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TRAEGER TEXAS GRILL BBQ075 HAS AIR DRIED ROUGH TEXTURE ON TRI-TIP
Bought a new Traeger Texas BBQ075 grill. I used apple pellets on chicken thighs and they came out great. I smoked a tri-tip and the outside texture was a little rough on the roof of your mouth. It may be the fan moving the air at all times dries the surface of the meat. I was thinking of putting...- cookshack
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- Replies: 2
- Forum: General Discussion
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What external temperature do you smoke at?
Hello, Looking for help again. Just learned the "Danger Zone" (40*F - 140*F). Bacteria grows most rapidly in these temperatures, doubling in numbers in as little as 20 minutes. The USDA Meat and Poultry hotline advises never to leave food out of refrigeration for over 2 hours. If the...- cookshack
- Thread
- Replies: 13
- Forum: General Discussion
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What internal temp does smoking stop?
Hi everyone, New to the site. Does anyone have an idea at what internal temperature meat will stop accepting smoke? I have read that if you want a higher smoke content you smoke at a low temperature to keep your meat internal temperature down so it will accept smoke longer. If you want a...- cookshack
- Thread
- Replies: 22
- Forum: General Discussion
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NEW TO THE FORUM
Hello everyone, Just joined the forum today. Looking forward to sharing experiences. I am expecting my new COOKSHACK in on Wednesday. I have an offset grill with a side firebox that I use as a wood smoker. I have to feed it every 1/2 hour which is part of the fun. The temperature does...
