- Location
- Bountiful, land of rocks
Epic food porn
- Thread starter frieed
- Start date
ChestonScout
opinions are like Jeeps..
- Location
- Clinton, Ut
Santa came early this year
Can you ask him to drop one off at my house?
Tonkaman
Well-Known Member
- Location
- West Jordan
Your going to LOVE that thing!
- Location
- Grand Junction, CO
You'll love it! Prime Rib dinner for Christmas!
Theres a Traeger Owners Group on FB, theres a lot of BS but some great recipe ideas on there, too. The Traeger website has some good ideas too.
ChestonScout
opinions are like Jeeps..
- Location
- Clinton, Ut
Wife got a tri tip for dinner tonight. Unfortunately she had a mishap.
She bought a cheap thermometer. It was on there forever and she couldn’t figure out why it wasn’t coming up to temperature. She finally had me go check on it. Looked at her thermometer and it was set on Celsius. Doh!!!!
So first meal was jerky. Really good jerky. Haha.
She decided to throw a peach crisp on for dessert. It was absolutely amazing. So all was not lost
Will be a learning curve but I’m crazy excited for it
She bought a cheap thermometer. It was on there forever and she couldn’t figure out why it wasn’t coming up to temperature. She finally had me go check on it. Looked at her thermometer and it was set on Celsius. Doh!!!!
So first meal was jerky. Really good jerky. Haha.
She decided to throw a peach crisp on for dessert. It was absolutely amazing. So all was not lost
Will be a learning curve but I’m crazy excited for it
- Location
- Grand Junction, CO
I have a coworker that has one, I had to buy him a meat thermometer to help him learn how to cook by temperature! The learning curve isn't bad, IMO... I think almost every meal we've made on the Traeger has been amazing. First thing we did was ribeye steaks and they were honestly the best steaks I've ever had... absolute perfection!
ChestonScout
opinions are like Jeeps..
- Location
- Clinton, Ut
This unit came with 2 built in temp probes. Neither of which have a C option. Haha. Have to try them next time
Jesser04
Well-Known Member
- Location
- Kaysville Utah
Typical white male blames his wife for all the mistakes. You should have never given her this much responsibility raising kids is one thing smoking the first piece of meat on a new traeger is a man’s job.
Tonkaman
Well-Known Member
- Location
- West Jordan
I’ve noticed the built in probes aren’t completely reliable. I use them to keep a close eye on the meat without lifting the lid, but always finish off with a better thermometer.
A couple tips from me:
-Don’t peek at the food. Every time you lift the lid you set yourself back big time!
-Don’t try to make your food taste smoky, it will happen naturally.
-Always checkbin your meat after the first 20 minutes or so. My traeger has shut itself off a few times before. Major bummer when you find out 2 hours later...
-Buy some grill mats and toss the veggies in there!
-Don’t underestimate the need for meat to rest after cooking it. I bought a small hard sided Cooler made for a casserole dish. It’s perfect to place meat in and seal up to let it rest for 30 minutes before cutting. This alone will raise your skills to a new level.
- Location
- Draper, UT
I cook tri-tips a LOT on the Big Green Egg, marinated in Montreal seasoning with balsamic vinegar and olive oil, and they look just like that when I take them off. Inside, they are quite rare with lots of moo left. Once they are on the grill I never leave. The very second the meat starts to feel firm when I push on it with the tongs I pull it off and cover with foil for about 15 mins.
Jesser04
Well-Known Member
- Location
- Kaysville Utah
One thing I stopped doing is putting tinfoil on the drip tray. Traeger pushes this method and Yoder is very opposed to it they say it effects the air flow they recommend a drywall spackle blade and it works great just scrape it off after every smoke.
ChestonScout
opinions are like Jeeps..
- Location
- Clinton, Ut
Oh it was eaten. All of it. It really wasn’t horrible. Just well done. My picky eater kid said it was the best steak he has ever had
ChestonScout
opinions are like Jeeps..
- Location
- Clinton, Ut
Good to know. I didn’t put tin foil down. Figured I’d see how bad it was to clean first
My plan is to just cook a lot and keep a journal of times, temps and cut size. I’d imagine before long I’ll have a pretty good baseline for my regular meals
ChestonScout
opinions are like Jeeps..
- Location
- Clinton, Ut
I 100% agree with this and totally planned to do it.
But as luck would have it, her car battery bit the dust at the store right when it was time to start cooking. So I had to get the car home and fixed. Don’t worry, still doing man stuff. Hahaha
Jesser04
Well-Known Member
- Location
- Kaysville Utah
some people clean it every time some never clean it. I think the grease from the previous smoke effects the taste of the meat I could be crazy but I don’t think I am. Put some bacon on there it’s the best bacon you’ll ever have smoke it for 30 minutes on smoke then turn it up. Got get the bacon from dons meats it’s super thick and worth it.
Jesser04
Well-Known Member
- Location
- Kaysville Utah
I tested my GMG temp probe against my stand alone probe and they were with in 2 deg of each other.
Also how would foil on the drip trap change air flow? A few of the companies makes a perforated tray but if its solid it should have zero impact temp or air flow
Also how would foil on the drip trap change air flow? A few of the companies makes a perforated tray but if its solid it should have zero impact temp or air flow
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