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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-28-2010, 12:18 AM | #1 |
Got rid of the matchlight.
Join Date: 02-26-10
Location: Oregon
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Traeger
Just saying hello, Newb here and wondering if any of you are treager users?
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02-28-2010, 12:26 AM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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There are lots of Traeger users here.
Welcome.
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-28-2010, 12:29 AM | #3 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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Uh-oh. He said the "N" word. No newbs here. Welcome to the brotherhood. Treager users will be along soon. Glad to have you join us.
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Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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02-28-2010, 12:31 AM | #4 |
Got rid of the matchlight.
Join Date: 02-26-10
Location: Oregon
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awesome!!! had my traeger for over year but I am just getting started on pork butts and brisket. I have my first 5lb sitting in the fridge rubbed qand ready for tomorrow. Any cooking suggestions would be nice.
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02-28-2010, 12:31 AM | #5 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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He can call himself a Newb....you just can't...
__________________
Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-28-2010, 12:41 AM | #6 |
is one Smokin' Farker
Join Date: 01-16-10
Location: Marietta, Ga
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oh yeah. That's right. I stand corrected. Lol
__________________
Allen - Marietta Swine District - Competition BBQ Team Stumps Smokers Stretch Gateway Drum ORANGE Thermapen Flame Boss 500 |
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02-28-2010, 02:15 AM | #7 |
Full Fledged Farker
Join Date: 09-25-05
Location: PDX
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Plenty of Traeger users on the board and don't let anyone tell you that pellets are not real cooking...
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KCBS CBJ Traeger pellet 125 WSM x2 Weber Kettle Weber Summit Platinum D6 La Caja China #2 |
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02-28-2010, 08:24 AM | #8 |
is one Smokin' Farker
Join Date: 07-27-07
Location: Minneapolis
Name/Nickname : Hey you
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I have done butts on mine at 225° until the butt is about 190° internal temp, wrap in foil and rest about an hour and the wife pulls it, can't go wrong.
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02-28-2010, 09:11 AM | #9 |
Full Fledged Farker
Join Date: 02-13-10
Location: Milwaukee, WI
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I like to inject butts with a mixture of 1 part apple juice, 1/2 part water, 1/2 part cider vinegar, and a few tsp of whatever rub you're using. The cook to 190 and then pull and foil works great. Pork pulss best at about 195 or so and that's exactly where it goes after foiling.
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Blues, BBQ and Homebrew! |
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02-28-2010, 09:36 AM | #10 |
Knows what a fatty is.
Join Date: 01-17-10
Location: Woodstock, VT
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I've owned a Traeger Lil Tex for 4 yrs...still luvin it.
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Regards, TC |
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