Smoking

[*Wyche'sWarrior*]

(05-01-2018, 09:36 PM)Cure4CF Wrote: I got a Traeger smoker about mid summer last year and have been very pleased with it.  I use it about 2 times a week but more lately since remodeling my kitchen.  Have smoked 5 or 6 pork butts, ribs, a couple whole briskets (when Kroger had them on sale), salmon, whole chickens, every piece of chicken you can get (thighs and wings are great), corn on the cob, hot dogs and different sausages.  

Some “different” things I’ve tried is a whole thing of bologna (tasted like bbq hot dogs), Brussel sprouts, hard boiled eggs, potatoes.  Haven’t tried cheeses yet or made jerky (I use my dehydrator for jerky).  Any strange things I should try?

It’s almost like a convection oven w/ smoke. Everything comes out moist and delicious w/ a hint of Smokey goodness. The bad or not so good thing is sometime the skin is a little chewy but if you take it off a little before it’s done and throw it on the grill or oven it comes out crispy.  I haven’t tried just cranking the heat up on it at this point but will down the road.

Anybody else have one or something similar?  Boss got a similar brand and loves it.  Any smoking recipes?  

P.S.  I know the purist hate it but I don’t have the time or patience to sit there and maintain the fire.  I love just setting the temp and not worrying about it.  Especially on the 20 hour plus cooks. Also comes up to temp in 15 min. More power to the  traditionalist, I may turn to doing it that way down the road, but as of now, I am enjoying some good old smoked deliciousness.

Edit:  Since Jason isn’t over here

Hell man, I use a stick burner, and with some very slight modifications, I can get up to temp within twenty to thirty minutes, and hold temps for around 7 to 8 hours.  Once you learn how to set your dampers, it pretty much handles it on it's own.