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  1. tntragan

    Cabelas meat slicer's ?

    No doubt cabelas has gone down hill. A few years back (after the merger) I bought 4 cabelas branded salmon trolling rods. They were cheap for sure so I wasn't expecting much, but on the first trip I broke one on a coho. I thought it must be a fluke. Two out of the remaining three proceeded to...
  2. tntragan

    Cabelas meat slicer's ?

    Mines not the commercial grade, but I've got a lot of use out of this one. I've cut a lot of London broil for making jerky (probably the same thickness as thick cut bacon) . Sliced up last Easter's hams. The raw meat works very well if slightly frozen.
  3. tntragan

    New Chargriller Gravity Fed Grill

    That stinks your having so many issues with the new app. I'm cooking on mine right now and I did a brisket earlier that I started Friday night and went into Saturday and mine worked fine. The only issue I had was that I didn't know they had updated it and i couldn't connect to the old app. I...
  4. tntragan

    Turkey breast on the char-griller gravity

    Thanks Chris and Chopsaw. Having lotsa fun cookin on the new grill.
  5. tntragan

    New England Kettle Style Chicken Cordon Bleu

    Thanks for the pics, very helpful. I never would have thought to do chicken cordon bleu on the Q. Looks like you have been perfecting that technique for awhile. Great looking meal.
  6. tntragan

    Easter 2022

    Wow, those onion skin dyed eggs are beautiful. I've never heard of that before. Maybe you should put together a tutorial. I would be interested. Got lots of grandkids that could benefit. 😁
  7. tntragan

    Turkey breast on the char-griller gravity

    Thanks David, the color is probably mostly due to the rub. I follow one of Jeff's techniques that has given me the most flavorful birds ever. I dry brine it with salt and sprinkle on Jeff's Texas rub. Let that set overnight in the fridge then I rinse and apply Jeff's original rub. Most of that...
  8. tntragan

    Shhh, pizza dough is resting

    Probably still enough time for us to make it over to share before that pie hits the table.😁 What toppings are going on it. I see what looks like maybe pepperoni and salami. Any veggies? I like the mushrooms and olives on mine. Tom
  9. tntragan

    Turkey breast on the char-griller gravity

    I'm putting this new grill through its paces. Did up a bone in Turkey breast. Dry brined it last night. Cooked it for barely over 5 hours. Set the temp at 310 which was about 280 on my independent therm. Used some apple wood in the ash bin. Turned out really amazing. I can't hardly eat a Turkey...
  10. tntragan

    New Chargriller Gravity Fed Grill

    Did some burgers on the cg 980 last night. Wife said it was the best burgers I've ever done. I used royal oak lump charcoal and they were quite tasty. Seemed like the lump had a really clean burn and gave some extra flavor. I didn't add any wood. I had that sucker turned all the way up to 700...
  11. tntragan

    Chinook salmon on the char-griller 980

    Thanks for the insight. I wouldn't say it had a creosote taste, just very smoky. To be honest I'm not sure why my ham was so smoky. This gravity feed smoker is brand new to me and I'm still figuring it out. You can add wood to the hopper or the ash pan. My first smoke I added wood to both. I...
  12. tntragan

    Chinook salmon on the char-griller 980

    My first attempt at salmon on the new grill. Cooked for 45 minutes at 300 degrees. Meat temp. 135. Perfectly firm but still very moist. I tried adding some soaked alder chips to the ash bin. Got some smoke flavor, but not much. That surprised me because I was having a problem with oversmoking my...
  13. tntragan

    Twin towers

    Thanks guys. I hope you all had a blessed Easter weekend. Spent mine with kids and grandkids and lots of other family. Good times.
  14. tntragan

    Twin towers

    Did up two big hams in the char-griller 980. After oversmoking my practice ham I was able to get the right amount of smoke and it turned out really good. Fed a big crowd and I think it was a hit. Hard to beat that double smoked ham. I always use Bears technique and glaze and they turn out...
  15. tntragan

    Pork chops

    That looks very tasty. Love Jeff's rub on pork the best.
  16. tntragan

    Dialing in on the new Char-griller 980

    Thanks newglide and Jim. I'm enjoying the process and working towards smoking bliss, if there is such a thing.😁
  17. tntragan

    Dialing in on the new Char-griller 980

    Thanks guys. Yeah, I have a recipe app I use to keep notes with my recipes. I've been making lots of notes on these cooks. It definitely helps, especially the older I get. I maxed the grill up to 700 this time and that was definitely better. I just need to be a little more patient with the...
  18. tntragan

    Dialing in on the new Char-griller 980

    My fourth cook with the char-griller. Cooked a ham, pork chops, hamburgers, and now boneless, skinless chicken thighs. First two cooks I oversmoked them. The burgers I didn't add any smoke for a baseline and tonight I cooked the thighs at 300 deg for about an hour then I threw in a small piece...
  19. tntragan

    New Chargriller Gravity Fed Grill

    Thanks Keith and MJB. FYI: Just did a temperature check on my meat probe that came with the char-griller. First I tested my reliable remote thermometer that I've been using for years and it was dead on with the boiling water test. I then took the water out to my grill and measured the meat...
  20. tntragan

    New Chargriller Gravity Fed Grill

    Cook turned out good. I got a little carried away with the smoke so next time I will not add so much wood. The smoker itself worked perfectly. Did everything as expected with ease. I just need to get the timing and amount of smoke dialed in and I'll be smokin like a pro.
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