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.*
kaiweijeng
Pleas4 post the finished gator, my wife is curious the result.
Renomont
Bacon enhancement.
No-Acanthisitta-7841
Smoking the Alligator
Smoker Setup: • Temp: 250°F • Wood Choice: Pecan, hickory, or a mix with fruitwood (apple or cherry) • Cooking Time: ~6-8 hours (until internal temp hits 190°F in the thickest part)
1. Preheat your smoker to 250°F. 2. Place the alligator on a wire rack or directly on the grates, belly down. 3. Close the lid and smoke, spritzing with apple cider vinegar or broth every hour. 4. Around the 4-hour mark, check the bacon. If it looks done, tent it with foil to prevent over-crisping. 5. Once the internal temp of the thickest part (tail and shoulders) reaches 190°F, remove it from the smoker.
NineOhTree
That’s the absolute craziest smoke I’ve seen. Amazing! Can you eat more than the tail meat?
No-Acanthisitta-7841
They say legs and cheeks and rib meat, but the rib meat is not a lot.
SgtSnoKone
Always wanted to try smoking one as well!! Can’t wait till you post the final results!
Shoddy_Fisherman6304
I wasn’t sure this was real at first. Amazing.
Obi-Vag_Kenobi
Too much work, not enuff payoff.
jacobcota86
Hope u trimmed all the non rendering fat from the tail or it is going to make the meat really off tasting and people wont like it as much as the other meat if the eat it at all
dobie1kenobi
As a Traeger owner I’m intrigued, but as a UF Grad, I’m appalled
16 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.*
Pleas4 post the finished gator, my wife is curious the result.
Bacon enhancement.
Smoking the Alligator
Smoker Setup:
• Temp: 250°F
• Wood Choice: Pecan, hickory, or a mix with fruitwood (apple or cherry)
• Cooking Time: ~6-8 hours (until internal temp hits 190°F in the thickest part)
1. Preheat your smoker to 250°F.
2. Place the alligator on a wire rack or directly on the grates, belly down.
3. Close the lid and smoke, spritzing with apple cider vinegar or broth every hour.
4. Around the 4-hour mark, check the bacon. If it looks done, tent it with foil to prevent over-crisping.
5. Once the internal temp of the thickest part (tail and shoulders) reaches 190°F, remove it from the smoker.
That’s the absolute craziest smoke I’ve seen. Amazing! Can you eat more than the tail meat?
They say legs and cheeks and rib meat, but the rib meat is not a lot.
Always wanted to try smoking one as well!! Can’t wait till you post the final results!
I wasn’t sure this was real at first. Amazing.
Too much work, not enuff payoff.
Hope u trimmed all the non rendering fat from the tail or it is going to make the meat really off tasting and people wont like it as much as the other meat if the eat it at all
As a Traeger owner I’m intrigued, but as a UF Grad, I’m appalled
This guy tail-gates
🤯🤮
What in the Florida?
That will teach the gator.
If i was starving, sure.
Otherwise, no freaking way.