Got my new Traeger Woodridge today and had to let her rip.
Didn’t do anything fancy, got a ribeye steak, handful of wings, and a potato. Super smoked at 225 for 40 min then removed the meat, cranked to 500 and seared for about 3 min each side (both steak and wings). Internal temps came to about 125 for steak and 170 for wings.
For doing the bare minimum with seasoning (salt, pep garlic powder and paprika for the wings only), these are delicious. To perfect the steak, I would probably sear on a cast iron on a burner but plenty happy with this result.
by Historical_Pop_9664
6 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’d sear steak for more crisp but looks like a great meal! Hell yeah
Looks like a perfect way to break in the new grill! Simple seasoning really lets the meat shine, and that reverse sear always delivers. Enjoy man!
Hell yeah. Made steak for my first smoke as well.
Get something to sear it in the future. You won’t regret it. I see folks move to a cast iron pan inside, or if you have a has grill. I use my Blackstone.
Wings look good, but I prefer steak to be cooked directly over flame for searing.
Been interested in the Woodridge Pro myself. You recommend? Is the super smoke mode good enough?