January 1, 20215 yr comment_846970 On 12/24/2020 at 7:28 PM, luvdunhill said: Nate, what do you use in the tray? I haven’t had much luck with pellets staying lit in mine (nuking them in the microwave helps, but not much overall smoke volume) and wanted to see what you happened to be using. I'm back at it and figured I'd try to show you what I do. The "snake" is about 2/3's full of standard pellets (no prep) and then topped with mesquite chips. I took out the trusty torch and lit the chip/pellet mix for about 30-45 seconds until an open flame persisted. Then I simply blew out the flame which left a nice slow-burning smolder. I find that one leg of the snake burning like this will last for ~3 hours which is plenty. About an hour and a half in and things are coming along nicely projecting for a late dinner after kids finish basketball practice. Report
January 12, 20215 yr comment_848106 Franklin BBQ method. Two hours rubbed and naked at 275 then about the same spritzed, sauced and wrapped. Turned out well -- the family killed two racks and asked if there was any more. Report
February 12, 20215 yr comment_850434 Greg gifted us a beautiful, original, one of a kind knife for BBQ and other meat related duties. These pics don't do it justice but I'll try again in the daylight. Thank you for your thoughtless and kudos on your artistry! The Meat Machete Rulez! Report
February 23, 20215 yr comment_851366 For those who can take advantage... Apple Watch can now control your grill thanks to new Traeger feature https://9to5mac.com/2021/02/22/apple-watch-can-now-control-your-grill-thanks-to-new-traeger-feature/ Report
July 7, 20215 yr comment_859092 Meanwhile ... https://www.engadget.com/traeger-grills-wireless-meat-thermometer-meater-acquisition-183944452.html Report
July 7, 20215 yr comment_859094 And they are going public. https://www.marketwatch.com/story/grill-maker-traeger-files-for-ipo-11625607293 Report
July 7, 20215 yr comment_859109 7 hours ago, Hopstretch said: And they are going public. https://www.marketwatch.com/story/grill-maker-traeger-files-for-ipo-11625607293 Quote revenue of $545.8 million and net income of $3.2 million in 2020 I mean, I'm not good at math some days but that seems like a shitty profit ratio (less than 1%) in a year where there grills were one of the main things people bought when they couldn't go out to eat. It was hard to find them in stock in the spring, that much I know for sure. I hope it doesn't kill them. I'd really like them to be around for a few years to support my grill. Report
July 7, 20215 yr comment_859117 Their big mistake is actually making money in the first place. Report
August 14, 20215 yr comment_862157 Tossed on the 18lb wagyu brisket. I think it may be the last brisket the old Treager sees. Time to upgrade. Darn. Edited August 14, 20215 yr by naamanf Report
August 17, 20215 yr comment_862431 Damn that looks good! Do you now import your Pink brisket fairy paper? Report
August 17, 20215 yr comment_862433 20 minutes ago, swt61 said: Damn that looks good! Do you now import your Pink brisket fairy paper? The Bezos has my back. Report
August 17, 20215 yr comment_862435 That same comment has been said about me too many times to count. Report
February 20, 20224 yr comment_876047 First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools? Report
February 20, 20224 yr comment_876050 34 minutes ago, cetoole said: First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools? I have a favorite rub, but it doesn't have anything to do with food. Report
February 20, 20224 yr comment_876054 6 hours ago, cetoole said: First burn of my Recteq RT590, let it run for an hour or so and then made some chicken legs. On deck is a pork shoulder and two racks of ribs. Anyone have any favorite rubs or tools? At this point I mostly mix my own rubs, probably 90% of the time anyway. For pork: 1/2 cup of brown sugar, 2T of salt, 1T each: black pepper, cumin, garlic powder, onion powder (I usually go light on the onion powder). Naaman will tell you, and I will agree, for beef (brisket and ribs anyway) equal parts salt and pepper is a good place start. Throughout the years I've lessened the amount of rub I use on briskets, a lot of commercial BBQ joints and YouTubers go way too heavy in my opinion. When I do use someone else's rub I like Meat Church's stuff. Report
Join the conversation
You can post now and register later. If you have an account, sign in now to post with your account.