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- bangster
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- Album: 3 chucks Q View
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- bangster
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- Album: 3 chucks Q View
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So I bought a Traeger.........
After watching the temps on my Traeger, if I think it might help after I get the details down on everything else I am doing wrong, I will probably consider a better controller. I put some steaks on for an hour at 160/"smoke" and did some yard work. I checked the temp from time to time and...- bangster
- Post #15
- Forum: General Discussion
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What's your occupation?
Generally a QA Engineer. It changed to "Software Development in Test" engineer, meaning I should be writing automation tests for everything and not be a manual tester, however as is the case with client software that interacts with a cloud, it isn't always possible to automate everything, and I...- bangster
- Post #1,948
- Forum: General Discussion Sticky
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Pellet smoker - Brisket fat cap
I have the experience of the total of 1 brisket done on my pellet smoker. I went with the fat cap down to protect the bottom. I didn't do the greatest job getting it trimmed down so it was thick in places, but it came out great, and I would do it again that way. I don't buy into the putting it...- bangster
- Post #6
- Forum: Pellet Smokers
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Question on the metal grate in the hopper on my Traeger.
I like that on my Traeger Elite Renegade, I keep a wood shim on it for moving pellets around and out the dump door when I change flavors. I have only filled my hopper up once or twice over that grate for some extended smokes like the all night brisket. I am guessing it is there to stop things...- bangster
- Post #2
- Forum: Pellet Smokers
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Pulled Pork Chilli ?
Good question, last time I did a pork butt part of it didn't wouldn't "pull", it wasn't done well enough, but it was done well enough to eat, just not shred. Traeger has a recipe for pulled pork stew that I was going to do next time, as I love green chile pork, and would be a good use of the... -
I started a small business on the weekends serving my smoked goodness
Good for you! Looks like a fun hobby and hopefully it is financially rewarding as well (I call it a hobby, but you know what I mean). Doing something you enjoy and getting some money out of it, win-win.- bangster
- Post #4
- Forum: Blowing Smoke Around the Smoker.
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No prep Sunday Carne Asada
- bangster
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No prep Sunday Carne Asada
Had to take out a bag of frozen some sort of beef that is about 1/2 thick. Usually like to go thinner, but this works. "Carne Asada" seasoning, and out on a hot high grill with a handful of Jalapenos and Hatch green chiles, a quartered onion with butter and chicken bouillon in foil, and a couple...- bangster
- Thread
- Replies: 1
- Forum: Grilling Beef
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- bangster
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- Album: No prep Sunday Carne Asada
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- bangster
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- Album: No prep Sunday Carne Asada
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- bangster
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- Album: No prep Sunday Carne Asada
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- bangster
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- Album: No prep Sunday Carne Asada
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Chuck roast first attempt (QView)
For some reason the first thing I tried was a tri-tip. Look at that pristine stainless drip catcher whatever you call it. I didn't cover it with foil, and scrape it with a putty knife, and every 6 or so smokes I degrease it. But I did it to 175 degrees, not 140 medium or 200 nearly pull... -
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- bangster
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- Album: Chuck roast first attempt (QView)
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- bangster
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- Album: Chuck roast first attempt (QView)
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- bangster
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- Album: Chuck roast first attempt (QView)
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Chuck roast first attempt (QView)
I think I will try that next time, beef broth or similar in a pan. I have one roast to do faux burnt ends, and one to try something else. I want to get down these cuts of meat you go to 195-200 degrees then next try a roast you go to medium with, like a prime rib. Also 8 dollar chunk of meat... -
Chuck roast first attempt (QView)
What is this newspaper that you speak of? Let it sit for an hour and a half, and first wave of eaters digging in. First thoughts are next time I will do a low temp smoke and spray with apple juice for an hour, then 225. Also might go to 195/200 degrees, and foil wrap it at a lower temperature...
