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Don't know which coast mackerel you are referring to but I think those caught off the CA coast are very oily. For those, I suggest you dig a hole in the back yard, bury the fish and plant a rose bush over it.
Might not have to worry about seasonal weather much. I live in the PNW and only here when the weather is between the high 50's and the mid 70's. Once in awhile the weather goes crazy and gets up into the low 80's
Well, I did it. I installed a Savannah Stoker PID and so far so good. The controller was a direct plug and play on my 10 year old Traeger. I did a test burn, running temps from 180 up to 300. The 180 setting caused a run up to 225 but settled down to 180 for an hour. Ran temp up to 225 and no...
Dr.Dobbins, I would love to but I do a lot of traveling and I don't think I could do you justice. Better have one of the old timers help you out. Thanks for the offer
I have talked to Traeger and they told me to adjust the P settings. I've tried different settings and either it will run way to cold or way to hot I can never get the temps at a happy medium. I would be happy with a + or - 30 swing
Currently using a Traeger with the stock controller. When on the smoke setting, I get temp swings from 200 up to 350. Even on the regular temp settings, I get 100 to 250 temp swings. I have played with the settings but it really doesn't make much difference. In comparison, my Green Mountain...
I didn't use a rub, just salt, pepper, and garlic powder. We bought the tip in North Dakota BS (before smoker) so most of the cap had been removed. Next time, I'll try some fat bacon on top also a lower temp.
Tried my hand with a tri tip this weekend. I seasoned with salt and pepper with a touch of garlic powder. I smoked at 225 until the internal temp was 135, took it off and foiled for 15 minutes. When I cut into it, the exterior was like a shell, pretty tough. The inside was juicy as can be and...
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