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Thanks... They just buzzed by and I had some more BBQ goodies for them! I got myself a 4 piece set of 19.25” GrillGrates. I gave them my 2 piece set of 18.5” that do not stay on the factory grate ledge. You have to use the factory grate with them. Not what I wanted.
Pat
Damn it was so fun too! Texting back and forth the whole time. They have been diving into every piece of literature with every piece we have gotten for them. The smoker was their house warming gift! They’re both huge foodies and BBQ lovers so it was an obvious choice when I upgraded to the Pro...
Thank You!
I had a couple pork butts going at our place and the girls had this 10# packer going at their pace.
Texting back and forth the entire cook. It was a lot of fun. They ran a smoke tube and starting on smoke then ending on 225 with B&B Pellet’s Comp Blend with no wrap.
Pat
My daughter and her wife (@BBQueBabes here on SMF) smoking their very first brisket ever on our retired Traeger E75 upgraded to a Pro 22 w/AGL. They absolutely killed it! Give them some BBQ Love!
We’ll have them work on their pictures but there isn’t any arguing about their smoking skills right...
BUT, you have to account for both my units have a downdraft hood on them. If you’re aiming for a max internal grate temp then spin that cap to closed and that will absolutely aid in hit a temp for searing or high temp grilling.
Pat
As is the case for me also. $3.49 for Prime brisket at Costco. I am just hoping to toy with the tri tip at 190 degrees. In fact I have never cooked or smoked a tri tip ever. Just not a thing in Texas at all. But this dog is gonna hunt!
Pat
I’m a fan of start today drink through till eat time tomorrow. Well I was when I was young, didn’t have a life, and a major sponsor of our volunteer fire dept had a 21’ trailer smoker that sat at the firehouse. Where it got lit 3 weekends a month year round. Anything not smoked 24 hours got put...
I have gotten mine that high in higher summer temps especially if the smoker is in direct sunlight.
My PID controller is on continuous auger output when in high and it hits the upper 400’s. The GenII Pro controller on my daughter’s 22” has hit that temp after awhile even in the shade running...
HAHAHA...
It has been way too long since I had a Traeger controller with a P-setting. You’re exactly right. The longer interval between auger cycles SHOULD produce more smoke on the ‘smoke’ setting but shouldn’t affect any other temperature based setting. I was moving my P settings to achieve a...
HELL YES!!!
Way to multi-task with the WSM! I am loving the output!
I have an early return home today and stopping off at my friend’s joint in North Texas, Primier Grilling, to snag a 22” bullet they are nearly giving away! I have to decide on a fan so my FireBoard can control the fan using...
With a bolt-on canister smoke generator and a downdraft hood on a Traeger 34” you can produce too much smoke! Way too much in fact. I had to modify the downdraft hood to roll the smoke over quicker. Discovered this problem more specifically when I ran a cold smoke.
And we like a strong smoke...
Welcome to SMF from Little Elm/Frisco.
Lots of great information here for sure. Still a spectator taking it all in myself. Lots of best practices here and lots of my practices here. Some things are best done in a particular method while others you can dial into to a similar/same result with...
I couldn’t agree more, Brother!
I likely have the most expensive 2017 Traeger Pro 34 on the planet. I got the smoker and added mods out the wazoo. I have surely exceeded the purchase cost of a Timberline 850 long ago. BUT, my Pro 34” can do things the Timberlines will never do.
Tons of tweaks...
I’m the low temp both ways which results in a much longer cook. But that’s what I enjoy most. I have smoked at 180 and a ramp to 200. I have hit all things in between so my cooks are much much longer and I never have wrapped. Though I have peach paper on its way as I may be forced to experiment...
I have to agree with B. I don’t see anything inherently wrong there.
For myself, what I have found to be true is the better quality meat can most often have more impact on the outcome of the chewiness than anything done in the cooking process. I don’t take my brisket that high in temp but I...
This is me most of the time. I have so many alternate smoke generators that are intentionally in close proximity to the pan that it is near impossible to get it back to reusable. If I bring them inside they stick to anything I set them on.
Pat
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