- Mar 23, 2017
- 33
- 28
Trying to get away from only making huge chunks of meat in the smoker, and doing single meals for 3 people. Bought some chicken quarters to do with ribs, but the ribs got made into their own meal. Since a short smoke and grill, used Mesquite pellets.
4 hours before cook time used vegetable oil and the Traeger chicken rub that came with the unit. Also decided to do some mushrooms and zucchini, didn't plan on the asparagus but the boss wanted it. Mistake number 1, over seasoning the veggies right before putting them on the fire.
Loading the smoker after getting it up to 180 degrees. Mistake number 2. The asparagus shouldn't have gone on at this point. Also the chicken should have been further away from the edge. Since it was not over the heat baffle it gets hot, even at low smoke setting.
Set a timer for an hour and walked away. Walk away or keep looking at it. After 1 hour of smoke. Turn up temp to 350 at this point.
30 minutes after heat turned up to 350. Flip chicken and move around like a simpleton game of chess.
Very over seasoned veggies waiting it out in the oven on warm. When we ate they were even more overcooked, I guess I need to not smoke the asparagus and zucchini (which was perfectly cooked), put them on when at 350 and I think I have 30 minutes left. Leaving asparagus off the menu.
Chicken after 45 minutes at 350. I thought it would take at least an hour, I think they got more done while smoking that I would have liked. I also took them up to 175 instead of 165, as I like a little firmer chicken closer to the bone. Family likes it that way too, if not then they stop with eating whatever comes off the outer surface and I have to clean off the bones.
So I learned, as I have from all the first time experiences with this grill and cooking method. I need to pull off the skin and I think butter would be better to mix the seasoning with. Less seasoning! I need to read up on removing the tendons from the drumsticks. Not doing asparagus anymore unless stand alone (and who would do that?), and way less seasonings on the veggies. Probably get bigger mushrooms as well.
4 hours before cook time used vegetable oil and the Traeger chicken rub that came with the unit. Also decided to do some mushrooms and zucchini, didn't plan on the asparagus but the boss wanted it. Mistake number 1, over seasoning the veggies right before putting them on the fire.
Loading the smoker after getting it up to 180 degrees. Mistake number 2. The asparagus shouldn't have gone on at this point. Also the chicken should have been further away from the edge. Since it was not over the heat baffle it gets hot, even at low smoke setting.
Set a timer for an hour and walked away. Walk away or keep looking at it. After 1 hour of smoke. Turn up temp to 350 at this point.
30 minutes after heat turned up to 350. Flip chicken and move around like a simpleton game of chess.
Very over seasoned veggies waiting it out in the oven on warm. When we ate they were even more overcooked, I guess I need to not smoke the asparagus and zucchini (which was perfectly cooked), put them on when at 350 and I think I have 30 minutes left. Leaving asparagus off the menu.
Chicken after 45 minutes at 350. I thought it would take at least an hour, I think they got more done while smoking that I would have liked. I also took them up to 175 instead of 165, as I like a little firmer chicken closer to the bone. Family likes it that way too, if not then they stop with eating whatever comes off the outer surface and I have to clean off the bones.
So I learned, as I have from all the first time experiences with this grill and cooking method. I need to pull off the skin and I think butter would be better to mix the seasoning with. Less seasoning! I need to read up on removing the tendons from the drumsticks. Not doing asparagus anymore unless stand alone (and who would do that?), and way less seasonings on the veggies. Probably get bigger mushrooms as well.
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