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Jarid in Cedar
05-12-2013, 01:53 PM
This thread will be dedicated to the fine art of barbeque. I purchased this piece of culinary equipment Friday. For its maiden voyage, we will be cooking spatchcock chicken this afternoon.

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LA Ute
05-12-2013, 02:58 PM
I saw one of those yesterday, Jarid, and thought of you. I love barbecuing but so far have mastered only the standard Weber gas grill. I am due for anew one and Father's Day is coming, so I hope to learn a lot here in a short space of time. The Traeger in your photo does both barbecuing and smoking, right?

EDIT: I should add that I grew up BBQing on a Weber kettle, then graduated to a gas grill, so smokers a new to me. This Yelp page (http://www.yelp.com/topic/portland-to-traeger-or-not-to-traeger-that-is-the-question) was pretty educational for me. One comment:


Well, there is grilling, bbq'ing and smoking and you want different equipment for different manners of cooking. I did take the leap and purchased the Traeger that Costco was selling at an unbeatable price. It is beautiful. It sat on my deck for 3 weeks before I delved into cooking on it.

My first meal cooked on it was a feast. I figured if I was going to fire it up and use the fairly expensive pellets to cook, I would fill up the girll. I cooked up a gorgeous albacore tenderloin, several chicken legs and a pile of veggies, all at different times and the albacore and chicken with different marinades. My life in the kitchen is changed. Everything will go on the Traeger unless the weather is terribly inclement. I LOVE OUR TRAEGER!!!

EDIT 2: This web page offers a great Traeger summary (http://www.emtmanbrothersfarms.com/traeger_how.html). Now I want one!

GUBA
05-12-2013, 05:32 PM
I am hoping to build an Ugly Drum Smoker this summer. I have been smoking on my Weber kettle so far. Its a lot of fun. BBQ Brethren forum is an excellent resource for all things bbq

Jeff Lebowski
05-12-2013, 06:12 PM
I saw one of those yesterday, Jarid, and thought of you. I love barbecuing but so far have mastered only the standard Weber gas grill. I am due for anew one and Father's Day is coming, so I hope to learn a lot here in a short space of time. The Traeger in your photo does both barbecuing and smoking, right?

EDIT: I should add that I grew up BBQing on a Weber kettle, then graduated to a gas grill, so smokers a new to me. This Yelp page (http://www.yelp.com/topic/portland-to-traeger-or-not-to-traeger-that-is-the-question) was pretty educational for me. One comment:



EDIT 2: This web page offers a great Traeger summary (http://www.emtmanbrothersfarms.com/traeger_how.html). Now I want one!

:facepalm:

I know a website with thousands of posts and photos about cooking with a pellet grill.

LA Ute
05-12-2013, 06:46 PM
:facepalm:

I know a website with thousands of posts and photos about cooking with a pellet grill.

Right - I never really paid much attention to it but I knew the name Traeger, so when I saw a grill with that name yesterday I began to get interested. I'll check the CS thread out.

EDIT: Only 778 posts.

Jarid in Cedar
05-12-2013, 08:00 PM
The inaugural firing was a success.

I started by breaking down the birds spatchcock style(actually did half-spatch on the advice that it would be easier to handle on the grill).

538

I then brined them overnight with a mixture of salt, sugar, minced garlic, and water. I like using the gallon ziplock bags to avoid contaminating the cooler.

539

540

After the overnight brine, I pat them dry and applied the Traeger chicken rub that came free with the smoker.

541

Jarid in Cedar
05-12-2013, 08:06 PM
On to the grill

542

I cooked at 325 until 130 degrees in the breast, then bumped up to 375 until 160. I mopped with Italian dressing twice during the process.

543

The flavor was great, the skin didn't get quite as crisp as I would like. Probably due to the mop. The Traeger rub is a little salty as well. But overall, everyone loved it. A passion is born.

Jeff Lebowski
05-12-2013, 08:54 PM
Right - I never really paid much attention to it but I knew the name Traeger, so when I saw a grill with that name yesterday I began to get interested. I'll check the CS thread out.

EDIT: Only 778 posts.

Nope. Thousands. For reference, here are some of the more popular threads:

http://www.cougarstadium.com/showthread.php?34731-Time-to-get-serious-about-a-new-smoker
http://www.cougarstadium.com/showthread.php?6924-What-is-DT-smoking-!-(or-cooking-with-DT)-)
http://www.cougarstadium.com/showthread.php?51791-3-2-1-method-for-smoked-ribs
http://www.cougarstadium.com/showthread.php?54384-The-Pulled-Pork-Thread
http://www.cougarstadium.com/showthread.php?46939-The-Official-Brisket-Thread
http://www.cougarstadium.com/showthread.php?56257-The-Official-Tri-Tip-thread
http://www.cougarstadium.com/showthread.php?52664-Spatchcock-Chicken
http://www.cougarstadium.com/showthread.php?56160-Salmon-on-the-Traeger
http://www.cougarstadium.com/showthread.php?55125-The-official-ABT-thread
http://www.cougarstadium.com/showthread.php?17678-Buffalo-Wings-what-is-the-best-way-to-make-them

LA Ute
05-12-2013, 10:12 PM
Nope. Thousands. For reference, here are some of the more popular threads:

http://www.cougarstadium.com/showthread.php?34731-Time-to-get-serious-about-a-new-smoker
http://www.cougarstadium.com/showthread.php?6924-What-is-DT-smoking-!-(or-cooking-with-DT)-)
http://www.cougarstadium.com/showthread.php?51791-3-2-1-method-for-smoked-ribs
http://www.cougarstadium.com/showthread.php?54384-The-Pulled-Pork-Thread
http://www.cougarstadium.com/showthread.php?46939-The-Official-Brisket-Thread
http://www.cougarstadium.com/showthread.php?56257-The-Official-Tri-Tip-thread
http://www.cougarstadium.com/showthread.php?52664-Spatchcock-Chicken
http://www.cougarstadium.com/showthread.php?56160-Salmon-on-the-Traeger
http://www.cougarstadium.com/showthread.php?55125-The-official-ABT-thread
http://www.cougarstadium.com/showthread.php?17678-Buffalo-Wings-what-is-the-best-way-to-make-them

Uncle! UNCLE!!!

FN Phat
05-12-2013, 10:32 PM
LAU :flamethrower: JL

Congrats JIC and welcome to the brotherhood. We did crab legs and beef tenderloin. When asked how she wanted it prepared my wife responded with, "I don't care as long as it is not smoked." That comment almost started an argument and would have if it was not Mothers Day.

wuapinmon
05-12-2013, 10:43 PM
"I don't care as long as it is not smoked."

http://www.sherv.net/cm/emoticons/fighting/groin-kick-smiley-emoticon.gif

That got an actual LOL out of me. I don't know how you defused that situation, but I commend you. I pan seared some thick rib-eyes made some hashbrowns, and scrambled eggs for her. She was pleased.

LA Ute
05-12-2013, 11:03 PM
LAU :flamethrower: JL

I've never followed the BBQ/grilling threads and know little about the whole smoker scene. I'm a basic gas griller. I am now a willing smoker pupil, however.

DrumNFeather
05-13-2013, 07:45 AM
Twp marinades I used over the weekend that were really good:

Hot Sauce Marinade:
1/2 cup olive oil3 tablespoons hot sauce
1 tablespoon garlic salt
1 teaspoon fresh ground pepper

Lemon Pepper marinade:
1 TBS of Lemon Rinds grated
3 TBS of Olive Oil
3 TBS of Lemon Juice
1 TBS of Ground pepper
2 Teaspoons of Garlic
(I think that was it on that one)

Both were really good though, I'd especially recommend trying the first one if you like things with a little kick.

Hot Lunch
05-13-2013, 10:31 AM
You will absolutely love the traeger. My wife continues to tell me it is the best culinary investment I have made.

For Mothers day, I ended up cooking for 3 families. My own little family and 2 other families in my ward whose dad's had one or more things going on that ended up not allowing them to cook dinner for their families. I went with pulled pork and smoked 3 pork shoulders. One per family, they needed some leftovers for the week.

It ended up being the best I have done so far. I had 3 bone in shoulders, all 3 weighed around 7 pounds. On Saturday night I trimmed the fat, applied a good amount of rub to the three of them and threw them back in the fridge. Woke up on Sunday morning at 7, turned the smoker on to 225. Had a mixture of pecan and mesquite pellets in the hopper. Put the butts on around 7:15. When I got home from church at 12:20ish, the internal temp on all 3 was around 170 degrees. I lightly squirted the pork with apple juice every 30 minutes until the internal temp hit 199 at 3. I then foiled it and put it in the oven at 170 until 5:15. I only let it rest for about 15 minutes before I started pulling it apart. I promised them we would deliver it at 6. It shredded perfectly. moist and tender with a ton of flavor. The bark was crispy and tasty. It was a hit.

I need to do a better job taking pictures of the product. That helps tell the story.

FN Phat
05-14-2013, 09:39 PM
Pics dammit!

OrangeUte
05-15-2013, 10:17 AM
Jarid - which model is your traeger?

Jarid in Cedar
05-15-2013, 10:25 AM
Jarid - which model is your traeger?

The Texas grill.

OrangeUte
05-26-2013, 10:59 PM
The Texas grill.

I'm getting the lil tex elite. Texas was a little bigger than I need and the jr was way too small. Wife agrees it will be a welcome edition to the family.

LA Ute
05-26-2013, 11:29 PM
What do you guys think of the combo grill and smoker setups that are out there? I saw one yesterday that looked good. I've been grilling for so long that I don't want to give up that option.

LA Ute
05-27-2013, 12:51 AM
I am skeptical of them. I have a char broil combo smoker, roaster, grill. It is a great roaster/grill, but it's not a smoker. I can get smoke flavor and a smoke ring, but it won't go low enough to truly smoke something for hours. A rack of ribs on the lowest heat is done in an hour, so it hasn't truly been smoked (very tasty though - some argue that grilled ribs are the way to go).

Reviews I read on smokers with a grill feature are that you can't get a high enough heat to really grill.

Yeah, I am worried about the same thing. But the one I saw was a smoker on one side and a grill on the other. Here's a description:

http://www.osh.com/eng/product/smoke_hollow_tri_mate_gas_and_charcoal_smoker_gril l/6867378

It's kind of a monster but it does do everything.

EDIT: Looks like too much work:

http://www.smokingmeatforums.com/t/123356/smoke-hollow-4-in-1-combo-grill

FMCoug
05-27-2013, 01:25 AM
What Sancho said. I have a Trager Texas, UDS, Bradley electric smoker, and a Solaire gas grill with an IR burner and use all of them. I use the gas grill for high temp stuff and the Trager for most smoking. I just added the UDS and am really liking it too.

You can get temps up to 450 or 500 on a Trager but it really goes through the pellets. Some of the higher end pellet grills are insulated and can go higher. If you are set on just one unit, take a look at the Memphis Grill. It is one of these.

kccougar
05-27-2013, 08:43 AM
I'm getting the lil tex elite. Texas was a little bigger than I need and the jr was way too small. Wife agrees it will be a welcome edition to the family.

The lil Tex Elite is the perfect size if you don't cook for huge groups on a regular basis. I can smoke a whole brisket, a few pork shoulders, or up 4 racks of ribs (without stands) at a time on mine. I'm very happy with it.

LA Ute
05-27-2013, 03:50 PM
What Sancho said. I have a Trager Texas, UDS, Bradley electric smoker, and a Solaire gas grill with an IR burner and use all of them. I use the gas grill for high temp stuff and the Trager for most smoking. I just added the UDS and am really liking it too.

You can get temps up to 450 or 500 on a Trager but it really goes through the pellets. Some of the higher end pellet grills are insulated and can go higher. If you are set on just one unit, take a look at the Memphis Grill. It is one of these.

This is great information, thanks. I just checked out the Memphis Grills. Higher-end is right! 568

Joe Public
05-27-2013, 11:29 PM
What do you guys think of the combo grill and smoker setups that are out there? I saw one yesterday that looked good. I've been grilling for so long that I don't want to give up that option.

Kamado. The versatility is arguably its greatest advantage. I can smoke pork shoulders for 16 hours at 225F, I can grill burgers at normal grill temps, and I can sear a steak or fire a pizza at around 900F. If you're looking for a legitimate smoker with the most versatility, the kamado is it. If you're looking to flip a switch and be done, the kamado - although very easy to operate - is not the best option.

LA Ute
05-28-2013, 12:59 AM
Kamado. The versatility is arguably its greatest advantage. I can smoke pork shoulders for 16 hours at 225F, I can grill burgers at normal grill temps, and I can sear a steak or fire a pizza at around 900F. If you're looking for a legitimate smoker with the most versatility, the kamado is it. If you're looking to flip a switch and be done, the kamado - although very easy to operate - is not the best option.

This looks like a very appealing option. Is it true that you're ready to cook in 15 minutes? If so, I could see myself giving up my gas barbecue. It looks like if you just want to grill, you can get to the right temperature simply by controlling the airflow. Do you use the special natural wood charcoal they offer?

FN Phat
05-28-2013, 09:41 PM
Kamado. The versatility is arguably its greatest advantage. I can smoke pork shoulders for 16 hours at 225F, I can grill burgers at normal grill temps, and I can sear a steak or fire a pizza at around 900F. If you're looking for a legitimate smoker with the most versatility, the kamado is it. If you're looking to flip a switch and be done, the kamado - although very easy to operate - is not the best option.

Hard to argue, especially when you consider the price.

LA Ute
05-28-2013, 10:20 PM
Hard to argue, especially when you consider the price.

Looks like it's possible to spend a lot of money on one of those as well....

FN Phat
05-30-2013, 02:21 PM
Looks like it's possible to spend a lot of money on one of those as well....

Its all relative. A man of your stature shall not be bothering by such trivial matters.

FMCoug
05-30-2013, 02:48 PM
I have all 3 smokers running today. :)

Irving Washington
05-30-2013, 05:13 PM
I thought this thread was about smoking cigarettes. I was wondering what the pictures of chickens would show. If anyone has a tip for how to quit smoking (particularly when your spouse also smokes) pass them along.

OrangeUte
05-31-2013, 11:14 PM
Kamado. The versatility is arguably its greatest advantage. I can smoke pork shoulders for 16 hours at 225F, I can grill burgers at normal grill temps, and I can sear a steak or fire a pizza at around 900F. If you're looking for a legitimate smoker with the most versatility, the kamado is it. If you're looking to flip a switch and be done, the kamado - although very easy to operate - is not the best option.

The guys I work with are all huge fans of the big steel keg. They swear by it. I considered it but ultimately went for the traeger.

FMCoug
06-01-2013, 12:06 AM
The guys I work with are all huge fans of the big steel keg. They swear by it. I considered it but ultimately went for the traeger.

That's one of my 3.

585

They cook great, are super efficient and cheap (I have less than $100 into this one) but they are a lot more work being charcoal and wood chunk based. I have never coiked on a Kamado or BGE but I imagine they are similar setup wise.

It is hard to beat the flip the switch ease of a pellet grill.

OrangeUte
06-05-2013, 02:05 PM
What do you guys think of the combo grill and smoker setups that are out there? I saw one yesterday that looked good. I've been grilling for so long that I don't want to give up that option.

Did you end up getting something? My traeger is all ready for me and I should be able to fire it up this weekend for some salmon and a couple of whole chickens.

Has anyone ever cooked with the pecan wood? I bought some of that and am looking forward to trying it. Got some applewood to do pork.

LA Ute
06-05-2013, 02:20 PM
Did you end up getting something? My traeger is all ready for me and I should be able to fire it up this weekend for some salmon and a couple of whole chickens.

Has anyone ever cooked with the pecan wood? I bought some of that and am looking forward to trying it. Got some applewood to do pork.

I am pretty intrigued by one of the Kamados because it seems to allow both smoking and grilling pretty easily. But I will want to hang onto my gas grill until I am sure a Kamado works for me.

pangloss
06-05-2013, 02:51 PM
Have any of you tried or heard word about the Cabela propane smoker / grill?

http://www.cabelas.com/product/Cabelas-Premium-Powder-Coated-7-in-1-CookerSmoker/732401.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch%2F%3FN%3D%26No%3D60 %26Ntk%3DAllProducts%26Ntt%3Dsmoker%26Ntx%3Dmode%2 52Bmatchallpartial%26WTz_l%3DHeader%253BSearch-All%2BProducts%26WTz_st%3D%26WTz_stype%3DSP%26form _state%3DsearchForm%26recordsPerPage%3D20%26search %3Dsmoker%26searchTypeByFilter%3DAllProducts%26x%3 D-1027%26y%3D-51&Ntt=smoker&WTz_l=Header%3BSearch-All+Products

They sell an electric as well.

pangloss
06-05-2013, 03:11 PM
I thought this thread was about smoking cigarettes. I was wondering what the pictures of chickens would show. If anyone has a tip for how to quit smoking (particularly when your spouse also smokes) pass them along.

cold turkey.

It took me a year of attempts & failures. I tried a pipe, cigars, roll-your-own, nicoret gum (nasty shit) -- and none of the gimmicks helped me even cut back. I finally quit cold turkey.

The first week is a bitch. It is a physical addiction not unlike a heroin or barbiturate addiction. I was worthless for that week - couldn't write or talk at work, and was a jerk to everyone. After the first week it gets easier. It changes from addiction to habituation. After a month, it was over for me except for smoky bars & parties. They were about $0.75 / pack back then. At my peak I was up to 2.5 to 3 packs/day. Today's cost ought to be a good motivator. Given the family history, I think I would have died of a heart attack by now if I hadn't quit 25 years ago.

You might try talking to your doctor about the drugs they prescribe now. Talk your wife into smoking outside and not in the car.

good luck

LA Ute
06-05-2013, 04:01 PM
Have any of you tried or heard word about the Cabela propane smoker / grill?

http://www.cabelas.com/product/Cabelas-Premium-Powder-Coated-7-in-1-CookerSmoker/732401.uts?Ntk=AllProducts&searchPath=%2Fcatalog%2Fsearch%2F%3FN%3D%26No%3D60 %26Ntk%3DAllProducts%26Ntt%3Dsmoker%26Ntx%3Dmode%2 52Bmatchallpartial%26WTz_l%3DHeader%253BSearch-All%2BProducts%26WTz_st%3D%26WTz_stype%3DSP%26form _state%3DsearchForm%26recordsPerPage%3D20%26search %3Dsmoker%26searchTypeByFilter%3DAllProducts%26x%3 D-1027%26y%3D-51&Ntt=smoker&WTz_l=Header%3BSearch-All+Products

They sell an electric as well.

Looks interesting, and you can't beat the price. What do the smoker veterans here think?

OrangeUte
06-05-2013, 05:19 PM
I saw one of those yesterday, Jarid, and thought of you. I love barbecuing but so far have mastered only the standard Weber gas grill. I am due for anew one and Father's Day is coming, so I hope to learn a lot here in a short space of time. The Traeger in your photo does both barbecuing and smoking, right?

EDIT: I should add that I grew up BBQing on a Weber kettle, then graduated to a gas grill, so smokers a new to me. This Yelp page (http://www.yelp.com/topic/portland-to-traeger-or-not-to-traeger-that-is-the-question) was pretty educational for me. One comment:



EDIT 2: This web page offers a great Traeger summary (http://www.emtmanbrothersfarms.com/traeger_how.html). Now I want one!

I got a great father's day deal from a guy at mission Viejo traeger store (I used to live there)... here is the father's day deal...

The Lil Tex Elite is $799. If you order now you will receive a $75 mail in rebate, custom fit hydro tuff cover($56), cookbook ($20) chicken rub, free shipping
and a 30 day money back guarantee as well as any 5 flavors of would pellets ($95)

The Jr is $399 with a $50 mail in rebate custom fit hydro tuff cover($56), cookbook ($20) chicken rub, free shipping
and a 30 day money back guarantee and free upgrade to digital thermostat ($113).

I went with the lil tex because it has quite a bit more grill space and holds a lot more pellets.

OrangeUte
06-05-2013, 05:20 PM
David Williams
Manager
Traeger Mission Viejo
714-514-3712

This is his contact information, LA. not a bad deal and he will ship for free so you don't even have to leave the comfort of your own home/office.

OrangeUte
06-08-2013, 07:19 PM
Seasoning the traeger right now. Burgers and salmon tonight and then chickens tomorrow. I'm going to try the traeger rub w mesquite. Starting very simple.

The traeger looks fantastic in the back yard.

Jarid in Cedar
06-08-2013, 10:54 PM
Seasoning the traeger right now. Burgers and salmon tonight and then chickens tomorrow. I'm going to try the traeger rub w mesquite. Starting very simple.

The traeger looks fantastic in the back yard.

I would go easy on the traeger rub. It is very salty. Are you going to spatchcock the birds?

OrangeUte
06-08-2013, 11:22 PM
I would go easy on the traeger rub. It is very salty. Are you going to spatchcock the birds?

I will go light.

Wasn't going to spatchcock this time. I saw yours earlier in the thread w the brine and I want to try that next. Costco had a sweet deal on chickens - 2 for $13. So, I grabbed those x 4.

Is there an advantage to spatchcocking besides quicker cook times?

What have you grilled up lately?

Jarid in Cedar
06-08-2013, 11:35 PM
I will go light.

Wasn't going to spatchcock this time. I saw yours earlier in the thread w the brine and I want to try that next. Costco had a sweet deal on chickens - 2 for $13. So, I grabbed those x 4.

Is there an advantage to spatchcocking besides quicker cook times?

What have you grilled up lately?

The advantage, imo, is that the meat cooks evenly. It allows all major parts of the bird to be in contact with the grill.

We did a shoulder and salmon last weekend. I wanted to do salmon again tomorrow but didn't get to the store in time tonight. I think the next thing I am going to do is an elk ribroast that i have in the freezer. I am thinking that the smoke will augment the wild flavor nicely.

OrangeUte
06-08-2013, 11:41 PM
The advantage, imo, is that the meat cooks evenly. It allows all major parts of the bird to be in contact with the grill.

We did a shoulder and salmon last weekend. I wanted to do salmon again tomorrow but didn't get to the store in time tonight. I think the next thing I am going to do is an elk ribroast that i have in the freezer. I am thinking that the smoke will augment the wild flavor nicely.

Sold me on spatchcocking for tomorrow. I have a decent pair of shears to cut it.

I haven't had elk in years. You'll have to get back about the results.

I was surprised at how easy the traeger was to set up. It was shipped to me. Each of the layers of boxes it was packed in literally peeled off like a strip tease. It was awesome. 45 minutes to season it and burn it in and then burgers and salmon. Burgers were cooked completely through but not charred anywhere. The salmon I left on for about 40 minutes at 300 and brushed it with some poppyseed dressing that I have. Delish!

Jarid in Cedar
06-08-2013, 11:55 PM
Sold me on spatchcocking for tomorrow. I have a decent pair of shears to cut it.

I haven't had elk in years. You'll have to get back about the results.

I was surprised at how easy the traeger was to set up. It was shipped to me. Each of the layers of boxes it was packed in literally peeled off like a strip tease. It was awesome. 45 minutes to season it and burn it in and then burgers and salmon. Burgers were cooked completely through but not charred anywhere. The salmon I left on for about 40 minutes at 300 and brushed it with some poppyseed dressing that I have. Delish!

I will never do whole chicken any other way.

I have pretty much converted my while family to salmon. Try setting it at 180 and cooking it until the fat part of the fillet is 130. Let rest for about 15 minutes. It takes about 90 minutes, but the smoke flavor can penetrate deeper and the flesh is very moist

OrangeUte
06-09-2013, 12:39 AM
I will never do whole chicken any other way.

I have pretty much converted my while family to salmon. Try setting it at 180 and cooking it until the fat part of the fillet is 130. Let rest for about 15 minutes. It takes about 90 minutes, but the smoke flavor can penetrate deeper and the flesh is very moist

I will give that a go. What pellets do u use for ur salmon? I did eberything tonight with mesquite. Didn't smoke anything so there wasnt a ton of smoky flavor (none really).

Is there a fast way to empty the pellets from the bin if you want to use a different pellet for cooking something?

FMCoug
06-09-2013, 01:57 AM
Is there a fast way to empty the pellets from the bin if you want to use a different pellet for cooking something?

1. Find offspring
2. Find small cup
3. Mix #1 and #2

It will be empty in no time.

OrangeUte
06-09-2013, 04:12 AM
1. Find offspring
2. Find small cup
3. Mix #1 and #2

It will be empty in no time.

Hahaha!!! Brilliant!

FMCoug
06-09-2013, 02:29 PM
I have pretty much converted my while family to salmon. Try setting it at 180 and cooking it until the fat part of the fillet is 130. Let rest for about 15 minutes. It takes about 90 minutes, but the smoke flavor can penetrate deeper and the flesh is very moist


What brine and/or rub do you use?

hostile
06-09-2013, 11:22 PM
Pork shoulder today. 2 8# from Costco brined overnight (salt, molasses, water) then a rub (cumin,coriander,fennel, garlic,onion,mustard,paprika,chili powder). Smoke at 225 until 150 degrees then wrap in foil and finish in the oven at 300 degrees until the thermometer shows 200. Will post pics later.

Jarid in Cedar
06-09-2013, 11:48 PM
What brine and/or rub do you use?

Spade L fish rub, and a sprig of Rosemary on top.

OrangeUte
06-15-2013, 06:51 PM
You will absolutely love the traeger. My wife continues to tell me it is the best culinary investment I have made.

For Mothers day, I ended up cooking for 3 families. My own little family and 2 other families in my ward whose dad's had one or more things going on that ended up not allowing them to cook dinner for their families. I went with pulled pork and smoked 3 pork shoulders. One per family, they needed some leftovers for the week.

It ended up being the best I have done so far. I had 3 bone in shoulders, all 3 weighed around 7 pounds. On Saturday night I trimmed the fat, applied a good amount of rub to the three of them and threw them back in the fridge. Woke up on Sunday morning at 7, turned the smoker on to 225. Had a mixture of pecan and mesquite pellets in the hopper. Put the butts on around 7:15. When I got home from church at 12:20ish, the internal temp on all 3 was around 170 degrees. I lightly squirted the pork with apple juice every 30 minutes until the internal temp hit 199 at 3. I then foiled it and put it in the oven at 170 until 5:15. I only let it rest for about 15 minutes before I started pulling it apart. I promised them we would deliver it at 6. It shredded perfectly. moist and tender with a ton of flavor. The bark was crispy and tasty. It was a hit.

I need to do a better job taking pictures of the product. That helps tell the story.

I'm copy-catting you tomorrow on this. Doing 2 shoulders. What rub did you use - something that can be picked up at the store?

DrumNFeather
06-15-2013, 09:42 PM
I'm attempting ribs tomorrow...we shall see how this goes

Sent from my Desire HD using Tapatalk 2

Hot Lunch
06-15-2013, 09:57 PM
I'm copy-catting you tomorrow on this. Doing 2 shoulders. What rub did you use - something that can be picked up at the store?

I did a couple of different rubs, one was Bad Byron's butt rub. Many stores carry it. Some people are not fans but it is my wife's favorite. Since it was Mother's Day, that was the one we kept. As for the other rub, I tried one that I picked up at this BBQ store that just opened up by my house. It is called Obie - Clies BBQ bomber. Mild brown sugar flavor. I liked it.

Hot Lunch
06-15-2013, 09:58 PM
I'm attempting ribs tomorrow...we shall see how this goes

Sent from my Desire HD using Tapatalk 2

i am doing ribs tomorrow as well. Picked up a pack of baby backs from Costco this afternoon. Can't Wait!

Jarid in Cedar
06-15-2013, 10:37 PM
I will be taking my maiden voyage with tri-tip tomorrow. :rockon:

OrangeUte
06-16-2013, 09:16 AM
Thanks HL. Good luck with your ribs fellas and the tri tip Jarid. Should be an excellent Father's Day for eating.

OrangeUte
06-16-2013, 03:10 PM
Damn that apple wood smells good coming out of the traeger with some pork cooking inside.

OrangeUte
06-16-2013, 03:11 PM
I will be taking my maiden voyage with tri-tip tomorrow. :rockon:

Let me know how it turned out. I did it last weekend with some kosher salt rubbed outside and then smeared some mustard with the salt. Just common French's mustard and it was delicious.

OrangeUte
06-16-2013, 06:16 PM
Done. Pulling in a few minutes.

611

Jarid in Cedar
06-16-2013, 07:27 PM
So with the tri-tip, I rubbed it down with olive oil followed by a rub mix that i got at Sportsman's Warehouse.

612

here is a pic of the rub

613

The Traeger was set at 225 with a mix of cherry and hickory. Cooked until 130 at the thickest spot, then sear on the gas grill for 3 minutes per side

614

This was after a 15 minute rest

615

It was very good. I was a little light on the rub, and some pieces the tenderness was affected because I didn't get it cut just right, but for about 2 hours of time, this will be a Sunday staple I believe.

Hot Lunch
06-17-2013, 04:01 PM
i am doing ribs tomorrow as well. Picked up a pack of baby backs from Costco this afternoon. Can't Wait!


Ribs were good, not great, really good though. I forgot to pick up some apple juice and foil them for the 2nd half of the smoke. If you want to know what I am talking about, JL has some great instructions on how to cook ribs in the linked thread on CUF. http://www.cougarstadium.com/showthread.php?51791-3-2-1-method-for-smoked-ribs This is the first time I didn't foil them and I could tell that the moisture just wasn't the same.

The thing that I was able to find on this smoke was a new rub that I feel in love with. If you like a sweetness to your ribs then try a rub called "Sweet Money". I did 3 racks of ribs and each rack had a different rub. This particular rub was a hit for my family as well as the family that joined us for dinner. Now I need to find a good sweet, tangy bbq sauce to go with it. I am also excited to try this rub on some pulled pork. I might just have to do that this weekend. I picked up the rub at the "BBQ Stop" store in Lehi on State street just south of the 2100 north exit for the Utah folks. I think you might be able to pick it up at Harmons as well. I am not sure though.

If any has some suggestions on a sweet tangy BBQ recipe or one that I can purchase somewhere in Utah, please tell.

OrangeUte
06-29-2013, 08:08 PM
After a long day of yardwork, office work, running kids around etc., I grabbed a large salmon fillet from Costco. Not farm grown, but wild, with a deep rich color, and the skin on.

I didn't have a lot of time to prepare, so I sprinkled some kosher salt on it, ground some pepper on top, and put it on the traeger Over the alder wood pellets at 350 degrees. I cooked it for 20 minutes, sprayed it with some Sprite (my son just had this laying around) let it cook another five minutes, flipped it to get grill marks and took it off.

Absolutely delicious. It was better than any salmon I've had from red lobster. Very good. Next time I will do it exactly the same way but try to figure out a dressing for it after it has cooked.

Mashed potatoes on the side w corn.

I'm a fan of the taste of the alder pellets. Very mild. I'm going to do chicken over them tomorrow.

roseparkutes
07-02-2013, 07:31 PM
for the 4th I'm smoking some ribs with cream soda, captain Morgan chipotle BBQ sauce. should be pretty good

Jarid in Cedar
07-25-2013, 11:08 PM
Not smoked but roasted. I was celebrating the fact that my wife needed more freezer space and took the pork loin out to thaw:

663

Mmmmmm...pork loin is next to godliness.

Jarid in Cedar
09-21-2013, 01:49 AM
I just put the game time meal into the Traeger

http://img.tapatalk.com/d/13/09/21/9ebynebe.jpg

OrangeUte
10-22-2013, 08:32 PM
Just pulled some chicken breasts off the traeger with this...

http://www.amazon.com/gp/aw/d/B005CM9ZI4/ref=mp_s_a_1_2?qid=1382491872&sr=8-2&pi=AC_SX110_SY165_QL70

Peri peri chicken from Nandos on South Africa was an amazing treat when I was there on my mission. They are in the USA now. Washington DC area and a few others. Unbelievable!

All I had tonight was some Alder wood pellets. I want to try with hickory or mesquite. Phenomenal!

OrangeUte
11-13-2013, 12:53 PM
Trying to decide what/how to do the Thanksgiving bird this year. it will be my first holiday with the Smoker, so I wanted make it amazing.

Any suggestions?

This bourbon and maple recipe from Traeger sounds pretty good... http://www.traegergrills.com/recipes/detail/65

OrangeUte
11-13-2013, 06:34 PM
I may do what you're suggesting. I did a turkey breast this weekend. Smoked it with alder wood and out a turkey rub on it. I think the turkey rub was a little too gamey tasting so I'm just going to try salt and pepper and maybe try hickory pellets.

LA Ute
04-27-2014, 08:45 PM
I am on the verge of taking the Traeger plunge. Coastal Ute and I are researching the Texas Grill and the L'il Tex Elite. What are your experiences with each?

I'm also trying to figure out how to sell my wife on this. She will be concerned about the aesthetics of the grills. (I kid not.) Thoughts about that are welcome too.

Scratch
04-28-2014, 10:04 PM
I am on the verge of taking the Traeger plunge. Coastal Ute and I are researching the Texas Grill and the L'il Tex Elite. What are your experiences with each?

I'm also trying to figure out how to sell my wife on this. She will be concerned about the aesthetics of the grills. (I kid not.) Thoughts about that are welcome too.

How can someone married to LA Ute be concerned about aesthetics?

LA Ute
04-28-2014, 10:08 PM
How can someone married to LA Ute be concerned about aesthetics?

You lack perspective. When she met me I was just sitting in the corner of the dance hall with a vacant stare, drooling. Most people think she's done a wonderful job with me.

LA Ute
05-03-2014, 07:39 PM
I'm seeing that some purchasers complain about the smoke that the Traegers emit when starting up. Is there anything to that? I don't want my neighbors to hate me. Also, it look like quite a few people have both a gas grill and a Traeger, and use the grill for things like burgers, and the Traeger for smoking. What do you guys say?

Rocker Ute
05-04-2014, 09:17 AM
I'm seeing that some purchasers complain about the smoke that the Traegers emit when starting up. Is there anything to that? I don't want my neighbors to hate me. Also, it look like quite a few people have both a gas grill and a Traeger, and use the grill for things like burgers, and the Traeger for smoking. What do you guys say?

While I am a big fan of smoking and also a proponent for grilling everything slow and low, using a smoker as a grill I don't think is a good idea. There are certain things that you need better control of the heat quick that means you need a grill. For example I'll often turn my grill up high with a steak or a burger to sear the outside to keep the juices in and then I turn it way down and slow cook it the rest of the way. That is hard to do with a smoker.

Also, as noted, smokers tend to smoke, particularly if you've done it right. It should be giving off a constant white smoke that will likely not offend your neighbors but get them coming over to mooch some food. That is what I experience at least.

Right now I have a turkey breast that I brined for 24 hour previously in a concoction of kosher salt, distilled water, crushed garlic, ground pepper, brown sugar and Worcestershire sauce. Rinse it off, glaze in olive oil and let smoke all day.

Look, I'm talking about what I'm going to eat today... what is this Facebook?

LA Ute
05-04-2014, 09:30 AM
While I am a big fan of smoking and also a proponent for grilling everything slow and low, using a smoker as a grill I don't think is a good idea. There are certain things that you need better control of the heat quick that means you need a grill. For example I'll often turn my grill up high with a steak or a burger to sear the outside to keep the juices in and then I turn it way down and slow cook it the rest of the way. That is hard to do with a smoker.

Also, as noted, smokers tend to smoke, particularly if you've done it right. It should be giving off a constant white smoke that will likely not offend your neighbors but get them coming over to mooch some food. That is what I experience at least.

Right now I have a turkey breast that I brined for 24 hour previously in a concoction of kosher salt, distilled water, crushed garlic, ground pepper, brown sugar and Worcestershire sauce. Rinse it off, glaze in olive oil and let smoke all day.

Look, I'm talking about what I'm going to eat today... what is this Facebook?

Yeah, I am thinking the same way. Does anyone know anyone who has a Big Green Egg?

http://www.biggreenegg.com/eggs/

It claims to be a grill, a smoker and an oven. I'm intrigued.

LA Ute
05-15-2014, 12:26 AM
My wife, with lots and lots of help from Coastal Ute, got me a Big Green Egg. It was waiting for me when I got home tonight. It's an amazing grill/oven/smoker and I can't wait to get started.

http://img.tapatalk.com/d/14/05/15/tamy7aqa.jpg

LA Ute
05-26-2014, 08:48 PM
Grilling Over Charcoal Is Objectively, Scientifically Better Than Grilling Over Gas (http://www.wired.com/2013/07/charcoal-grilling-is-objectively-scientifically-better-than-gas-2/)

OrangeUte
06-01-2014, 06:34 PM
Doing 3-2-1 ribs today. They are presently in foil on the grill. Here is a before picture.

OrangeUte
06-01-2014, 06:34 PM
http://img.tapatalk.com/d/14/06/02/ejazy8av.jpg

LA Ute
06-01-2014, 08:22 PM
We did spatchcock chicken today. My son (Coastal Ute) did the prep. It was superb. Photo coming!

OrangeUte
06-03-2014, 03:59 PM
spatchcock is the only way to do chicken... delicious! and it cooks throught every time.

I went camping with the family over memorial day weekend. took the grizzly spit. http://www.awesometools.com/grizzly-spit-bbq-rotisserie.asp

awesome little contraption. did tri tip the first night and the 2 whole chickens the second. absolutely tasty! still trying to get the open fire cooking thing down, but it's a lot of fun, the meat tasted fantastic, and it was something new. all of the adults just sat around the fire watching the meat turn on the spit.

battery life isn't great, but we got about 4 hours out of the little motor.

LA Ute
06-03-2014, 05:44 PM
This isn't a perfect photo but it gives you an idea. The chicken was perfect. I'm continually amazed at how moist and flavorful it is when cooked in the Egg.

http://img.tapatalk.com/d/14/06/04/epu6a4es.jpg

We've been using various rubs -- Bad Byron's Butt Rub and a pecan rub, for example -- but for the Spatchcock my son made up his own combination of olive oil, thyme, cayenne, garlic salt, cinnamon, pepper, paprika, and kosher salt. It worked great. We added mesquite chips to the coals. Got the chicken's temp up to about 160 degrees and it made for a great meal.

OrangeUte
06-03-2014, 09:33 PM
a few co-workers have a variation of the green egg. it's called the "big steel keg". they love that komodo style bbq (I think that's what it's called). glad you like it!

I haven't been brave enough to try a rub of my own. I get a rub called pig powder for chicken. it's amazing. for the ribs, I get Charlie Vergos' Rendevous Rub. It is friggin' amazing on ribs. absolutely amazing!

http://www.hogsfly.com/ProductDetails.php?product_id=34

http://www.amazon.com/Trim-Tabbs-Pig-Powder-Large/dp/B005UG55QS/ref=sr_1_1?ie=UTF8&qid=1401849184&sr=8-1&keywords=pig+powder

LA Ute
06-09-2014, 09:28 PM
Our second attend at spatchcock chicken. We're getting better at it, and this time it was terrific:

http://img.tapatalk.com/d/14/06/10/ga8y2ara.jpg

SheeeeeUTE
06-11-2014, 03:00 PM
a few co-workers have a variation of the green egg. it's called the "big steel keg". they love that komodo style bbq (I think that's what it's called). glad you like it!

I haven't been brave enough to try a rub of my own. I get a rub called pig powder for chicken. it's amazing. for the ribs, I get Charlie Vergos' Rendevous Rub. It is friggin' amazing on ribs. absolutely amazing!

http://www.hogsfly.com/ProductDetails.php?product_id=34

http://www.amazon.com/Trim-Tabbs-Pig-Powder-Large/dp/B005UG55QS/ref=sr_1_1?ie=UTF8&qid=1401849184&sr=8-1&keywords=pig+powder

The Rendezvous BBQ sauce is a favorite of mine too. I used to frequent their restaurant on visits to Memphis back in the day.

LA Ute
05-30-2016, 04:43 PM
Making pizza on a Big Green Egg:

http://biggreenegg.com/pizza/

Looks like fun. I'll try it soon.

Mormon Red Death
06-10-2016, 01:48 PM
http://uploads.tapatalk-cdn.com/20160610/5f7e434097bdc1dd99d1a7b8d88c4371.jpg

Today's brisket...

Sent from my SM-G900T using Tapatalk

LA Ute
06-23-2016, 10:45 AM
Smokin' in the Boys' Room: Southern Recipes from the Winningest Woman in Barbecue


https://www.amazon.com/gp/product/144944198X/ref=as_li_tl?ie=UTF8&camp=1789&creative=9325&creativeASIN=144944198X&linkCode=as2&tag=drhelenblog-20&linkId=6de4f9040a694d7fdd33926c83744f81

NorthwestUteFan
12-30-2016, 10:00 PM
My wife surprised me with a Traeger for Christmas. Now I know what the rest of you already knew. The thing is fabulous and makes cooking ridiculously good meat, ridiculously easy.

Started off with a long smoke of some rescued-from-deep-freeze. Tonight I brined some chicken breasts in pickle juice/brown sugar/pinch of garlic/paprika/red pepper flakes, then grilled on high until they just bumped 170*. Hickory pellets only, for now. So tender and juicy! I can't get rid of my old propane grill soon enough.

I need to go through this thread for recipes.

Side note, I had no idea Traeger was based in SLC now. I thought they were in Oregon. But it turns out my neighbor growing up is now a bigwig at the company.

Diehard Ute
02-25-2017, 01:03 AM
https://uploads.tapatalk-cdn.com/20170225/81964fb3e6fcf168169609f48bd65a44.jpg

My first attempt at pulled pork tonight.

Turned out really well, definitely be doing that again.


Sent from my iPhone using Tapatalk

NorthwestUteFan
02-25-2017, 05:37 PM
That looks delicious, Diehard. I love my smoker, and pork is just such a treat.

On SB Sunday I smoked up ~20# of pork shoulder, and froze most of it. Last week my wife made chicken and pork enchiladas using the smoked pork and it was better than ever. The smoked pork adds a distinct flavor that just seems to work well with the other ingredients.

bestellen
03-15-2017, 10:07 AM
for the 4th I'm smoking some ribs with cream soda, captain Morgan chipotle BBQ sauce. should be pretty good

Dwight Schr-Ute
06-29-2018, 05:51 PM
Okay. I need some help. Weíre in the process of finally installing our backyard and itís about time I figure out what the hell I want in the outdoor kitchen.

History: my experience is limited to gas grills. Nothing complicated. Burgers, chicken breasts, steaks. Nothing complicated. My kids are still pretty young, so good meat hasnít been high demand, but thatís improving. As is my available free time.

So moving forward, Iíd like to get something with some versatility. Something I can grill during the week and maybe slow cook on the weekend.

I do all the cooking at my house and Iím pretty competent within my role but my meat experience isnít very strong and Iím not super versed in types of cuts and all that fancy stuff. Iím kind of a sloppy cook and am not used to adhering to specific temperatures and timelines, but Iím open to exploring this if the results make it worth it.

I guess Iím looking for recommendations on types of devices and brands to look into that will allow me to hopefully grow into a better man doing man grill things. My design thought was to do some sort of built in with counter space and a mini fridge. Not super complicated. But I definitely donít want to do a build in if it ends up being something Iím not satisfied with, so even though Iíve ignored this thread for a long time, Iím hoping that the above info is enough for you to point me in a good direction. Thanks!


Sent from my iPhone using Tapatalk

sancho
06-29-2018, 06:49 PM
Okay. I need some help. We’re in the process of finally installing our backyard and it’s about time I figure out what the hell I want in the outdoor kitchen.


It depends on what you want, I guess.

It's tricky to get everything you want in one piece of equipment.

The Big Green Egg can handle low temps for smoking and very high temps for grilling (searing). But it's really expensive, and it's not the easiest thing to use.

The Traeger is super easy and smokes well, but I don't think you can get it up to super hot temps for grilling. It's also pretty expensive.

A big kettle grill is really versatile and cheap, but it's a pain to heat up coals when you are used to propane.

You could get a good propane grill, but you won't smoke with it.

You could get two things - a propane grill and an electric smoker. The two together would cost less than a Traeger or Green Egg, but it wouldn't be just one piece of equipment built into a kitchen. The electric smokers work well for how cheap they are.

Personally, if I have to have just one thing, and it can't be one of the really expensive things, I'd take a grill over a smoker. I think it they get used more. Plus, I like grilled ribs almost as much as smoked ribs. Smoking takes a lot of time and effort, and I sometimes wonder if it's worth it when you can just go out to a BBQ joint a few times a year instead.

You could also consider a rotisserie spit if you want to build something cool - the best way to cook birds. Or, build a giant adobe pizza oven and become known for homemade pizza parties.

Senioritis
06-29-2018, 10:20 PM
Okay. I need some help. We’re in the process of finally installing our backyard and it’s about time I figure out what the hell I want in the outdoor kitchen.

History: my experience is limited to gas grills. Nothing complicated. Burgers, chicken breasts, steaks. Nothing complicated. My kids are still pretty young, so good meat hasn’t been high demand, but that’s improving. As is my available free time.

So moving forward, I’d like to get something with some versatility. Something I can grill during the week and maybe slow cook on the weekend.

I do all the cooking at my house and I’m pretty competent within my role but my meat experience isn’t very strong and I’m not super versed in types of cuts and all that fancy stuff. I’m kind of a sloppy cook and am not used to adhering to specific temperatures and timelines, but I’m open to exploring this if the results make it worth it.

I guess I’m looking for recommendations on types of devices and brands to look into that will allow me to hopefully grow into a better man doing man grill things. My design thought was to do some sort of built in with counter space and a mini fridge. Not super complicated. But I definitely don’t want to do a build in if it ends up being something I’m not satisfied with, so even though I’ve ignored this thread for a long time, I’m hoping that the above info is enough for you to point me in a good direction. Thanks!

Sent from my iPhone using Tapatalk

Grow a set of testicles and get a Traeger.

LA Ute
06-17-2019, 01:06 PM
My family gave me a Traeger for Fatherís day. Itís the Timberline 850. We broke it in with a modest effort ó hamburgers. They were fantastic.

After a lifetime of standard grilling over charcoal and propane, including a short detour to a Big Green Egg, using the Traeger requires a shift of mind. For example, I now know that you do some things in reverse on a Traeger. We smoked the burgers for 40 minutes on a low setting (225), and then seared them at 500 for 4 minutes each side.

Weíre going to try a whole chicken next. I donít want to try anything big like a brisket or pork butt until I am less of a rookie.

Any ideas or suggestions for a beginner?

Diehard Ute
06-17-2019, 01:19 PM
Pork Butt is easy.

Iím a public serving so I donít have a fancy Traeger, but itís delicious on my masterbuilt.

My favorite thing to smoke is corn on the cob.

Leave the corn in the husk, smoke it at 225 for 60Ė90 minutes. Itís a hit.




Sent from my iPhone using Tapatalk Pro

LA Ute
06-18-2019, 07:48 PM
Thanks. For the corn, I assume that as with any grill, using a wood pellet grill I need first to open the husks and remove the silk from inside, and then place the ears on the grill?

Diehard Ute
06-19-2019, 06:52 AM
Thanks. For the corn, I assume that as with any grill, using a wood pellet grill I need first to open the husks and remove the silk from inside, and then place the ears on the grill?

Nope, I just wet the entire ear down a little and throw it in.

I always fill my water container inside the smoker as well.

With the low temp the silk doesnít ignite.

Once itís done, pull it out and with a large knife cut the bottom of the ear and then you can take the entire husk off. Itíll be pretty hot so be careful.


Sent from my iPhone using Tapatalk Pro

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