That's one of my 3.
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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.
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.
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
"Things fall apart; the centre cannot hold."
--Yeats
“True, we [lawyers] build no bridges. We raise no towers. We construct no engines. We paint no pictures - unless as amateurs for our own principal amusement. There is little of all that we do which the eye of man can see. But we smooth out difficulties; we relieve stress; we correct mistakes; we take up other men's burdens and by our efforts we make possible the peaceful life of men in a peaceful state.”
--John W. Davis, founder of Davis Polk & Wardwell
Have any of you tried or heard word about the Cabela propane smoker / grill?
http://www.cabelas.com/product/Cabel...h-All+Products
They sell an electric as well.
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
Last edited by pangloss; 06-07-2013 at 09:15 AM.
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
"Things fall apart; the centre cannot hold."
--Yeats
“True, we [lawyers] build no bridges. We raise no towers. We construct no engines. We paint no pictures - unless as amateurs for our own principal amusement. There is little of all that we do which the eye of man can see. But we smooth out difficulties; we relieve stress; we correct mistakes; we take up other men's burdens and by our efforts we make possible the peaceful life of men in a peaceful state.”
--John W. Davis, founder of Davis Polk & Wardwell
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.
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.
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 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.
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
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?
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.
"Don't apologize; it's not your fault. It's my fault for overestimating your competence."
I'm attempting ribs tomorrow...we shall see how this goes
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“It only ends once. Anything that happens before that is just progress.”
Well, because he thought it was good sport. Because some men aren't looking for anything logical, like money. They can't be bought, bullied, reasoned, or negotiated with. Some men just want to watch the world burn.
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.
I will be taking my maiden voyage with tri-tip tomorrow.
Thanks HL. Good luck with your ribs fellas and the tri tip Jarid. Should be an excellent Father's Day for eating.
Damn that apple wood smells good coming out of the traeger with some pork cooking inside.
Done. Pulling in a few minutes.
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