Traeger wood pellet grill.Do i need a Traeger or is there a better choice, money wise

[Fatman LOU]

The Harrison Ford movie Blade Runner is loosely based on the Phillip K. Dick book "Do Androids Dream of Electric Sheep?".

Congrats on the purchase, the rooster getting smoked?

Yeah im going to try the fruit tree pellets for the birds and fish, and the hickory pellets for the beef.

 

[Burque]

Broke down today and bought the Green Mountain pellet grill. The Daniel Boone model. Plan on doing a young rooster this weekend, wife butchers it i cook it, Life is Good.

Stuff some butter under the skin, rub it up with seasonings and oil, smoke it for an hour and then crank to 375 to finish it off IT 160.

 

[number51]

Stuff some butter under the skin, rub it up with seasonings and oil, smoke it for an hour and then crank to 375 to finish it off IT 160.

My pro BBQ friend said for competition chicken they would inject $20 worth of butter into the bird. Basically chicken confit.

 

[Fatman LOU]

Stuff some butter under the skin, rub it up with seasonings and oil, smoke it for an hour and then crank to 375 to finish it off IT 160.

I'll try that, Thanks.

 

[Burque]

My pro BBQ friend said for competition chicken they would inject $20 worth of butter into the bird. Basically chicken confit.

Injecting works good too. It's just simpler to stuff some under the skin rather than clarify and inject.

I haven't had dry chicken off my Traeger. The hardest part is getting crispy skin.

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[number51]

Injecting works good too. It's just simpler to stuff some under the skin rather than clarify and inject.

I haven't had dry chicken off my Traeger. The hardest part is getting crispy skin.

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That $20 injection is for competition only. When he has us over for a BBQ he does exactly what you suggested to LOU.

 

[HeHateMe]

That $20 injection is for competition only. When he has us over for a BBQ he does exactly what you suggested to LOU.

What would your pro bbq friend say about my 30 minute ribs?

 

[number51]

What would your pro bbq friend say about my 30 minute ribs?

He's pretty open minded about other techniques. Our mutual friend with the pellet smoker also has a Sous-vide set up and Mr. BBQ loves that shit. If it tastes good he is all for it.

I don't remember your 30 minute ribs, help an old guy out with a reminder.

 

[HeHateMe]

He's pretty open minded about other techniques. Our mutual friend with the pellet smoker also has a Sous-vide set up and Mr. BBQ loves that shit. If it tastes good he is all for it.

I don't remember your 30 minute ribs, help an old guy out with a reminder.

It's basically a technique where u can still get full smoke flavor and pull off the bone tenderness but the ribs only cook for 20 to 30 minutes in a smoker, or grill (you really dont need to mind temperature)

All you have to do is use a sous vide for 24 hours while they cure in the rub.

 

[number51]

It's basically a technique where u can still get full smoke flavor and pull off the bone tenderness but the ribs only cook for 20 to 30 minutes in a smoker, or grill (you really dont need to mind temperature)

All you have to do is use a sous vide for 24 hours while they cure in the rub.

Our common friend with the pellet smoker and the sous-vide has done that, the pro loved it, he gave the guy a good natured bunch of shit for it, but the ribs were amazing, so yeah. Those were as good as any ribs the pro has served me, I didn't tell him that, I want the BBQ invites to continue.

He's also used that technique on beef ribs, brisket, and pork shoulder, great results.

 

[HeHateMe]

Our common friend with the pellet smoker and the sous-vide has done that, the pro loved it, he gave the guy a good natured bunch of shit for it, but the ribs were amazing, so yeah. Those were as good as any ribs the pro has served me, I didn't tell him that, I want the BBQ invites to continue.

He's also used that technique on beef ribs, brisket, and pork shoulder, great results.

Some people get mad about it.

 

[Xuder O'Clam]

Some people get mad about it.

I love my sous vide. One of the best kitchen purchases I have made in a while. Just great for a small kitchen.

 

[HeHateMe]

I love my sous vide. One of the best kitchen purchases I have made in a while. Just great for a small kitchen.

It does so much. Just recently, perfect soft boiled scotch eggs.

 

[Xuder O'Clam]

It does so much. Just recently, perfect soft boiled scotch eggs.

Something I have never made. One Sunday it will happen. Most of the rest of the Bears games will be on at 10am here, so breakfast/brunch is the menu for gameday.

 

[number51]

Some people get mad about it.

100%
Those BBQ pros are nerdy snobs, they're convinced everybody else in the world sucks. My friend has a big BBQ every August friends, family, neighbors, and other pros, they are so cliquish, not really wanting to rub shoulders with the normals. There are a few exceptions, my friend of course, it's his party/family/friends.

My friend has some messed up stories about how they treat new guys on the circuit, it's like hazing until you prove yourself and are accepted and allowed in the club. But the pellet/sous-vide guy has won him over with consistently excellent product, he would look like and idiot if he turned his nose up at that great food.

 

[Albert Flasher]

Those BBQ competitions come down to one bite per judge. It would be too rich for a regular gathering. My neighbors and friends love my BBQ on my PBC.

 

[Burque]

100%
Those BBQ pros are nerdy snobs, they're convinced everybody else in the world sucks. My friend has a big BBQ every August friends, family, neighbors, and other pros, they are so cliquish, not really wanting to rub shoulders with the normals. There are a few exceptions, my friend of course, it's his party/family/friends.

My friend has some messed up stories about how they treat new guys on the circuit, it's like hazing until you prove yourself and are accepted and allowed in the club. But the pellet/sous-vide guy has won him over with consistently excellent product, he would look like and idiot if he turned his nose up at that great food.

That is a common problem in the stick burner crowd. Pellet smokers are beneath them. The funny and rather sad part about that is that the pellet grills do far better at consistent blue smoke and consistent temps versus a stick burner that has to be tended pretty much every 30 minutes.

Buy good pellets and you are essentially using the same material to smoke that they are, so the difference is in ease of use without loss of quality. People that want to do it the hard way are just fine by me, but the fact that they generally seem to think they are above the pellet grill folks is entirely ridiculous.

 

[Albert Flasher]

That is a common problem in the stick burner crowd. Pellet smokers are beneath them. The funny and rather sad part about that is that the pellet grills do far better at consistent blue smoke and consistent temps versus a stick burner that has to be tended pretty much every 30 minutes.

Buy good pellets and you are essentially using the same material to smoke that they are, so the difference is in ease of use without loss of quality. People that want to do it the hard way are just fine by me, but the fact that they generally seem to think they are above the pellet grill folks is entirely ridiculous.

There is no bad BBQ method. It' just preference. I'm a fire and smoke guy. My cooker does produce consistent blue smoke and temp too. It only cost $300 and there is smaller version that sells for $230. The difference being less meat smoked but still plenty for the family cookout. On mine I can cook 2 briskets, or 2 turkeys,or 4 pork shoulders or 8 racks of rib.

 

[Burque]

There is no bad BBQ method. It' just preference. I'm a fire and smoke guy. My cooker does produce consistent blue smoke and temp too. It only cost $300 and there is smaller version that sells for $230. The difference being less meat smoked but still plenty for the family cookout. On mine I can cook 2 briskets, or 2 turkeys,or 4 pork shoulders or 8 racks of rib.

And if it's a stick burner how often do you have to tend it on those 18 hour Cooks?

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[HeHateMe]

That is a common problem in the stick burner crowd. Pellet smokers are beneath them. The funny and rather sad part about that is that the pellet grills do far better at consistent blue smoke and consistent temps versus a stick burner that has to be tended pretty much every 30 minutes.

Buy good pellets and you are essentially using the same material to smoke that they are, so the difference is in ease of use without loss of quality. People that want to do it the hard way are just fine by me, but the fact that they generally seem to think they are above the pellet grill folks is entirely ridiculous.

Sous vide and Weber crew reporting in