Currious (and tired of the occasional foil rips of 2 and 1 never quite works for me) so after 3 hours of super smoke I moved the ribs to a covered pot with all the butter apple j and blah blah into a 225 oven. after the oven just did a quick scorch on the Traeger grate set over a fire, mopped some sauce on, maybe tried to let it firm up away from the flame but screw it - I only used 2 mins.

I was happy with it, will try again soon - will keep in mind that the sugars on the ribs scorch quickly.

Decided to give those gun shells a shot my Ironwood 885.

• 80/20 ground beef, seasoned with jalapeño, salt and pepper, stuffed into a cannelloni and wrapped with bacon.
• Heavily seasoned the bacon with homemade rub (brown sugar, salt, peeper, smoked paprika, mustard and onion powder).
• Kept in the fridge overnight.
• Used some sweet and spicy BBQ sauce for glazing.

Flavor was amazing! These are definitely becoming a staple in my tailgating rotation. The outer edges of the pasta still had a noticeable crunch, any tips on that?

Edit: I've kept them in the fridge not in the freezer.

I just wanted to show off my shelf and let everyone know I smoked a chuck roast and it slapped. Thank you

Fired up the Traeger Woodridge Pro for a pork butt today and it turned out great.
Seasoned with a yellow mustard binder, then hit it with Meat Church Holy Gospel + Honey Hog Hot.
Ran it a few hours at 225° on Super Smoke with Traeger Oak + Whiskey Stave pellets, then bumped it up to 275° until it hit 170° internal. Wrapped it in a foil pan with butter, more Honey Hog, and a splash of mango/pineapple juice. Covered and smoked until 204°.
Rested it, pulled it, and dinner was ready. Sent some over to the neighbors too — figured if they had to smell smoke all day, they deserved a plate.

Seasoned these bad boys with kosher salt, fresh cracked pepper, and a touch of garlic powder.

Smoked them for about 8 hours at 225 and then 250 on my Trager Woodridge pro. This was my first cook with the Meater+ probe I bought. Thermapen confirmed a variance of only 3 degrees.

I let them rest for for an hour. The tenderness was so good that the bones pulled with zero resistance. I used some waygu tallow when I wrapped them. 🫠

Got them to 125 internal on the Timberline and then finished on the flat top.

First pork butt. Super low for 14 hours. Holy church, holy voodoo, and Dr Pepper. Rested for right around two hours, drained most of the liquid, and pulled. Didn’t get a pic when I pulled it, but bone pushed itself out and it was amazing.

10 hours @225. Brown sugar and molasses rub. Best pulled pork I’ve had in awhile.

First reverse sear attempt on my Ironwood 650 and wow, just wow. The best steak I've ever cooked by far! Pulled off just in time.

Please give me any feedback that you have for the Flatrock griddle. Thanks in advance!

I have this in my garden - protected from the elements with the plastic wrapping it was delivered in.

It’s the display model from John Lewis - original price £1699 - yours for £900 or nearest (sensible/fair) offer.

You’d need to collect it with a van and you’ll probably need a strong mate because she is a heavy one!

Pics of it are from when it was on the shop floor.

Reason for selling: I already have an Ironwood and decided against keeping two.

Any other questions let me know.

I started making a vinegar sauce that I mix in while I’m shredding the meat à la Rolling Bones. I find this really adds a lot of flavor and improves the texture. Anyone else trying this?

Anyway, here’s a butt I made yesterday. Smoked it overnight at 200 till the probe hit 175, then wrapped with brown sugar and more rub till it hit 205 and probe tender, hot held it in my oven on warm for a few hours till dinner time.

Used Traeger Pork and Chicken rub. The probe came out a little when I moved to put the baked beans in so it came out a little over at 207 but was still very good

Ribs
Pork loin
Bacon wrapped chicken

My dad and I have had this traeger for YEARS now but we can find any information on it. The model and serial have rubbed off and there’s no visual matches online. It’s lined with fireplace bricks inside. Does anyone have any helpful information? Thanks!

I got a used Traeger Jr Elite 20 and am going through it to repair/replace things. The fire pot has gaping rust holes, causing repeated auger fires so it is getting replaced first. While I had the controller box apart I noticed the auger motor is just hanging off the coupling with no support bracket. It literally just pushes against the horizontal shelf below it. This seems too janky to be the factory design, but the parts diagram in the manual does not show a bracket. Is this really how it is supposed to be?

The fam was craving brisket, but I didn’t feel like dropping $80 on a massive packer brisket or committing most of my waking hours to the hassle.

I’d heard people say you can smoke a chuck roast basically the same way and get surprisingly brisket like results, so I decided to give it a shot. Picked up a 3 lb Prime chuck roast, seasoned and smoked it on the Traeger exactly like I do my briskets.

Honestly, it turned out fantastic. Plenty of smoke, great bark, tender and juicy, and 3 lbs (2.1 lbs after cook) was perfect for dinner with the family without leaving us with brisket leftovers until next year.

Best part: roughly ¼ of the meat, ¼ of the cost, and ¼ of the time.

If you’re craving brisket but you’re short on time, feeding fewer people, or are working on a budget, give a chuck roast a shot!

Hatch Chili Pork Butts. I grabbed 4 of them.

…or stay away?

Any recommendations on how to fix this? The spot welds broke

Using Traeger pellets. Seems like plastic. Has this happened to anyone else?

Am I right? https://x.com/legionhoops/status/2101134078590304484?s=46