Food Smokers and Smoking Tips/Tricks/Techniques

Looking at Traeger recipes for simple chicken breast and they’ll mostly say I need to cook at 500*, but my entry series Traeger only reaches 450* Do I just cook them longer?

 

500F seems a bit extreme for a chicken breast.. but I'm not a Traeger person either.

 

Don't cook to time, cook to temperature.

 

Ribs

It’s what’s for dinner

 

Cuttin’ time

 

Any pellet grill owners who are also electricians? I got shocked by my Traeger haha.

Measures 35v’s on the handle.

I’m not really looking for a solution or to complain. I sent a video of my diagnosis to Traeger customer service and they are sending me a new one in the mail apparently.

I did my best to diagnose it, and best I could tell, the source of failure seems to come from the power brick. I have a model that converts AC to DC. The plug the equipment is plugged into is grounded at the outlet and at the panel.
The equipment to the power brick was grounded and all the harnesses are secure. That said I still disconnected the harnesses from power and just limited current to the brick and the switch; the Traeger was energized.

Am I the only one? Lol

 

I'm pretty sure that's part of their induction smoker line for faster cooking.

And no, mine doesn't do that!

 

Finally found some great Texas bbq over here in South Carolina. Lewis bbq in Greenville…so good

 

Traeger Pro 22, 10 hours old. Whole grill being replaced under warranty.

 

What happened

 

Premature peeling of heat paint. Also on the inside of the grill itself.

 

Smoked Brisket point, baby back ribs, cigar, and a beer glass sized margarita while listening to Island (Jimmy Buffett radio) music

 

My first brisket. Came out pretty darn good.

 

At least yours wasn’t shocking you

 

I’ll take that as a win lol

 

Happy Father's Day to all the TW Dad's out there! Hope you have something great in the works for dinner today.

I wanted ribs, so that's what I have smoking now...

 

Any tips on temperature and cooking time? Doing some today myself with rub and bbq sauce glaze.

 

For baby backs, 2-2-1 at 225F.

2 hours on the smoker
2 hours double wrapped in aluminium foil on the smoker
1 hours unwrapped on the smoker

 

Pork is really hard to mess up in a smoker IMHO.

That said, I'm running the MAK at 230 because it's been windy today. It's holding between 220-225. And I never foil... I prefer a little pull when I eat ribs, and I don't get that with foiling during the cook. I'll foil them when the cook is done for a little nap before I cut them up.

Here they are about 3 hours in...

 

Tofu and pork belly burnt ends, no boil mac, and jalapeño poppers wrapped in my last pack of home made bacon.