He said he hasn’t used it consistently in a while and to turn it on high with the lid open for a bit. No idea if he knows what he’s talking about lol. Thanks
by kdubsig24
He said he hasn’t used it consistently in a while and to turn it on high with the lid open for a bit. No idea if he knows what he’s talking about lol. Thanks
by kdubsig24
8 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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I wonder if you could swap that controller to one with a smoke or super smoke option to start.
I never saw that particular unit right there. But on the one I have you fill the hopper and turn it on high till the first pellet lands in the cup.
Then turn it down to smoke to actually light it. Yes with the lid up, soon as you get smoke close the lid and wait for temperature to level out.
Then set it and forget it!
Clean that thang
First off make sure you get a cover for that type of smoker or move it to where it cannot get rained on AT ALL. As far as smoking goes start with chicken thighs bone in. I usually run mine @225 for two hours. You can’t fail at sausages! My favorite is stuffed jalapeños wrapped in bacon, again hard to mess up; 275 for two or so hours. Once you have mastered these you none on to a pork butt. Times will vary depending on the weight.
Tip: be patient but prepared.
https://www.mydhandinc.com/traeger%20grills%20pg1.htm
They are calling it a Professional BBQ124 model.
https://www.manualslib.com/manual/729680/Traeger-Bbq124.html
Keep it clean, especially the auger and use the best pellets.