Looking to Learn - Traeger!

jlieb

Newbie

Original poster

Jun 16, 2017

5

10

• Jun 16, 2017

• #1

Howdy gang,

I just purchased my first Traeger grill. My parents and neighbors used them religiously over the past dozen or so years, and I'm just learning my way around it.

Originally from Oregon, now living in Northern California.

I've tried pork tenderloins and some thick steaks, and have found that they tend to dry out a bit (almost jerky like) on smoke. IT is still well below rare, and I'm wondering if I should spray them during the smoke process or raise the temp to make them cook faster.

Looking forward to learning and refining my abilities alongside y'all.

Thanks!

 

SmokinAl

SMF Hall of Fame Pitmaster

Staff member

Moderator

OTBS Member

★ Lifetime Premier ★

Jun 22, 2009

51,390

12,228

Central Florida (Sebring)

• Jun 16, 2017

• #2

Welcome to SMF!

I don't have a pellet grill, so I can't help with your questions.

But there are plenty of pellet grill owners on here who can.

Al

 

sauced

Master of the Pit

Aug 9, 2015

1,802

176

New Jersey - Exit 9

• Jun 16, 2017

• #3

Welcome to the forum!! 

Sorry, I don't use a pellet smoker, but there are tons of members here that do, am sure they will be more than willing to help you.

 

submariner

Master of the Pit

SMF Premier Member

Apr 24, 2017

1,120

79

Longview, Texas

• Jun 16, 2017

• #4

Welcome to the Forum fellow Traeger user. I have had a Traeger for about 7 years.   I can tell you that anything that is cooked on a pellet smoker is a two step process. First step is low temp and smoke to get some smoke flavor on the meat.  Then raise the temp to cook to desired temp.  I will smoke a ribeye for about 45-60 minutes then remove the meat and crank up the temp to 450 or so. Put the steak back on and sear it for about 4 minutes per side or until desired doneness is reached.   Any temp above about 225 the Traeger does not produce as much smoke.   Also the Traeger website has a ton of recipes with cooking techniques for all kinds of meat etc. Hope this helps.

 

jlieb

Newbie

Original poster

Thread starter

Jun 16, 2017

5

10

• Jun 16, 2017

• #5

Thanks for the insight. Much appreciated. 

I'm going to try out a 3 lbs tri-tip tonight. Will plan to smoke it for a few hours and then raise the temperature. Also, thanks for the advice on the Traeger site - there is some very helpful information there as well.

 

submariner

Master of the Pit

SMF Premier Member

Apr 24, 2017

1,120

79

Longview, Texas

• Jun 16, 2017

• #6

Glad I could help!!