Search results
-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
First Brats/hog casings and using the grinder
Getting to this thread a little late but wanted to comment on mixiing spices. I always add the spices after the second grind but I do one other thing. I put some water in my blender and then add the spices to the blender. Blend everything up which dissolves the salt and then pour the... -
Chicken Thighs
I just cooked a half dozen chicken thighs this week using the recipe in the Traeger book and they came out really good. very moist. I would prefer a little more smoke so will be tweeking the next batch. The Traeger recipe had the temp set at 350F and cooked for 40-45 minutes, Skin side down... -
Traeger Mod to prevent jammed pellets
Thanks Dave, That diagram helps a lot. I will give a quick try just unplugging the Purple/White wires to the Hot Rod and if those are the right ones then I will look at best way to interrupt that connection to allow the auger to run all of the pellets into the firebowl with the heater off.- doyles
- Post #7
- Forum: Pellet Smokers
-
Traeger Mod to prevent jammed pellets
I looked at a number of the wires underneath the Pellet box but so far have not identified the heater wire. It may be going directly to the control board. I did find another thing that was causing some temperature variation. The concrete deck that the Traeger was sitting had a very small...- doyles
- Post #4
- Forum: Pellet Smokers
-
Traeger Mod to prevent jammed pellets
I am new to the forum and have a Traeger Texas Pellet Smoker. After reading about some people having pellets left in their auger that swelled and jammed the Auger I began looking at some possible solutions. One person purchased a $20 Bucket Head shop vac from Home Depot just to remove all of...- doyles
- Thread
- Replies: 7
- Forum: Pellet Smokers
-
Hi My name is Doyle
I am new to the forum but not new to smoking meat. I have been making Smoked sausage for probably 20 years. Also do a lot of Ribs, chicken and Fish. I have been using a gas fired smokey mountain that I modified to add a Bradley smoke generator with a cold smoke box. My kids bought me a...
