My Traeger Pellet Smoker/Grill Adventure

Thanks. But doesn't have the door to quickly remove pellets from the hopper:



Also, the legs are only 2" and I don't want to cook sitting down.

 

That's the width of the legs..not length. I have this Traeger and can change pellets with a small door on the hopper.

 

I know it's the width. Just being a smartass to stop me from buying one.

 

Well mine came in bags so i may transfer them into 5 gal buckets with lids. Should keep them dry.

 

Picture of it in the bed off my truck... just got a lot of meat to get for on this.

 

When smokeing ribs or brisket does anyone wrap them in foil? Never used a pellet grill. Would most the basic ideas to BBQing apply to useing a pellet grill?

 

Yep bbq basics apply. I've heard of foil and butcher paper

 

Yes, I wrap them in foil after a 3 hr smoke. Then 2 hrs slow and go roast at 225d with a half cup of apple juice and then unwrap and brush on my sauce (1) and back on the grill (no foil) to let the cue sauce caramelize on the ribs. Done. 3,2,1.

 

They look great!

 

An early rainy morning here and I am up prepping an 8.5lb Boston butt for a long Traeger bath in Apple wood smoke. Ms Patriot is working from home today. So I decided to Slather up a Boston Butt in a light coating of mustard and then apply a generous amount of my favorite dry rub. And get this squealer smokin!!

A quick change of wood pellets from the Traeger hopper from mesquite to Apple wood. Pretty easy to empty the hopper of mesquite and refill with Apple pellets. I prefer Apple wood for Boston butts and the mesquite for my ribs. So today we are rolling with Apple wood, it's a nice blend with the rub I am using.



Prep the grill...I always vacuum out the old pellet ash and change out the foil on the heat deflector. I clean and coat the grill with a cooking spray every time I use the grill. It really makes a big difference when cleaning the grill later.


Top off the hopper with fresh Apple pellets...


I insert the Igrill mini meat thermometer in the 8.5# of "Carolina squealer" and give it 3-4 hr bath in Apple wood smoke. Later I will dial up the heat to 225d for a few hours of slow and go roasting for the internal temp to hit 200d. Then I will pull the squealer off and wrap it in foil for a cool down period.

Here is my Igrill mini...that little red transmitter on the pellet box, and this is what the display looks like. It was a retirement gift...works perfect and just very cool. Note, resist opening the smoker door until you hit your target temp of 195 or 205d naturally opening the door interrupts your cooking and heat level. Don't.

When it hits 205d it will ring a bell on my phone lol. I have lots of other things to do today, this just allows me to monitor cooking progress.



Will post up later when the squealer is finished! Smokem if you gottem!

 

Looking good! Making me hungry! Do You know if there's an android version or something similar of the Igrill? And what's the range on it?

 

3-2-1 method, right?

 

Haha thanks..not sure, my Igrill mini is 21 months old, technology blows by quick. For now I use a 5s which works fine. They may have an android version, check their website. The range i think is like 150 feet. I really like not having to baby sit the smoker...just checked it via phone. I will set it to ring a ding ding ding @205d for a finished fall off the bone squealer.


I just transferred the beast to a final cooking pan for at least another final 5-6 hrs. Gotta have lots of dark bark crunch before pulling the beast out of the fire!

 

What do you use to seal the edges of the lid?

 

Internal temp of 205d done! Now I will let it sit in the foil covered pan for a little over an hour and then remove the bone and pull and shred it up for dinner! As mentioned earlier we like dark bark..lol. So we don't wrap the butt in foil after pulling it off the Traeger as this will moisten the bark.

Happy 4th of July weekend and Cheers!!

 

I hate you right about now

 

LOL! Somehow I knew you were gonna say that Jose..

 

And somehow I know you're posting on purpose LOL
Gotta show my wife this thread as that who needs to approve it.

 

Tell her (we) you and I have discussed it and we think it would benefit the family! Think of all the dinners you will now be eating at home together! You can do it bro! A 4th of July Traeger weekend!

 

That would make 5 grills I would have at the house.

 

I see your point...however You sir ARE the grill MASTER!

 

Brian,
First -3.5 hrs of smoke, set at smoke setting laying on the grill no pan, just butt on the grill.
Second- I placed the butt in the baking pan for a slow and go final cook time @225d for 6 hrs,
or until it hit 203d-204d via meat thermometer.
Lastly- I placed foil over the baking pan when my temp hit 190d and kept it on until pulling it off @204d.
This will really help seal in moisture the final last roasting hour.

Hope this helps, ask away if I need to clarify.

Dave

 

1st thing- Remove the rib membrane- YouTube university shows How easy this is to do. Just gotta do it..

I use the Traeger 3,2,1 rib recipe, it's a winner.. and they come out perfect..like fling off the bone crazy tender. lol

And the last hour I like to carmelize the bbcue sauce on to the ribs by removing them from the foil after they are done. Then carefully slathering up the ribs both sides, and laying them back in the Traeger for 20 min or so to warm and tighten the sauce into a Carmel glaze.
They can fall apart at this stage so care taken when moving them. Enjoy!

We all dig pics..so here is my last batch of 3,2,1 ribs...a repost, but dam where they good. I left these dry, no sauce. The dry rub is so good I punted on glazing them.

 

How fast can you drive bro! Hahahahaha!

 

Jose has been sand bagging he is really an IRON outdoor Grilling CHEF!! 5 grills

 

Haha....drafting like a NASCAR!