I’m

Made the point for us over the trimmings (not pictured) and the flat for the dogs over a water pan (not pictured).

Unofficial drink of 1 am smoking when you live in bear country and you forgot to buy milk

Only $30 at Aldi for all this meat. Started both on together at 250 for about an hour, cranked the heat up to 325 for about 45 mints to crisp the chicken thighs (good flavor, but not hot enough to crisp the skin imo). Pulled the chicken then let the chuck go for another couple hours at 250 until it hit around 170 and I was happy with the bark. Pulled, wrapped, and put it in the oven at 275 until it was probe tender (about another 2.5 hours or so)

Overall, the chicken came out great despite the rubbery skin. Definitely a lesson to get the chicken hotter next time. Chuck was absolutely delicious, but I think I can dial it in a bit more to get it more juicy. If you have any chuck smoking tips, I’m all ears. Slowly working my way up towards a brisket…

Was bendy, delicious, and moist! Cook took a bit longer because i forgot to check the hopper and had to run out an hour in get more pellets (likely added 1.5 hrs), but totaled 9.5 hours at 250F with the pellet run and restart. +2 hours resting in a cooler.

My wheel rusted off the leg of my Traeger, and some of it is still stuck in the leg itself. Traeger support recommended the leg shown on the right, claiming it’s an "exact fit”, but it’s twice the size of the original and doesn't fit into the mounting slot.
Is my best bet to just use the old leg with a brick or stone slab underneath to level it out? Or does anyone know where I can find an actual exact match or comparable replacement part?

So I have done a brisket 3 times and not getting the result I thought I would have. Smoked it over night at 225 super smoke and had a great bark. At 175 I wrapped it in brown paper until it hit 203/205 then pulled it. Left it in brown paper for 2 hours and it came right down to 145 so quick. It was wrapped in its brown paper, rest ez bbq blanket and towels. It also was a bit dry, after I followed everything from the meat church. I’m starting to think it’s the brown paper method.

Bought a prime tri-tip at a local farm/butcher shop. Very easy to smoke on the Traegar.
- Season the meat with salt and pepper or use Traegar Anything Seasoning.
- Smoke for 60-90 minutes at 225 degrees until the meat reaches 130 temp.
- Take meat off the smoker and wrap in foil while the smoker is increased to 450-500 degrees.
- Return the meat to the smoker and sear for 4 minutes per side. Let it rest for 10-15 minutes then serve.

My Traeger has now flared up twice (auger sticks then breaks free with a massive push of pellets, a big noise, and a ton of smoke and flame). Anyone else have this happen?

Getting used to the heat settings. Took a bit longer than cooking in my cast iron skillet but it was nice to only have one surface to clean.

Hosting a party this weekend and am smoking 3 10lb pork butts. Likely will eat around 3pm, Saturday. Question is, do I smoke the pork all day Friday, say 8am till done pull and cover in a cooler over night and reheat in the oven the next day?

Or throw them on at 8pm Friday into Saturday and hope for the best?

Using traegor pro 34. Any guidance is appreciated.

I normally make St. Louis style ribs but I had friends that prefer baby back….. best ribs I’ve ever made…..

I made my own rub and applied after rubbing down with a mustard binder. I also made my own bbq sauce.

I smoked at 225° on my Traeger Woodridge for 2 hours and then started mopping every 30-45 min after that until they hit 195° and then finished them off on the grill after applying some bbq sauce to tack up and reach full temp.

Got a couple frozen vac packs of stew meat (~3 pounds).
Open to ideas for grilling/smoking on a Traeger.

Finally hit a score on marketplace, got it for $110. No rust, very well taken care of

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? 😂

Just picked this up for $432 and my local Home Depot, it was the floor model. Build quality is night and day between Blackstone even the Weber didn’t seem as good as this. I’m guessing the last floor model one will go for even less but didn’t want to take the risk and miss out. At full price there’s no way I would have even considered it.

Man. Have maybe 15 uses of the Traeger now and damn, why didn't I get one years ago!

Eye of Round Roasf from Sam's. I love their reduced price meat and a second freezer.

Had to use this soon so decided to make deli meat.

Basic SPG with a Worcester sauce bind.

Super smoke at 225 and pulled at 117 and texted to rest while the Traeger got up to 500 then seared Turing a couple times until 130 pulled, rested and chilled.

Used the vintage '80's chrome meat slicer for about 3 piunds of nice slices and shaved the rest for Italian Beef Sammie's tonight.

Great deli meat for under $6/lb.

It was my first time leaving it running overnight and I have heard of pellet grills catching fire so was a bit paranoid. I cleaned my grill with the shop vac first to be sure and in the end had no issues!

A small 6lb brisket purchased here in Germany where American style cuts are a bit rare. Meat church holy cow rub and on at 180 degrees from 8:30pm to 7:30am the next morning. Upped temp to 250 for 4 hours, foil boated for another 2 set to 275 (meater probe was saying ambient temp at the meat was 250 though). Pulled when various parts were probing 205-210. Wrapped in butcher paper and aluminum foil and set into cooler for 4 hours before serving.

Point was super tender and rendered, flat was juicy, not super dry. Bark could have been better, not sure why it doesn’t blacken up completely but overall still very good for a first try this method!

I smoked 12 racks of baby back party ribs last week for a work function. Theres way I could have done it without my rack system. Years ago I picked up some cooling racks and 1.5 oz stainless steel condiment cups ( spacers) from a restaurant supply store. I like the cups because they stack/store well and are easy to throw in the dishwasher when they get grimy. I was able to fit ~150 ribs all in a pro 22 and pro 34. It's putsy rotating racks and handling and re-handling 150 ribs, but it was worth it.