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My Traeger Pellet Smoker/Grill Adventure

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

  1. Jun 19, 2017 at 9:03 AM
    #31
    Patriot

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    I usually smoke it for 4-5 hrs and then wrap in foil, add a little apple juice and cook low and slow @225d for at least another 6-7 hrs or until the Igrill meat thermometer tells me it's reach 205 degrees internal temp. So all in for 10-12 hrs. I let it cook all night while I am sleeping :rofl:The trick is don't open the door, just leave it alone and let the smoker do it's thing. You can see the nice pink smoke ring on the out edge of this brisket. Crazy good! It's so tender it is sometimes hard to slice without falling apart.
    My wife won't order any smoked dinners in a restaurant any more lol. I use Apple wood pellets for chicken and pork. Mesquite and Hickory pelltes for ribs, chicken, trout, turkey.
    image.jpg

    A recent Hickory smoked center cut bacon wrapped venison tenderloin.
    image.jpg
     
    Last edited: Jun 19, 2017
  2. Jun 19, 2017 at 9:09 AM
    #32
    Dustydirt19

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    20170619_110632.jpg not as fancy as a traeger but you all made me hungry yesterday so ribs and chicken today! Not trying to jack the thread!!
     
  3. Jun 19, 2017 at 9:09 AM
    #33
    Darth Tundra

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    :drool:
     
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  4. Jun 19, 2017 at 9:17 AM
    #34
    Darth Tundra

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    YOUR KILLING ME HERE !!!!...I SUPPOSE NEXT THING YOUR POSTING IS FOING TO BE DELICIOUS SIDES !!!!...LOL.....I LOVE VENISON, ELK IS MY FAVORITE !!!!
     
  5. Jun 19, 2017 at 9:18 AM
    #35
    Borgs

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    I've never smoked anything over night yet. How many hours to you get out of a full hopper of pellets on smoke setting?
     
  6. Jun 19, 2017 at 9:21 AM
    #36
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    No Elk..yet..but I regularly hickory smoke bacon wrapped venison tenderloin....
    image.jpg
     
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  7. Jun 19, 2017 at 9:26 AM
    #37
    Patriot

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    A good question. It's all relative to what your smoking, cooking and how long. In my experience of two years the Traeger is very very conservative on pellets. I have never used a full hopper smoking anything.
    It's a slow and go process. No Traeger tech here ;) I always keep several different types of wood pellets on hand, never seem to run out. If y called Traeger they could probably give you more details. Excellent customer service in my experience.
     
  8. Jun 19, 2017 at 9:39 AM
    #38
    Borgs

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    I did a lot of smoking this past winter. For obvious reasons, I was using much more pellets for smoking in the winter versus spring/summer in PA. I also have several bags of different wood species on hand. I will try an overnight smoke next time and see what happens. I agree on customer service, top notch.
     
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  9. Jun 19, 2017 at 10:18 AM
    #39
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    You are right, come to think of it I did use a little more in the winter, but I still think it's reasonable on pellet consumption. Over night smokes are awesome, go to sleep wake to dinner haha. I usually smoke late afternoon and then let the beast slow and go the rest of the night topping off the hopper. This really works out for me. Try the Igrill meat prob app if you don't already have it. I honestly thought it was a gimich, nope, it works.
    I make my own hickory smoked vension jerky....I call it disappearing jerky. I make it and it disappears. Friends and family come out of the wood work. I bought (5) smoking racks from the now defunct Gander Mtn. They work great.
    image.jpg
     
    Last edited: Jun 19, 2017
    JC303 likes this.
  10. Jun 19, 2017 at 10:24 AM
    #40
    pbcolt

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    Worst thread to click on when hungry...:hungry::drool:
     
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  11. Jun 19, 2017 at 4:31 PM
    #41
    Dustydirt19

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  12. Jun 20, 2017 at 4:15 PM
    #42
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    I will be right over :rofl:looks great!!
     
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  13. Jun 20, 2017 at 5:59 PM
    #43
    Borgs

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    I am going to look into the igrill. I have a Weber brand meat thermometer and it served the purpose well. I am going to try an overnight smoke. Hopefully no flame outs. Good advice on never opening the lid - so tempting to take a look and I do it too often
     
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  14. Jun 20, 2017 at 6:09 PM
    #44
    TXMiamiFan

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    Anyone heard or know about woodwind camp chef?
     
  15. Jun 28, 2017 at 7:12 PM
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    FLTrucks

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    Nice... going to pick me up the pro series tommorow. Ribs is going to be the first thing. Scrolling thru here for spme ideas.
     
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  16. Jun 28, 2017 at 7:20 PM
    #46
    Harris1881

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    I use the pork and poultry seasoning on my ribs. Smoke them for a few hours and then finish them on 350 till the meat pulls back about a quarter inch from the end of the bone. While they cook I like to mist them with apple juice to keep them moist. For the last 15 minutes, I use a mixture of honey and Deschutes brewery black butte porter as a glaze.
     
  17. Jun 28, 2017 at 7:20 PM
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    Dustydirt19

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  18. Jun 28, 2017 at 8:04 PM
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    PMG

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    Guys, STOP! I don't even grill that much and you're making me want to get a smoker. Wtf!
     
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  19. Jun 28, 2017 at 8:08 PM
    #49
    TXMiamiFan

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    I know right? These thread should be treated like political posts and be banned! LOL
     
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  20. Jun 28, 2017 at 8:08 PM
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    pbryant44

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    I bought one the other day cause of this thread.......
     
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  21. Jun 29, 2017 at 11:57 AM
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    FLTrucks

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    Going to get a traeger today but now I'm debating... i have three grills so who could convince me pellet grills are they way to go
     
  22. Jun 29, 2017 at 12:27 PM
    #52
    Dustydirt19

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    8 grills in 1
     
  23. Jun 29, 2017 at 12:29 PM
    #53
    Dustydirt19

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    Bake
    Grill
    Smoke
    Roast
    Sear
    Braise
    Char-grill
    BBQ
     
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  24. Jun 29, 2017 at 1:42 PM
    #54
    FLTrucks

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    Oh well i just bought it. How does everyone store pellets i just bought a bunch of different pellets also
     
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  25. Jun 29, 2017 at 2:16 PM
    #55
    Patriot

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    Every Traeger foodie picture on here tells a story... :rofl: its the only smoker/grill I will ever own. I say Smoke and Grill smart...not work hard. The Traeger is not a time bandit. In my few years of experience using the Traeger for smoking and cooking meats, poultry, fish, sometimes twice a week produces awesome smoked, grilled food with very little time invested. I am just not into standing over or feeding a wood or charcoal grill all night long, especailly in winter, or when it's raining. I like monitoring the internal meat temps while sitting next to my fireplace with my Igrill app when its 32 degrees outside. Not standing next to the smoker shaking the ice off my azz in winter or in 100 degree heat in summer.:thumbsup:

    Finally pellet ash residue clean up is minimal and a super quick clean up of "cold ash" with my shopvac and its ready to go. Load up with a (huge variety of wood pellet selections -cherry, hickory, ash, Apple, Adler, pecan) start up the smoker, close the lid and forget it until your ready to pull off and wrap a brisket for a final slow and go roast.

    If a person can read and breath you can operate a Traeger and turn out your own incredible smoked/grilled food that you would pay big bucks for in any restaurant with less work than wood or charcoal smoker, in my experience. I will be smoking a Boston butt in the next day or so.

    Ya gotta roll with what works for you and what you like. FWIW..
     
    Last edited: Jun 29, 2017
  26. Jun 29, 2017 at 2:33 PM
    #56
    TXMiamiFan

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    STOP. ENCOURAGING. ME.
     
  27. Jun 29, 2017 at 3:04 PM
    #57
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    Jose, do not buy a Traeger...you won't like smoked glazed fall off the bone baby back ribs at all...:rofl:
    image.jpg
     
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  28. Jun 29, 2017 at 3:07 PM
    #58
    TXMiamiFan

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    :smash:
     
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  29. Jun 29, 2017 at 3:12 PM
    #59
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  30. Jun 29, 2017 at 3:16 PM
    #60
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    Congrats! I keep mine in a cool dry location in my basement on a shelf. I store the pellets in the original bags. Hundreds of excellent recipes on the Traeger website.
     

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