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

[Burque]

Sous vide and Weber crew reporting in

Are you here to shame me for using a pellet smoker?

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[HeHateMe]

Are you here to shame me for using a pellet smoker?

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No, just saying, I tend to my Weber only zero times on my 30 min cooks.

 

[Burque]

No, just saying, I tend to my Weber only zero times on my 30 min cooks.

Do you have to get up in the middle of the night to add water to your sous vide bucket?

I still need to bust out the sous vide. Other than ribs what would you recommend for a first cook?

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[Xuder O'Clam]

Steak

 

[Albert Flasher]

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

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Did you view post 39? My cooker is basically set it and forget it. I get between 8-12 hours of constant temp without adding charcoal which is more than enough time.
It's basically a convection cooker. My last brisket cooked in 6 hours.

 

[Albert Flasher]

I say cook because it's a combo smoker/cooker.

 

[Burque]

Did you view post 39? My cooker is basically set it and forget it. I get between 8-12 hours of constant temp without adding charcoal which is more than enough time.
It's basically a convection cooker. My last brisket cooked in 6 hours.

I'm not trying to question you, cause a buddy of mine swears by doing his brisket in about six hours as well. I haven't had it so I reserve judgement.

In my understanding it's really really hard to successfully smoke a brisket in that time frame. Maybe you know something I don't, but if you are truly low and slow your aren't getting over 200 IT in six hours.


I'd ask @Ares what his thoughts on this are. As he stays up all night to smoke a brisket if I'm not mistaken.


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[Albert Flasher]

I'm not trying to question you, cause a buddy of mine swears by doing his brisket in about six hours as well. I haven't had it so I reserve judgement.

In my understanding it's really really hard to successfully smoke a brisket in that time frame. Maybe you know something I don't, but if you are truly low and slow your aren't getting over 200 IT in six hours.


I'd ask @Ares what his thoughts on this are. As he stays up all night to smoke a brisket if I'm not mistaken.


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There is low and slow and hot and fast. I've done slow and low when I had an offset smoker. It was good too but a pain in the ass to maintain like you mentioned.
Here's a video that shows the hot and fast method in a drum cooker similar to mine although he doesn't hang it. To me the hanging meat part is awesome. And that last brisket I pulled at 205. Then rested in the Cambro two hours before serving a very juicy and tender brisket.

[video=youtube_share;YLQNtgyUwJw]https://youtu.be/YLQNtgyUwJw[/video]

 

[Burque]

There is low and slow and hot and fast. I've done slow and low when I had an offset smoker. It was good too but a pain in the ass to maintain like you mentioned.
Here's a video that shows the hot and fast method in a drum cooker similar to mine although he doesn't hang it. To me the hanging meat part is awesome. And that last brisket I pulled at 205. Then rested in the Cambro two hours before serving a very juicy and tender brisket.

[video=youtube_share;YLQNtgyUwJw]https://youtu.be/YLQNtgyUwJw[/video]

@hehateme have you done thirty minute brisket before?

I'd contend that you aren't getting good smoke if you're not keeping your temp below 250.

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[Burque]

There is low and slow and hot and fast. I've done slow and low when I had an offset smoker. It was good too but a pain in the ass to maintain like you mentioned.
Here's a video that shows the hot and fast method in a drum cooker similar to mine although he doesn't hang it. To me the hanging meat part is awesome. And that last brisket I pulled at 205. Then rested in the Cambro two hours before serving a very juicy and tender brisket.

[video=youtube_share;YLQNtgyUwJw]https://youtu.be/YLQNtgyUwJw[/video]

Also, I couldn't hear the vid but that guy was running 300 from the gauge I saw, and his smoke was grey grey.

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[Albert Flasher]

Only at the start. This method did win first place. And the grey is not the type you think it is. I would have to look thru a lot of info on the net that explains it.

 

[Albert Flasher]

That smoke at the beginning of the vid is probably from the wood. Easily avoidable if there is a concern.

 

[Albert Flasher]

@hehateme have you done thirty minute brisket before?

I'd contend that you aren't getting good smoke if you're not keeping your temp below 250.

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This type of thinking is why I go against the grain and challenge convectional thinking. If your mind is made up then it's pointless to discuss.

 

[Burque]

This type of thinking is why I go against the grain and challenge convectional thinking. If your mind is made up then it's pointless to discuss.

I'm not saying that way won't work well. I'm saying it's not typical low and slow smoking when you are running oven temps.

My mind is wide open. I'm still intrigued by hhm's halve hour ribs, but I know how my six hours of smoking comes out. Much like I'm intrigued how you get a top tier brisket in six hours when it takes everyone else 12-18 hours...

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[Albert Flasher]

I'm not saying that way won't work well. I'm saying it's not typical low and slow smoking when you are running oven temps.

My mind is wide open. I'm still intrigued by hhm's halve hour ribs, but I know how my six hours of smoking comes out. Much like I'm intrigued how you get a top tier brisket in six hours when it takes everyone else 12-18 hours...

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Fair enough. But I think you are a little fixated on blue smoke. I did a little checking on the net and that fog you saw could be from the fat melting into the coals. Not that creatine smoke. That's why drums don't need a water pan. HHM's half hour ribs could be from Memphis's Rendezvous method.

 

[Albert Flasher]

https://amazingribs.com/tested-recipes/pork-ribs-recipes/rendezvous-ribs-recipe-ribs-hurry

 

[Albert Flasher]

I guess I'm being a pest now but what I do is mix my basket with charcoal and some wood. Then heat briquets in a chimney and pour over the basket. Then I wait about ten minutes to let everything settle before I add the meat and close the lid. I never had problems with bad smoke.

 

[Fatman LOU]

Had to do a break in on my new pellet grill. I think i'm really going to enjoy it .

 

[HeHateMe]

Fair enough. But I think you are a little fixated on blue smoke. I did a little checking on the net and that fog you saw could be from the fat melting into the coals. Not that creatine smoke. That's why drums don't need a water pan. HHM's half hour ribs could be from Memphis's Rendezvous method.

Creatine smoke? Challenge convectional thinking? Misspelling or is that a trolljob

 

[HeHateMe]

@burque. My brisket only takes 20 min of smoke after chilling to 40 degrees from a 36 hour water bath. I no longer attend to baths because of ping pong ball surface and foil cover.