My Roll Call Hello to Everyone.

[samk]

Hello to all.
I'm Sam and reside in the beautiful Pacific Northwest.
I recently purchased a Traeger Lil Tex Elite and I am currently 3 hours into my first batch of Memphis Style Pork Ribs.
My Traeger has worked flawlessy so far and I just wrapped the ribs in foil to complete the next 2 hours of Slow and ,Low cooking.
I still need to purchase an inside chamber thermometer but by just the Traegers digital temp readout, temperatures have held consistant between 220 and 230 degrees.
After 3 hours of step 1 the ribs looked beautiful.
I'm using my iPad for this post and I don't think It will allow me to download or show photos of my smoker and ribs.
I will get onto my laptop later and try to post some before and afters.
Thanks everyone for an informative web site.
Later,
Sam

 

[s2k9k]

Hi Sam! 

 [color= rgb(24, 24, 24)]to SMF!!! We're happy you found us! You've come to the right place, there's lot's of great people here who love to share and help each other out! Would you do us a favor and update your profile to include your location, Thanks![/color]

You might want to look into a Maverick ET-732 or ET-73 thermometer, it has 2 probes, 1 for smoker temp and 1 for meat temp. They are very accurate and even have a remote so you can monitor temps from inside your house.

Looking forward to some Q-View of those ribs! 

Just so you know since you are new if you post any pics our software will probably hold the post until a moderator can approve it. Just be patient and don't double post it because you don't see it show up right away, someone will get to it! We do this to keep the spammers out and so no one posts anything inappropriate until we get to know them. This only lasts until you make about 20 posts

 

[samk]

Thanks for first reply on this forum.
Funny thing you mentioned the Maverick ET-732. I have been researching this unit and have decided to pick one up. It has gotten many favorable reviews and it has all the bells and whistles that one needs to monitor the entire cooking/smoking process.
The dual probes, one for the chamber and most importantly the internal meat temperature is what caught my eye when reviewing all the different units available on the market.
Thanks also for the info on submitting my future photo postings.
I will get back to everyone later on my other computer and fill you in how the ribs come out.
Later folks.
Sam. :grilling_smilie:

 

[s2k9k]

Todd one of our forum sponsors has it on sale with Free shipping right now, http://www.amazenproducts.com/

Oh and he has the best customer service in the world! 

 

[samk]

I have just sat down and tried my first batch of Memphis Style Ribs from new Traeger Elite.

They came out wonderful and am happy with my first attempt. I did have some charring on one of the rib racks and maybe caused by the rub seasoning? Should I only season the meaty side of the ribs? I also had some fluctuation of temperatures up to 250 degrees and think this is a characteristic of the Traeger auger cycling feeding the pellets?.

My smoker was set at 225 degrees. Do I have hot spots?

 I have read that placing three firebricks around the hot pot will aid with temperature drops/changes and help maintain an even tempaerture.

I would welcome any suggestions and comments.

Thanks all, Sam

 

[jrod62]

Welcome to SMF

ribs looks good

 

[scarbelly]

Hello Sam and 

to SMF - glad to have you here