Nice grills. The local dealer to me does not carry them any longer. I'm hoping to top out at about $1800. Any higher than that would be tough.

I really like my Napolean. The option of a infrared side burner is nice as it makes perfect tuna.

My first ever attempt at ribs. The lowest temp I could get the grill to be was 325 so don't know how well they will turn out but they look pretty decent to me. Jacket potatoes in the back.

Did burgers on the Traeger. Traeger burgers are way better than Sous Vide Burgers.

I like Traeger burgers a lot.

Ribs look good CJ.

I haven't tried to grill anything on the Traeger. Thursday, a 19 lb turkey and a 4 pound turkey breast (for Jp) will be smoking on the Traeger.

Ha! He said he was going to Whole Foods for his thanksgiving feast, but I see he got you to smoke his meat, so to speak!

Jp has people to smoke his meat. I am smoking his poultry.

Did burgers on the Traeger. Traeger burgers are way better than Sous Vide Burgers.

Prove it. Please.

I've decided to smoke ribs for Thanksgiving instead of turkey. Ribs are better (and I decided that I should probably not experiment on Thanksgiving). I may stick a turkey breast in the rotisserie oven.

Built the Dukane tonight. Very nice grill for the money.

Not grilling yet, but brining a fresh ham to smoke it tomorrow. Curious how it will turn out.

That should be pretty great. I am doing an Apple Pie on the Traeger tomorrow as well as a couple of chickens as we are having Thanksgiving Friday when everyone is in town.

Funny, I just saw a Traeger pie recipe when I was looking into the ham. Report back on how it turns out.

Did someone say poe?

Nice looking ham Al.

Sigh... the ribs we bought have a bit of a not so great smell to them. It was from the butcher but I know that this place takes them out of the cryo-vac and puts them in the butcher case. I would have taken them back and got my money back but hubby wants to cook them. I am terrified of food poisioning. Now, we have 4 rack of ribs on the smoker that I am afraid to eat. Any thoughts rib masters?

Sorry Shelly, but I have no great advice. If you trust the butcher normally, then I think it should be ok.

Here is the progress on the ham. First, after 1+ hours of smoke:

Now after 2+ hours of smoke:

Edited November 22, 201213 yr by Voltron

Now, after an hour at 300 degrees:

Wow, that looks awesome Al.

What time's dinner?

It's for tomorrow, so if you happen to be going by Mayberry then stop in.

Al, that looks awesome. I think I will try something like that next on the smoker!!!

Unfortunately, I got the ribs from a good grocery/specialty store (and not a butcher shop). I ended just getting my money back. I didn't want to risk making everyone sick on Thanksgiving (although it might have been ok). We had too much food without the ribs (including a small rotisserie turkey I made) but it would have been nice to have some ribs.

Al, looks great. I forgot to take a pic of the turkey from last night.

We are doing Thanksgiving today so the only grilling pictures I have are of my first Traeger pie. I hope it tastes better than it looks.

Edited November 23, 201213 yr by VPI

That looks awesome!