Food Smokers and Smoking Tips/Tricks/Techniques

Should I? Seems like a good deal, probably get the other 5% off with my Lowes card too

 

Same, other than peeling the membrane off my St. Louis style pork ribs get a rub and sit in the fridge overnight, then on the Traeger as is. 4 hours meat side up at 225 spritzing with apple juice/cider-vinegar mix every 1/2 hour. Then take foil and put butter, brown sugar, and honey on it, put the rib meat side down on that, wrap tight and back in meat side down for another 4 hours (the last 2 hours set down to 200 degrees). Only if you like “fall off the bone tender”. The bones literally lift right out of this clean as a whistle.

 

Yes!

 

I paid $299 for mine several years ago. That $419 was price is awfully steep, but for $238, hells yeah!

 

Finally brought old Adelheid to the new house.

 

Second pic looks like you live in a bad hood

 

I know Didn’t want the tires dry rotting or the pit to magically disappear

 

Giggity

 

Damn extra thick chicken breast.



And I'm testing out Traeger chicken seasoning versus Famous Dave's while I'm at it.

 

Whole chicken or breast only?

 

Just four breasts. Two are "normal" and two are off of a brontosaurus.

 

I'm stuffed and the bronto breasts are still only at 149.

And somehow the chicken tastes like ham again. I'll be curious to see if the Famous Dave's seasoning does the same thing.

 

They're still only at 158!

Does chicken go through a stall like pork and beef? I didn't think so but these are taking their own sweet time.

 

Ham? Weird. This is really good

 

Apparently I'm not the only one.

https://www.bbq-brethren.com/forum/showthread.php?t=32821

I'll have to hunt that down after I work my way through my current seasonings.

And they finally hit 165 about 5 minutes ago.

 

You used tender quick?

 

No, just noting that there's something in the Traeger chicken seasoning that makes it taste like ham.

 

Hmm , that is weird. Not a fan of of ham chicken