I’m not a meatloaf guy, but you may have just converted me via interent.
Traeger grill/smoker - smokem -low and slow-post up!
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I’m not a meatloaf guy, but you may have just converted me via interent.
It’s half beef and half Italian sausage. With the rest of the normal stuff onions, breadcrumbs, egg, Worcester sauce, cooked bacon chopped up. Cheddar cheese. Then cook. When close to being done too with bbq sauce.
Today was the day for ribs....
Everything is going good. The silver skin pealed easly, got them rubbed.
Turned the TRAEGER to smoke to start it up. Take the ribs out and set the timer for 1 hour.
.
Timer goes off and I asks my wife to turn it up to 225.
20 mins later I go take a look and check the hopper...
120 degs. ! What the ??
I click it down to off then back to 225 .. I can hear the screw turning and shortly see smoke... LOTS OF SMOKE.
aw crap. Ok, let it run a bit and Whoosh, fire in the hole. !
Too hot, lights the pan drippings on fire, scramble in the house for a pan and tongs.
Get the ribs off, run back in the house drop the ribs off and get a cup of water.
Put the drip pan flames out.... Smoke it now coming out the pellet hopper. !!
Tear the pellets out of the hopper, pour some water in there and the smoke stops.
Turn it to off.
Go in the house, turn on the oven, throw in the ribs.
Go back out and scoop out all the wet pellet dust. Turn it back on and it's working just fine.
Turn it back off, close the lid and go back to canning salsa.
Took the ribs out after another 2.5 hrs...
Disaster overted
Traeger needs a full deep clean and a run up the check for issues.
This was a first issue ever since I bought it 4.5 years ago.
Might buy a new hotrod and replace it just for kicks.
Should have pulled it apart and cleaned the unburned pellets at the first flameout ...
Everything is going good. The silver skin pealed easly, got them rubbed.
Turned the TRAEGER to smoke to start it up. Take the ribs out and set the timer for 1 hour.
.
Timer goes off and I asks my wife to turn it up to 225.
20 mins later I go take a look and check the hopper...
120 degs. ! What the ??
I click it down to off then back to 225 .. I can hear the screw turning and shortly see smoke... LOTS OF SMOKE.
aw crap. Ok, let it run a bit and Whoosh, fire in the hole. !
Too hot, lights the pan drippings on fire, scramble in the house for a pan and tongs.
Get the ribs off, run back in the house drop the ribs off and get a cup of water.
Put the drip pan flames out.... Smoke it now coming out the pellet hopper. !!
Tear the pellets out of the hopper, pour some water in there and the smoke stops.
Turn it to off.
Go in the house, turn on the oven, throw in the ribs.
Go back out and scoop out all the wet pellet dust. Turn it back on and it's working just fine.
Turn it back off, close the lid and go back to canning salsa.
Took the ribs out after another 2.5 hrs...
Disaster overted
Traeger needs a full deep clean and a run up the check for issues.
This was a first issue ever since I bought it 4.5 years ago.
Might buy a new hotrod and replace it just for kicks.
Should have pulled it apart and cleaned the unburned pellets at the first flameout ...
Anyone can cook when things go smoothly. The test is how it turns out when SHTF. Well done saving the ribs.
I know I don't use my Pitt Boss correctly, but I like to cook chicken on it. I set it, let it get hot, put chicken on it, cook, cover in BBQ sauce, turning a time or 2, take it up and eat. It's been good to me.
There's a sauce that's called Big M's. Says the old man is out of Duplin County. Only been able to find it at the Piggly Wiggly in Kinston and Richlands, Thick and Hot flavor is really good.
That's all.
There's a sauce that's called Big M's. Says the old man is out of Duplin County. Only been able to find it at the Piggly Wiggly in Kinston and Richlands, Thick and Hot flavor is really good.
That's all.
Joined the pellet grill side today with a pit boss. Bought one from tractor supply and cooked ribeyes after the initial burn in. Pretty good but different than what we were used to. Real test will be next weekend when I find something to cook for a low and slow.
Hoping you guys can help with my new pit boss. Cooked a frozen pizza on it tonight and noticed the temps on the control board and temp on the lid thermometer were off from each other quite a bit. I had it set to 400, the control read 400 and the lid thermometer read 350. Is that normal or do I need to be checking something out. It’s the second cook on it, the first one was steaks that were great but I didn’t pay a lot of attention to temps.
Was the pizza good? We’re you satisfied with how it cooked? If the answer is yes to both forget about it. I never look at the one on my lid. I only look at the digital screen on my PB.
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The pizza was very good. I usually burn them in the oven and probably pulled it a couple minutes to soon on the grill but I will definitely do it again. Next time make sure the crust gets a little more crisp on the bottom and it’ll be spot on. My boy liked it and enjoyed helping with the cook.
I haven’t tried pizza in my pellet grill. I do them in the Big Green Egg. I set up an indirect cook with a pizza stone. Grill temp around 700 will get the stone to about 600. Pizza is done in a couple minutes and the stone makes sure the crust has some good crisp to it. I suppose you could crank up the pellet grill with a pizza stone in there and get a similar effect.
