Always wanted a smoker and figured what the heck and bought one as a birthday present to myself.
The tri tip was incredible, seasoned with charcoal black from hardcore carnivore. I used hickory pellets and super smoke mode on 180 for as long as it let me before taking it off at 130 for about an hour. It was then “seared” at 500 for 4 mins/side. I’ll probably sear with a charcoal grill next time.
My gf’s cat, Maverick, was a very interested customer in some beer can chickens I made for her roommates. He said he needed more chickens to see if it was a good purchase.
It wa
by fatkidinasuit
2 Comments
Hey! It looks like you posted an image!
If this is a photo of one of your cooks, maybe share the recipe and techniques
used, as it’s almost guaranteed one of the first questions you will be asked!
*What seasoning did you use?
*How long did you cook it, and at what temperature?
*Did you use any special tricks or techniques?
Traeger on!
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About how long did it take you to get to 130 @ 180F? And did the meat start at fridge cold or did you have it come to room temp first?