I feel that way too... Sometimes you just don't know though. Didn't know if traeger did something different to theirs that really did make them work better with their grills or whatever. Appreciate the info.
They actually are a lower quality pellet when it comes to the percent of wood that is the actual kind (oak, cherry, whatever) there are some people that make some that are 100% instead of the 50% or whatever traeger is. They're more expensive but it doesnt use nearly as many for a cook
Prolly come from tbe same goddamn place as other pellets. They just slap a traeger logo on them and add $5 to the price. I almost kopped a traeger the other day at home depot.
Indiegogo you pay now and get it when they ship, yeah. At least for that item, not sure if it's all of them.
Smoking a 20 lb fresh ham on Sunday for easter. Is making a glaze preferable for a fresh ham? Never done a fresh ham before.
Everytime this thread rolls off the front page I get sad so here is a bump. What's good tonight? Thinking about a steak while I watch the Cobb County Braves get throttled in their new stadium tonight
Grilled pizza. Malbec. Good steak is for saturdays, to which i have a bone-in ribeye in my fridge awaiting my consumption
was planning on doing burgers for dinner all morning, then realized it' still lent for my catholic ass. fuck.
I am an administrator at a technical school. The welding program made this smoker out of an old air compressor tank. Spoiler Instructor is an old Vietnam vet that is as awesome as they come.
is it yours/ are you gunna get to use it? i am interested in how well it drafts with that firebox location, the way its connected, and the location of the one exhaust stack first thought is its gunna need a second exhaust on the other end of the tank and that lock/latch has my curiosity
I may throw some chicken thighs on the smoker tonight and drink beer. I'm not good at doing full meals.
We will keep it at the school to do cookouts there for events. I didn't get agood pic of the inside of the firebox, but here is a slit the length of the box to allow for the heat/smoke to come in. The latch was my favorite part. It screws in. While not quick, it ensures nothing is getting out of those doors.
Put a 9.5 lb butt on at 5 this morning. Currently at 167 cooking at 266 degrees. I've been up since 3:30 and I really want a beer.
hello has anybody had any experience getting meats shipped to them? since cows up here in the northeast apparently don't have whole briskets attached to them, i think i have to ship one in from another part of the country
It's not bad, but I wont be pouring the rest into a glass. It's weird getting a lot of the smoke flavor on the nose.
I did this tonight but used skin on filet, arugula, bacon, tomatoes, dill sauce, pickled red onions and a toasted brioche bun. 10/10, will bang again.
Got my new band, firebox, and fire ring in. Going to do surgery on the ole Egg at some point this week. Looking forward to getting it back working right so I can get back in the game.