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hello from homestead, florida

post #1 of 7
Thread Starter 


My name is Tony I live in Homestead, FLA.

I own a Traeger Texas Elite wood pellet grill that I bought in late June 2015.

Before I had the wood pellet Taeger I had a Charmglow propane grill.

I owned the Charmglow for a few years & the wheels where broken off & the burners where burnt out.

I was gonna fix the Charmglow but I decided to give it to the neighbors & buy the wood pellet Traeger Texas Elite & I am glad that I did.

I have made some of the best Barbecue I ever had on this grill.

I have since bought a grill cover for it, lower & upper shelf, a upper grill grate.

I bought a $15 wireless thermometer for it at Walmart, not a very good thermometer I guess you get what you pay for.

I wanna buy a better wireless thermometer for it & I will.

I have smoked the classics on it so far aka pork spare ribs, pork shoulder, smoked hamburgers, Briskets, & T-steaks they were all done awesome.

I wish I would a got a smoker sooner than I did!

I love my wood pellet grill!

post #2 of 7
My wife got me the "Ivation Long Range Wireless Thermometer" from Amazon last Christmas and I love it. About 60 dollars on Amazon. I am not gentle with my equipment and it's going strong. One wire to go in the meat temp and the other for cooking temp and both temps displayed on your remote receiver.
post #3 of 7

texas.gif  Good morning and welcome to the forum, from another hot, day in East Texas and the best site on the web. Lots of great people with tons of information on just about  everything.



post #4 of 7
Thread Starter 


Thanks 4 the info!

I am cooking a beef brisket 2nite.

Injected it then added coffee rub.

I smoked it for 4 1/2 hrs.

Then I used the AKA Texas crutch wrapped it in aluminum foil for the final cook.

I wanna reach a internal temp of 205.

I am gonna try 2 make my 1st burnt ends.

I am gonna let the meat rest 1st for a hr.

I figure some rub n some sauce & 2 hrs at 250 in a aluminum pan.

I have tried to cook my beef brisket naked & wrapped in foil.

If u cook it naked u will get a crunchy bark & when u cook it with foil u get more of a roast beef type brisket.




Tell me what you guys think.

Edited by bucsrno1 - 8/16/15 at 9:58pm
post #5 of 7
Looks like you nailed it! How did it taste? That's the important part!
post #6 of 7
Thread Starter 
Originally Posted by bauchjw View Post

Looks like you nailed it! How did it taste? That's the important part!

It is very tasty.

I amost ate the whole flat in a day.

I couldn`t stop eating it.

post #7 of 7

I know that problem! It's becoming more common now that I look through us site and pick new things up. Guys at work enjoy it when I go overboard smoking meat for my wife and 2 year old. Picture is a brisket and butt I smoked 9 hrs for a work get together.
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