Cool --- with you here now, I think that makes two of us Rocking an 18.5" - not bragging - and I love this thing! Its amazing how well it holds temp once you get it dialed in. I've made up version 2 of my 'snake burn' blocks/walls that I'm dying to try out - the first one worked really well, but I think the new one will be killer.... Waiting for some pork butts to go on sale to try it out and I'll post up some pics. My goal is to build up enough confidence in a snake burn to run a brisket overnight without having to tend all night. I've been leery of a minion burn just because it 'seems' like it could easily get away from you, but I'm going to have to try it sometime....
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
Giving the new-to-me Traeger it's test drive. Pretty cool to just turn a dial and forget about it.
Temperature swings were pretty wild, though, and it won't heat up to what I actually set it to. Stays 15-30 degrees below temp. Which is fine for this time, because I can set it for 225 and get the 190-200 that I actually want. But it might be a bugger for next time. Maybe I need to invest in that upgrade kit after all.
It's otherwise working swimmingly.
_________________
Sinus211 wrote:
Z66 and I still fuck on the regular.
zombie66 wrote:
Mikey is a Bossy Bottom.....
Sat Mar 27, 2021 1:22 pm
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51917
Real Name: Steve
Temperature swings were pretty wild, though, and it won't heat up to what I actually set it to. Stays 15-30 degrees below temp.
Hmmm, that's aggravating. Do you have good pellets, and they are dry?
I suspect not dry. They were already in the hopper when I got it, which means they've been in the smoker, outside, for a couple weeks now. Now, the smoker's been under a cover, and the whole thing's been under a top, so they aren't super moist, but they likely aren't the driest they could be.
No clues as to brand.
I got a bag of Bear Mountain mixed hardwood pellets from Coastal. I'm gonna use up what's in here and refill it with fresh stuff next time I have a long smoke.
_________________
Sinus211 wrote:
Z66 and I still fuck on the regular.
zombie66 wrote:
Mikey is a Bossy Bottom.....
Sat Mar 27, 2021 1:29 pm
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51917
Real Name: Steve
My pellets stay in the hopper, outside, for extended periods and the grill (mine's a Recteq) still comes to temp and holds it, though it doesn't get as hot as it used to and I suspect the pellets are part of that issue as they have probably absorbed some humidity.
Giving the new-to-me Traeger it's test drive. Pretty cool to just turn a dial and forget about it.
Temperature swings were pretty wild, though, and it won't heat up to what I actually set it to. Stays 15-30 degrees below temp. Which is fine for this time, because I can set it for 225 and get the 190-200 that I actually want. But it might be a bugger for next time. Maybe I need to invest in that upgrade kit after all.
It's otherwise working swimmingly.
It may sound silly, but check the stack inlet. My Camp Chef was having that problem, and the slots inside the smoker that went to the stack were clogged with smoke residue. I cleaned them and it runs like a champ again. Just a thought.
_________________ Mr. Q wrote: so basically, if you have to smoke some asshole, make sure they become fertilizer and then Bounce? got it.
Guntrader wrote: Huh, maybe I was an asshole.
NRA Member/RSO SAF 5 Year Donor GOA Member
Sat Mar 27, 2021 4:28 pm
JohnMBrowning
Location: Bothell Joined: Sat Sep 12, 2015 Posts: 4843
Putting together a plan for the glaze.... so many options.... I'm gonna pitch the bag of glaze that comes with the ham --- which is what I've always used when cooking ham in the oven . In my searching, I ran across this vid that seemed intriguing.....
I wouldn't have thought to use corn starch in the glaze, but it seems like it makes sense --- I think I'm gonna try adding some to the glaze.
My thoughts for the glaze are ---- I've got a can of pineapple slices - was going to use the juice for the glaze - but I'm also thinking I'm gonna take 2-3 slices and throw them in the blender to make more of a jam/chutney for more flavor - brown sugar - splash of orange juice - some ginger - some clove - a squirt of mustard - and I have a bottle of sweet chili sauce that I think will make its way in there too, along with some corn starch. My guess is it should turn out good no matter what..... Planning on heating/simmering it thoroughly to get the brown sugar melted before hand - I think that is a critical point for making the glaze 'crack' easily instead of relying on high heat.
_________________ Plan B is actually repeating Plan A.... it just involves much more alcohol.
Of the ten voices I hear in my head, only three keep telling me NOT to shoot.... Do I go with the majority or common sense?
Thu Apr 01, 2021 8:26 am
Mr. Q
Site Supporter
Location: S. Everett Joined: Thu May 2, 2013 Posts: 3042
Giving the new-to-me Traeger it's test drive. Pretty cool to just turn a dial and forget about it.
Temperature swings were pretty wild, though, and it won't heat up to what I actually set it to. Stays 15-30 degrees below temp. Which is fine for this time, because I can set it for 225 and get the 190-200 that I actually want. But it might be a bugger for next time. Maybe I need to invest in that upgrade kit after all.
It's otherwise working swimmingly.
i would highly recommend a thermal blanket and a downdraft device.
Thu Apr 01, 2021 8:40 am
MadPick
Site Admin
Location: Renton, WA Joined: Sun Mar 13, 2011 Posts: 51917
Real Name: Steve
well, I've been having fantasies about a meat grinder, and BadKarma clued me in that Harbor Freight sells a pretty good one for $50. (Sorry, jukk0u.) I bought that today....
And 3.5 months later, 'tis the end.
This grinder actually worked pretty well for grinding, though it sucked for stuffing sausages. Tonight, making dog food, I ground about six pounds of mostly-frozen chicken breast plus some chunks of carrot . . . and then made the fatal decision to throw some completely-frozen green beans in there. BOOM. End of story.
I can't really blame this on the grinder, I was stupid to push those beans down the tube. Of course a grinder with metal gears would be stronger, but realistically this was doing everything it should have, especially for $50.
Now I need to go buy another . . . not sure what to get just yet.
Giving the new-to-me Traeger it's test drive. Pretty cool to just turn a dial and forget about it.
Temperature swings were pretty wild, though, and it won't heat up to what I actually set it to. Stays 15-30 degrees below temp. Which is fine for this time, because I can set it for 225 and get the 190-200 that I actually want. But it might be a bugger for next time. Maybe I need to invest in that upgrade kit after all.
It's otherwise working swimmingly.
i would highly recommend a thermal blanket and a downdraft device.
Installed the Smoke Daddy controller and fan. Would've done the auger motor, too, but couldn't loosen the screw that pins the motor to the auger shaft. Didn't bother with new probe, burner, and pot.
Turned it on and set it to 185, the lowest it would go. Lo and behold, it kept temp between 180 and 191. Similar +/- 5 degree swing at pretty much ever setting, much better than the +/- 20 degree swing that I had before, and that Traeger said was acceptable when this thing came out, and now I have a port for a meat probe.
All-in-all, I'm happy with how the controller works so far. We'll see on the next rib or brisket smokeout.
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