Burgers were 1/3 pound so did 225 for 1 hour and a half and 30 min at 275. The chicken I did 1 hour and a half at 225 and 2 and a half hour at 275. Seasoned with salt, pepper and some homemade seasoning.
by Skapoodllle
9 Comments
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Lethbridgemark
How big is the chicken to make drumstick sized wings haha
azbat7
Curious to see the inside of that burger
Trade-me_rite-fn-now
Dude will see this and say “hell yeah”
I know I did
dumbledogg89
I haven’t been super happy with any of my attempts as smoked wings. The skin is hard to bring back without a deep fry after… Rubbery skin
stayingsolid91
Invite next time please them burgers holy shizzle
Turbo_911
Well done on the NSFW tag, this made me excited
Averen
Ya know, I’m a die hard charcoal guy when it comes to burgers but I can say I’ve never tried to smoke them, I may give it a shot soon. I’ll probably do an oversized patty of 80/20 beef with a good dimple in the middle to keep them from becoming meatballs
9 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!
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/Traeger) if you have any questions or concerns.*
How big is the chicken to make drumstick sized wings haha
Curious to see the inside of that burger
Dude will see this and say “hell yeah”
I know I did
I haven’t been super happy with any of my attempts as smoked wings. The skin is hard to bring back without a deep fry after… Rubbery skin
Invite next time please them burgers holy shizzle
Well done on the NSFW tag, this made me excited
Ya know, I’m a die hard charcoal guy when it comes to burgers but I can say I’ve never tried to smoke them, I may give it a shot soon. I’ll probably do an oversized patty of 80/20 beef with a good dimple in the middle to keep them from becoming meatballs
I love a smoked burger