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  1. radio

    Traeger lost fire

    I would call Traeger and pick their brains. I would also do a couple of test runs with no food to see if it acts up again and would use a remote thermometer to keep tabs on what the temps are doing. It has to be either the sensor or the control board, but my money is on the sensor
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    Presentation issue(s)

    Get yourself an A-Maze-N pellet tube or tray and don't use the water pan if you want bark. You will have to partially, or fully open the chip tray and open the top vent all the way to allow the pellets to stay lit as they need some air flow. If you do not have one, please invest in a dual...
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    I need help with a brisket

    Could have been just a lousy brisket to begin with. They often vary greatly from one to the next. I would eliminate the paprika for sure and go easy on onion and garlic. I use only salt and pepper on mine, but some prefer the SPOG seasonings.
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    Traeger lost fire

    I would start by asking Traeger about the issue. The same thing happened on my GMG and it wass the thermal sensor that malfunctioned.
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    GMG Daniel Boone issues

    Not a good idea to smoke meats too long at 170°. You run a risk of bigger hunks of meat not getting above the 140° danger zone in 4 hours. Many of us smoke at a lower temp like 165-170° for an hour or so to amp up the smoke level, but always boost the temp to 225° or more to push through the...
  6. radio

    Rib Tickling Teaser

    Those are gonna be awesome! The places i used to get them no longer carry them. Butcher can order them in, but only by the case
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    Sams Club Membership ?

    Have had business membership for 10 years and shop there at least twice a month. I would much prefer a Costco, but don't have one around here
  8. radio

    Man caught in auger at Royal Oak charcoal plant near Branson, Mo

    Near Branson, MO. — Western Taney County Fire Protection District rescued a man caught in an auger. The 29-year-old man was stuck, up to his waist, for about three hours Thursday morning He was working at Royal Oak Charcoal plant near Branson when the accident occurred. A medical helicopter...
  9. radio

    Brisket was decent but looking for tips

    If smoking naked there is virtually no way to prevent crispiness on the thin parts. I never trim the thin parts from mine because I do not grind anything.. Near the stall i place mine in a disposable aluminum pan with a rack in the bottom to keep it up away from the braising liquid. I use...
  10. radio

    New here, need some advice/tips on managing my fire with my specific smoker.

    Try one thing at a time so you know for sure what worked and what did not. The grate with the wood chunk on it should work fine, but it needs to be at least a couple of inches below the opening to the cooking chamber. You might utilize the diamond plate as a baffle in the cooking chamber to...
  11. radio

    New here, need some advice/tips on managing my fire with my specific smoker.

    You definitely need a grate to hold the fire at least 4 inches above the bottom. I prefer to start mine with a chimney full of charcoal, then add 3 or 4 wrist sized wood splits. If thete is a gap between the fire box and the cooking chamber, or a big gap around the chamber lid it will not draw...
  12. radio

    How to do Beef Short Ribs?

    Radioguy's post above is spot on. I like to take mine to about 160°, then place them on a rack in a disposable aluminum pan, add my magic elixir of brewed coffee and beef base cover tightly and cook until probe tender. The drippings mixed with the beef base and coffee makes Au Jus or gravy to...
  13. radio

    Messed up two racks of ribs...

    Have you used a remote thermometer to verify the smoker temp? I never trust the readings on any factory thermometer and always use either my Maverick or Thermopro. Have you verified the temps from side to side and in the center of the smoker? It may be cooking hotter in one area more than...
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    GMG Daniel Boone issues

    usually no more than 10-15 degrees off from side to side. Make sure you put the probes 4 to 6 inches away from the sides as most heat comes up at the very ends of the grates. also make sure the temp sensor mounted in the left side is clean and not impeded by foil or anything. Since installing...
  15. radio

    Need some ideas please?

    Pork steak, chicken thighs or drummies, Spam. Yes, Spam! Score the loaf half way through in a diamond pattern, coat with yellow mustard and generously apply your favorite rib rub making sure to get some down in the scores. Smoke at 250-270 and when it opens up like "Bloomin' onion, it is...
  16. radio

    Any shooters in here?

    Sweet! I have been wanting to pick up the H&K VP9 subcompact as my CCW
  17. radio

    Questions about my new smoker

    looks like the smoke did not exhaust well and just made creosote. Are you sure the chunks were well seasoned? Most stick burners are happy in the 270-280° range and trying to maintain 225 is an exercise in futility. You might want to start your fire with a chimney full of briquettes and add...
  18. radio

    Any shooters in here?

    nice groups! What did brand/model you get?
  19. radio

    What Did I Do Wrong????

    Do the boiling water and ice water test on them. That will tell you if they are reading correctly or not. I test mine a couple of times a year just to verify things are reading as they should.
  20. radio

    What Did I Do Wrong????

    The factory thermometers are known to be off, sometimes wildly so! If you do not have one, invest in a dual probe remote thermometer like a Maverick or Thermopro and use it tomonitor smoker and meat temps. Some of us add just a wee bit of apple juice at the foiling stage to help keep them moist.
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