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My Traeger Pellet Smoker/Grill Adventure

Discussion in 'Food Talk' started by csuviper, Jun 14, 2017.

  1. Jun 14, 2017 at 9:02 AM
    #1
    csuviper

    csuviper [OP] Moderator Staff Member

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    Just recently purchased a Traeger Pellet Smoker/Grill. Decided to go with the Costco special edition one. Same size and price as the lil Tex but comes with a warming compartment, lower storage shelf and a cover. Love it.
    This forum is for me at show you the meats I have cooked on it and ask for or give tips and advice.

    IMG_3761.jpg IMG_3764.jpg
     
    Last edited: Jun 14, 2017
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  2. Jun 14, 2017 at 9:02 AM
    #2
    csuviper

    csuviper [OP] Moderator Staff Member

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    First thing I did when I got it home is set it up and test it out. There was some assembly required but it came with a nice package of hardware and all the tools needed.
    When starting up the first time you have to prime the auger and then run at highest temp for 45 min to season the grill.

    The i got right to work on grilling up some BBQ chicken. Can't find the pic of these at them moment. Maybe I didn't take any.
     
    Last edited: Jun 14, 2017
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  3. Jun 14, 2017 at 9:02 AM
    #3
    csuviper

    csuviper [OP] Moderator Staff Member

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    The next thing I made were some nice breakfast bites. Added cheese and ham to the middle of some breakfast sausage. The wrapped it in bacon and smoked it.

    IMG_3797.jpg IMG_3799.jpg IMG_3802.jpg

    They were very good.
     
    Last edited: Jun 14, 2017
  4. Jun 14, 2017 at 9:02 AM
    #4
    csuviper

    csuviper [OP] Moderator Staff Member

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    Then I did some jalapeño bites and more chicken legs and filet menon steak with sweet potatoe. The filet was absolutely amazing!!!

    IMG_3796.jpg
    IMG_3830.jpg IMG_3831.jpg
    IMG_3813.jpg
     
    Last edited: Jun 14, 2017
  5. Jun 14, 2017 at 9:35 AM
    #5
    KB Voodoo

    KB Voodoo New Member

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    Sub'd
     
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  6. Jun 14, 2017 at 9:40 AM
    #6
    SlickRick2013Tundra

    SlickRick2013Tundra #10

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  7. Jun 14, 2017 at 10:14 AM
    #7
    ColoradoTJ

    ColoradoTJ So there I was.... Staff Member

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    Colorado meet and eat in Broomfield.....
     
  8. Jun 14, 2017 at 11:45 AM
    #8
    csuviper

    csuviper [OP] Moderator Staff Member

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    The most recent endeavor was smoking a pork shoulder for BBQ pulled pork. Cooked at 225F for 9 hours. Dry rub on it and sprayed here and there with apple juice. Cooked it till 195F. Was good but a little dry. I didn't wrap it at all and didn't let it rest after like I should have. Still learning.

    IMG_3877.jpg IMG_3885.jpg
     
  9. Jun 14, 2017 at 11:51 AM
    #9
    ColoradoTJ

    ColoradoTJ So there I was.... Staff Member

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    Was this your first one? Looks great to me. What kind of pellets are you using?
     
  10. Jun 14, 2017 at 12:25 PM
    #10
    Borgs

    Borgs New Member

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    I do brisket on my Traeger. Insane. Ribs and roasted chicken are awesome too. I also smoked salmon, really good. Best and easiest (fool-proof) so far has been brisket.
     
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  11. Jun 14, 2017 at 1:12 PM
    #11
    MotoTundra

    MotoTundra The Ocho

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    -TRS Mini D2S Retrofit on TRD Pro Headlights (Apollo 2.0 Shrouds, 35w XB Ballasts, 5500k Bulbs) -Baja Designs Squadron R Sport Aux lights. -TRD Pro Grill -TRD Rear Sway Bar -BakFlip VP Tonneau w/BakBox -Dipped wheels & bumpers -Iron Cross HD steps -Undercover Swingcase -SunTek Paint Protection film -Tinted glass -Bedmat -OEM Towing Mirrors
    My thoughts exactly.
     
  12. Jun 14, 2017 at 1:48 PM
    #12
    csuviper

    csuviper [OP] Moderator Staff Member

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    Very first ever pulled pork I have ever ever made.
     
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  13. Jun 14, 2017 at 1:49 PM
    #13
    csuviper

    csuviper [OP] Moderator Staff Member

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    Brisket or ribs will be the next thing to do on it. Any tips for the brisket?
     
  14. Jun 14, 2017 at 1:52 PM
    #14
    JC303

    JC303 Same same but different

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  15. Jun 14, 2017 at 1:55 PM
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    COMiamiFan

    COMiamiFan SSEM #3. Don't forget to try the search bar. #PSL

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    Like I don't spend enough $$ due to this forum already, Brain needs to drop another BBQ thread on me like this! :censored::frusty:
     
  16. Jun 14, 2017 at 2:26 PM
    #16
    csuviper

    csuviper [OP] Moderator Staff Member

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    I always try to make others wallets as light as mine.
     
  17. Jun 14, 2017 at 3:12 PM
    #17
    Darth Tundra

    Darth Tundra I AM....YOUR FATHER

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    Nice Brian....im going to get mine at Costco as well....cant wait !!!
     
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  18. Jun 18, 2017 at 6:30 PM
    #18
    Harris1881

    Harris1881 New Member

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    IMG_3780.jpg Bacon wrapped shrimp and some small lobsters on the traeger.
     
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  19. Jun 18, 2017 at 7:31 PM
    #19
    RLHOK

    RLHOK Keeper of the smoke.

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    On the pork butt,

    Don't trim it, if you did. Some folks will cut the fat cap off, do not, leave it on and cook it with the fat cap up.
    Bump up your temp to 250 - 260. do a 9-10 hour cook time, trust me on this. Wrap it when the fat cap splits, should about the 6 hour mark.
    I use foil, heavy duty two sheets. The bone in the meat should just start to wiggle but come come out, yet. There should still be resistance.
    When you wrap it give it a good spray with apple cider vinegar, wrap it tight, not loose, then back on the heat.

    After 9 - 10 hours, check your temps, 195 -205 is where it should be. Remove it from the heat and let it set for 1 hour. This is a must, just walk away, make your sides, watch tv, whatever but do not touch that butt for one hour.

    Then you are ready to unwrap, leave it in the foil, that bone should slide right out nice and clean and that meat fall apart and be nice and juicy moist.

    Trust me on this.
     
  20. Jun 18, 2017 at 7:34 PM
    #20
    FlashCulprit

    FlashCulprit ColoradoTJ's whipping boy/Gino's illegitimate son.

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    Good choice on the heat. Can't ask for a better grill. Made right here in Salt Lake!!! :thumbsup:
     
  21. Jun 18, 2017 at 8:06 PM
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    Eclipsed & Floating

    Eclipsed & Floating Over it.........

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    @csuviper I'm assuming with the treager you can actually adjust your heat with pellets. Is that right, or am I off base?
     
  22. Jun 18, 2017 at 8:22 PM
    #22
    Dustydirt19

    Dustydirt19 Hoghead

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    How big of a shoulder was that?
     
  23. Jun 18, 2017 at 8:24 PM
    #23
    Dustydirt19

    Dustydirt19 Hoghead

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    http://heygrillhey.com/
     
  24. Jun 19, 2017 at 2:35 AM
    #24
    PermaFrostTRD

    PermaFrostTRD New Member

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    Get a digital thermometer with 2 probes one for the grate temp (to set next to your meat) and one to place inside your meat. Then you *know* your temps.

    Next, Get some duct work to extend the chimney opening to the grate level. That way your smoke sits on the meat longer.

    Next, get a cheap loaf of white bread and set pieces of bread until the entire grate surface is covered. Stick your grate thermometer in the middle. Set your traeger for 250-300' to toast the bread. Pay attention to what your grate probe reads. (Should be pretty close). About 5-10 minutes or so (depending on temp) your toast should be ready. That will determine your hot and cold spots on the grate. Traegers cook pretty even but you will still notice some difference.


    Finally for your next pork shoulder/butt. Stick a small aluminum brownie pan towards the fire box (the "hot end" of your grate) and fill with water. This will help with moisture. Don't try to add beer or juice for "flavor" it doesn't do anything but make your tray messy.

    Instead of just doing 6hours then wrapping until 9 or 10hrs follow your meat probe temperature. Butts shoulders etc will cook differently even at the same weight. Wrap at 165 (after the "stall") and then add a little beer/juice to wrap, cook till 195-205. But as mentioned above take it out. Wrap the foil and pork in an old shitty damp towel and toss it in your old cooler (now that you likely just group bought a shiny new Orion cooler) :bananadance:
    And WAAAAIIIIITTTT an hour or so.
     
    Last edited: Jun 19, 2017
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  25. Jun 19, 2017 at 4:02 AM
    #25
    Patriot

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    Welcome to the world of Traeger smoker grills haha. :yay:We have owned ours a little over two yrs this past April...it's really an awesome smoker/grill. Cook on it at least once or twice a week. Last week baby backs haha.

    image.jpg

    image.jpg

    Our Lil Texas Elite- I vacuum out the wood ash and change foil after every cook. After a quick cool down its rolled right into the basement for storage. I do not leave it plugged in when not in use.
    image.jpg

    Was given this awesome Igrill meat thermometer as a gift when I retired by a buddy of mine who knows I own a Traeger. The Igrill mini essentially is a meat thermometer you harpoon into a turkey, a Brisket, a Boston butt, whole shoulder. It sends the internal temperature to an app on your iPhone. I put the beast on the smoker and go run errands in town or do other things rather than babysit a grill. With the Igrill always know exactly what the internal meat temp is. It's great when smoking a beast overnight or during the winter. I love not having to shake the ice off my ass standing over a smoker when it's freezing outside. :rofl:

    Love this slow and go pellet smoker.

    image.jpg

    Ordered a set of these pit gloves off Amazon several months back, they work great when pulling ribs, chicken, butts, or turkey off the smoker. They wash up great and are ready to go again.

    image.jpg

    My pointers-
    Vacuum out the old cold ash after each use, not required but I do it anyway.
    Spray your grill with a cooking oil..olive oil, vegetable oil. It cleans up much easier.
    Use foil to cover your heat defuser- makes clean up a breeze.
    I store mine unplugged (electrical surges are tough on electronics) inside out of the weather.
    Enjoy!



    Enjoy your Traeger!
     
    Last edited: Jun 19, 2017
  26. Jun 19, 2017 at 4:07 AM
    #26
    rons23

    rons23 Get The Led Out!!!

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    Damn, I looked at this and instantly became hungry. Looks damn good.
     
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  27. Jun 19, 2017 at 4:29 AM
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    Patriot

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  28. Jun 19, 2017 at 4:50 AM
    #28
    Borgs

    Borgs New Member

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    Brisket is the easiest thing to make I think. The simple recipe in the Red Traeger recipe book that came with my smoker is simple, and yields great results. Basically rub with salt and pepper or another rub of your choice, wrap in foil for night in fridge, then low and slow all next day. I made 3 lbs in 6 hours, larger pieces of meat obviously will take much longer. I may be oversimplifying a bit but not by much. Can't mess it up if you watch your internal temp- and you cook it slow enough. Make sure you have a good electronic meat temp probe, and give it time to rest after you hit the 206 degree temp mark. So good.
     
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  29. Jun 19, 2017 at 5:01 AM
    #29
    Patriot

    Patriot Member

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    Brisket...lol
    image.jpg

    9# beast
    image.jpg

    Boston Butt...

    image.jpg
     
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  30. Jun 19, 2017 at 5:23 AM
    #30
    Borgs

    Borgs New Member

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    How long did it take to do 9 lbs brisket???
     

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