Food Smokers and Smoking Tips/Tricks/Techniques

I bought the Mesa 22 earlier this year and I didn't think so. Neither did the Traeger salesman at Costco.

I said, and he agreed, that you either set it for your desired temperature and left it or if it needed changing (like for my ribs), you needed to be there to do something else anyway.

 

if you like the tech yes.. than if not.. than no.. the only real cool thing is that you dont have to get off the couch to check the temp and wood chips.. OR IF YOUR LAZY LIKE ME.. Than its worth it.. HAAHAA

 

but the Traeger app is really cool with or with out the wifi

 

That's really the only thing I could think of that would be "nice to have". When I'm smoking I'm normally in the backyard doing stuff drinking beers anyway, so I don't think I'd even use it that much. I mean, I literally work for next lever tech company so I love tech, but it just doesn't seem like it would get a lot of use. Is there anything else aside from temp checks it does?

 

You can run you recipe like program straight threw the app. if you get a grill with a probe and wifi.. pretty much the smoker will do everything for you but drink your beer

 

Interesting.....

Does it allow you to program a cool down from cooking temp to 0 based on a certain time frame?

 

if your talking about the Shut down time. you can do it threw the app, yes.
I am using mine here in about an hour and take screen shots and post them

 

Awesome, thank you!

 

BB ribs headed to the GMG.

 

4 hours in, time to turn up the grill to 225f for a ride. And a spritz of apple juice.

 

turn up to 225? What were you on before?

 

165f, just like my notes say. For once I did take notes. Am I gonna die?

 

Nope.. not at all... I was just curious.. I've seen so many people doing so many different things with ribs lately.. I'm just kinda taking it all in.

Great job on taking notes!

 

MK4 says 185f in a couple places. Gonna be a while and I'm hungry!

 

Rotisserie beef chuck roast.



We’ll see how it turns out! Almost two hours in.

 

Just the head or was it whole pig?

 

Woah this turned out great. 5ish hours with four at about ~250f and a hour at 300f. 30 min rest.




My wife even had good things to say. Considering this is the same cut of meet her sister cooked and my wife almost choked except for my superb heimlich maneuver skills. Also happened to be the first time I met her parents…