Originally posted by The_Tick
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Time to get serious about a new smoker.
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"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by The_Tick View PostSame. I have this problem in the winter, not in the spring/summer/fall.
So when it starts to get cold...I don't keep any pellets in the hopper. That fixes the issue. It has to do something with the weight of the pellets on the auger when it's cold.
I start the Traeger up with about 2" of pellets I the hopper....once it gets going I fill it halfway and monitor. No longer having any issues.
I cooked a couple of pork shoulders Saturday night, and the smoker didn't squeal when I started it up this time. So it comes and goes.
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WD-40"The first thing I learned upon becoming a head coach after fifteen years as an assistant was the enormous difference between making a suggestion and making a decision."
"They talk about the economy this year. Hey, my hairline is in recession, my waistline is in inflation. Altogether, I'm in a depression."
"I like to bike. I could beat Lance Armstrong, only because he couldn't pass me if he was behind me."
-Rick Majerus
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Update on the YS1500. I think I just had a patience issue (shocker?!). Due to the heavy steel and size of the chamber, after about 75 minutes of pre-heat, the temperature guages on the hatch were only about 15-20 degrees cooler than the digital temp (estimated temperature in the middle of the bottom grate), which makes sense.
I have a semi-big smoke this weekend that I auctioned off last year for a fundraiser. two briskets and four racks of ribs. I feel like ribs lose some of that awesome flavor when FTC'd, but in this instance, I don't really have a choice due to drop off (an hour away). Wish me luck!Jesus wants me for a sunbeam.
"Cog dis is a bitch." -James Patterson
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Originally posted by Green Monstah View PostUpdate on the YS1500. I think I just had a patience issue (shocker?!). Due to the heavy steel and size of the chamber, after about 75 minutes of pre-heat, the temperature guages on the hatch were only about 15-20 degrees cooler than the digital temp (estimated temperature in the middle of the bottom grate), which makes sense.
I have a semi-big smoke this weekend that I auctioned off last year for a fundraiser. two briskets and four racks of ribs. I feel like ribs lose some of that awesome flavor when FTC'd, but in this instance, I don't really have a choice due to drop off (an hour away). Wish me luck!"There is no creature more arrogant than a self-righteous libertarian on the web, am I right? Those folks are just intolerable."
"It's no secret that the great American pastime is no longer baseball. Now it's sanctimony." -- Guy Periwinkle, The Nix.
"Juilliardk N I ibuprofen Hyu I U unhurt u" - creekster
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Originally posted by Jeff Lebowski View PostI have noticed the same thing. Ribs are best straight off the smoker.
GM, one thing I might try to do is pull them off smoker about 15 minutes earlier than you normally would. They’ll keep cooking while wrapped and hopefully will avoid mushy ribs. Just a thought.A man who views the world the same at fifty as he did at twenty has wasted thirty years of his life. - Mohammad Ali
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Originally posted by Green Monstah View PostOkay gang, for Memorial Day I am smoking 4 briskets (9-10 pounds) and four pork shoulders (8-9 pounds). If it were you, how much additional time would you add to the overall smoke time due to volume of meat?"I think it was King Benjamin who said 'you sorry ass shitbags who have no skills that the market values also have an obligation to have the attitude that if one day you do in fact win the PowerBall Lottery that you will then impart of your substance to those without.'"
- Goatnapper'96
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Hello, everyone. This is a grilling post only! My family gave me a Traeger Timberline 850 for Father's Day, and I'm a newbie to pellet grills. (I got rid of the Big Green Egg -- too much work.) I'm hoping someone here has some insights.
Here's my question. I'm taking baby steps and plan to cook a whole chicken tonight. The recipe I have says, "Preheat your grill on 'smoke' for 4-5 minutes with the lid open. Set the temperature to high, and close the lid and preheat for an additional 10-15 minutes until it reaches 450 degrees." The recipe is for earlier Traeger models; the Timberline 850 has a Super Smoke option that doesn't work above 225 degrees. So what do I do? Skip the "smoke" portion of the recipe and simply cook at 450? Or is there another option? Thanks for any ideas.Last edited by LA Ute; 06-21-2019, 12:15 PM.“There is a great deal of difference in believing something still, and believing it again.”
― W.H. Auden
"God made the angels to show His splendour - as He made animals for innocence and plants for their simplicity. But men and women He made to serve Him wittily, in the tangle of their minds."
-- Robert Bolt, A Man for All Seasons
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
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Originally posted by mtnbiker View PostThe 'smoke' portion of the warm-up is only to get the pellets lit and clear out start-up smoke. Then you heat up to operating temp. Don't over-think it.“There is a great deal of difference in believing something still, and believing it again.”
― W.H. Auden
"God made the angels to show His splendour - as He made animals for innocence and plants for their simplicity. But men and women He made to serve Him wittily, in the tangle of their minds."
-- Robert Bolt, A Man for All Seasons
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
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Time to get serious about a new smoker.
Originally posted by mtnbiker View PostThe 'smoke' portion of the warm-up is only to get the pellets lit and clear out start-up smoke. Then you heat up to operating temp. Don't over-think it.
The recipe you’re seeing is from a old cookbook or original Traeger recipe. The old elite controllers always started with the lid open for 4 minutes then close the lid and set the temperature on the grill. When you do a chicken on high it’s a roasted chicken, not smoked. It’s actually quite good that way. Your new grill you can just turn it on and set the temperature that you want. Skip the step with lid open.“There is a great deal of difference in believing something still, and believing it again.”
― W.H. Auden
"God made the angels to show His splendour - as He made animals for innocence and plants for their simplicity. But men and women He made to serve Him wittily, in the tangle of their minds."
-- Robert Bolt, A Man for All Seasons
"It is only with the heart that one can see rightly; what is essential is invisible to the eye."
--Antoine de Saint-Exupery
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Trouble in grill paradise:
On July 16, Traeger Pellet Grills, which is listed as a limited liability company out of Delaware but has its headquarters in Salt Lake City, filed a lawsuit in U.S. District Court in Tampa, Florida, against Joseph Traeger, Brian Traeger and Mark Traeger. The complaint accuses Joe and Brian Traeger of breaching a contract and “trying to sell their brand and likeness twice, to the detriment of the company they founded and the employees that work there.”
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