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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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Old 02-28-2010, 12:18 AM   #1
carlosfj80
Got rid of the matchlight.
 
Join Date: 02-26-10
Location: Oregon
Default Traeger

Just saying hello, Newb here and wondering if any of you are treager users?
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Old 02-28-2010, 12:26 AM   #2
BBQ Grail
somebody shut me the fark up.
 
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Join Date: 08-11-03
Location: Rocklin, CA
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There are lots of Traeger users here.

Welcome.
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Old 02-28-2010, 12:29 AM   #3
CUTigerQ
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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Old 02-28-2010, 12:31 AM   #4
carlosfj80
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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Old 02-28-2010, 12:31 AM   #5
BBQ Grail
somebody shut me the fark up.
 
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Location: Rocklin, CA
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Quote:
Originally Posted by MariettaSmoker View Post
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.
He can call himself a Newb....you just can't...
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I am no longer captious...so bite me Shane.

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Old 02-28-2010, 12:41 AM   #6
CUTigerQ
is one Smokin' Farker
 
Join Date: 01-16-10
Location: Marietta, Ga
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Quote:
Originally Posted by BBQ Grail View Post
He can call himself a Newb....you just can't...
oh yeah. That's right. I stand corrected. Lol
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Old 02-28-2010, 02:15 AM   #7
Leeper
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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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Old 02-28-2010, 08:24 AM   #8
kurtsara
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Join Date: 07-27-07
Location: Minnesota
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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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Old 02-28-2010, 09:11 AM   #9
FretBender
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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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Old 02-28-2010, 09:36 AM   #10
topchefvt52
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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