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A maze n tray and traveler pellet grill
Thanks for the tip. I'll give it a shot- matt r
- Post #12
- Forum: Pellet Smokers
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Whole chick on the traeger
Words to live by! Thanks Foam for allllllll your excellent help! This has been a masterclass for me. I've been smoking for a few years, mainly on the weber kettle, using a Slow and Sear, and have had pretty good success. Its just getting this damned Traeger to bend to my will that's messing... -
Whole chick on the traeger
I brined it in a gallon of water 1/2 cup salt and 1 cup of brown sugar. I didn't boil it though, not sure that matters. Stayed in brine overnight, but definitely not 24 hours .Maybe 12. Pulled at 160 Juices were clear. -
Whole chick on the traeger
Well the bird was pretty good tasting! Plenty juicy and moist...but it was a bit....rubbery. Almost like it was undercooked, but it wasn't. Is that the brine that caused that consisted? WAS it under done? Sorry my pics didn't happen. -
Whole chick on the traeger
You, sir, are a master! Everything you've said here has resonated with me, and I'm gonna try and do you proud! So it's 3pm NY time. I'm going to put the bird on at about 4 pm at 240, pull her at 155-160 IT, rest her for 20 minutes and eat. Hopefully I'll then post a picture and telling you it... -
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Whole chick on the traeger
Foamheart I'm here to learn from guys like you so I absolutely appreciate your kind words and tips! So let me pick your brain a bit...I got this recipe from the Traeger website. I agree that 375 seems high! How would you do it? Maybe 225 low and slow? Will the pellicle give me some crispness... -
Whole chick on the traeger
Yep a little rub will do. What's your temp preference? -
Whole chick on the traeger
Here's the rundown... Whole roaster is brining in salt,brown sugar, and a bunch of spices as we speak Tomorrow I'm going to take it out of the brine midmorning and let it sit in the fridge a few hours to develop a pellicle. Then a little coat of oil It will go on the traeger at 375 till it hits... -
A maze n tray and traveler pellet grill
Not sure what directions you mean. I've used the tray before with success, just not with the traeger- matt r
- Post #5
- Forum: Pellet Smokers
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A maze n tray and traveler pellet grill
I'm just getting started with a traeger pellet grill. I have heard, and agree, that the smoke isn't great. I would like to use my A Maze N tray as a supplement. Question is, how do we get air to the tray with the grill lid down? I can't seem to keep the tray lit. Is there something I'm missing...- matt r
- Thread
- Replies: 12
- Forum: Pellet Smokers
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Traeger temp nonsense
So I did a test. Let the unit cool down completely and the started it on the smoke setting but this time with the lid closed like the rep said. Worked perfectly. I don't know...the jury is still out on this thing. I'm gonna try a pork shoulder next week..we'll see how it goes. Thanks for the...- matt r
- Post #6
- Forum: Pellet Smokers
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Traeger temp nonsense
Hey Flatbroke...thanks for the help. My issue is that since smoke settings have no temp, you can essentially be baking rather than smoking. So now my pork loin has an IT of 180...!it's gonna be tough!- matt r
- Post #3
- Forum: Pellet Smokers
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Traeger temp nonsense
So I just got a Traeger grill. I'm cooking up a boneless pork loin as per their recipe, which calls for 3-4 hours on the "smoke" setting which is supposed to be about 160-180 degrees. Well as PER DIRECTIONS, I SET the thing to smoke and left the lid up for about 10 minutes. I put the swine on...- matt r
- Thread
- Replies: 5
- Forum: Pellet Smokers
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1st pellet brisket
Im Wondering if this was underdone rather than OVER done. The bark was very tough, the point was pretty good,except for the meat right under the bark, and the meat itself resembled pot roast in that it was kind of stringy. Does this sound over or under done? -
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1st pellet brisket
Good point. It's dry. The bark was actually like tree bark!! Definitely overcooked Chris. -
1st pellet brisket
Terrible. Dry. Chewy, just awful. I let this cook at least an hour more than I should have. Yes, there are some good parts, especially the point where the fat rendered down to meat jelly, but on the whole this is a good example of what can go wrong. My Maverick crapped out and I Should have... -
1st pellet brisket
Bigfoot don't feel bad! This is something that takes a long time to get a handle on, and believe me, I certainly don't have a handle on it yet!
