Just bought a Woodridge Pro last week after a few months of waffling over what brand / model etc. First thing we did up was a couple pizzas. Probably will "super smoke" next time for a bit more flavor – but the crust itself was phenomenal for texture.
BBQ chicken pizza was nearly exact to the app's recipe and then I did a chicken bacon ranch. We did 2 12's versus the 4 8's the app mentioned. 500 for 12 minutes and it was a hit.
Excited to do something much easier (low and slow this weekend).
by CoatingsbytheBay
3 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 would do a pellet tube vs super smoke. Dough will be all tough and chewy being cooked at 250 for any length of time
Check out Meat Church website and YT – they cook a lot of recipes on Traegers. Every recipe I’ve made has turned out perfect (just tried the lamb leg one this week). My fav things to make are babyback ribs, brisket, smoked creamcheese, spatchcock whole chickens, and bourbon maple turkey.