out of the park once again.:thumbsup:

    23510EA6-0AFD-464E-B48C-10CB2679B59C.jpg

    Then followed up with desert...our home grown caramelized blueberries over vanilla bean ice cream. Home run!

    8FEB4B46-64ED-4206-872D-5E64D1AB6490.jpg
     
  5. May 29, 2018 at 1:21 PM
    #65
    gamester5

    gamester5 New Member

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    I think I will stick with my Traeger. It's been going strong since 2002 so over 16 years of BBQ action and still works like it was new. This comes from a unit that sat out in the back porch in Oregon weather, mostly covered for 12 years, then uncovered for 2 years, then I got a new cover and it's still Q'ing up a storm. Mine was also pre-assembled and hand made in Mt. Angel, Oregon. It still has all the original parts.

    I went to school with one of the Traegers, nice family.
     
    aperezsh, ldale and PermaFrostTRD like this.
  6. May 29, 2018 at 1:23 PM
    #66
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    That is awesome!
     
  7. May 29, 2018 at 3:46 PM
    #67
    Atomic City Tundra

    Atomic City Tundra Cam Tower Leak Addict

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    We are under Stage II fire restrictions right now......no charcoal usage allowed. Only propane. :(
     
  8. May 29, 2018 at 4:12 PM
    #68
    ColoradoTJ

    ColoradoTJ Certified tow LEO Staff Member

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    image.jpg Chicken on the bone, smoking on Hi Smoke, with Weber rubs.

    About to put on some sauce.
     
  9. May 29, 2018 at 4:54 PM
    #69
    Kmaiboy

    Kmaiboy New Member

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    What iGrill do you have? I've been thinking about buying a new thermostat but so many options!!
     
  10. May 29, 2018 at 6:44 PM
    #70
    PermaFrostTRD

    PermaFrostTRD Tumescent Member

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    Looking good fellas.

    Hi-temp food silicone, some fire gaskets, and some tuning plates can really make a difference on any smoker you choose.

    Couple of tips I’ve learned from battling a stick burner (blood, sweat, tears = better tasting result):
    1- bread test and use a couple of good thermometers. Figure out where your grill gets the hottest/coldest.
    2- Multiple probes for each cut’s internal temp (every meat cooks differently). Also have 1 grille-level thermometer adjacent to each cut. If this isn’t feasible, 1 in the hottest spot, 1 in the coldest (remember your bread test?)
    3- smoke only penetrates the meat for anywhere between 4-8hrs at a time. “Flavor wood, flavor pellets, etc..” are just wasteful after that. You’re just using indirect heat to get the meat temp up to its appropriate level.
    4- Texas crutch through the stall. (See #3) Wrap that Mo up in some foil (add a lager beer -never an ipa- and some juice) and push through that stall. Your meat will be the most tender/moist serving on the block.
    5- REEEESSSSSSSSSSSTTTTTTTTTT it for at least an hour after you’re at temp. Take it out with the foil, wrap a couple of old towels around it, stuff it in an old cooler.
    6- trust your thermometers. Grate temp/ internal temp are key. Don’t worry about “1-2 hrs per pound” that’s just a guide. Cook to temp, not time. Trust. Your. Thermometers.
    7- keep the lid shut. (See #6). I open it twice. Once for the crutch, second when it’s done.
    8- for us yahoo’s trapped up north (and other Yankees) use your local maple syrup in the Texas crutch. Trust me. If you tap your own syrup, mix a little in a beer for your TX crutch. (I didn’t have any apple juice this weekend and made the best shoulder I’ve ever done with a buddy’s local syrup).

    Have a coldy or two nearby while it’s smoking. Sit next to it for a bit. Slow down. Enjoy.
     
    aperezsh and TXMiamiFan like this.
  11. May 29, 2018 at 7:11 PM
    #71
    TXMiamiFan

    TXMiamiFan SSEM #3 and tractor extraordinaire

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    6.5 out of 8. Need more probes :D
     
    aperezsh and Patriot[OP] like this.
  12. Jun 6, 2018 at 12:25 PM
    #72
    Patriot

    Patriot [OP] Member

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    My 3.5 year old Traeger for the win yet again!

    Country style dry rubbed pork ribs....damm they were hickory smokeilishes good! :rofl:

    CB35B7FF-38FB-4F5C-8266-B518C219ACD1.jpg

    A8B0BDF7-158D-4D36-ADC4-BDAEEB9BE540.jpg
     
    aperezsh, gamester5 and TXMiamiFan like this.
  13. Jun 6, 2018 at 12:30 PM
    #73
    gamester5

    gamester5 New Member

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    Those look amazing!! The people at my local Home Depot were trying to sell me the newest Traeger... I was like, why do I need one? the 16 year old one I have now still works perfect!!
     
    aperezsh likes this.
  14. Jun 6, 2018 at 12:34 PM
    #74
    Patriot

    Patriot [OP] Member

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    Gotta love the Traeger, thanks for the compliment, they were crazy good! Smart move by the way, why buy new, your is seasoned! :thumbsup:
     
  15. Jun 30, 2018 at 2:58 PM
    #75
    Patriot

    Patriot [OP] Member

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    Scooped up some local grass fed ribeyes begging for a 1.5 in warm rolling hickory smoke...
    FB0ACA4D-C7F8-44C4-8BA2-E079F4CC8DC1.jpg

    350d searing roast and finish....

    DE41DDC8-72C2-4590-AB99-F562FAA4829E.jpg

    DC8E6C59-7151-4538-87DB-62BE1D9241A6.jpg
     
    Last edited: Jun 30, 2018
    aperezsh, TXMiamiFan and mdavis like this.
  16. Jan 12, 2019 at 11:54 AM
    #76
    Patriot

    Patriot [OP] Member

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    Scooped up a nice 8.5# brisket, a little awesome Texas rub, rolling in mesquite smoke @225d low and slow....

    1BEF74E5-EA1C-43A0-B664-436D7E37E85B.jpg

    01057802-7D64-476B-A9BE-5034D31D277A.jpg

    1A1AAC90-7600-4D72-A2C0-B2B95F37AD09.jpg
    Done!
    75DF77FF-C2F4-42F4-A82D-D35F07FE123B.jpg
    Bark is On!
    0EC993CA-1104-4660-A5D5-ABDEFD180B55.jpg
     
    aperezsh, k9shag and TXMiamiFan like this.
  17. Feb 1, 2019 at 2:43 AM
    #77
    Patriot

    Patriot [OP] Member

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    Country style boneless ribs....pecan wood smoked.
    F91114FA-F022-48BE-9576-B34DFFE21818.jpg2F3AB338-00FD-4DC4-8C7F-750B387B8D91.jpg
     
    TXMiamiFan and aperezsh like this.
  18. Feb 1, 2019 at 2:44 AM
    #78
    aperezsh

    aperezsh Blessed are the peacemakers

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  19. Feb 1, 2019 at 3:45 AM
    #79
    Patriot

    Patriot [OP] Member

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    You will not regret it. Keep an eye on Sams club, you can find them on sale for $100 off reg price. The LiL Texas is perfect IMO based on 4 yrs of use. If you buy one always cover the drip pan (under the grill) with foil. Change the foil as needed. Makes clean up a breeze. I also use a shop vac to clean out the pellet ash in the base of the smoker usually after every other use or as needed. I keep a box of nitrike throw away gloves from Harbor Freight.

    This guy illustrates what I mentioned...

    https://m.youtube.com/watch?v=Bhlnvg9-UEo
     
    Last edited: Feb 1, 2019
  20. Mar 5, 2019 at 9:12 AM
    #80
    r1-superstar

    r1-superstar Kailua Boy

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    I'm glad I found this thread. Bought my first pellet smoker last month and used it five times. Still getting used to it and dialing in my techniques.
     
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