Man this hurts my heart. My dad got a Traeger a few years ago and his BGE is dying a slow death. It hasn't been used since he got his Traeger. It's somewhere between 15-20 years old. It needs a new band, grates, daisy wheel, and gasket but the core pieces seem to be in good shape. Is it worth saving?
Thanks. I really don't need a L as I already have an XL but I hate seeing it die and long-term I think I'll like having my dad's old one around.
Regardless of what anyone says you know good and damn well you're going to at least try to rehab it. And yes it is, in my opinion
All it needs on the outside is new bands. Get a wire bush for the wheel, then put some oil on it and stick it in the oven - just treat it like cast iron skillet - and it will come out like a new one. That dude is ready to rock for another 20 years.
Not my best go appearance wise. Spent a lot of time fiddling with dialing in the temp on the new smoker and had hot a hot spot next to the firebox which started grilling the closest rack of ribs. Moved ribs to a rack and in the process scraped off most of the rub which killed my chances at a good bark. Rebounded to get the temp settled down and dialed in. Did end up making the best tasting pork ribs I have ever made along with great texture, just had no bark.
Wife and I ordered the 3 meat combo to split and brought the leftovers home. Nice fat reference though.
Got two whole chickens brining overnight and will be prepping a lamb leg in the morning. Making food for the week on the traeger tomorrow. Any good pointers for smoking a lamb leg?
This is my first attempt at smoking and it turned out pretty well. I've been reading this thread for the past few weeks which has been very helpful. 9am - 6lb boneless butt from Costco rubbed with a mix of Bad Byron's and sugar. I used apple chunks for my wood. 3pm - I think the stall hit about this time because the temp didn't move past 170 for about 90 minutes. It probably didn't help that I let my fire get too low. It took some time to bring the grill temp back up to 240. 7pm - Pulled it off at 200 degrees and wrapped in foil/towel for an hour. 8pm - You all are right: it's hard to fuck up a pork butt...even on your first try. The final product was delicious and I actually got a good bark/smoke ring. I can definitely see this turning into a hobby.
Just a Weber kettle? I feel ya.. That's a tough way to smoke, but it helped me to learn so much. Protip - never try a brisket on one of those.
Yep, just a 22" Weber kettle. I like it a lot for regular charcoal grilling and the Slow N Sear supposedly makes it a much more serviceable smoker. Like you said, it'll be good to learn on.
Yeah, I used one for years to smoke ribs and butts on. I didn't ever buy the smoker "conversion" for it, but it can definitely work for most things. It just takes so much attention. Switching to a smoky mountain was like a whole new world.
jonbenetramsey Not sure how you plan to consume that butt but pulled pork nachos should be on the list
I don't see anything in the rules about looking utensils being included but I've seen comments about them being required. What's the deal?
For judging purposes I think putting them all in one post would be the easiest way to review each submission
dblplay1212 the spatula requirement was established a few posts after the initial rules. Meatloaf night while y'all are making me want ribs.
Recap: Winn Dixie had St Louis cut on sale so I went with that. Had to trim up the left side a good bit. Hit with 3 layers of rub. Started with John Henry's Pecan Rub, then Southern Soul, then Plowboys Yardbird. On the smoke. Prior to hitting with sauce Light layer of sauce. Used a local datil pepper sauce that I found a few months ago. Best sauce I've found. Let sauce set and then pulled to rest Sliced Plated with a twice baked potato and a salad
Had the BGE going so I went ahead and threw some chicken thighs on to have during the week. Beats a ham sandwich for lunch.