Traeger grill/smoker - smokem -low and slow-post up!

Discussion in 'The Cooking Channel' started by Patriot, Jan 12, 2019.

  1. Brandon1

    Brandon1 Happy to be here

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    Finally get to join this thread. Just built my new Camp Chef last night. Did a 3.5lb pork butt last night in rub, put it on at 225 at 11:00am. Should be done by 5:00. Wrapping it in foil the last few hours since I’m on the high smoke setting and I don’t want it to take on too much more smoke. Spraying it with apple juice every 30 min for the last few hours.

    Will report once done!
     

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  2. Patriot

    Patriot Active Member Supporting Member

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    Likely none left :D lol.
     
  3. Traceround

    Traceround turtles all the way down

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    I’ll give meat away free at this point! I still have the meat sweats. We have been putting food on the traeger and drinking since Thursday and I just dropped the last house guest at the airport. It’s full relax mode now
     
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  4. Traceround

    Traceround turtles all the way down

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    6A15A81D-962C-4966-87D1-9B052AC7E131.jpeg I eat a lot of smoked salmon for snacks at work and ran out last week so I decided to pick up a steelhead and give it a go to change things up! Brined for 8 hours under weights and then dry cured in the fridge over night. Looking forward to this being done!
     
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  5. Patriot

    Patriot Active Member Supporting Member

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    Pics of the finished fish!:)
     
    Last edited: Apr 7, 2019
  6. Midliferally

    Midliferally Member & Benefactor Charter Member Benefactor Life Member

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    New purchase. Had salmon, chicken wings and a 14 pound brisket this weekend. Stupid easy. Why did I not do this sooner?
     
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  7. Fullboost21

    Fullboost21 Member Supporting Member

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    Looks like the new pro series, 575?
     
  8. Midliferally

    Midliferally Member & Benefactor Charter Member Benefactor Life Member

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    Yes. Love the connectivity. Just monitor with your phone, get notifications on time, temp etc. nice!
     
  9. Fullboost21

    Fullboost21 Member Supporting Member

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    Nice, that's the one I've been looking up. I have charcoal and gas, but this thread has got me looking harder at pellet grills.
     
  10. Traceround

    Traceround turtles all the way down

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    Here it is right when I pulled it
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    Here it is cut up and packaged for work snacks!
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  11. Traceround

    Traceround turtles all the way down

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    Also did chicken cordon bleu this weekend and is came out delicious!
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    Finished product
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  12. Patriot

    Patriot Active Member Supporting Member

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  13. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    “ OK, lights out... go night night, Ill see you in the morning “


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  14. Traceround

    Traceround turtles all the way down

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    I ended up picking up a 2nd traeger because I love the first one so much and wanted a portable unit to travel and tailgate with.. bought a new ranger and brought it to the beach for the weekend with some friends.. pork belly came out just amazing as always.
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  15. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Two Traeger grills? What is this, the land of prosperity or something? I heard everything was going to shit under the orange man?
     
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  16. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    “ Wake up sleepy head... “

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    “ Time to get yur smoke on! “

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  17. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    Sneaky Peeky....


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  18. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    Yep... it come out gud


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  19. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    20190420_173856.jpg

    First piece of meat on my newly functional Traeger...

    Cajun rubbed pork lion...
     
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  20. lowcountry

    lowcountry Member

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    I know it isn't low and slow, but how do these grills do with hot and fast for things like burgers and steaks?
     
  21. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    They don’t get the great sear like steak should have for me personally. But they do cook them pretty good.
    They will run up to 400-450 degs. It’s more like a smokey convection oven cooking.
    I keep a gas grill for those things.
     
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  22. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    1st run in the Traeger. 3# pork loin...

    2hr smoke and 30mins at 375° til internal temp of 145°, then 15min rest... Perfect amount of smoke flavor, incredibly juicy...

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  23. Traceround

    Traceround turtles all the way down

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    Y’all are doing some amazing work on the smokers! Keep that smoke rolling!
     
  24. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    Two chickens in a bath.


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  25. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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    Girls are back from their beach trip ...

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    Last edited: Apr 28, 2019
  26. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Made redneck Eggs Benedict today. That's fried eggs and bacon on English muffins with hollandaise. Did most of the work on the Traeger. Smoked/cooked the bacon, sausage links, and asparagus on the Traeger. Fried up some eggs and whipped up some hollandaise with half and half, chopped some fruit, and poured some cava over grapefruit juice along with the coffee... Boom...

    Weather was beautiful so we ate out on the deck...

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    Last edited: Apr 28, 2019
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  27. Traceround

    Traceround turtles all the way down

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    Now I’m hungry again.
     
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  28. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Smoked up(1hr) and cooked some NY strips... Just salt, pepper, and smoke. Surprised at the sear. I expected a soft outside, but it skinned over a bit between the smoke and high temp cook.

    20190428_192828.jpg
     
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  29. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Just put a bunch of chicken legs on to smoke... Chili Lime rub...

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  30. Mirac

    Mirac Epic Replies ---> Charter Member Supporting Member

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  31. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    I've certainly been putting it through the paces since I got it. It's been handy for sure. Just waiting for a deal on pork butts to do some serious testing...
     
  32. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Smoked those legs for 3hrs yesterday, wrapped in foil and refrigerated overnight. Put them on at 350° for about 30mins and then turned it up to high until they hit temp. Smoked clean to the bone...

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  33. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Put this butt on the Traeger about 8am after an overnight rest in the rub after a two day brine...

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  34. bigfelipe

    bigfelipe I go my own way... Charter Life Member

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    Came out amazing... 1st real low/slow cook on the Traeger... Best pulled pork I've ever made...

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  35. Traceround

    Traceround turtles all the way down

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    Had a rump roast that I found in the freezer that had been in there about three years. Figured I’d turn it into something. Hit it with “the rocks” dry rub from whiskey bent bbq and seared it in the cast iron Dutch oven. I left the drippings in the bottom of the oven and then removed the roast and put a wire rack in the bottom and some stock and placed the roast on the rack above. Set on Super Smoke for an hour at 225 and the then covered the Dutch oven with the lid and continued at 225 until I hit about 125 on the meat (about another hour). Let it rest in foil about 20 minutes. Perfect for supper and lunch meat.
     
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  36. Traceround

    Traceround turtles all the way down

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    Figured I had time today to knock out all this jerky in the big Traeger. This is venison that was road kill last year that we put down and the cop told us we could have, couldn’t let it go to waste. Pure ground venison marinated in a cilantro chili lime marinade for a day or so. Will smoke on super smoke for 4-5 hours on the lowest setting.

    Still bagging.
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    Last edited: May 19, 2019
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  37. ripv2

    ripv2 Rooster Bullets Benefactor Charter Life Member

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    Is ground venison wordplay for roadkill or do you grind your venison and make jerky out of it?
     
  38. Traceround

    Traceround turtles all the way down

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    This was all scrap meat from when I butchered the road kill, nothing big enough to make anything out of. So we have always taken the scraps, ground it like burger, marinated it, pressed it out and froze it, then cut it up (quickly) and get it on the smoker. Comes out like regular store bought jerky. Mostly that’s because they use ground scrap also.
     
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  39. Zbizzle911

    Zbizzle911 Charter Freedom Lover Charter Member Supporting Member

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    Got a butt on the pitboss rubbed with brown sugar and bourbon rub. Temp set to 200. I’ll post pics in the morning @Jeppo going to have it for lunch tomorrow with some ribs I’ll throw on at 7.


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  40. Jeppo

    Jeppo Very LARGE Member Supporting Member

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    And I gots me a slab that looks like it came off a T-Rex, rubbed down with brown sugar and fairy dust, chillin’ in da fridge. I’ll post up pix of the empty bones after dinner. :p
     
    Last edited: May 26, 2019
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