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

[Fatman LOU]

I've seen the level of dedication required, I don't have that at work, and I'm pretty well paid.


LOU, how did it turn out?

I't was real good, took about 12 1/2 hours before the internal temp got up to 195* , that's when i took it out of the smoker. We made a vinegar based BBQ sauce, added that to the pulled pork. Wife just kept saying " o'h my god, o'h my god " as she was eating it . I really like that rub i bought . Piginapolka, When i do it again, no changes are necessary.

 

[number51]

I't was real good, took about 12 1/2 hours before the internal temp got up to 195* , that's when i took it out of the smoker. We made a vinegar based BBQ sauce, added that to the pulled pork. Wife just kept saying " o'h my god, o'h my god " as she was eating it . I really like that rub i bought . Piginapolka, When i do it again, no changes are necessary.

Noice, LOU got laid tonight. Congrats on the meal and the rewards.

 

[Tater]

Nice job Lou. If you need help eating all that pork, I'm available.

 

[Fatman LOU]

Nice job Lou. If you need help eating all that pork, I'm available.

If i start raising Butcher Hogs for personnel consumption, i would like to have a BBQ party here. I cant convince wife to let me raise a couple. She has no problem with some
beef cattle. We will see......

 

[number51]

Oh. There's a 24 hour curing step in a vacuum-sealed bag in a 140 degree water bath.

A few more hours for this deal. https://meh.com/

"2-for-Tuesday: Power Precision Sous Vide with Bonus Cooking Rack"

2 for $49 plus $5 shipping. I have no idea if that's a good deal or if these units are any good.

If you do buy anything from MEH become a member for $5 a month, that is what shipping costs, and as a member you get free shipping. Any thing else purchased that month has free shipping, after the month cancel the membership.

 

[Hawkeye OG]

A few more hours for this deal. https://meh.com/

"2-for-Tuesday: Power Precision Sous Vide with Bonus Cooking Rack"

2 for $49 plus $5 shipping. I have no idea if that's a good deal or if these units are any good.

If you do buy anything from MEH become a member for $5 a month, that is what shipping costs, and as a member you get free shipping. Any thing else purchased that month has free shipping, after the month cancel the membership.

That is an amazing deal, but why would you need two sous vide?

 

[number51]

That is an amazing deal, but why would you need two sous vide?

I've never seen a set up that used 2 in the same container, 2 separate foods being prepped? #HHM

I would say one for you and one for a hard to shop for relative.

 

[HeHateMe]

please take my name off the list. Thanks

 

[number51]

please take my name off the list. Thanks

Your name is on twice now. You want to try for three?

 

[Burque]

An 8lb pork butt going at 225-250 could take 8-12 hours to hit the 203 internal temp where it will pull apart.

I strongly recommend you wrap it in foil at the stall so you can hit much closer to an 8 hr cook.

I've gotten some tough butts the last few times.... those can really drag out the cook time like crazy unless you crank the heat way up.

I rode one from 6 AM until 6:30 PM recently and only got to 200. we were eating at 7 and I was afraid I wasn't going to rest it, instead decided to travel it unpulled and they weren't ready to eat when we showed, so we let it sit for a bit before pulling and it came out great. Was better the second time. Crutched it at 9 hours.

Next time I am starting it the night before and letting it run overnight. I am trying to decide if I should put a pan under to start or just let it go for the first 6 or 7 hours and then put a pan under to catch fluid. I figure if I get to temp at 3 it can sit wrapped in a cooler for a few hours before I pull it. If it takes forever I will eat when I eat. I must defeat the uncrutched pork shoulder!

 

[Tater]

I rode one from 6 AM until 6:30 PM recently and only got to 200. we were eating at 7 and I was afraid I wasn't going to rest it, instead decided to travel it unpulled and they weren't ready to eat when we showed, so we let it sit for a bit before pulling and it came out great. Was better the second time. Crutched it at 9 hours.

Next time I am starting it the night before and letting it run overnight. I am trying to decide if I should put a pan under to start or just let it go for the first 6 or 7 hours and then put a pan under to catch fluid. I figure if I get to temp at 3 it can sit wrapped in a cooler for a few hours before I pull it. If it takes forever I will eat when I eat. I must defeat the uncrutched pork shoulder!

Well, did you slay the beast?

 

[Burque]

Well, did you slay the beast?

As I said, that will be the next time I do a pork shoulder.

Sent from my XT1254 using Tapatalk

 

[Fatman LOU]

Ares/ Burgue or anyone.

Plan on doing a rib roast for Christmas on the pellet. Any advice to a newbie with pellet grill.

 

[Ares]

Ares/ Burgue or anyone.

Plan on doing a rib roast for Christmas on the pellet. Any advice to a newbie with pellet grill.

Never cooked one of those, sorry Lou.

 

[Chief Walking Stick]

Never cooked one of those, sorry Lou.

Go to bed NERD!

 

[Sculpt]

Go to bed NERD!

Are you saying she liked it?

 

[Burque]

Ares/ Burgue or anyone.

Plan on doing a rib roast for Christmas on the pellet. Any advice to a newbie with pellet grill.

I need more information about what cut of meat that is.


Edit: Sorry for being vague, but what cut of what meat? Specifically beef, pork, or poultry. What do you consider a "rib roast" Are you talking about a whole bone in ribeye? Just need the details to offer any reasonable advice.

 

[Fatman LOU]

I need more information about what cut of meat that is.


Edit: Sorry for being vague, but what cut of what meat? Specifically beef, pork, or poultry. What do you consider a "rib roast" Are you talking about a whole bone in ribeye? Just need the details to offer any reasonable advice.

My bad, Prime Rib or standing rib roast. Beef

 

[PaytonHighstep]

Thanksgiving, anyone besides me using their Traeger or smoker to cook the bird?

I'm going with the Maple Bourbon Brine on the Traeger app (great reviews) for 24-36 hrs. Then, I'll be hitting it with a light rub and rubbing butter/sage mixture under the skin.

I'm thinking of smoking it for about an hour at 180, then cranking up the temp to 350-375 until it hits IT, probably around 5-6 hrs total cook time. My first time cooking a turkey on the Traeger, so I have my fingers crossed.

 

[Fatman LOU]

Thanksgiving, anyone besides me using their Traeger or smoker to cook the bird?

I'm going with the Maple Bourbon Brine on the Traeger app (great reviews) for 24-36 hrs. Then, I'll be hitting it with a light rub and rubbing butter/sage mixture under the skin.

I'm thinking of smoking it for about an hour at 180, then cranking up the temp to 350-375 until it hits IT, probably around 5-6 hrs total cook time. My first time cooking a turkey on the Traeger, so I have my fingers crossed.

I will smoking our home raised cornish cross chickens on my Green Mountain pellet grill.
My turkey brine sounds similar to you're brine.

My brine is a Maple Syrup, Butter and Drambuie Liqueur.