Calling all Traeger users

BBQ Grail · Mar 25, 2009

I picked up my new Traeger 075 today and it's sitting in my backyard. I'm cranking it up this Saturday and Sunday.

My SIL is coming home for a few days before he ships off to Iraq. I'm having a whole house full of friends and family over on Sunday. The request is chicken and tri-tip.

I have never smoked a tri-tip and that's the request. I have grilled a ton of them. Even a little indirect on the kettle. But never low and slow.

So I need some advice. This bbq has got to be perfect.

Tips...advice.

(Please, I know about the darkside...pellets...cheating. This is an important family meal, so please help me out.)

Countryhb · Mar 25, 2009

Grill, either direct or indirect, the tri-tip...don't go low and slow.

Norcoredneck · Mar 25, 2009

PM Bentley. He's a Traeger Head

Norcoredneck · Mar 25, 2009

Countryhb said:
Grill, either direct or indirect, the tri-tip...don't go low and slow.

Country has been reading my post again. I like a sear and then indirect to 135 but go to 140-145 cause most turn their nose up at red.

BBQ Grail · Mar 25, 2009

Thanks guys, but I know how to sear them and do indirect.

MAB52 · Mar 25, 2009

Hey Larry, congrats on your new addition. You won't regret it. Did yours come with the digital thermo control or the L-M-H one? I would season with Salt Pepper and Garlic Powder, fire up the traeger to M or 300 and cook to 125 then foil for an hour.
Good Luck and looking forward to some pron.

Bentley · Mar 25, 2009

BBQ Grail said:
Thanks guys, but I know how to sear them and do indirect.

I have smoked em, dont like them that way. It's a piece of meat that lends itself to a higher heat and faster cook.

I am not sure what you are looking to gain by low heat. If its smoke flavor, I would put them in the pit right out of the frig, put your unit on smoke for 2 hours. After that turn it up to 225* and cook it to your desired internal temp.

BBQ Grail · Mar 25, 2009

I'm going to smoke them at 275 degrees until internal temp reaches 125 and then sear them on the kettle.

That's what I'm going to do...

Norcoredneck · Mar 25, 2009

2 hours at 225 they will be close to done.

Bentley · Mar 25, 2009

Norcoredneck said:
2 hours at 225 they will be close to done.

Did I say 2 hours at 225* Sparky? :-D

Norcoredneck · Mar 25, 2009

You don't always say what your thinking. Oh wait forgot I was talking about Bentley, who doesn't think about what he is saying. :twisted::biggrin:

Bbq Bubba · Mar 25, 2009

I picked up my new Traeger 075 today and it's sitting in my backyard. I'm cranking it up this Saturday and Sunday.

She sure is a beauty Gail.......

snoqualmiesmoker · Mar 26, 2009

Pics?

beerguy · Mar 26, 2009

Make sure you have plenty of pellets, you may be doing muliple cooks with a crowd!

Norcoredneck · Mar 26, 2009

BBQ Grail said:
.

Is that a blister in the paint I see?:biggrin:

FatBoyz · Mar 26, 2009

BBQ Grail said:
I picked up my new Traeger 075 today and it's sitting in my backyard. I'm cranking it up this Saturday and Sunday.

My SIL is coming home for a few days before he ships off to Iraq. I'm having a whole house full of friends and family over on Sunday. The request is chicken and tri-tip.

I have never smoked a tri-tip and that's the request. I have grilled a ton of them. Even a little indirect on the kettle. But never low and slow.

So I need some advice. This bbq has got to be perfect.

Tips...advice.

(Please, I know about the darkside...pellets...cheating. This is an important family meal, so please help me out.)

I do rep work for trager camm me and i can walk you thu this no problem. dont be afraid of the pellet its your friend...lol

Norcoredneck · Mar 28, 2009

Damn Larry i hunted down this thread just knowing you'd be showing it off. What's up?

BBQ Grail · Mar 28, 2009

Norcoredneck said:
Damn Larry i hunted down this thread just knowing you'd be showing it off. What's up?

What's up? Life is what's up...

The bbq is tomorrow. Pictures tomorrow night.

Today, was trimming trees, spreading bark, planting bushes and pepper plants. Sweeping the patio, fixing the fence... need I go on.

All the while, the new pit is just sitting there looking at me.

Norcoredneck · Mar 28, 2009

Excuses, excuses. Did you rub it down?

BBQ Grail · Mar 29, 2009

Norcoredneck said:
Excuses, excuses. Did you rub it down?

It has been rubbed down all over the inside.

65 pounds of pork butts are rubbed down and injected.
2 tri-tips are ready
2 dozen MOINK Balls
and
2 dozen ABTs are ready.

Calling all Traeger users

somebody shut me the fark up.

is Blowin Smoke!

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

Babbling Farker

somebody shut me the fark up.

somebody shut me the fark up.

is one Smokin' Farker

is Blowin Smoke!

somebody shut me the fark up.

is one Smokin' Farker

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

somebody shut me the fark up.

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