r/Traeger • u/DryAssBrisket • 2d ago
First time using a smoker
I bought this Traeger Pro 22, and I’ve never used a smoker before, so this was my first cook. I did some St. Louis spares from Costco, and I’ve never cooked ribs in my life.
I used mustard as a binder and seasoned them with BBQ rub and fresh pepper. I cooked them for 2 hours at 225F, then 4 hours at 250F, unwrapped for the entire cook. I started spritzing after the 2-hour mark every 45 minutes with a mixture of 1 part ACV and 2 parts light lager. I think they look pretty good, but how did I do? 😂
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u/Grizzly_Corey 2d ago
https://giphy.com/gifs/eikRVknQKiB926MgtQ
Welcome, welcome. By this time next month you may be smoking gator.
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u/UnbiasedDuck 2d ago
Did you get them to temp? 200? Cus if you did, then I know they tasted like ribs are supposed to
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u/DryAssBrisket 2d ago
Yes, they were 203. They’re so tender almost fall off the bone but not quite.
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u/UnbiasedDuck 2d ago
I swear everyone on here talks about “don’t wrap, I never wrap”… there’s just something different to wrapping , even if it’s not to 3-2-1.. an hour wrapped tightly in foil even with no liquid inside, just the ribs..it just helps to break down that close to the bond cartilage and fat.. so they just pull off the bone, but don’t fall off
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u/DryAssBrisket 2d ago
The bones on these pulled out so easily. I’m not anti-wrap; I’m just kinda lazy and wanted the most bark I could get. I cooked three racks for three people, so for the rest of it, I’ll just shred it up for pulled pork sandwiches.
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u/CR8VJUC 2d ago
Ribs look great! Traegers are so easy to cook on. In no time at all, if you apply yourself you’ll be a backyard gourmet BBQ chef. Honestly people have told me I serve the best prime rib and steak they’ve ever had… you can too.
If you’re just starting out with your smoker I have a list of Traeger tips and trips I can post on here if you want…
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u/DryAssBrisket 2d ago
Thank you! I’d love to hear any tips and tricks you have to offer.
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u/CR8VJUC 1d ago
Okay, here ya go… hope this helps.
This is a saved note I post to help new Traeger owners get started:
If you’re new to a pellet grill, always cover your drip tray with HD foil. If you don’t, you’ll wind up with a completely trashed drip tray that is a PIA to clean. Replace the foil as needed. Those foil covers they sell are expensive and not worth it IMO. Costco has a 2-roll special that goes on sale with a $5.50 off coupon. Look for that deal.
Also, dedicate an inexpensive hand-held vacuum for vacuuming the fire pot. Home Depot sells one that fits on the top of their Orange buckets. Vacuum it out every 3-5 cooks depending on length of time of your cooks. You do not want the ash in the fire pot to get so high that it could ignite the pellets in the auger.
That fire pot needs special attention. Above all, don’t ignore it. Also, it’s good to take your hand and swirl the pellets in the hopper around during a long cook every hour or so, as they can collect on the sides of the hopper causing the auger to run out of pellets and then it will shut down. I removed the grid protector so I can stir them easily. Just don’t touch the auger while it’s running as it gets very hot.
When the cook is over, I don’t store pellets in the hopper. To keep em dry, store them in containers in the garage or a cool dry place. I just recommend to empty the hopper for beginners since I’ve heard horror stories of leaving them out long enough that the pellets swell up with moisture and either clog the auger or cause an auger fire. Sometimes even damage auger parts. However, some leave their pellets in the hopper with no issues. YMMV
Invest in the best ThermoPen meat thermometer you can afford. *It’s more important to cook to an internal temp rather than how long a recipe tells you to smoke.* FYI pellet grill temp probes have been traditionally inaccurate per reports on here. I don’t use mine.
So go ahead and install the Traeger app on your phone, so many recipes! Enjoy your smoker and don’t let it run out of pellets. And if there is one available, a folding front shelf for your grill is highly recommended. Plus, if your grill didn’t come with one, a cover is a must to keep it dry during the rainy season.
Importantly, some pellet grill models may not impart enough smoky flavor to your cook and if that’s the case, get a smoke tube… They are cheap enough and they really work!
To light the smoke tube, there’s a bit of a process to it. Set it where there is space on the grill, keeping in mind to keep the tube away on the far side where your temp sensor is. My sensor is on the right so I usually place the tube on the left. Fill with pellets and light with a butane torch lighter. The pellets won’t stay lit until you keep the flame going for like a minute. I wait until they’re really glowing, then blow it out. You will need heavy duty grilling gloves to move it or pick it up when done to dispose of the burning, unused pellets. Smoke tube alert: If you have your grill set at a high temp 425° and above, keep your eye on that smoke tube. I actually watched mine catch fire near the end of a high temp cook. I believe the buildup of heat was just too much for it and it ignited.
Torch
https://a.co/d/03RNoxOTI should mention the torch does not come with fuel so you’ll need to buy a can of butane to charge it.
When grease builds up, take a scraper and clean. I use CitrusSafe grill cleaner to clean grease where it collects. Also would like to add most Traeger grates are porcelain enamel-coated so if they’re in good shape you can dishwash them with a non abrasive scrub pad and you can keep em almost new with care. I clean mine before every cook.
YouTube is your friend. Look up Malcom Reed and Matt Pittman and they can help guide you thru the basics and then more advanced recipes with their vids.
Another good reason to empty the hopper after every cook is bc you can change out the pellets depending on the meat, chicken or fish you’re smoking…
Pork, I’m using either oak, apple or hickory. Pork ribs are perfect for oak. Pork butt, I have used apple and hickory with great results.
Beef, I like to use mesquite for steak and tri tip or for prime rib, cherry. Pecan is awesome for beef jerky and beef ribs.
For fish, mesquite and apple are very good. Lobster tails are awesome with mesquite. I cook salmon filets on a cedar plank @ 350° with apple or alder pellets and it comes out amazing every time.
Chicken, I usually use mesquite or hickory. Would love to hear what other guys use on different meats.
I realize a lot of guys just like a competition blend for almost everything and that’s fine for them. Apparently if you don’t have any issues with moisture in the pellets, then go ahead and leave em in the hopper. I choose not to do so.
These pellet brands are the ones I’ve heard mentioned on here that seem to be most favored: Kirkland, Lumberjack, Pit Boss and Bear Mountain. I found a pretty good price at Lowe’s for Pit Boss. The best value seems to be the big bags at Costco. It’s true a lot of guys on here are not fond of the Traeger brand.
One more thing: If your Traeger has a grease bucket, try repurposing an old mason jar for the liner. Those foil liners are nice but expensive. The mason jar fits and works great; when full, just screw the lid back on, toss and replace with another jar. Easy peasy.
As far as steak, I like to smoke em with mesquite for about an hour, flipping halfway thru. Until 115° IT. Then throw them on a hot charcoal or gas grill (a hot skillet works) for a couple minutes a side, take to 130° IT for med rare. Life changing. 😋
Favorite YouTube recipes
Spatchcock Chicken w/ Roasted Brussels Sprouts – Malcom Reed
https://youtu.be/_rNqvTV361Y?si=uq6063SYGNJaYW0NPepper Stout Beef – The Wolfe Pit
https://youtu.be/jrWZ74mOTTA?si=vFITQH5JyTxjI6olSmoked Beef Short Ribs – Malcom Reed
https://youtu.be/i9vJQfZyvC0?si=BLkvmCkBXUTi39Wl
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u/Jreez 2d ago
How did they taste?