Recent content by Shaunlap

i use a lot of rainier foods rubs. their jalapeno lemon pepper and ghost pepper smoky honey are favourites for chicken and ribs.

welcome from Northern Alberta

welcome from Alberta. nice to see someone else spell Shaun the right way LOL.

its sometimes called frybread or apache frybread. it originated in scotland and north america coming from the Aboriginals.

was a busy weekend on the smoker, started it out friday night with about 8 pounds of chicken wings all seasoned up with Traegers fin and feather seasoning to start out. ended up doing 6 flavours. we had S&P, lemon pepper, roasted garlic,honey garlic, smoked chipotle bbq sauce and Hot honey...

my dad had a similar thing happen but it went into his hand and they werent able to get it out. needed two stitches and i had to hose off our cement pad. we have learned to wear our ppe when working with tools now.

welcome aboard from Alberta

i kind of laugh at these prices as i pay around $8.50 a pound normally for my briskets. its Alberta beef and i know exactly where my meat comes from though.

this all looks to die for. great dinner for sure

as an addition to my earlier message the price for product is the biggest thing. i believe that the equal price smokers of both these brands are like 1.5x the size and RecTec has a 6 year "bumper to bumper" warranty on all their products. simply put even though i use Traeger follow the...

that is the exact smoker i have. Traeger is a good brand but you will find smokers that do the exact same job if not better for cheaper and you might even be able to get a bigger one. my Traeger does everything i need it for but i do believe you pay for the Traeger name rather than the product...

now thats a nice lookin' butt. must of took care when rubbing it

i experience this with my Traeger as well. The plate spans the whole length but not quite the width. If i have meat hanging out too close to the front or back edges drippings get down in there. Typically if this happens the smoker gets a good cleaning after i let it cool down for about half an...

Fired up the Traeger pro 22 on saturday for a lobster feast i was going to, to cook up some killer side ribs. rubbed 2 of them with Ghost pepper Smokey Honey rub and the other two with S&P, garlic and some parsley. smoked for 3 hours before i took em off and wrapped them with a little apple...

i would recommend 275 for sure. i did the first one at 250 and it turned out nice but not quite crisp enough and the other two at 275 and the skin was perfect for crispness. i also like to inject my turkey with hot sauce and garlic butter if that interests you. as for rub i use a rub called...